44 ice freezer Recipes

graham cracker crumbs, sugar, butter, melted, good vanilla ice cream, softened, frozen orange juice concentrate, thawed

lowfat strawberry ice cream or frozen yogurt, softened light whipped cream, light whipped cream, sliced strawberries

vanilla bean (halved lengthways), butter (softened ), caster sugar, egg, plain flour, powdered sugar icing (to serve )

fat-free evaporated milk, light cream (i used half and half here), low fat sweetened condensed milk, other flavoring (i sprinkled in some cinnamon, but i would imagine that chocolate or something else would work here.)

all-purpose flour, sugar, salt, vegetable shortening, chilled in the refrigerator for at least 30 minutes, unsalted butter, cut into 1/4-inch pieces, chilled in freezer for at least 30 minutes, ice water, granny smith apples (about 5 medium), mcintosh apples (about 4 medium), sugar, ground cinnamon, salt, unsalted butter, golden raisin, heavy cream, all-purpose flour, light brown sugar , packed, granulated sugar, cornmeal, unsalted butter, melted

plain yogurt, banana, peeled and chilled (freezer), orange juice, pineapple-orange juice, fiesta mango-lime juice (dole), cantaloupe, diced, ice cubes

half-and-half, sugar-free instant pistachio pudding, pistachios, coarsely chopped

graham cracker crumbs, sugar, butter, melted, vanilla ice cream, softened, frozen orange juice concentrate, thawed

butter, butter-flavored cracker crumbs, cold milk, instant pistachio pudding mix, vanilla ice cream, softened, heath candy bars, crushed

lemon zest, fresh lemon juice, sugar, light cream (or 1 cup heavy cream plus 1 cup milk), salt, yellow food coloring, a few drops (optional)

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

absinthe , chilled in the freezer, creme de menthe , chilled in the freezer, vodka , chilled in the freezer, crushed ice (can be made in a food, processor good blender, or with a hammer take out any anger and crush some cu), black licorice twist, cut in half

sugar, water, fresh ginger, grated, orange zest, mango nectar , chilled in freezer, white rum , chilled in freezer, ice, trays (2 (or more ), mangoes

plain yogurt, banana, peeled and chilled (freezer), apple juice, fresh peach, diced, strawberries, ice cube

marshmallow cream, cocoa powder, peanut butter, milk, peanuts

bake quick breads on the center oven rack for best heat circulation., quick breads from the pan after about 10 minutes cooling for easier pan removal., cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf., after cooling , wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months., muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded., use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins., fill empty , greased muffin cups with water to prevent burning the grease during baking.