Sorry, no picture. But HELLO SUMMER! And YUM.
Recipe from SmileMonsters.
1 can (or 1 1/2 cups) root beer
1/2 cup sweetened condensed milk*
Mix, pour, freeze, lick.
*I made my own for this recipe using 1/3 cup sugar, 1/3 cup dry milk, 1 t butter and 1/4 cup HOT water blended very well. This isn’t the recipe to make REAL sweetened condensed milk, but it works perfect for this recipe.
That photo is from right when we woke up this morning. Three hours later, there is a lot more. So we made snow ice cream. For breakfast. (hey, everyone is home sick, and I’m working off only several hours sleep)
Paula Deen’s recipe called for one can of sweetened condensed milk, a bit of vanilla and 8 cups of snow. Instructions said to mix everything together and dish out all 8-10 servings at once. We didn’t need 8-10 servings, so we halved the recipe.
It made snow ice cream milkshakes. And each of my 3 kids got maybe 1/2 cup with half the recipe. So next time I’d do 8 cups of snow and still start with 1/2 a can of sweetened condensed milk and vanilla, adding more if you had to.
The kids still loved it, so success.
I thought about calling this “cheater” vanilla ice cream. It’s really easy and was pretty darn good for a last minute throw together. For Fathers Day Nathan requested mint brownies, and since it was supposed to be so hot here today, this morning I decided to make vanilla ice cream to go with the brownies.
4 cups fat free half and half
1 can sweetened condensed milk
2 t vanilla
I blended those ingredients really well and put it in the ice cream freezer, then stuck the ice cream in the freezer all day until we were ready.
A perfect date night for Nathan and me ends at Baskin Robbins, where we get a scoop of their chocolate peanut butter ice cream to share. It is the best ice cream in the universe, I say. And this ice cream I found at Joy the Baker comes oh-so-very-very-close to replicating our favorite at Baskin Robbins. It is heaven.
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Two of my favorite things together.
1 1/4 cups sugar
4 egg yolks
3/4 cup lemon juice
Whisk in a saucepan and cook over medium heat, stirring constantly, until mixture thickens. Add 2 1/2 cups of heavy cream (I used fat free half and half, or you can use whole milk) and stir well. Refrigerate until very cold, and then process in ice cream maker. Freeze until hard, several hours.
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 tsp vanilla
*Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about a minute more. Pour in the cream, milk, and vanilla and whisk to blend.
*Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
*Makes 1 quart
This is what Nathan made for my birthday. It was easy and delicious. It would be easy to use low fat ingredients and turn into a healthier dessert, but – I’m pregnant and it’s my birthday so we didn’t. It was rich and divine.
1/2 cup powdered sugar
4 oz cream cheese, softened
1/2 cup peanut butter
7 oz sweetened condensed milk
6 oz (1/2 a large tub) Cool Whip, thawed
1 chocolate graham cracker crust (buy or make your own)
Combine 1st 3 ingredients and beat until smooth. Add milk, stir in cool whip. Chill 8 hours in fridge or until set, OR stick in freezer. I love frozen stuff, so we did it that way and it was SO good.
Variations: we put a bit of chocolate syrup on top. I had thought about having Nathan stir in something, but after we tasted it, we don’t want to mess with the smooth texture. I think some mini-chocolate chips or chopped Snickers on top (before freezing) would be really good.
Warning: VERY rich. Decadent. Delicious.
From Cooking Light (I think 2005?)
You could always use a cake mix, but this cake is really good and doesn’t take long to throw together. You can even make each layer a couple weeks ahead and store them (individually wrapped) in the freezer until you’re ready to assemble the whole cake. Merry Christmas!
3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups low-fat peppermint ice cream (such as Edy’s/Dreyer’s Slow-Churned Light), softened
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed
Preheat oven to 350°. Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.
Thank you, Tracy M! This was SO good.
Place ALL the ingredients in the blender, including the oil. Use less water for a thicker milkshake or more for a shake that’s easier on your blender motor. With lid on, process for two minutes. Makes about 4 shakes. (this was a breeze in the vita-mix)
At the Hogle Zoo, they serve a really yummy soft-serve ice cream with different flavors swirled in. We’ve only gotten the root beer, and it’s a favorite – especially when we’re at the zoo when it’s really hot, which has been all summer long. I found a root beer sherbet recipe yesterday that we made today and is SO good!
24 oz root beer (let them sit a bit and get flat)
1/2 cup sweetened condensed milk
1 cup whole milk or half and half (I used fat-free half and half)
Combine the ingredients and let the mixture sit in the fridge until very cold, even overnight. Process in your ice cream maker for about 20 minutes. Transfer to a air-tight container and let the sherbet get hard in the freezer. Enjoy!
The entire recipe has 1040 calories, 12 grams of fat, and makes appx 4 cups of sherbet. 4 servings = 5 WW points each. 5 servings = 4 points per serving.
Found this on allrecipes. Incredible. We used fresh squeezed orange juice and I’m sure it made a difference. WOW.
