Spaghetti Ice Cream
Ingredients
- 2 cups vanilla ice cream
- 1/2 cup strawberry topping
- 8 whole strawberries
Instructions
- Press ice cream through colander into bowls.
- Drizzle strawberry topping on top and add cut up strawberries it.
July 2, 2014
April 18, 2014
April 3, 2014
Peppermint Angel Cake
Peppermint Angel Cake
Ingredients
- 1 15 oz Pkg Angel Food Cake Mix
- 1/3 Cup chocolate mint cookies crushed
- 3/4 Cup chopped pecans
- 3 pints Peppermint ice cream slightly soft
- Aluminum foil
- Freezer wrap
Instructions
- Mix the cake batter together as directed on the package.
- Pour the batter into an un-greased 10 in tube pan.
- Preheat oven to 375 degrees.
- Bake cake on the lowest oven shelf for 35 minutes.
- Top should spring back when touched when cake is done.
- Invert pan right away.
- Allow cake to cool for about 1 hour.
- Remove cake and cut lengthwise into three sections.
- Place the ice cream into a large mixing bowl.
- Add the cookies and pecans.
- Mix together well.
- Place the ice cream mixture back in the freezer for about 5 minutes.
- Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
- Remove ice cream and spread 1/3 of the mixture over the top of the cake.
- Add another section of cake.
- Spread another 1/3 of the ice cream mixture.
- Place the last section of cake on top.
- Finish with the rest of the ice cream.
- Cover tightly with the aluminum foil.
- Place in freezer for 2 hours.
- Remove from freezer and wrap in the freezer wrap if not serving immediately.
- Cake can be stored in the freezer for up to 1 month.
- To serve, remove from freezer.
- Unwrap and allow to set for about 10 minutes.
- Slice and serve.
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March 18, 2014
Devilish Mocha Pie
Devilish Mocha Pie
Ingredients
- 2/3 Cup butter flavored syrup
- 2 1/2 Cup toasted rice cereal
- 1 pint chocolate ice cream
- 1 pint mocha or coffee flavored ice cream
- 1/3 Cup chopped pecans
- 1 C whipped topping
- Aluminum foil
Instructions
- Place a small sauce pan over medium heat.
- Add the syrup and bring to a boil.
- Reduce heat to low and simmer 2 minutes being sure to stir often.
- Place the cereal in a large bowl.
- Pour the syrup over the cereal.
- Mix together with a rubber spatula being sure cereal is completely covered.
- Very lightly butter a 9 in pie plate.
- Press cereal mixture into bottom and up the sides of the pie plate.
- Freeze 30 minutes.
- Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
- Remove the cereal crust from the freezer.
- Spread the chocolate ice cream over the cereal crust.
- Return to freezer until ice cream becomes firm again.
- Soften the mocha or coffee ice cream.
- Add the pecans and stir together well.
- Spread over the chocolate ice cream in the pie.
- Return to the freezer until firm.
- Remove and wrap tightly in freezer wrap until ready to serve.
- Before serving, top with the whip topping.
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March 17, 2014
Frozen Easter Eggs
What a great way to cool off on a hot summer day. Colorful and yummy so the kids will love them.
Frozen Easter Eggs
Ingredients
- 3 pt soft vanilla ice cream
- 1 C mixed candied fruit
- 1/4 C light rum
- 1 C heavy cream
- 2 T sugar
- Pastel food coloring
- Plastic mold such as a melon egg or ice cube tray
- Freezer wrap
Instructions
- Place the ice cream in a large mixing bowl.
- Add the candied fruit and rum.
- Mix together well - working quickly so the ice cream doesn't melt.
- Place the ice cream mixture into the mold.
- Place in freezer and freeze until firm, a few hours or even overnight.
- Place a serving platter in the freezer for about 30 minutes.
- Un-mold ice cream and place on the chilled platter.
- Place back in the freezer for about 20 minutes.
- Place the heavy cream and sugar into a mixing bowl.
- Mix until stiff.
- Remove ice cream and frost each egg with part of the cream mixture.
- Return ice cream to the freezer.
- Divide the remaining cream mixture into as many bowls as you would like colors for the eggs.
- Tint each cream mixture with a different color of the food coloring.
- Remove ice cream from the freezer.
- Use a pastry bag or baggie with one corner cut out to pipe the colored cream mixture onto each egg.
- Return to the freezer and freeze until firm.
- Once firm remove and wrap each egg in the freezer wrap.
- Maybe stored in the freezer for up to 1 month.
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February 24, 2014
Strawberry Surprise Freezer Jam
Strawberry Surprise Freezer Jam
Ingredients
- 1 pint boxes of fresh strawberries washed, drained and hulls removed
- 2 1/2 Cups of fresh pineapple peeled and finely chopped
- 7 Cups sugar
- 2 packages 1 3/4 oz powdered pectin
- 1 Cups cold water
- 4 pint freezer containers with lids
Instructions
- Place strawberries in a large mixing bowl.
- Use a potato masher to crush the strawberries.
- Measure out 2 1/2 Cups strawberries and place in a separate bowl and add pineapple to strawberries.
- Add in sugar slowly and combined completely.
- Place the cold water in a saucepan over medium heat and add pectic and bring to boil for 1 minute.
- Remove from heat.
- Pour the water mixture into with the fruit.
- Stir well to combine.
- Continue stirring 4 minutes.
- Pour into the pt freezer containers and cover.
- Let stand at room temperature for 24 hours.
- Freeze after 24 hours.
- Jam will stay good in the freezer for up to 6 months.
- To use, remove from freezer and allow to come to room temperature, about 1 hour.
- Cover and refrigerate for up to 3 weeks.
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