19 vanilla freezer ice cream Recipes

  • Freezer Peanut Butter Pie
    vanilla ice cream, softened and
    5 More
    vanilla ice cream, softened, graham cracker crust (9 inches), peanut butter, light corn syrup, chocolate syrup, chopped walnuts
    15 min, 6 ingredients
  • Freezer Pumpkin Pie With Gingersnap Crumb Crust
    gingersnap crumbs, powdered sugar and
    9 More
    gingersnap crumbs, powdered sugar, melted butter or 1/3 cup margarine, canned pumpkin puree, brown sugar, salt, cinnamon, nutmeg, vanilla ice cream, softened but not melted, cream (to garnish top of pie before serving)
    8 hour 20 min, 11 ingredients
  • Black Forest Freezer Pie
    chocolate or vanilla ice cream, softened and
    6 More
    chocolate or vanilla ice cream, softened, extra-servings-size graham cracker crust (9 oz), cream cheese, softened, sugar, cherry pie filling, chilled, chocolate syrup
    20 min, 7 ingredients
  • Orange Cream Freezer Dessert
    graham cracker crumbs, sugar, butter, melted and
    2 More
    graham cracker crumbs, sugar, butter, melted, good vanilla ice cream, softened, frozen orange juice concentrate, thawed
    20 min, 5 ingredients
  • Six Versions of  My Strawberry Delights for Your Pleasure
    strawberries, fresh, quartered and
    17 More
    strawberries, fresh, quartered, strawberry jam , freezer, good quality, grand marnier (optional), orange rind, finely grated, puff pastry shells, cooked & cooled, icing sugar, cool whip, strawberries, whole (garnish ), vanilla sugar (garnish ), orange, rind (garnish ), mint sprigs (garnish ), chocolate syrup (drizzled, garnish), lemon curd , delight # 1, vanilla ice cream , delight # 2, sour cream , delight # 3, vanilla bean pudding , delight # 4, clotted cream , delight # 5, frozen lime yogurt , delight # 6
    20 min, 18 ingredients
  • Ice Cream Freezer Pops (Ree Drummond) Ice Cream Freezer Pops (Ree Drummond)
    sandwich cookies (12 to 14 cookies) , crushed and
    4 More
    sandwich cookies (12 to 14 cookies) , crushed, peanut butter cups, crushed, candy-coated chocolate pieces (about 1 cup), crushed, very good quality vanilla ice cream, slightly softened, special equipment : fifteen 5-oz paper cups
    10 min, 5 ingredients
  • Freezer Peanut Butter Pie Freezer Peanut Butter Pie
    vanilla ice cream, softened, graham cracker crust (9 inch) and
    4 More
    vanilla ice cream, softened, graham cracker crust (9 inch), peanut butter, light corn syrup, chocolate syrup, chopped walnuts
    4 hour 15 min, 6 ingredients
  • Freezer Peanut Butter Pie Freezer Peanut Butter Pie
    vanilla ice cream (softened ) and
    5 More
    vanilla ice cream (softened ), graham cracker crust (9 inch), peanut butter, light corn syrup, chocolate syrup, chopped walnuts
    6 ingredients
  • Freezer Peanut Butter Pie Freezer Peanut Butter Pie
    vanilla ice cream, graham cracker crust (9 ) and
    4 More
    vanilla ice cream, graham cracker crust (9 ), peanut butter, light corn syrup, chocolate syrup, chopped walnuts
    34 min, 6 ingredients
  • Freezer Pumpkin Pie Freezer Pumpkin Pie
    ground pecans, crushed gingersnaps, sugar and
    9 More
    ground pecans, crushed gingersnaps, sugar, butter, softened, canned pumpkin, brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, vanilla ice cream, slightly softened
    20 min, 12 ingredients
  • Orange Cream Freezer Dessert Orange Cream Freezer Dessert
    graham cracker crumbs, sugar, butter, melted and
    2 More
    graham cracker crumbs, sugar, butter, melted, vanilla ice cream, softened, frozen orange juice concentrate, thawed
    15 min, 5 ingredients
  • Pistachio Cream Freezer Dessert Pistachio Cream Freezer Dessert
    butter, butter-flavored cracker crumbs, cold milk and
    4 More
    butter, butter-flavored cracker crumbs, cold milk, instant pistachio pudding mix, vanilla ice cream, softened, heath candy bars, crushed
    3 hour 15 min, 7 ingredients
  • Candy Bar Freezer Dessert Candy Bar Freezer Dessert
    crushed graham crackers (about 16 squares) and
    7 More
    crushed graham crackers (about 16 squares), crushed saltine (about 30 crackers), butter, melted, cold milk, vanilla instant pudding mix, butter pecan ice cream, softened, butterfinger candy bar, chopped (2.1 oz)
    20 min, 8 ingredients
  • Candy Bar Freezer Dessert Candy Bar Freezer Dessert
    graham cracker crumbs, crushed saltine (about 30 crakers) and
    6 More
    graham cracker crumbs, crushed saltine (about 30 crakers), butter, melted, cold milk, vanilla instant pudding mix, butter pecan ice cream, softened, butterfinger candy bar, chopped
    2 hour 20 min, 8 ingredients
  • S Red Robin Mountain-high Mudd Pie S Red Robin Mountain-high Mudd Pie
    red robin mountain-high mudd pie, chocolate ice cream and
    25 More
    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.
    27 ingredients
  • Chocolate Hazelnut Espresso Biscotti With Chocolat... Chocolate Hazelnut Espresso Biscotti With Chocolat...
    chocolate espresso sorbet and
    11 More
    chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.
    40 min, 12 ingredients
  • Deep-dish Pumpkin Pie With Cranberry Marmalade Deep-dish Pumpkin Pie With Cranberry Marmalade
    recipe sugar dough, cranberry marmalade, pumpkin filling and
    37 More
    recipe sugar dough, cranberry marmalade, pumpkin filling, canned organic pumpkin, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, white pepper, cage-free eggs, heavy cream, half-and-half, bourbon, up to 2 days ahead , prepare the sugar dough and cranberry marmalade (recipes follow)., sugar dough, makes enough for 2 pies, all-purpose flour, cake flour, sugar, salt, unsalted butter, cut into small pieces, cage-free egg yolks, whipping cream, ice water, put the flours , sugar, and salt in a food processor fitted with the stainless-steel blade. pulse to combine., add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. add the egg yolks and cream and pulse twice. pulse in enough of the ice water to form a smooth but not wet dough., gather the dough into a ball and divide it into 2 equal pieces. flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. refrigerate 1 piece until ready to make the pie; freeze the other piece for another use., cranberry marmalade, sugar, water, grated orange zest, grand marnier, vanilla bean , cut lengthwise in half, seeds scraped out and reserved, cinnamon stick, ground nutmeg, fresh or frozen cranberries, put the sugar , water, orange zest, grand marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. bring to a boil over medium-high heat. stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. set aside to cool for at least 30 minutes. remove the vanilla bean and cinnamon stick. if making in advance, transfer to a covered container and refrigerate until ready to use.
    2 hour 20 min, 40 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top