Blackberry Frozen Yogurt

We inherited an ice cream maker a few weeks ago and have had a lot of fun with it! This is our favorite that we have made so far.

2 cups vanilla yogurt
1/2 c milk
1/4 c sugar
1-2 c fresh blackberries, pureed and strained
1 T lemon juice

Combine ingredients and place in ice cream maker.

Ice Cream Cake

Not all freezer meals have to be for dinner!  I made an excellent ice cream cake for my husband's birthday that can easily be made in advance.  I posted more pictures of this "cake" on my craft blog:  sewincrediblycrafty.blogspot.com

Oreo & Fudge Ice Cream "Cake" (I doubled the recipe)

1/2 cup fudge ice cream topping warmed

1 tub cool whip divided

1 pkg (4oz) jellow chocolate instant pudding (I used Cookies & Cream)

12 Orea Chocolate sandwich cookies

12 vanilla ice cream sandwiches (When I doubled the recipe I got 12 Cookies & Cream sandwiches plus 12 vanilla sandwiches)

Pour the fudge topping into a medium bowl.  Stir in 1 cup whipped topping with a wire wisk until it's well blended.  Add in the dry pudding mix, stir 2 minutes or until well blended.  The consistency of fudge topping can vary depending on what brand you purchase.  If your fudge topping mixture is too thick to spread easily, add in 1/4 cup milk.

Chop Oreo cookies roughly into chunks.  Stir into the pudding mixture.  Arrange 4 ice cream sandwiches side by side on a 24x12 inch piece of foil; top with half of the pudding mixture.  Repeat the layers.  Top the pudding mixture with the remaining 4 sandwiches.  The layers create a neat striped effect when sliced.  Frost the top and sides with the remaining cool whip.  It doesn't have to look perfect.  Bring up the foil sides.  Double fold top and ends to loosely seal the packet.  Freeze for at least 4 hours before serving.  Let stand at room temperature to soften before serving.  Makes 12 servings.

Fried Ice Cream

Happy Cinco de Mayo! I came across this recipe in the Taste of Home newsletter and it was delicious. I used cinnamon flavored graham crackers too and added just a little bit of sugar. This is why I made that carmel sauce yesterday. Top it with honey, caramel ice cream topping or whipped cream. Good times!

Fried Ice Cream

Ingredients:

• 3 cups vanilla ice cream
• 1/4 cup heavy whipping cream
• 1-1/4 cups finely crushed graham crackers
• 1 teaspoon ground cinnamon
• Oil for deep-fat frying

Directions:

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.

Peppermint Ice Cream Dessert

1 lb chocolate waffers or cream filled cookies, crushed
1/2 cup butter

1/2 gallon Peppermint Stick ice cream
1 12 oz container whipped topping

1/2 cup butter
4 oz unsweetened baking chocolate, chopped
2 cups sugar
1 can evaporated milk
1 teas. vanilla
crushed peppermint candy

Mix crushed cookies and butter. Press in 13x9 pan.

Stir together ice cream and 2 cups whipped topping. Spoon onto crust. Freeze until firm.

Melt butter and chocolate in a 2 qt. pan over low heat. Stir constantly. Stir in sugar after chocolate is melted. Gradually stir in milk, then heat to boiling over medium heat. Cook and stir until lightly thickened. Stir in vanilla. Let cool completely.

Pour chocolate sauce over ice cream piece and top with remainder of of whipped topping and crushed peppermint.

Enjoy!

Suggestions: I used one bag of chocolate graham crackers for the crust. The original recipe says to put the chocolate sauce on and freeze, but the chocolate sauce doesn't freeze and will cause a big, sticky mess!

Fruity Homeade Ice Cream

As a wedding present, my grandpa and grandma gave my parents an ice cream maker. Every Fourth of July my mom made this delicious ice cream for us. The ice cream maker lasted somehow for 32 years!!! This recipe is definitely a family favorite.


**This recipe is for a six quart sized ice cream maker.
If you have a smaller one just half everything.

1 quart whipping cream
4 cups sugar
1 pkg. frozen raspberries (12 oz.)
1 pkg. sliced sweetened frozen
strawberries
1 large can (20 oz.) crushed pineapple
4 bananas chopped
1/2 cup orange juice concentrate
1/4 cup lemon juice

Place all ingredients in big bowl and
stir till combined. Dump into ice cream
maker cylinder. Add milk to the fill line, leaving
1 ½ in. from the top. (Make according to your
ice cream maker instructions. If yours uses ice and rock salt,
I usually use either 1 1/2 bags of ice, or get a really big bag.) Enjoy!!!