PINA -COLADA ICE CREAM (HOME MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ cup sugar

2 cups Heavy Cream, well chilled

½  teaspoons Pina Colada Flavor LorAnn Oils

¾ Teaspoon Xanthan Gum

1/8 cup coconut

1/3 cup pineapple topping

Directions:

In a Large bowl, Mix Half and Half with ¾ cup sugar.  Mix until sugar dissolves (about 1 – 2 minutes).    Add the Heavy Cream, pina coloda flavoring, and xanthan gum and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill.  About 20 after the ice cream has been churning, add the coconut and the pineapple topping to the churning ice cream.  Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.    Serve with Pineapple Ice Cream Topping and Coconut. Enjoy.

Ingredients

ready to freeze

soft serve

frozen overnight

CREAMY CHOCOLATE SPREAD FROSTY S’MORE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) chocolate spread (Hershey’s has a chocolate spread)

1 graham cracker crust or shortbread crust (9 inches)

2 ½  cups miniature marshmallows

½ cup chocolate marshmallows, cut into miniature pieces (optional)

¼ cup chocolate chunks, (optional)

DIRECTIONS:

In large bowl, beat cream cheese & cream until thickened.  Add Chocolate Spread; beat just until completely combined.  Spoon into crust.  Cover and refrigerate for at least 3 hours.

After it sets, top pie with the marshmallows and chocolate chunks (optional); press  gently into the filling.  Broil 6 in. from heat for 1-2 min. or until marshmallows are golden brown.   Place in the freezer overnight.

Remove from Freezer, let sit about 5 to 10 minutes, then serve.

For a Chocolate-Almond Variation go to:Recipe for Chocolate-Almond Frosty S'MORE Pie

Ingredients

Whip and Cheese

Spread added

Ready to Set

Optional Toppimg

Ready to Toast

Toasted

Frozen

CREAMY CHOCOLATE-ALMOND SPREAD FROSTY S'MORE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) chocolate- almond spread (Hershey’s has a chocolate almond spread)

1 graham cracker crust or shortbread crust (9 inches)

2 ½ cups miniature marshmallows

½ cup chocolate marshmallows,  cut into miniature pieces(optional)

¼ cup chocolate chunks, (optional)

¼ cup sliced almonds, toasted* (optional)

DIRECTIONS:

In large bowl, beat cream cheese & cream until thickened.  Add Chocolate Spead; beat just until completely combined.  Spoon into crust.  Cover and refrigerate for at least 3 hours.

After it sets, top pie with the marshmallows, sliced almonds (optional) and chocolate chunks (optional); press  gently into the filling.  Broil 6 in. from heat for 1-2 min. or until marshmallows are golden brown.   Place in the freezer overnight.

Remove from Freezer, let sit about 5 to 10 minutes, then serve.

*to toast almonds, place in a single layer on a baking pan.  Bake in a preheated 375 degree F oven for 3 minutes.  Stir, then bake 1 more minute.  Remove from oven and let cool.

Ingredients

Whip and Cream

Spread added

Ready to Set

Optional Toppings

Toppings

Ready to Toast

Toasted

Frozen

FROZEN SOUR BLACKBERRY PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

2 ½  teaspoons Super Strength Blackberry Flavoring LorAnn Oils

4 teaspoons Tart & Sour  Fruit Flavor Enhancer –LorAnn Oils

Purple Food Coloring, optional

Blue Food Coloring, optional

1 ¼ cups whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Blackberries , for garnish

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, blackberry flavoring and tart and sour.  Mix well.  Add a few drops of purple and blue food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of purple.   

Whip 1 ¼ cups whipping cream. Fold a fourth of the whipped cream into blackberry mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and blackberries.

Ingredients

Mixing Color

Purple Sweetened Condensed Milk

Purple Pie Filling Mixed

Ready to Freeze

Just Out of the Freezer

CARAMEL PEACH PIE (IMPROVED WITH THICK GEL)

Ingredients:

2 pie crusts (a top and a bottom)

3 cups peaches, sliced and peeled (may use 2 (16 oz.) bags of frozen peaches, defrosted)

½  teaspoons cinnamon

¼  teaspoon nutmeg

Splash lemon juice

½  cup sugar

8 tablespoons Thick Gel  or corn starch Where to Buy Thick Gel? Another Online Retailer of Thick Gel

1 recipe caramel sauce*

Ingredients for Caramel Sauce*:

3 tablespoons caramel ice cream topping

¼ cup brown sugar

¼ cup butter

½ cup powdered sugar

¼ cup THICK GEL

Preheat oven to 400 degrees F. Put the pie crust into a 9 inch pie pan.  With a fork, poke the pie crust in multiple places to avoid crust bubbles. (tip – as you are peeling and slicing your peaches, put the lemon juice in the bowl that you are placing the peaches in and stir as you add more slices)  Add all the ingredients, (except caramel sauce) into a large bowl and mix together.   Pour filling into the crust lined pie pan.  Pour the hot caramel sauce over the peaches.  Place the top pie crust over the pie and crimp the edges to seal the pie.  Cut some air vents if not using a ceramic pie bird to vent air.  Bake for 35 – 45 minutes in the preheated oven on 400 degrees F.  Check after 15 minutes…depending on your oven, turn down to 375 degrees F if the crust looks like it is getting too brown, too soon.  Let cool completely.  Serve with vanilla ice cream.

*Directions to Make Caramel Sauce:

In a medium  sauce pan, add all the Caramel Sauce ingredients.  Cook on low heat until ingredients are dissolved.  Turn up to medium heat and bring to a boil.  Boil for 5 minutes (you are making caramel candy).  Do not let cool.

Ingredients

Peaches

Peaches in Pie Shell

Caramel over Peaches

Ready to Bake

Just Out of the Oven