Homemade Ice Cream, Sherbet, and Ice Cream Cakes
Which one of us doesn't love ice cream? It is the perfect compliment to this hot summer weather. Following are some fun recipes for ice cream and sherbet that will cool you off and make you smile.
Ice Cream in a Baggie
This is a lot of fun for children at a birthday party or a July 4th barbecue. Each child makes their own ice cream. Adults enjoy this too.
You will need for each person
1/2 cup whole milk or light cream or half and half
3 teaspoons sugar
1/4 teaspoon vanilla extract
1 pint size baggie
1 gallon size baggie
6 tablespoons rock salt
2 cups ice cubes
Put the milk, sugar, and vanilla in the pint size baggie. Seal the bag shut. In a gallon size baggie, put 2 cups of ice cubes so the bag is 1/2 full. Add approximately 6 tablespoons rock salt. Place the sealed, pint size baggie into the gallon size baggie and seal the larger bag. Shake for 5 to 10 minutes or longer, until the ice cream forms. (You may want to wear gloves to insulate your hands from the cold.)
To serve, clean the salt off the small baggie, cut off one corner of the pint size baggie and let the kids squeeze the ice cream right into their mouths.
Kids enjoy adding food coloring to their bags of ice cream as they can see the ice cream turn colors when they are shaking their bags. Chocolate syrup can also be added before shaking.
Two Ingredient Homemade Sherbet
Two ingredients is about as simple as a recipe can get. You will need
2 -liter bottle of flavored soda - orange, grape, strawberry, Mountain Dew, pink lemonade just to offer a few suggestions. The orange reminds me of the orange cream push up pops we used to buy from the ice cream truck as kids.
can of sweetened, condensed milk
Scrape the milk out of the can, don't leave any behind, into a mixing bowl with the soda poured in. Mix. This gets poured into the drum of your electric ice cream maker. Follow the instructions for freezing remembering to layer the ice and rock salt around the drum holding the soda mix. This is a great crowd pleaser and does not take nearly as long to freeze as ice cream does in your ice cream maker.
No Cook, No Egg Homemade Vanilla Ice Cream
2 quarts half and half
1 cup sugar, more if you want it sweeter
1 1/2 Tablespoons vanilla flavoring
Combine all ingredients together and pour into drum of electric ice cream freezer. We use a Rival electric ice cream freezer. By the way, this was one of the best birthday gifts I have ever received. This vanilla ice cream tastes wonderful with fresh chopped strawberries and mangoes, two of my favorite fresh fruits. Any fresh fruit would be a great companion to this ice cream. This recipe can be tweaked. Toward the last few minutes of freeze time, add crushed chocolate sandwich cookies, M & M's, Reese's Pieces candies or a swirl of caramel sauce or melted peanut butter or buttered pecan pieces. Add whatever suits your fancy, even chunks of pineapple taste good thrown in toward the last part of freezing. This vanilla ice cream also tastes wonderful with pearberry cobbler. The recipe for that follows.
I discovered this quite by accident. We had an invite to dinner after church one Sunday and I didn't want to be rude and show up with nothing in hand. I had a little bit of different fruits in my kitchen so I put them all together to make this yummy cobbler.
1 green apple, peeled, cored and diced
1 green pear, peeled, cored and diced
1 1/2 cups frozen mixed berries - blueberries, raspberries, blackberries
1 cup sugar
1/2 teaspoon each cinnamon, ginger, and nutmeg
Cook all the fruit on stove top with the sugar and spices until the berries start to become thawed and the apple and pear start to be not so stiff. Add just a pinch of flour or cornstarch to the cooking fruit to thicken the juice. Pour the fruit into greased 8 inch square baking pan.
Mix 1 cup flour, 1 cup sugar and 2/3 cup milk together. Pour over fruit in baking pan. Bake in 350° oven for about 25 minutes.
Frosty - Like Chocolate Ice Cream
This is pretty close to the dairy dessert served at Wendy's restaurant.
1 Large tub cool whip
1 can sweetened, condensed milk
1/2 gallon chocolate milk
Mix all ingredients together. Put in ice cream freezer drum and follow instructions for freezing using your ice cream maker.
Ice Cream Sandwich Cake
8 chocolate wafer vanilla ice cream sandwiches
can of chocolate Reddi Whip spray whipped cream
container of malted milk ball candies, can also use chocolate sandwich cookies
Lay 4 of the ice cream sandwiches side by side to form the bottom of the cake. Cover with whipped cream. Use a food processor to chop the malted milk balls. You can also put these in a ziploc bag and use a hammer to crush. Put a layer of the chopped candy on top of the whipped cream. Put the other 4 ice cream sandwiches on top, cover with whipped cream. This time spread the whipped cream around the sides of the cake to ice it. Sprinkle chopped candy on top of the iced cake. Freeze to get firm before serving.
Ice cream sandwiches now come in a multitude of flavors like neopolitan ice cream, strawberry ice cream or chocolate ice cream in the middle. I have also seen different flavors in the cookie part of the ice cream sandwich. You can make this cake to suit the tastes of the recipient.
Melted Ice Cream Cake
1 package plain white cake mix
2 cups melted ice cream, your favorite flavor (see cook's note)
3 large eggs
Cook's note: You can melt the ice cream in the microwave on defrost. Check and stir it every few minutes until it becomes liquid.
Preheat oven to 350° and move the rack to the middle. Lightly mist an angel food cake pan with vegetable cooking spray. Dust with flour or dry cake mix. Shake out excess flour and set the pan aside.
Blend the cake mix, melted ice cream and eggs on low speed with an electric mixer for 1 minute. Then mix on medium for 2 more minutes, scraping the sides until the batter is thick and well blended. Pour the batter into prepared pan, smooth the top with a spatula.
Bake the cake until it starts to pull away from the sides of the pan, appoximately 38 to 42 minutes. Remove the pan from the oven, place on a wire rack and let cool 20 minutes. Invert the pan onto a plate or rack for cooling another 30 minutes before serving. You can dust this with powdered sugar or ice it with your favorite icing. Do not be afraid to experiment with flavors of cake mix or ice cream. This really is a fun recipe.
Have a wonderful time in the kitchen making these summertime treats. But then, have an even more wonderful time eating these treats. That's the best part.
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