low to steep in syrup for 2 hours.
Strain
ixture into ice pop molds; insert stick. Freeze for 4 hours or
Pour the orange juice or Kool-Aid into the ice tray.
Next, put the plastic over the ice tray and put toothpicks in.
Put in freezer for about 1 1/2 hours.
Take out of freezer and you have Ice Pops.
aucepan on medium heat. Stir for 3 mins or until sugar
Place the strawberries and 1 tbsp confectioners' sugar in a blender and puree until smooth. Set aside. Place the mango and the remaining 2 tbsp sugar in a bowl and mash until smooth.
Using a teaspoon, layer the fruit mixtures into six pop molds. Alternatively, use just one fruit flavor for the ice pops. Freeze for 30 mins, then insert a wooden pop stick halfway into each mold. Freeze overnight.
Just before serving, dip each mold briefly into hot water, then remove the ice pop and serve.
Combine ice cream, corn flakes, peppermint extract and food coloring. Distribute between 8 freezer-proof molds or paper cups (3 oz). Insert a stick in the center and freeze for 4 hours, or until set.
Un-mold. Just before serving, drizzle each ice cream pop with 1 tbsp chocolate sauce and allow to harden.
Combine vodka, cordial, lime juice and mineral water in measuring cup. Divide mixture among twenty 1/4-cup ice pop molds. Sprinkle evenly with mint. Freeze 1 hour or until partially frozen. Insert pop sticks. Freeze 4-5 hours or until frozen.
Pour cranberry juice over the vodka mint layer. Freeze 2 hours or until juice is frozen.
Just before serving, rub the outside of the molds with a hot kitchen cloth. Gently remove ice pops from molds.
Pour boiling water over tea bags in a jar or pitcher, and allow to steep for 15 minutes.
Remove tea bags, add sugar, and stir in lime juice. Adjust the sweetness to suit your taste and cool mixture to room temperature.
Drop a lime slice into each ice pop mold. Pour in mixture, leaving about 1/4 inch space at the top. Place the sticks or tops in and freeze until solid, 3 to 4 hours.
Run some warm water over the molds to help loosen the ice pops.
Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
Run molds under warm water to release and pull out ice pops.
Spoon yogurt and orange juice in alternate layers into 8 paper cups (4 ounce size).
Freeze about 1 hour, until semi firm. Insert popsicle stick in center of each.
Freeze several hours or overnight until firm (see note).
Peel paper from ice pops before serving.
Makes 8 pops.
Pour fruit punch into the ice tray, then put plastic wrap over the ice tray.
Stick popsicle sticks through the plastic and freeze.
Freeze for about three to four hours and then serve.
Mix heavy cream and sweetened condensed milk together in a bowl until combined.
Place 2 chocolate chip cookies in each ice pop mold. Fill with cream mixture and insert sticks.
Freeze ice pops until solid, at least 4 hours.
Get into car. Turn the key and drive to the nearest bakery. After carefully looking over all the desserts, make the hard decision of which one you want. After the selection is made, pay for the dessert and get back into the car for the ride home.
To make everyone believe that you made this, mess up the icing, or if cookies, put into microwave or oven for a few seconds.
Pies can be done the same way.
For ice cream: Line 9-cup charlotte
Combine baby carrots, milk, brown sugar, white sugar, cinnamon, ginger, salt, and nutmeg in a blender; blend until smooth. Add ice cream and continue blending until evenly mixed.
Pour carrot mixture into molds and freeze until slushy, about 1 hour.
Remove from freezer and stir in walnuts evenly; insert pop sticks and freeze until solid, 3 to 6 hours.
Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.
Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well. Pour into ice pop molds, and freeze.
For Ice Cream:
Melt the 2
Prepare cake mix as directed, using two 8-inch or two 9-inch layers.
Let cool completely.
Use one of the cake pans as a mold for ice cream layer.
Line pan with plastic wrap, spoon or scoop in ice cream and smooth with knife.
Let ice cream harden in freezer.
Once ice cream is hardened, place it between cake layers on a serving dish that is freezer safe and has a cover for storing in freezer.
Use Cool Whip as icing.
For Peanut Butter Patties.
Stir
coops of half of the ice cream and half of the