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    You are in: Home / Cookbooks / Ice Cream and Ices
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    30 recipes in

    Ice Cream and Ices

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    Displaying up to 20 pages of results. To see all results, or register.

    Adapted from Le Gourmet TV. If the raw egg disturbs you, use a pasteurized egg, 1/4 c egg substitute, or just leave it out. It won't be as creamy in the mouth without the egg, though.

    Recipe #505574

    This is an adopted recipe that looks great. The original introduction said "I found this in a Joanna Lund Diabetic cookbook. It's wonderful...gobbled down by diabetics and non-diabetics alike! The directions call for refrigeration, but I usually make it a frozen pie instead."

    Recipe #71907

    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

    From _Tyler's Ultimate_ episode "Ultimate Lamb Shanks".

    Recipe #368024

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

    Recipe #327374

    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

    A refreshing, very lemony ice recipe. Great when you're under the weather with a sore throat. Adapted from Serious Eats. http://bit.ly/VbxrAf

    Recipe #493815

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

    Recipe #102281

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

    Recipe #141639

    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

    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

    3 Reviews |  By Bayhill

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

    Recipe #173148

    3 Reviews |  By Sarah J

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

    Recipe #37808

    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

    From LeGourmet TV video blog. If raw egg bothers you, leave it out (it will be less creamy) or buy eggs which are pasteurized in the shell. Cooking time includes refrigerator time and processing time.

    Recipe #511570

    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

    A lovely Italian-inspired summertime treat. Very small scoops would make an excellent palate freshener between dinner courses. A dry Riesling balances the sweet liqueur, but according to your taste you may substitute other fruity wines, ranging from a dry Gewurztraminer to a sweet dessert wine or port. Cooking time is approximate freezing time.

    Recipe #165989

    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

    Adapted from a recipe by CallaLillie at allrecipes.com.

    Recipe #322961

    From David Lebovitz' blog at http://www.davidlebovitz.com/archives/2007/11/the_easiest_cho.html. If you want to experiment, you need to include a similar amount and percentage of alcohol to keep the ice cream from freezing too hard. Most of the sweetness comes from the banana, so choose a nice ripe one.

    Recipe #324393

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