ORANGE CREAMSICLE PIE (Frozen Orange and Cream Pie)

This frozen dessert is a perfect summer’s treat.  It brings back fond memories of enjoying orange creamsicles on carefree summer days.

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

7 Tablespoons Orange Juice

2 teaspoons Orange extract

 Red Food Coloring

Yellow Food Coloring

1 ¾ cups heavy whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Wilton’s pearlized sprinkles  - sugar pearls (for garnish)

Orange sugar crystals

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, orange juice and orange extract.  Mix well.  Add a couple drops of red and a few drops of yellow food coloring and mix in.  Add more or less food coloring depending on the desired shade of orange (food coloring is always optional anyway)   

Whip 1 ¾ cup whipping cream. Fold a fourth of the whipped cream into orange mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Whip 1 cup of whipping cream.  Refrigerate and reserve for garnish.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream, sugar pearls and orange sugar crystals.

Ingredients

Whipping Cream

Sweetened Condensed Milk, Orange Juice, Extract and Food Coloring

Mixing In Whipping Cream

Ready to Spoon into Crust

Ready to Freeze

Just with white Pearlized Sugar

With Pearlized sugar and Orange Sugar Crystals

CHOCOLATE FROSTY (FROZEN CHOCOLATE ICE CREAM SHAKE)

Ingredients:

1 cup heavy whipping cream, whipped

½ can sweetened condensed milk

1 pint (16 oz.) chocolate milk
3 Tablespoons chocolate syrup, optional

Chocolate shavings for garnish, optional

Directions:

With a mixer, whip the cream until stiff peaks form.  Mix in sweetened condensed milk.  Add chocolate milk and continue to mix it into the creamy mixture.  Pour into your ice cream maker and follow manufacturer’s instructions.  Pour into a freezer safe bowl and freeze for about 2 hours.  Serve and enjoy.

STRAWBERRY FROSTY (FROZEN STRAWBERRY ICE CREAM SHAKE)

Ingredients:

1 cup heavy whipping cream, whipped

½ can sweetened condensed milk

1 pint (16 oz.) strawberry milk
3 tablespoons strawberry syrup

1 teaspoon freezer jam, optional

Directions:

With a mixer, whip the cream until stiff peaks form.  Mix in sweetened condensed milk.  Add strawberry milk and continue to mix it into the creamy mixture.  Pour into your ice cream maker and follow manufacturer’s instructions.  Pour into a freezer safe bowl and freeze for about 2 hours.  Serve and enjoy.

Ingredients

Mixing

In the Ice Cream Freezer

Ready for the Freezer

LEMON CHIFFON YO-CREAM (Greek yogurt meets heavy cream, then gets churned and frozen)

Ingredients:

2 cups plain non fat Greek yogurt (or half plain and half vanilla)

¼ plus 1/8 teaspoon pure lemon extract
¾ cup  milk or almond milk
¾ - 1 cup sugar (I used extra fine baker’s sugar)
¾ cup heavy whipping cream

6 drops yellow food coloring, optional

zest of 1 medium lemon

Directions:

In a blender, blend all of the ingredients just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions. Freeze for 2 -3 hours before serving.  Top with your favorite topping.

Ingredients

Blended

With Yellow

Churning

Yum

REFRESHING FROZEN GRAPEFRUIT PIE

This frozen dessert is perfect for an adventurous palate.  Grapefruit is an underused ingredient, but well worth the delectable discovery.

INGREDIENTS:

CRUST:

9 oz. shortbread cookies (I used lemon straw cookies from Target)

½ cup butter, melted

FILLING:

1 can (14 ounces) sweetened condensed milk

7 tablespoons ruby red grapefruit juice (fresh is best)

6 drops red food coloring (optional)

2 drops yellow food coloring (optional)

1 ¾ cups heavy whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Wilton’s pearlized  sprinkles  - sugar pearls (for garnish)
White Chocolate M&Ms (for garnish)

DIRECTIONS:

In the food processor, put the cookies in and create crumbs.  Add the crumbs to a pie plate and add the melted butter.  Stir.  Press down on the bottom and sides with a fork.  Put in the freezer and let set.

In a large bowl, combine the sweetened condensed milk and the grapefruit juice.  Mix well.  Add the food coloring and mix in.  Add more or less food coloring depending on the desired shade.  I used red to make pink, then a couple drops of yellow to give it a more of a grapefruit color.   

Whip 1 ¾ cup whipping cream. Fold a fourth of the whipped cream into grapefruit mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Whip 1 cup of whipping cream.  Refrigerate and reserve for garnish.

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

Ingredients

Cookie Crumbs in Food Processor

Cookie Crumbs, ready for Melted Butter

Using A Fork to Mix

Crust

Sweetened Condensed Milk and Grapefruit Juice

Mixed

With Food Coloring

With Whipped cream and ready to freeze

Just Out of the Freezer