Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ingredients:

• 16 ice cream sandwiches, softened
• 1 16-ounce container chocolate Cool whip topping
• 1 12-ounce jar chocolate fudge topping
• 2 bags (about 16 ounces M&M candies)
• 1/4 cup chocolate syrup

Directions:

Layer 8 of the sandwiches in a 9×13 baking dish side by side, press down a little to join them. Spread evenly 1/2 of the Cool Whip and 1/2 of the topping. Sprinkle 1/2 of the candy over layer. Repeat with another layer of same. Drizzle with chocolate syrup to finish. Cover and freeze 3 hours or until firm. Slice with a serrated knife.

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Frozen Hot Chocolate, Serendipity Style

Frozen Hot Chocolate, Serendipity Style

2 cups whole milk

Five 1.25 ounce packets of Hot Chocolate mix

4 cups ice

1 cup heavy cream

2 tablespoons granulated sugar

1/4 cup mini chocolate chips or grated chocolate

1. Place milk into blender. Add hot chocolate packets and blend until combined. Add ice and blend until ice is blended into tiny chunks. Pour evenly into 4 glasses on top of plates to catch any dripping frozen hot chocolate.

2. Whip cream and sugar until whipped cream. Top each glass with whipped cream and sprinkle with mini chocolate chips.

Makes 4 servings

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Strawberry Shortcake Popsicles

Strawberry Shortcake Popsicles

Ingredients:

• 1 ½ cup pureed strawberries
• ½ cup crushed vanilla Oreos
• 2 cups vanilla yogurt

Instructions:

1. Puree strawberries. Place Oreos in a food processor and pulse until cookies become fine crumbs. Alternatively, place Oreos in a Ziploc and using a rolling pin to crush cookies. Add crushed Oreos to the yogurt and mix until combined.

Assembly:

1. To assemble as the seen in the picture, layer the yogurt portion first and let freeze for 30 minutes before adding the strawberry layer, let this second layer freeze for 30 minutes and then add the last yogurt layer. For a quick assembly, pour each layer on top of one another without any freeze time in between and then use a skewer or fork and gently swirl for a swirled Popsicle look.

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Strawberry Peach Vodka Collins Popsicles

Strawberry Peach Vodka Collins Popsicles

6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)

Instructions:

1. Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside.

2. Stir peach syrup with tonic water stir to combine. Add vodka and stir to combine.

3. Pour peach and vodka mixture over strawberry mixture and stir to combine.

4. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Peach Syrup

(You will have more syrup than you need. Save for other cocktail uses)

½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar

Instructions:

1. Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed.

2. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.

Frozen Reese's Peanut Butter Pie

Frozen Reese's Peanut Butter Pie

Makes one 9 inch pie or three 4 inch mini pies. Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.

Ingredients:

• 24 oreo cookies, crushed
• 4 tablespoon unsalted butter, melted
• 2 ½ cups Cool Whip
• ¾ cup creamy peanut butter
• ½ cup confectioner sugar
• ½ cup crushed Reeses Peanut Butter Cups

Instructions:

Oreo Crust:

1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin.  Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Reese Peanut Butter Pie Filling:

1. Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
2. Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces).

Frozen Banana Bites

FROZEN BANANA BITES

What you'll need . . .

• 2 large bananas
• 1/4 to 1/3 cup vegan chocolate chips
• 1/4 to 1/3 cup natural peanut butter
• Unsweetened coconut flakes
• 
  

Method . . . 

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

(Original Recipe)