FROZEN SOUR PEAR PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

1 ½ drams  = 1 ½ teaspoons (.125 oz. bottles) LorAnn Super Strength Pear Flavoring LorAnn Oils

4 teaspoons Tart & Sour  Fruit Flavor Enhancer – LorAnn Gourmet  LorAnn Oils

 Neon green food coloring , 4 - 6 drops (optional)

1 ¼ cups whipping cream, whipped

1 shortbread crust (9 inches)

DIRECTIONS:

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

Whip 1 ¼  cups whipping cream. Fold a fourth of the whipped cream into grape mixture; fold in remaining whipped cream.   Spoon about 1/8 cup into a small bowl.  Add a few drops of green food coloring and stir. Set aside.  Pour the remaining mixture into the crust.  With a teaspoon drop dollops of the brighter green mixture on top of the pie.  Using a knife, make swirling motions to make a swirled texture of greens in your pie.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  

OREO COOKIE DOUGH BITES

Adapted from http://family.go.com/food/recipe-639377-cookie-dough-bites-t/#memberViews

Ingredients:

1 cup salted butter, softened

¾ cups packed light brown sugar

¾ cup granulated sugar
1 teaspoon vanilla paste or extract

¼ teaspoon salt
2 cups flour

7 Oreo Cookies, crushed

Directions:

Using a mixer, Cream butter and sugar together.

Add remaining ingredients and mix well .

Roll into 1-inch balls.

Refrigerate until firm, about 30 minutes.

Store in the refrigerator.

OREO COOKIES & CREAM ICE CREAM

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

1 teaspoon vanilla paste or extract

½ of a 14.3 oz. package of Oreo Cookies, crushed

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream and vanilla paste (or extract) then 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 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Oreo Cookies. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

SOUR WATERMELON ICE CREAM

Ingredients (for a 2 quart ice cream maker)

1 ½  cups Half and Half, well chilled

1 Teaspoon Xanthan Gum

1 cup sugar

3 cups Heavy Cream, well chilled

1 teaspoon Watermelon Flavoring   LorAnn Oils

3 teaspoons Tart and Sour flavor enhancer  LorAnn Oils

Magenta or Pink Food Coloring, optional

                                                                                                                            

Directions:

In a Large bowl, or in a mini blender, blend Half and Half with 1 cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring, tart and sour and optional food coloring  then 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. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.

FROZEN BUTTERED POPCORN SWIRL PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

¾  - 1 teaspoon Buttered Popcorn Flavoring LorAnn Oils

1 ½ cups whipping cream, whipped

Yellow food coloring , 2 drops (optional)

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk and the  flavoring.  Mix well.  Whip 1 ½  cups whipping cream. Fold a fourth of the whipped cream into buttered popcorn mixture; fold in remaining whipped cream.  Pour 7/8 of the mixture into the crust.  With the remaining  1/8 of the mixture stir in optional yellow food coloring,  With a spoon, pour dollops of yellow mixture onto pie.  Swirl around with a knife.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  

Ingredients

Dollops of Yellow

Ready to Freeze

FROZEN REESE’S PEANUT BUTTER PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

2 teaspoons LorAnn Super Strength Peanut Butter Flavoring LorAnn Oils

A little of every basic food coloring to make brown, or brown food coloring (optional)

1 ½  cups whipping cream, whipped

1 cup mini Reese’s peanut butter cups

1 shortbread  or  chocolate graham crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, and peanut butter flavoring.  Mix well.  Add food coloring and mix in. 

Whip 1 ½   cups whipping cream. Fold a fourth of the whipped cream into peanut mixture; fold in remaining whipped cream. 

On the bottom of your crust, place half of the Mini Reese’s peanut butter cups.  Pour the Creamy Peanut Butter Mixture over the mini peanut butter cups.  With the remaining mini peanut butter cups, place them on the top of the pie.

 Cover and Freeze over night.

Ingredients

Mini Cups on Bottom

Ready to Freeze

SOUR GREEN APPLE ICE CREAM (HOME-MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

1 teaspoon Green Apple Flavoring  LorAnn Oils

2 teaspoons Tart and Sour flavor enhancer LorAnn Oils

Neon Green Food Coloring, optional

Directions:

In a Large bowl, or in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring and tart and sour and optional food coloring  then 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. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.