7-29-99 Frozen Desserts Part 2 (23 recipes)

Debbie.D.,.AL (12:30:18 PM) :

FROZEN CRANBERRY SALAD

1 cup fresh or frozen cranberries
1/4 cup sugar
1 can (8 oz.) crushed pineapple, drained
1/2 cup Cool Whip
Chopped pecans

In a food processor, process cranberries, sugar, and pineapple until cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. FOld in Cool Whip. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Yield: 4 servings.

Debbie.D.,.AL (12:32:57 PM) :

FLUFFY LEMONADE GELATIN

5 pkgs. (3 ounces each) lemon gelatin
6 cups boiling water
1 can (12 oz.) frozen lemonade concentrate
1 carton (12 oz.) Cool Whip

Dissolve gelatin in boiling water; stir in lemonade until dissolved. Chill until partially set. Fold in Cool whip. POur into a 13"X9" pan. CHill unti firm. Yield: 20-24 servings.

Debbie.D.,.AL (12:54:10 PM) :

FROZEN FRUIT SALAD

1 envelope Dream Whip
1/4 cup lemon juice
1 cup chopped pecans
1 (15 oz.) can pineapple chunks, drained
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1 can peaches, drained

Prepare whipped topping and according to package directions. Set aside. Combine cream cheese and lemon juice, beat until smooth. Stir in milk, pecans, pineapple, and peaches. Fold in whipped topping. Place in 13X9" pan. Cover and freeze. Kelly,WA (1:59:54 PM) :

BROWNIE ICE CREAM LOAF

Yield: 10 servings

1 1/2 c All-Purpose Flour
1 ts Baking Powder
1/2 ts Salt
1 c Margarine
1 c Fry's Cocoa
2 c Sugar
4 ea Eggs
1 1/2 ts Vanilla
1 c Nuts, chopped
4 c Strawberry Ice Cream, soft
1 x FRY's Chocolate Sauce

Stir together flour, baking powder, and salt in a small bowl. Melt margarine in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, if desired.

Pour batter into foil-lined and lightly greased 15x10x3/4-inch(2L) jelly roll pan. Bake in 350F(180C) oven 15 to 17 minutes or until done. Cool.

Invert pan; peel off foil. Cut brownie crosswise into 3 equal pieces. Place one piece of brownie on plate; spread with half the ice cream. Layer the second piece of brownie and remaining ice cream. Top with remaining piece of brownie. Wrap and freeze until firm. Remove from freezer 10 minutes before serving. Slice and serve with FRY's Chocolate Sauce. Store leftovers in freezer. Makes 10 to 12 servings.

Kelly,WA (2:02:58 PM) :

Cantaloupe Melba
Servings: 8

2 c Fresh raspberries*
1/3 c Sugar
2 T Orange-flavored liqueur**
2 ea Cantaloupes
3 c Raspberry sherbet

* Or unsweetened frozen raspberries, defrosted
**Or raspberry-flavored brandy (optional)

In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.

Halve cantaloupes and remove seeds; peel and cut into thin slices.

Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.

Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.

Kelly,WA (2:10:32 PM) :

GREEN MOUNTAIN PIE *

-----------CRUST---------
1 3/4 c Macaroon crumbs; soft
- about 7, 2" cookies
1/4 c Butter flavor Crisco; melted

---------------FILLING------------
2 pt Lime sherbet; softened
1 qt Vanilla ice cream; softened
1 1/2 c Macaroon crumbs; soft

CRUST: Preheat oven to 350~. Lightly grease 9" pie plate. Combine 1-3/4 crumbs and melted butter flavor Crisco. Press into greased pie plate.

FILLING: Spread 1 pint lime sherbet in cooled crust.

Freeze about 1 hour until firm. Combine ice cream and 1-1/2 cup macaroon crumbs. Spread evenly over sherbet.

Freeze about 1 hour until firm. Spread remaining sherbet over ice cream. Freeze several hours. Remove from freezer 10-15 minutes before serving.

Dawn.NYS (2:39:39 PM) :

Peach Ice Cream

2 t Cornstarch
1/2 c Sugar
1 cn Evap. milk (12-oz)
2 T Light corn syrup
3 Ripe med. peaches; peeled,
Pitted, quartered
1/2 c Half and half

In medium saucepan, combine cornstarch and sugar. Stir in evaporated milk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Set aside to cool. In
blender or food processor fitted with metal blade, finely chop peaches.

Combine chopped peaches, cooled milk mixture and half and half. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.

Dawn.NYS (2:42:57 PM) :

Quicker Peach Ice Cream

3 Ripe peaches; peeled/sliced
1/2 c Milk
1/2 c Heavy cream
1/3 c Superfine sugar
1 t Vanilla extract

Slice peaches and puree; refrigerate. Combine milk and cream with sugar. Whisk 2 minutes, or until sugar dissolves. Stir in vanilla extract. Add peach puree, stirring well. Chill. Freeze in ice cream freezer with pre-chilled cannister. Makes 4 servings.Kelly,WA (4:04:17 PM) :

FRUIT FREEZE

2 c mashed very ripe banana
2 T lemon juice
2 c orange juce
10 strawberries (opt)
1 c crushed pineapple in juice

Blend everything together. Pour into a 9" square pan and freeze about an hour. Beat and refreeze.

Kelly,WA (4:08:32 PM) :

Healthy Fresh Peach Ice Milk

7 medium peaches -- see further
1 envelope unflavored gelatin
2 cups 1% low-fat milk
1 cup plain low-fat yogurt
1/2 cup sugar -- substitute
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon

PEACHES: 1 cup chopped and 2-1/2 cups pureed. So, 6 to 7 fresh peaches or nectarine, peeled and pitted.

Sprinkle gelatin over milk in medium saucepan. Heat stirring, until gelatin dissolves; remove from heat. Add chopped peaches, puree, yogurt, sugar, vanilla extract, and cinnamon to gelatin mixture; mix well. Freeze in ice cream maker according the manufacturer's directions.

Makes 7 cups

DawnNY (4:34:10 PM) :

Milky Way Frozen Mousse

Sauce
1 c Whipping cream
1/2 c Sugar
1/3 c Unsweetened cocoa powder
3 tb Unsalted butter
1 ts Vanilla extract
1/2 ts Instant coffee powder

Filling1 1/2 c Milky Way bars;(ab.8 1/4 oz) cut in 1/2-inch pieces
6 oz Semisweet chocolate; chopped 3 oz Unsweetened chocolate;chopped
4 tb Unsalted butter; (1/2 stick) 1/2 c Sugar
3 tb Water
3 lg Egg whites
1/4 ts Cream of tartar
1 1/4 c Whipping cream; chilled 1 ts Vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate.)

FOR MOUSSE: Line a 9X5X3-inch loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water. Stir constantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly.

Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high, and boil syrup until temperature reaches 230 deg. on candy thermometer.

Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl.

Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 min.

DawnNY (4:47:15 PM) :

FROZEN S'MORES

1 pk Instant chocolate pudding
1 1/2 c Milk
1/2 c Peanut butter
1 lb Graham crackers
8 oz Cool Whip

Combine pudding mix, skim milk and peanut butter. On 1/2 of graham crackers, spread 1 tablespoon pudding mixture. On other half spread Cool Whip. Sandwich together and freeze.Kelly,WA (5:12:54 PM) :

BAKED ICE CREAM

Place a thin sheet of sponge cake on a waxed paper, on a board, and then put on a brick of ice cream and frost it thickly over all the sides, topping off with powdered sugar frosting. Set the board in a hot oven long enough to brown the frosting.

Kelly,WA (5:15:31 PM) :

FRAPPE CRANBERRY

Boil two quarts of cranberries in one quart of water until thoroughly cooked. Strain through a sieve, add the juice of two lemons, one quart sugar and one pint of scalded and cooled milk. Freeze.

eggy/australia (6:08:17 PM) :

BANANA SPLIT ICE CREAM PIE

1 - 9 inch chocolate cookie pie crust, or 20 chocolate wafter sandwich
cookies
2 firm, medium-sized bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup whipping cream
1/4 cup chopped walnuts or almonds
maraschino cherries

To Make Crust if Using Cookies: Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Spread whipped cream over all and sprinkle with nuts. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings. eggy/australia (6:10:03 PM) :

FROZEN SUMMER PIE

6-oz. can frozen orange juice concentrate
1 pint vanilla ice cream, softened
3= cups whipped topping
6-oz. graham cracker crumb crust

In large bowl beat orange juice concentrate for 30 seconds. Blend in ice cream. Fold in whipped topping. If necessary, freeze until mixture will mound. Spoon into prepared graham cracker crust. Freeze until firm, at least 4 hours. Let stand at room temperature for 10 minutes before serving.

eggy*in*aus (6:27:17 PM) :

Diabetic, Low-Fat Frozen Blueberry Pudding Pie

1 cup Toasted Wheat Germ
1/4 cup (1/2 stick) margarine
6 packets sugar substitute
1 package (4 serving size) sugar-free vanilla pudding and pie filling
2 cups skim milk
1 cup thawed non-dairy frozen whipped topping
1 cup fresh or frozen blueberries

Heat oven to 375 F. Lightly spray 9-inch pie plate with no-stick cooking spray. Combine wheat germ, margarine and sugar substitute. Press firmly onto bottom and sides of prepared pie plate. Bake about 5 minutes or until golden brown; cool completely on wire rack. Prepare pudding according to package directions using skim milk. Fold in whipped topping and blueberries. Pour into crust. Cover and freeze 6 hours or overnight. Let stand at room temperature 5 to 10 minutes before serving. Makes 10 servings.

eggy*in*aus (6:28:12 PM) :

MOTHER'S VANILLA ICE CREAM

5 eggs (be sure they are fresh)
2 cans evaporited milk
(I use one can milk and 1 pint whipping cream)
1 can sweetened condensed milk
1 2/3 cups sugar
2 tablespoons vanilla
dash of salt
1/4 cup flour
homogenized milk

Beat eggs until thick and frothy. Add sugar and beat until incorporated. Add other ingredients and mix well. Pour into ice cream freezer and add milk to the fill line. Freeze according to manufactures instructions.

eggy*in*aus (6:28:31 PM) :

Speedy Vanilla Ice Cream
By: Dairy Diary 1996
Yield: 4 servings

400 ml cold custard
300 ml double cream; lightly whipped
2 teaspoons vanilla extract
50 g caster sugar

Pour the custard into bowl and carefully fold in the remaining ingredients. Spoon the mixture into a shallow freezer-proof container. Freeze for about 30 minutes then break up the mixture with a fork and freeze until set (2 hours). Serve with fruit of your choice.
Yield: 4 servings

Judy/AZ (6:33:40 PM) :

Ice Cream Cake

Crust
1 cup Oreo cookie crumbs
1/4 cup melted butter

Filling
1 pint pralines & cream ice cream
1 pint pistachio ice cream
1 16 oz. jar of hot fudge
1/2 cup walnuts - chopped
1/2 cup pecans - chopped
1/2 cup almonds - sliced
1 pint heavy whipping cream
1/4 cup sugar
1/4 cup chocolate chips
Cherries

Crust: Combine ingredients. Using the back of a large spoon, press the crumbs onto the bottom and up sides of a pie plate or springform pan.

Filling: With spatula, spread the first layer of ice cream. Top with layer of hot fudge and nuts. Continue process with other layer of ice cream. Whip the cream with the sugar until stiff. Place in piping bag and decorate top of cake. Garnish with nuts, chocolate chips and cherries.

Judy/AZ (6:33:40 PM) :

Frozen Kahlua Mousse Pie

Crumb Crust
1 C macaroon crumbs
1 T brown sugar
3 T melted butter
1/3 C chopped pecans
1 T kahlua

Other ingredients
1 pint ice cream, softened
6 oz semi-sweet chocolate
1 oz unsweetened chocolate
2 large eggs, separated
2 T sugar
1/4 C kahlua
1 C heavy whippping cream
chopped and whole nuts for garnish

Mix first four crust ingredients, press over bottom of oiled 9" springform pan. Bake at 350 for 7-8 minutes. Cool slightly, brush with kahlua, freeze briefly. Fill with ice cream, replace in freezer.

In top of double boiler, melt chocolates together. In another bowl, beat egg whites to soft peaks, then beat in sugar until stiff and glossy. In large bowl, whisk yolks until thick, add melted chocolates and kahlua. Slowly fold in egg whites. Fold half of whipped cream into chocolate. Spread mousse over ice cream. Sprinkle lightly with chopped nuts. Freeze. Before serving, top with whipped cream dollops (using remaining whipped cream) and place a whole nut in the center of each dollop.

Barbara,.LA (9:45:52 PM) :

Oreo Freakout

1 lg. pkg. oreos
1/2 gal. ice cream, softened (I use vanilla)
1 16 oz. tub Cool Whip
1 jar hot fudge sauce

Crush all oreos and place all but 1/4c in bottom of 9 x 13 pan. Place ice cream over crumbs and spread hot fudge over top. Cover all with cool whip and sprinkle remaining oreo crumbs to decorate. Freeze for 1 hour. linda,VA (10:53:32 PM) :

Vanilla Ice Cream

4 eggs
2 1/2 cups sugar
7 cups milk
3 cups whipping cream
2 1/2 Tablespoons vanilla
1/2 teaspoon salt

Beat eggs till light. Add sugar gradually, beating till thick. Add remaining ingredients; mix well. Freeze in 5 qt. ice cream freezer - makes 1 gallon.

For safety - substitute eggbeaters for the raw eggs.