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    You are in: Home / Cookbooks / Ice Cream and Fro Yo
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    70 recipes in

    Ice Cream and Fro Yo

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    I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)

    Recipe #128952

    Prep time doesn't include chill time.

    Recipe #67407

    This is a fabulous accompaniment to my Walnut Streusel Apple Pie, or to any apple or pear pie!

    Recipe #192115

    Perfect for juicy summertime berries.

    Recipe #239462

    7 Reviews |  By ktdid

    Started with Dee514's Cinnamon Ice Cream (#67382) and grew from there. Has gorgeous deep lavender color and rich blackberry flavor. A hint of rich cinnamon (I use Penzey's Vietnamese Cinnamon) adds an exotic depth to it. Uses electric ice cream maker. Prep time doesn't include chilling base. Cook time is freezing time.

    Recipe #131896

    A great way to use up leftover sour cream - sweetened with honey. Try other berries or berry combinations! When serving it at a fancy dinner party, call it "Crème Aigre Glacée avec Framboises"!

    Recipe #229784

    The author, Nathalie Jordi, makes these and other pops for New York-based People's Pops. You could use other berries instead of the blackberries for a change. Adapted from Bon Appetit magazine.

    Recipe #447413

    Oh. my. goodness. I was somewhat skeptical, thinking this might be weird, but the spicy chocolate sweetness is SO delicious. Yum. Just, yum. This is from The Vegan Scoop. Cooking time is cooking and chilling time. ***NOTE: Nutrition Facts listed are inaccurate!! wouldn't take "soy creamer" as a valid ingredient, so the listed facts are for dairy cream--much higher in fat.

    Recipe #437661

    In 'Frank Stitt's Southern Table'; ice cream with a kick

    Recipe #431736

    A homemade version of the hard shell ice cream topping

    Recipe #37377

    A healthy and delicious frozen treat. Prep time includes chill time.

    Recipe #389959

    5 Reviews |  By Mirj

    I just recently found frozen raspberries in the local supermarket (such progress!), and this is now our new favorite dessert!

    Recipe #14252

    I adapted this recipe from Jeff Rogers' "Vice Cream". I don't eat any sugar, so I modified it to include stevia and some dairy for added depth of flavor. Yummy, yummy goodness! Cooking time equals time in the ice cream maker. Freezing time not included, but you could eat this right out of the maker!

    Recipe #378263

    If you don't have popsicle molds then just freeze the bananas first or add ice cubes and make this into a delicious and healthy smoothie! My 14 month old and my DH love this popsicle, you can not taste the spinach at all. Get creative with different combinations and add more spinach to pack in more nutrition.

    Recipe #377343

    from The Perfect Scoop by David Lebovitz

    Recipe #374029

    A rich and creamy treat. Try adding fresh fruit or double stuffed Oreo pieces!

    Recipe #176396

    1 Reviews |  By Molly53

    This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.

    Recipe #241340

    Here is a simple, but totally decadent recipe for butter pecan ice cream that is made in the ice cream maker. So easy to make with fabulous results. Much better than store bought. Great for a hot summer day...or any time of the year for that matter. Cook time includes freeze time that varies from machine to machine. Whole pecan nuts can be used instead of the chopped!

    Recipe #121648

    this recipe is so great. I made it up by myself, and the best part is no sugar needed. THis recipe take only about 4 ingredients, and make a great snack to satisfy your deserty mood!

    Recipe #360644

    I got the idea from watching Iron Chef America. Someone made a bacon ice cream but I never heard any details about it. So I started thinking about how to make it and make it great. I figured that bacon is the candy of the meat world, so why not candy the bacon. Now the quality of the maple syrup is gonna effect the flavor of the ice cream. This may sound odd, but I promise you that this will become your new favorite and you'll be demanding that Ben & Jerry's starts selling this at your corner store. cooking time includes cooling time, and set up time in the freezer.

    Recipe #359986

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