Archive for the ‘Ice Cream’ Category

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake
Recipe & picture courtesy of Better Homes & Gardens

Makes: 6 servings
Prep: 10 minutes

  • 1 12-ounce package frozen unsweetened red raspberries, thawed
  • 1 3-ounce package cream cheese, softened
  • 1/4 teaspoon almond extract
  • 1 quart vanilla ice cream, softened
  • 2 12-ounces cans or bottles cream soda
  • Fresh raspberries (optional)
  1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
  2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

**Personal Review: No Review Yet**

Advertisements

Raspberry-Nut Sundaes


Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 8 servings

  • 1/2 cup butter
  • 1/2 cup packed light brown sugar
  • 1-1/2 cups fresh raspberries
  • 2/3 cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
  • 1 tsp. finely shredded lemon peel
  • 2 pints vanilla ice cream and/or raspberry sorbet.
  1. In a large skillet melt butter; stir in brown sugar until melted. Cook, stirring frequently, over medium heat until boiling. Reduce heat to medium-low. Cook and stir for 1 minute. Remove from heat. Add raspberries, nuts, and lemon peel; stir very gently to coat.
  2. Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately.

**Personal Review: No Review Yet**

Ice-Cream Pumpkin Pie

Recipe courtesy of National Geographic Kids

  • 1 quart vanilla ice cream
  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • dash of nutmeg
  • dash of ground cloves
  • graham cracker pie crust
  1. Let the ice cream soften
  2. Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
  3. Stir in the ice cream.
  4. Spread the mixture evenly into the crust.
  5. Cover and freeze for four hours or until firm.

**Personal Review: Awesome, a friend of mine made this with her daughter when I first tried it.  I asked for the recipe and cannot wait to make this on my own.  I love it!**

Iced Maple Cream with Berries


Recipe & picture courtesy of Bon Appétit

6 servings
Prep: 20 minutes
Total: 6 hours 20 minutes (includes freezing time)

An incredible frozen treat that doesn’t require an ice cream maker. Serve with crisp butter cookies.

  • 3 large egg yolks
  • 3/4 cup chilled whipping cream, divided
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon maple extract
  • 2 tablespoons raspberry jam
  • 3 cups mixed berries (such as blackberries, raspberries, and blueberries)
  1.  Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 3 minutes.
  2. Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
  3. Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.

**Personal Review: No Review Yet** 

Grilled Summer Cobbler


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

  • 1 cup plus 1 tablespoon flour
  • 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk, at room temperature
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 pounds nectarines (3 to 4), sliced
  • 1 cup mixed berries
  • Vanilla ice cream, for serving
  1. Preheat a grill to medium-high. Grease a medium cast-iron skillet. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the buttermilk and butter until just combined.
  2. In another medium bowl, toss together the nectarines, berries, remaining 1 tablespoon flour and 2 tablespoons sugar.
  3. Spoon the fruit into the prepared skillet and dollop the dough over the fruit in 8 spoonfuls; sprinkle with sugar. Cover with foil and grill until the juices are bubbling and the top is golden, about 20 minutes. Let cool for 5 minutes before serving with a scoop of the ice cream.

 **Personal Review: No Review Yet**