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Ice Cream and Ices

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Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!

Recipe #102281

A twist to an all time favorite. A make-a-head treat. ***Note*** Great for OAMC. This recipe is easily doubled and freezes well. If properly wrapped this will keep 6-8 weeks in the freezer.

Recipe #266245

4 Reviews |  By 89240

When you're counting your calories, this is a good substitute for real icecream, it's sugar free as well. I don't make it too often because of all the additives in the pudding mix, but its good to have around for a sweet tooth. I use different flavor combos, but my favorite is chocolate fudge pudding with cherry jello.

Recipe #73882

3 Reviews |  By Annacia

A granita is, essentially, an Italian ice, coffee flavored, in this particular case. On the richness scale, it’s on the opposite end of the spectrum from ice cream since it contains no eggs or cream. A bit of sugar, yes, but in modest proportion. The method for making a granita is decidedly low tech: you simply stir the liquid periodically as it freezes, resulting in the granita’s granular texture; the word, by the way, comes from the Italian grana, meaning grainy. I like to serve this as is, in small chilled bowls or cups, but it is frequently served with a dab of lightly sweetened whipped cream. Put a plate of biscotti on the table, fresh hot coffee too, and you have the perfect dessert.

Recipe #215383

3 Reviews |  By Bayhill

From the "International Vegetarian" cookbook. Note: prep time does NOT include freezer time.

Recipe #173148

I just bought an ice cream maker this summer and have been experimenting with various flavours and creams etc. Invented this one Thanksgiving weekend. It was a HUGE hit. It is very rich so a little goes a long way . You can switch up the diary . I used a bit of all I had LOL

Recipe #334163

3 Reviews |  By Sarah J

Diabetic ice cream without all the sugar. Now I call this comfort food!

Recipe #37808

Created by pastry chef Cory Barrett. Similar to Ben & Jerry's "Black and Tan" flavor. Food & Wine Magazine, Feb 2008.

Recipe #277975

Cool and delicately flavored, this granita is an ideal dessert after a barbecue or other spicy meal. Plan ahead as you'll need to start 4½ or 5 hours before you plan to serve the granita. This untried recipe is from the May 28, 2006 edition of the Milwaukee Journal Sentinel and posted for Zaar World Tour II.

Recipe #176041

This is so light and fruity like an Italian Lemon Ice, but...different. The flavors are unique and I wasn't a big huge fan of grapefruit until I got used to it. Some people like the "bite". This is very refreshing on a summer day served while enjoying a breeze.

Recipe #145931

Light and refreshing, the perfect ending to a rich meal. This is also low in fat! Adapted from Classic Home Cooking.

Recipe #141639

Another good recipe from the Live Longer cookbook. The five-hour cook time is freeze time.

Recipe #233234

Adapted from a recipe by Mary Ann at allrecipes.com. Serve in small individual glasses or custard cups.

Recipe #327374

This is a decidedly adult popsicle! Adapted from a recipe by Braden Rex-Johnson at Al Dente. http://bit.ly/r8zLOt

Recipe #460275

Use a blue cheese you enjoy; the flavor profile of the cheese will come through in the ice cream. A blue d'Auvergne would be mild, slightly spicy and slightly sweet; a Gorgonzola would be bold, intense and complex. A Danish bleu would be the mildest choice; the milder cheeses will need less sugar. Adapted from a recipe at Serious Eats. http://bit.ly/fawLd8

Recipe #445186

Adapted from a recipe by Pim Té at her blog: http://tinyurl.com/mtoszc This is a really rich, decadent recipe with the nutty flavor of brown butter - no extraneous flavors like vanilla or molasses here.

Recipe #382721

Butter-flavored ice cream infused with the flavor of real popcorn. Adapted from Garrett's Table (http://www.garretkern.com). Fleur de Sel Caramel Sauce adapted from http://corkandrind.blogspot.com

Recipe #359063

From Elise at Simply Recipes (http://www.elise.com/recipes/archives/006165easy_pumpkin_ice_cream.php). Since this has no custard base, it's simpler, lighter and less rich than other ice creams. However, it is also less shelf-stable, and will start to get icy after just 8 hours in the freezer (less if you omit the brandy), so it should be made and eaten the same day.

Recipe #324394

From Aug./Sept. 2006 TOH Light and Tasty. This easy, cool dessert is rich enough to satisfy the chocoholic in my diabetic DH! (P.S. = Just don't tell him it's lo-cal, lo-fat)

Recipe #193967

Inspired by a recipe on this site. Serve as a palate cleanser between courses of a formal meal, or with small glasses of Sauternes as a dessert. (6 hour preparation time includes ripening of the puree, and hardening of the finished sorbet.)

Recipe #331427

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