7-29-99 Frozen Desserts Part 1 (22 recipes)

Verla,.Il (09:58:09 AM) :

Frozen Holiday Dessert

1/2 c. chopped nuts
35 Ritz crackers, crushed
1 stick melted butter
2 pkgs pistachio instant pudding
1 3/4 c. milk
1 jigger creme de menthe
1 qt vanilla ice cream, softened
8-oz pkg cool whip
2 Heath Bars-crushed

Mix first 3 ingredients together and spread in a 9 x 13 pan. Bake 10 minutes at 350 degrees. Mix pudding with milk. Beat until thick and add creme de menthe. Add ice cream. Spread over crumbs in pan and freeze. When cold, cover woth Cool Whip and crushed heath bars. Freeze. Remove from freezer 30 minutes before serving. Serves 12. Nice to make ahead at xmas time.Terrytx (10:07:29 AM) :

Tequila Sunrise Ice Pops
Recipe By :Better Homes and Gardens-7/98
Serving Size : 8

1/2 cup cranberry juice cocktail
2 tablespoons lime juice
2 teaspoons honey
1 1/2 cups orange juice
1/4 cup gold tequila

In a measuring cup combine cranberry juice, lime juice, and honey. Using 8 plastic frozen pop molds or 3-oz paper cups, pour 4 tsp of the juice mixture into the bottom of each cup. Freeze for 1 hr or until firm but not hard. In another liquid measuring cup combine orange juice and tequila. Carefully pour orange juice mixture over cranberry mixture. Cover paper cups with foil and insert wooden craft sticks into cups or inser pop mold sticks into pop molds; freeze overnight. Remove pops from molds or tear off paper and remove foil before serving. Makes 8 frozen pops.Terrytx (10:08:50 AM) :

Frozen Strawberry Margarita Pie
Recipe By :Houston Chronicle-7/1/98
Serving Size : 8

1 1/3 cups finely crushed pretzels -- divided
1/4 cup sugar
1/2 cup butter or margarine -- melted
1 (21oz)can strawberry fruit filling
1/2 to 2/3 cup thawed frozen margarita mix
1 (8oz) container whipped topping -- thawed
fresh strawberries and lime peel strips -- garnish

Grease a 9" pie plate. Combine 1-1/4 cups pretzels, sugar, and butter in a med. bowl; mix well. Press evenly onto bottom and up sides of prepare pan to form crust. Combine strawberry filling and margarita mix. Fold into whipped topping in a med. bowl. Spoon into crust. Sprinkle with remaining pretzels. Freeze until firm, about 2 hrs. Before serving, remove pie from freezer and let stand 30 min at room temp to soften slightly.

Terrytx (10:09:49 AM) :

Soda Cooler

2 14oz can condensed milk, sweetened
2 28 oz bottle of any flavor soda

Combine and freeze according to manufac. directions. Pineapple (1 lrg. can crushed) is good added to orange soda.Terrytx (10:11:30 AM) :

This is actually supposed to be a salad, but I like it as dessert.

Banana Sour Cream Jubilee
Vivian-Tn. on 11:25:42 pm 5/31/98:

2 cups of L.F. Sour Cream
3/4 c. sugar
2 TBSP. lemon juice
1 small can crushed pineapple & juice
4 TBSP. chopped maraschino cherries
(whole jar)
1/2 cup mini marshmellows
2 bananas mashed
1/2 cup chopped nuts(optional)

Combine all ingredients. Mix well. Pour into paper baking cups and freeze. Serve on lettuce leaf. Garnish with cherries, lemon twist, mint leaves or orange slices. Yield: 18"cupcake" size. May also be frozen like popsickles.Enjoy!

Terrytx (10:13:44 AM) :

I haven't made this yet, but now that I have the new ice cream maker, I will.

Jack Daniel's Chocolate Ice Cream

7.00 Large Egg Yolks
1.00 c Sugar
1.00 c Heavy Cream
2.00 c Cold Milk
1.00 Vanilla Bean, split
6.00 oz Chocolate chips
0.50 c Jack Daniel's Whiskey

Combine egg yolks and sugar in small bowl until smooth and lemon colored.
Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil.
Immediately remove from heat and cool slightly.
Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly.
Slowly add yolks to remianing cream, stirring constantly.
Strain through cheesecloth or a fine sieve.
Melt chocolate over hot water in the top half of a double boiler or in the microwave.
Stir into cream mixture and strain once more.
Stir in whiskey and chill.
When well chilled, pour into an ice cream maker.
Makes about 1 1/2 quarts.
Typed for you by: Joan Mershon

Source: SoarSusan,IL (10:18:27 AM) : * Exported from MasterCook *

PUDDING FUDGESICLES

1 pkg instant chocolate pudding
1/2 cup evaporated milk

Make chocolate pudding according to package direction, adding evaporated milk along with milk that is called for. Pour mixture into ice cube tray, small paper cups or popsicle molds. Insert sticks or plastic spoons for handles when mixture is partially frozen. Freeze until firm.

Susan,IL (10:20:02 AM) :

FRUIT & CREAM POPS

1 cup fruit juice
1 cup light cream or milk
1/2 cup dry milk
1 tsp honey
1/2 tsp vanilla
10 popsicle sticks or popsicle molds

Mix dry milk with light cream until dissolved. Mix fruit and cream mixture together. Whip in honey and vanilla until fruti mixture is well blended.

Freeze in a freezer container or an icecube tray for 40 minutes. Spoon the slightly frozen mixture into paper cups or popsicle molds, insert popsicle sticks and freeze until firm.Susan,IL (10:20:49 AM) :

ORANGE ICE CREAM POPS

1 cup milk
1 pint vanilla ice cream
6 oz frozen orange juice concentrate, partially thawed

Combine ingredients in a blender and whirl until smooth. Pour into 8 small paper cups or popsicle molds. Place in freezer, adding sticks or plastic spoons when mixture is partially frozen. Freeze until firm.Susan,IL (10:27:57 AM) :

Freezer Peach Jam

3 1/2 c Prepared peaches
3 1/4 c Sugar
2 tb Lemon juice
1 pk Certo Light Pectin

Peel and pit ripe peaches. Chop finely or put through blender. Measure fruit into a large bowl. Mix pectin with 1/4-cup of sugar. Add to the fruit. Let stand for 30 minutes. Add balance of remaining sugar and stir for 3 minutes. Pour into containers, leaving 1/4-inch at the top for expansion. Let at room temperature for 24 hours. Store in the freezerSusan,IL (10:39:11 AM) : * Exported from MasterCook *

Frozen Chocolate Bananas
Prep: 5 min, plus freezing time.
4 large bananas, peeled and cut into 1 inch slices
3/4 cup light hot fudge topping
Freeze bananas. Dip in topping and place in freezer until topping is firm. Serve immediately.

Susan,IL (10:41:45 AM) :

Frozen Custard
Prep: 15 min, plus freezing time.

2 cups milk
1 Tbs. all purpose flour
3/4 cup sugar
2 large egg yolks, lightly beaten
2 cups heavy cream
1 Tbs. vanilla extract
1/8 tsp. salt

Combine 1/2 cup milk with flour and sugar in a mixing bowl. Mix thoroughly and set aside. Heat remaining milk to almost a boil. Slowly whisk hot milk into sugar milk mixture. Return to
pan and cook over medium heat 7-8 minutes. Remove from heat and whisk 1/2 cup hot mixture into egg yolks. Slowly whisk egg yolk mixture into hot milk mixture and mix thoroughly.
Simmer 1 minute and strain through a fine sieve. Stir in reamining ingredients and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.Susan,IL (10:43:02 AM) :

Cinnamon Apples with Frozen Yogurt
Prep: 10 min, Cook: 10 min.

1 Tbs. plus 1 tsp. unsalted butter
4 large Jonathan apples, peeled, cored and sliced
2 Tbs. brown sugar
1/2 tsp. cinnamon
1/4 cup water
2 cups nonfat vanilla frozen yogurt
1/4 cup caramel topping, warm

Melt butter in a heavy nonstick skillet over medium heat. Sauté apples 2 minutes. Stir in brown sugar and cinnamon. Add water and cover skillet. Simmer 4-5 minutes or until liquid is evaporated and apples are tender. Serve apples over vanilla frozen yogurt and drizzled with caramel topping. Susan,IL (10:45:04 AM) :

Chocolate Almond Ice Cream
Prep: 15 min, plus freezing time.

2 cups heavy cream
2 cups half and half
3/4 cup sugar
1/8 tsp. salt
2 tsp. vanilla extract
1/2 cup miniature chocolate chips
1/2 cup blanched almonds, toasted and chopped

Combine all ingredients, except chocolate chips and almonds, in a bowl. Mix thoroughly until sugar is dissolved. Stir in remaining ingredients and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.Susan,IL (10:47:04 AM) :

Ice Cream Crunch Cake
Prep: 15 min, Cook: 10 min, plus freezing time.

3/4 lb. chocolate chips
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon vanilla ice cream, softened
2 cups whipped cream
4 cups strawberries, hulled and halved

Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer 5-10 minutes, stirring frequently, until melted and smooth. Place cereal in a large bowl and cover with melted chocolate mixture. Toss gently to combine. Spread onto a cookie sheet to cool. Once firm, break up into small pieces. Reserve 1 cup of this mixture for topping. Fold remaining cereal mixture into softened ice cream. Transfer to a 10 inch springform pan. Sprinkle reserved cereal mixture over top and freeze cake until hard. Remove cake from springform pan and garnish with whipped cream and strawberries.

This recipe serves 16 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 16.

Susan,IL (10:48:50 AM) :

Premium Vanilla Ice Cream
Prep: 15 min, plus freezing time.

2 cups heavy cream
2 cups half and half
3/4 cup sugar
1/8 tsp. salt
2 tsp. vanilla extract

Combine all ingredients in a bowl. Mix thoroughly until sugar is dissolved. Chill in refrigerator. Freeze in a 2-quart ice cream maker 20-30 minutes until frozen.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.

Susan,IL (10:50:28 AM) :

Strawberry Chocolate Ice Cream Pie
Prep: 10 min, Cook: 10 min, plus freezing time.

1 cup chocolate cookie crumbs
1/2 cup buttermilk baking mix
3 Tbs. sugar
1/3 cup unsalted butter, melted
3/4 lb. strawberry preserves
1-1/2 cups strawberry ice cream
1-1/2 cups frozen dessert topping, thawed
6 ounces miniature chocolate chips
1 cup strawberries, halved

Preheat oven to 350°F. Combine first 4 ingredients in a bowl. Press mixture firmly against bottom and side of 9 inch pie plate. Bake 10 minutes. Cool. Spread half of the preserves in pie shell. Stir ice cream in a bowl to a smooth consistency. Stir in whipped topping and chocolate chips. Spread half of the ice cream mixture over preserves. Repeat with remaining preserves and ice cream mixture. Freeze until firm. Garnish with strawberry halves. This recipe serves 8.

Susan,IL (10:53:36 AM) :

Strawberry Italian Ice
Prep: 10 min, plus freezing time.

4 cups strawberries, partially thawed if frozen
3/4 cup sugar
1/4 cup lemon juice
20 ice cubes

Place a large metal cake pan in freezer. Combine all ingredients, except ice cubes, in a blender. Process until mixture is smooth and sugar has dissolved. In batches if necessary, process strawberry mixture with ice cubes until smooth. Pour into cake pan and freeze 30-35 minutes or until partially frozen. Stir just before serving. Susan,IL (11:00:10 AM) : Vanilla Ice Cream in a Baggie

From the Kitchen of: Aunt Sadie
Source: Aunt Sadies Scrapbook
I haven't tried this but it sounds like another fun one for kids to do!

1/2 Cup Milk
1/2 Tsp. Vanilla
1 Tbsp. Sugar
6 Tbsp. Salt
1 Bag Quart size zip lock freezer bag
1 Bag Gallon size zip lock freezer bag

In the pint size baggie mix together the milk, vanilla and sugar. Seal the bag. Fill the gallon sized freezer bag half full of ice (cubed or crushed); Add the salt to the ice cubes. Placed the sealed quart baggie inside the gallon baggie (filled with the ice and salt) and seal the larger bag. Shake or squish the bag for about 5 minutes or until the ice cream thickens. Susan,IL (11:02:56 AM) :

Freezer Ice Cream (Sugar Free)
This recipe comes from my mom. She is diabetic and says this is really good1

8 C Milk-Pet Lite (evaporated milk)
1/2 C Sugar (substitute equivalent)
4 C Strawberries, cleaned and hulled
8 Slices Pineapple, canned
16 Tbsp Pineapple juice
2 C Orange juice

Put all ingredients in a home freezer and freeze according to manufactures instructions. Makes 16 1-cup servings. Exchanges: Each serving equals 1 milk and 3/4 fruit. Calories: 125 per serving.Debbie.D.,.AL (12:23:27 PM) :

RASPBERRY MALLOW PIE

35 large marshmallows
1/2 cup milk
1 pkg. (10 oz) sweetened, frozen raspberries, undrained
1 carton (8 oz.) Cool Whip, thawed
1 graham cracker crust-9 inches

In a large microwave-safe bowl, combine marshamallows and milk. Cook on high for 1-2 minutes; stir until smooth. Stir in raspberies. FOld in the whipped topping. Pour into crust. Freeze until ready to serve. Yield: 6-8 servings.

Debbie.D.,.AL (12:27:56 PM) :

APRICOT GELATIN SALAD

1 pkg. (6 oz.) apricot or orange gelatin
2 cups boiling water
1 can (20 oz.) crushed pineapple
1 can (15 oz.) apricot halves, drained and chopped
1/2 cup chopped walnuts or pecans
1 carton (8 oz) Cool Whip, thawed
Additional chopped nuts

In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in Cool Whip. Pour into 13X9" dish. SPrinkle with chopped nuts. Chill until firm. Yield: 12-16 servings.