nd dry mixer, whip non dairy whipping cream until soft peaks form according
bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the
Whip the cream until stiff.
Add the sugar and continue whipping.
Add the eggs once at a time, beating continuously.
Add the orange juice and vanilla pudding, beat until smooth.
Pour into ice cream container and freeze.
he bottom.
Add the ice cream evenly on top of the
il and the non dairy cream cheese, non dairy sour cream and the non dairy cheese. Mix until
Shake the liqueurs and the cream or non-dairy milk with lots of crushed ice in a cocktail shaker.
Strain into a cocktail glass (I like to include some of the ice).
Decorate with a little grated chocolate or a mint sprig, if desired.
NOTE: Using a blender is a great way to crush the ice.
Whip egg whites and sugar until stiff. Whip remaining ingredients in a separate bowl. Fold two mixtures together (do not overmix). Freeze as is.
In a small bowl, whisk the sugar, vanilla, and creamer together until the sugar is dissolved. Set aside.
Puree the strawberries in a food processor. (I don't liquify it completely because I like the raw bits of strawberry in the ice cream.).
Combine all ingredients.
Add to the ice cream maker and freeze according to the manufacturer's instructions.
(We have an electric ice cream maker with an insulated freezer bowl. Other styles may require extra steps.).
NOTE: Regarding the non-dairy ingredients I used, the cheddar
0 minutes. Cool.
Remove ice cream from freezer to thaw at
ne of the flavors of ice cream to soften, then spread one
Cut one ice cream sandwich in half.
Place one whole and 1 half sandwich along short side of an ungreased 9 x 13-inch pan. Arrange 8 sandwiches in opposite direction in the pan.
Spread half of the whipped topping over sandwiches.
Swirl caramel syrup generously across the top.
Drizzle the chocolate syrup across the top.
Sprinkle with chopped nuts.
Repeat layers.
Cover and freeze.
Can be kept in freezer up to 2 months.
Remove from freezer 20 minutes before serving.
Cut in squares.
Preheat oven to 350 degrees.
Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
Pour into graham cracker crust and bake for half an hour.
Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
Let chill in the refrigerator until cold and enjoy!
Butter lightly 9x13-inch baking pan (or use vegetable spray).
Place Oreos in a plastic bag and crush fine with a rolling pin.
Spread them on bottom of baking pan and pour butter over top.
Press cookies to form a crust.
Spread the ice cream over crust Pour hot fudge sauce over ice cream.
Freeze 30 min.
until chocolate sauce has cooled Spread w/ Cool- Whip over chocolate.
Top with nuts.
Return to freezer until ready and serve.
Pat dry cherries Top w/ cherries Cut and serve Serves 10 to 12.
Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
ransfer the mixture to the ice cream maker and freeze according to
Grease and line base of 23 cms springform pan with baking paper.
Toast almonds till golden for about 3 minutes in small non stick frypan.
Spoon ice cream into large bowl. soften for 10 minutes.
Add yoghurt and cinnamon to softened ice cream.
Combine well then fold throght Turkish Delight and 1 cup of almonds.
Spoon into pan, top wit rest of almonds.
Cover with foil.
Freeze overnight.
Cut into wedges to serve.
ooked.
Stir in powdered non-dairy creamer.
Mix cornstarch and
n a 6 inch diameter non stick skillet and cook one
hen ready to make the ice cream, separate the frozen banana pieces