Patriotic Ripple Ice Cream

An easy, no-churn recipe perfect for the Fourth of July. Thank you Love Bakes Good Cakes

2 cups heavy whipping cream
1 tsp. vanilla
1 can (14 oz.) sweetened condensed milk
½ cup cherry pie filling (from a 21 oz. can - reserve the rest for another use)
½ cup blueberry pie filling (from a 21 oz. can - reserve the rest for another use

• In a large bowl, whip the heavy whipping cream until stiff peaks form. 
• Fold the vanilla and sweetened condensed into the whipped cream. 
• Pour the mixture into a 9x5-inch bread loaf pan (or similar size container).
• Process the cherry pie filling in a food processor until smooth. 
• Drizzle the cherry pie filling over the top of the whipped cream mixture. 
• Rinse out and dry the food processor bowl and blade. 
• Process the blueberry pie filling in the food processor until smooth. 
• Drizzle the blueberry pie filling over the whipped cream mixture. 
• Use a knife to cut through the pie filling and create swirls.
• Cover the pan tightly with plastic wrap and freeze 8 hours or until firm.

No Bake Pumpkin Pecan Ice Cream Pie

An easy no bake pie for Thanksgiving made with prepared pie crust, ice cream and whipped topping. Thank you Meatloaf and Melodrama

1 prepared graham cracker pie crust
1/2 gallon pumpkin pecan ice cream (any pumpkin ice cream works)
1 8-oz tub whipped topping
caramel sauce
chocolate sauce
pumpkin morsels
semi sweet chocolate morsels

• Add a thin layer of chocolate syrup to bottom of pie crust
• Freeze until firm
• Fill pie crust with ice cream, and return to freezer until firm
• Spread whipped topping over ice cream
• Top with morsels and chocolate and caramel syrup

Easy Peppermint Mocha Ice Cream

A simple and tasty peppermint mocha flavored ice cream using instant coffee and coffee creamer. Thank you Daily Dish

4 Tbsp Hot Water

1 Package Single Serve Instant NESCAFE Coffee

1 Cup Peppermint Mocha Coffee Creamer

2 Cups Whole Milk

Chocolate Syrup (optional)

Candy Canes (optional)

• Dissolve packet of instant coffee in hot water
• Stir coffee, creamer and milk together into a bowl
• Pour into ice cream maker
• If you do not have an ice cream maker, place mixture in shallow pan and freeze, stirring every 30 minutes to break apart crystals to form a creamy ice cream
• Top with chocolate syrup and crushed candy cane before serving



Pumpkin Pie Ice Cream and Pie Crust Bowls

Thank you The Gunny Sack

 

1 pint heavy whipping cream
14 oz can sweetened condensed milk
1 cup canned pumpkin
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

1 pie crust
1/4 cup milk
1/4 cup cinnamon sugar

• Start by whipping 1 pint of heavy cream until stiff peaks form.
• Stir in a 14 ounce can of sweetened condensed milk.
• Stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves.
• Spread into a loaf pan and tightly cover with plastic wrap. 
• Freeze for 8 hours or overnight, until firm.
• Cut five inch circles from pie crust. 
• You can use the ready made kind or make your own using your favorite recipe. 
• Put the crusts in greased muffin tins, leaving an empty space between crusts. 
• Press them into the bottom and on the sides. 
• Prick the bottoms with a fork. 
• Brush lightly with milk and sprinkle with cinnamon and sugar. 
• Bake at 450 degrees for 8-10 mins
• Fill the pie crust bowls with the pumpkin pie ice cream.
• Top with caramel ice cream topping.

 

Easy Leftover Pumpkin Pie Ice Cream

Thank you Not Your Mommas Cookie

2 cups heavy whipping cream, chilled
14 ounces sweetened condensed milk
1 cup pumpkin pie pieces, chopped and chilled (with or without crust – your choice!)
½ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon nutmeg

• In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
• In a large bowl, mix together the sweetened condensed milk, pumpkin pie pieces, cinnamon, ginger, and nutmeg. 
• Fold in the whipped cream until no white streaks remain.
• Place in a covered container and freeze for at least 6 hours or overnight 

Pumpkin Cheesecake Ice Cream

8 oz cream cheese (room temp)
1 cup pumpkin puree
1 cup sour cream
1/2 cup heavy cream, (or whole milk)
2/3 cups sugar
3 tsp pumpkin pie spice
a pinch of salt
whip cream
biscoff cookies (or gingersnaps), crushed

• Place the cream cheese, sugar, sour cream, and pumpkin puree into a large bowl 
• Beat until smooth. 
• Add the heavy cream, pumpkin pie spice and pinch of salt, and beat until combined.
• Scoop/Pour ingredients into your ice cream maker and process according to manufacturers instructions.
• When the ice cream is finished you can eat it soft serve or place in the freezer to harden more.
• Top with whip cream and crushed biscoff cookies

Cool Britannia Copycat Ice Cream

Thank you Not Your Mommas Cookie

2 cups heavy whippng cream, cold

14 ounces sweetened condensed milk
1 cup of strawberries, chopped
4 shortbread finger cookies
1 cup semi-sweet chocolate chips
Granulated sugar

• Melt chocolate chips in the microwave according to package directions. 
• Dip shortbread fingers into chocolate until completely covered. 
• Place on parchment paper lined baking sheet and place the sheet in the fridge to quicken hardening 
• Wait until chocolate is firm before moving on to next step  
• Chop cookies into bite-sized pieces. Set aside.
• Place chopped strawberries in a shallow bowl. 
• Sprinkle with a little granulated sugar. 
• Mash with a fork until it has the consistency of a chunky, liquidy jam. Set aside.
• In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
• In a large bowl, mix together the sweetened condensed milk and cookie pieces 
• Fold in the whipped cream until no white streaks remain. 
• Add the strawberries and fold in gently 
• Only fold in a couple times for more of a swirl effect, fold in several times if you want a red-tinged ice cream
• Place in a covered container freeze for least 6 hours, or overnight

Raspberry Cheesecake Popsicles

So delicious, and low in calories too. Thank you The Novice Chef

8 oz fresh raspberries (or blueberries/blackberries/cherries)
1 tablespoon water
4 oz low fat cream cheese
3 tablespoons fat free milk
1 teaspoon vanilla extract
1/3 cup powdered sugar

• In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or until they are easily broken up with a wooden spoon.

• Transfer mixture to a food processor (or strong blender) and puree till there are no lumps left. 

• Refrigerate raspberry puree until cool, about 30 minutes.

• In a food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth.

• In popsicle molds, layer raspberry puree and cream cheese mixture. 

• Insert popsicle sticks and freeze for at least 2 hours. 

• Enjoy!

nutrition info per popsicle: 93 calories. 3.7g fat. 12 carbs. 3g fiber. 7g sugar. 2.7g protein.

**nutrition info calculated using sparkrecipes.com**