Easy Freezer Ice Cream Recipes

Steps:

• In a large bowl, mix condensed milk and fruit puree/flavorings thoroughly.
• In a separate bowl, beat chilled whipping cream until stiff peaks form.
• Fold whipping cream into condensed milk mixture, along with any stir-ins (like cookie pieces, fruit chunks, candy, etc.) that you desire.
• Pour into a plastic or metal container (not glass), cover, and freeze for at least 4 hours or overnight. Scoop and enjoy!
• Makes about 1 1/2 pints (3 cups).
• Note on flavorings: Fruit puree or a strong fruit juice (even concentrate) works well, but be sure it's unsweetened or relatively sour or your ice cream will be too sweet. Lemon juice works great, as does margarita mix; top with crushed pretzels when serving for a salty-sweet treat. Or use brewed coffee or tea. If using tea, steep 3 teabags in 1/3 cup of hot water for about 5-7 minutes and press the water out of the teabags when removing them. I just made an excellent chamomile tea ice cream this way; it had a lovely, delicate flavor.
• Another note: I've heard you can substitue Cool Whip for the whipping cream--I'd go with about 1 1/2 to 2 cups--but as I haven't tried it myself, I can't vouch for the results. It would make it lower fat and easier to put together, but the texture might suffer.

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

Steps:

• Items needed:.
• 1 pint size zip-lock freezer baggie.
• 1 - 1 gallon size zip-lock freezer baggie.
• Preparation:.
• In a small dish, thoroughly combine the sugar, heavy cream and vanilla extract.
• Pour mixture into a pint sized zip-lock freezer baggie and seal tightly.
• In the 1 gallon size zip-lock freezer baggie, thoroughly combine enough ice to fill half the baggie and the rock salt.
• Bury the pint size baggie containing the mixture into the gallon size baggie of ice and salt. Seal tightly.
• Shake vigorously for 8-10 minutes, depending on the consistency that you want to achieve. Squeeze and smoosh the bag from time to time while shaking to mix the ice cream.
• Carefully open large baggie and remove inner baggie. Eat it straight from the baggie and Enjoy!

Steps:

• Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Steps:

• Place the bowl of an ice cream maker in the freezer until completely chilled, at least 1 hour.
• Chill half-and-half in the freezer, shaking every 10 minutes, until chilled but not frozen, about 30 minutes.
• Pour chilled half-and-half and pudding mix into a bowl and mix well with a whisk.
• Place frozen bowl of ice cream maker into the ice cream maker; add the stirring component and lid. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid.
• Allow ice cream to process in the ice cream maker until desired consistency is reached, about 30 minutes.

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

Steps:

• In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.