Archive for the ‘Vanilla Ice Cream’ Category
30
Jun
Posted by Tarah in Almond Extract, Cream Cheese, Cream Soda, Desserts, Raspberries, Vanilla Ice Cream. 1 comment
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)
- 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.
- 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**
29
Oct
Posted by Tarah in Almonds, Butter, Cashews, Desserts, Lemon Peel/Lemon Zest, Light Brown Sugar, Raspberries, Raspberry Sorbet, Vanilla Ice Cream. Leave a comment
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.
- 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.
- Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately.
**Personal Review: No Review Yet**
2
Oct
Posted by Tarah in Cinnamon, Cloves, Desserts, Ginger, Graham Crackers, Nutmeg, Pie, Pumpkin, Salt, Sugar, Vanilla Ice Cream. Leave a comment
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
- Let the ice cream soften
- Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
- Stir in the ice cream.
- Spread the mixture evenly into the crust.
- 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!**
3
Aug
Posted by Tarah in Baking Powder, Blackberries, Blueberries, Butter, Buttermilk, Desserts, Flour, Peaches/Nectarines, Raspberries, Strawberries, Sugar, Vanilla Ice Cream. Leave a comment
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
- 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.
- In another medium bowl, toss together the nectarines, berries, remaining 1 tablespoon flour and 2 tablespoons sugar.
- 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**