Slice cake horizontally into 3 layers; set aside.
Combine softened ice milk, pink lemonade and chopped strawberries in a large bowl; stir well.
Place bottom layer of cake in an 8-inch tube pan.
Spread half of ice milk mixture over cake and top with middle layer of cake.
Freeze 30 minutes.
Spread remaining ice milk mixture over middle layer of cake and top with remaining cake layer.
Cover and freeze 4 hours or until firm.
Slice into wedges.
Yield:
16 servings (129 calories per serving).
Pour milk into blender container.
Add remaining ingredients. Blend at high speed 15 seconds or until smooth.
Mixture thickens as it stands.
Thin with additional milk if desired.
For a double chocolate impact, use chocolate ice milk instead of vanilla ice milk.
Makes about 5 cups or 5 servings.
(Calories, 150; fat, 2 grams; cholesterol, 10 mg; diabetic exchange per serving:
1/2 2% low-fat milk and 1 starch.)
Peel and cut up oranges and add the vanilla ice milk.
Mix in blender or food processor until smooth.
Serve.
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk
uice. Place the egg, flour, milk, 1 tbsp of sugar, 1
Vanilla Ice Cream with Salted Caramel Swirl
ugar, yolks, coffee mixture and vanilla; stir in flour (can be
Vanilla Ice Cream with Chocolate Fudge
old. Churn mixture in an ice cream machine, following manufacturer's
Place the sugar and 2/3 cup water in a saucepan and bring to a boil. Simmer, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
Beat the egg white until it forms stiff peaks. Fold in the strawberry puree, wine, liqueur, lemon juice and cooled sugar syrup. Freeze for at least 6 hours, stirring every 20-30 mins.
To serve, scoop the sorbet into dessert dishes with two scoops of vanilla ice cream and the halved strawberries. Decorate with mint leaves (if using).
Drain the prunes and set juice aside. Put 3/4 cup of juice, the amaretto and sugar in a saucepan and bring to a boil. Stir remaining juice with cornstarch to make a smooth paste and stir into sauce. Add prunes to sauce and leave to cool for 30 mins.
Roast almonds in a dry frying pan. Remove and set aside. Spoon plums into 4 dessert glasses and sprinkle with almonds. Add a scoop of vanilla ice cream to each glass and serve.
Place bananas in a shallow microwave-safe bowl. Sprinkle with sugar and grated peels. Drizzle with juices. Sprinkle with cinnamon. Microwave on high for 3 1/2 mins, or until hot.
Serve warm with vanilla ice cream.
Blend the milk and the egg until it becomes one soft mixture. Add the crushed ice, then put in the vanilla ice cream.
Blend for a little while and serve.
In a 3-quart saucepan, combine wine, orange juice, brown sugar and stick cinnamon or ground cinnamon.
Cook and stir over medium-low heat until sugar is dissolved.
Add pear halves.
Cover and cook for 8 to 10 minutes or until pears are barely tender. Uncover and cook about 20 minutes more or until pears are translucent.
Remove stick cinnamon.
Serve pears warm with vanilla ice milk.
Yield:
6 to 8 servings.
Beat egg yolks until thick and lemon colored.
Beat in 3/4 cup sugar slowly; continue beating until sugar is dissolved. Add milk and sherry; chill.
Beat egg whites until stiff.
Beat in remaining sugar.
Add sherry mixture and spoon vanilla ice milk on top.
Sprinkle with nutmeg.
Makes about 15 servings.
In a medium bowl, mix gelatin with sugar substitute.
Add hot pineapple juice and stir until gelatin is completely dissolved. Stir in vanilla ice milk, flaked coconut and rum extract and blend thoroughly.
Combine crushed gingersnaps and next 2 ingredients.
Cut in margarine until mixture resembles corn meal.
Arrange peaches in an 8-inch square baking dish coated with cooking spray.
Sprinkle gingersnap mixture over peaches.
Bake at 375\u00b0 for 20 minutes. Serve warm with vanilla ice milk.
Yield:
4 servings.
lended.
Divide scoops of vanilla ice cream among 12 bowls. Divide
Combine margarine and chocolate in top of double boiler. Bring water to boil; reduce heat to low.
Stir until chocolate is melted.
Combine powdered sugar and hot water; add to chocolate mixture, stirring well.
Stir in coconut.
Spray a 9-inch pie plate with vegetable cooking spray.
Firmly press pie crust mixture onto bottom and sides of pie plate.
Cover and chill until firm.
Fill crust with softened vanilla ice cream; freeze until serving time.
Shave a few pieces of chocolate over pie, if desired.
Place the vanilla ice cream in a tall glass.
Fill the glasses up with the grape soda.
Stir if needed.