Frozen Desserts (June 2009)

Jonutz Homemade Ice Cream
Deanna Jonutz (Demo)

Mix together:

4 Eggs

2 3/4 cups Sugar

1 Tablespoon Vanilla

Add:2quarts Half 'N Half

1/2 pint Whip Cream

2 cups Milk

Pour above mixture into Ice Cream Maker Cannister. Follow the directions for whatever ice Cream Maker you use. You will need Rock Salt and Ice.

GRASSHOPPER PIE
Cindy Hess(Jonna’s recipe)

24 oreo cookies, crushed with icing
¼ cup butter, melted
1 jar marshmallow cream
¼ cup milk
1 capful peppermint extract
½ pint whipping cream, whipped
green food coloring

Crush oreos and add melted butter. Press in pie tin to form crust.
Soften marshmallow cream 10-15 seconds in microwave. Mix marshmallow cream with milk, food coloring, and peppermint extract. Whip cream in separate bowl, then stir into filling mixture. Pour into pie plate. Freeze for 24 hours.

Ice Cream Cake

Wendy Pellissier

Make box cake mix in pan, cool, freeze,
then top with your favorite carton of ice cream. Just soften the ice cream in the microwave and spread over the frozen cake.
Then pop the whole thing back in the freezer. I make these a day ahead for family birthdays!
The fun is the endless combination of types of cake and ice cream that you can create!

Frozen Watermelon Sherbet

Nancy Holladay

(it doesn’t taste like watermelon, just looks like it)

Need a bowl that looks the right shape for watermelon. If it holds about 12 cups, then it will hold 2 containers of sherbet

Soften 1 container (typically 1.75 qts) of Lime Sherbet and create the “rind” by shaping it about 1” deep all through the bowl. Freeze thoroughly, reshaping as needed – if it gets to soft it won’t stay up on the sides and will need to be reshaped as it hardens.

Soften 1 container of Raspberry Sherbet and stir in about 1 – 1 ½ cups chocolate chips (depending on how many “seeds” you want). Fill in the “rind” with the raspberry sherbet. Freeze.

The longer / harder you freeze it, the easier it is to cut and serve. Cut and serve it as you would watermelon slices or wedges.

Smoothies

I make smoothies out of whatever I have available. I typically use (serves about 2):

1-2 cups of fruit
2-3 scoops of sherbet, ice cream, or frozen yogurt
4 oz or more of yogurt (whatever flavor compliments the fruit I’m using, often use vanilla)
½ cup or more of juice
6-8 ice cubes
(I have on occasion included a raw egg)

Mix in a blender until a good consistency for drinking. If it is too thick, add more juice or ice cubes. If it is too thin, add more fruit or sherbet.

If it seems to be lacking a kick of flavor, I add one tube of single serve Hawaiian Punch (like you would add to a water bottle) or similar or 2-3 Tbls of Tang. These add flavor (and sweetening) without adding liquid.

I frequently choose from the following:
Fruits: Fresh, canned or frozen - Frozen fruits work if individually frozen or in small pieces:
Peaches
Strawberries
Bananas (the brown, over-ripe ones work great!)
Mango
Plums
Apricots
Juices: I like ones with lots of flavor, sometimes I buy 12 oz cans to use
Pineapple
Apricot nectar
Mango
Orange
Apple (can lack that bite of flavor)
Strawberry puree (not sweet, but good flavor)
Raspberry puree (not sweet, but good flavor)

Peanut Butter Pie

Ashley Eyre

(This recipe is from my old roomates mom, Sheila Carlson.)

4 oz. cream cheese

1c. powdered sugar

1/2 c. Peanut butter

1/2 c. milk

9 oz. cool whip

Mix all together in a food processor or blender. Pour into graham cracker crust or oreo crust. Cover and freeze. You can also top it with chocolate chips or whip cream and chocolate shavings.

Chocolate Sauce
Megan Bodily

1 Cube of Butter
1 Can "Canned Milk"
2 Cups Chocolate Chips
2 Cups Powdered Sugar

Over medium -low heat melt Butter and Chocolate Chips
Add Milk stirring constantly, add Powdered Sugar, continue stirring until smooth,
bring to a soft boil. Let boil 2 mins. Remove from heat. Serve warm

Mexican Snowballs
Robin Kalcic (Demo)

2 pints vanilla ice cream
2 cups sweetened shredded coconut
1 teaspoon ground cinnamon

Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
Helpful Hint:
To create firm scoops of ice cream that are perfect for rolling in coconut, freeze the ice-cream balls on a baking dish lined with plastic wrap.

No-Bake Oreo Ice Cream Cake
Heidi Little

First layer in 9 X 13 glass pan:

4 stacks of oreo cookies crushed for crust

Second layer:

1/2 gal. vanilla ice cream softened then spread on crust

Freeze

Third layer:

2 jars hot fudge softened (not syrup) spread over frozen ice cream

Fourth layer:

1 pint cool whip softened spread on top

Cover with plastic wrap and Freeze again.