CREAMY LEMONADE SOFT-SERVE ICE CREAM
I was trying to make lemonade ice pops and they didn't quite harden. I scooped them into a bowl and this is the result. Creamy, lemony, sweet, and tart soft-serve ice cream.
Provided by Yoly
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 4h10m
Yield 4
Number Of Ingredients 3
Steps:
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 35.2 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 24.9 mg, Sugar 32.4 g
LEMONADE ICE CREAM
Make and share this Lemonade Ice Cream recipe from Food.com.
Provided by RecipeNut
Categories Frozen Desserts
Time 4h35m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- In medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
- Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.
Nutrition Facts : Calories 334.5, Fat 24.2, SaturatedFat 15.1, Cholesterol 90, Sodium 55.2, Carbohydrate 28.1, Fiber 0.1, Sugar 25.9, Protein 3.3
ICE CREAM SANDWICHES
Steps:
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL
Provided by Gina Marie Miraglia Eriquez
Categories Microwave Bake Kid-Friendly Backyard BBQ Frozen Dessert Summer Lemon Juice Gourmet
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make lemon ice cream:
- Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
- Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
- Make blueberry compote:
- Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
- Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
- Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
- Make sandwich layers while compote chills:
- Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
- Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
- Assemble sandwiches:
- Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
- Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
HOMEMADE ICE CREAM SANDWICHES
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY-LEMON ICE CREAM SANDWICHES
For the little kid in you, try this sweet, icy treat. But make no mistake; it's definitely for adults. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Brush cake slices with vodka. Spread sorbet over two cake slices. Spread ice cream over remaining cake slices. Sandwich each sorbet topped cake slice with an ice cream topped cake slice., Cut sandwiches in half. Drizzle with melted chocolate. Place on a baking sheet; freeze for at least 1 hour.
Nutrition Facts : Calories 432 calories, Fat 21g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 184mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
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