Ice cream


Ice Cream Recipes

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Rocky Road Fudge Pops

  • 1 pkg. cook and serve chocolate pudding mix
  • 2-1/2 cups milk
  • 1/2 chopped peanuts
  • 1/2 c. mini chocolate chips
  • 12 plastic cups (3 oz each)
  • 1/2 marshmallow crème
  • 12 popsicle sticks

 

In a large microwave-safe bowl, combine pudding and milk. Microwave, uncovered, on high for 6-7-1/2 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times. Meanwhile, combine peanuts and chocolate chips; place about 2 Tbsp in each plastic cup. Stir in marshmallow crème into pudding; spoon into cups. Insert popsicle sticks; freeze. Makes 12.


Puddin’ Cones

  • 1-1/2 cups cold milk
  • 1 pkg. Instant vanilla pudding mix
  • 3 envelopes whipped topping mix
  • 8 cake ice cream cones
  • chopped nuts, sprinkles, color coated baking chips or topping of your own choice.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Blend in whipped topping mix; cover and refrigerate for at least 1 hour. Spoon 1/4 cup into each cone and sprinkle with toppings. Servings 8


Easy Homemade Cookie Ice Cream
Recipe courtesy Paula Deen

3 egg yolks*
1 (14-ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped

In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm. 

To serve, scoop ice cream from pan or cut into slices.
Yield: 8 servings


Ice Cream in a Can
Makes 4 servings 

” This homemade ice cream is great to make with kids. Using a small and a large coffee can you can recreate an ice cream maker in your own home or in class! 
1 egg
1/2 cup white sugar
1 tablespoon instant vanilla pudding mix
1 cup milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup rock salt
1 pound crushed ice

1 In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid.

2 Roll the cans around on the floor for about 20 minutes. If the center of the ice cream is still soft, place the containers in the freezer to harden.


Maple Balls

1 pint vanilla ice cream
1 cup roasted walnuts, coarsely chopped
1 cup Maple Syrup 

Scoop ice cream into four balls and quickly roll in roasted walnuts. Freeze on a foil-lined pan. Serve individually and pour heated maple syrup over top. Serves 4.


Hot Fudge Ice Cream Bar Dessert

1 (16 oz) jar of chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 oz) container frozen whipped topping, thawed
1 cup salted peanuts 1. Pour syrup into a microwave-safe bowl microwave for 2 minutes on high. Do not allow syrup to boil, stir in peanut butter into syrup until smooth. Allow to cool until room temperature.

2. Line bottom of 9X13 dish with 9 1/2 ice cream sandwiches. Spread half of the whipped topping over all the sandwiches. Spoon half of the chocolate mixture over the whipped topping. Top with half of the peanuts. Reapeat layers. Freeze 1 hour or until firm. Cut into squares and serve.

18 servings

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