Frozen Raspberry Layer Cake

Ingredients

  • 2 frozen pound cakes
  • 3 c. vanilla ice cream
  • 4 c. raspberry sorbet
  • 1 pt. fresh raspberries
  • 3 tbsp. Chambord

Directions

  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
  2. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
  3. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices.
  4. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake.
  5. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.

Skinny Peach Frozen Margarita

Ingredients

  • 16 ounces frozen peaches
  • ½ cup Exotico Resposado Tequila
  • 1/4 cup fresh lime juice
  • 1 1/2 cup Mountain Vally Peach Sparkling Water
  • 1 tablespoon light agave nectar
  • 2 cups crushed ice
  • Salt lime wedges, and peach slices for garnish

Directions

  1. Add the peaches, tequila, lime juice, sparkling water, agave nectar, and ice to a high powered blender.
  2. Blend on high (or use the smoothie setting) until fully combined and smooth. If too thick, add more sparkling water. If too thin, add more ice.
  3. Serve in cups rimmed with salt (SEE NOTE) and garnish with lime and peach slices.
    Enjoy!

Blueberry Cheesecake Ice Cream II

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
ICE CREAM:
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Nesquik Frostee No-Churn Ice Cream

Ingredients

  • 3 c. heavy cream
  • 1 14.5-oz. can sweetened condensed milk
  • 1/3 c. Nesquik Chocolate flavor powder

Directions

  1. In a large mixing bowl, beat heavy cream using an electric mixer until stiff peaks form, 5 to 6 minutes. Mix in the sweetened condensed milk and Nesquik.
  2. Pour mixture into a loaf pan and freeze for at least 4 hours, or until firm. (The texture will be a lot like soft serve.)
  3. Optional: Dust ice cream with a light sprinkling of Nesquik powder before serving.

Chocolate Cherry Pops

Ingredients

  • 3 1⁄2 ounces instant chocolate pudding mix
  • 3 cups whole milk, plus 1/4 cup
  • 1⁄3 cup dark chocolate chips, chopped
  • 1 cup frozen Cool Whip Topping, thawed
  • 1⁄3 cup cherry preserves
  • Chocolate shavings (for garnish)
  • Fresh cherries (for garnish)

Directions

  1. In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
  2. Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
  3. Unmold and garnish with shaved chocolate and fresh cherries.

Peanut Butter Cup Ice Cream

Ingredients

  • 1 1/4 cups smooth peanut butter
  • 3/4 cup granulated white sugar
  • 1 1/4 cups whole milk
  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chopped chocolate peanut butter cups (8 to 10 regular-sized PB cups)

Directions

  1. Make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don’t want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.
  2. Process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you’re ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.

Homemade Soft Serve Ice Cream

Ingredients

  • 1/2 c. heavy cream
  • 1 tbsp. powdered sugar
  • 3 c. vanilla ice cream, softened
  • 2 ice cream cones, for serving
  • Rainbow sprinkles, for topping

Directions

  1. In a large bowl using a handheld electric mixer, beat cream until medium peaks form, 2 to 3 minutes. Add sugar and beat 30 seconds more.
  2. Stir in ice cream until completely combined, then transfer mixture to a large resealable bag and freeze until firm, 3 to 4 hours.
  3. Remove ice cream from freezer and knead until soft, 1 minute.
  4. Snip a corner from the bag and pipe into a cone. Top with sprinkles and serve immediately.