Butterfinger Ice Cream

Note:   Big Guy turned 13 this week.    Amazing, I know.     Last weekend, hubs' family was in town and came over for a visit so we had cake and ice cream.   Big Guy asked us to make butterfinger ice cream.    It turned out so yummy that we will definitely be making this again this summer!      We may try a different candy bar or even oreo cookies next time.

Butterfinger Ice Cream


Ingredients
6 eggs
1 cup sugar
1 can Pet milk
1 can sweetened condensed milk
12 oz Butterfingers (we used the fun size bars)
whole milk

Directions
Beat eggs.   Add sugar and beat well.     Add Pet and sweetened condensed milk and mix.     Take the fun size Butterfinger bars (do not unwrap) and beat them with a hammer to crush them.    Open the packages and dump them into the ice cream mixture.      

Put your ice cream paddle in before you pour the ice cream mixture in or all the butterfingers will settle at the bottom and you won't be able to put the paddle in.     Fill to the "fill line" with whole milk.    Stir WELL to mix all the ingredients.     Make according to your freezer directions.    Once finished, remove and put in your freezer for a couple of hours.   


Serve!

Frozen Snickers

Note: I like keeping frozen desserts in the freezer. They are good in this summer heat plus it is a good way to keep things on hand for unexpected company.

Frozen Snickers

Ingredients

3 graham cracker squares
1 (12-oz.) frozen fat-free, sugar-free vanilla yogurt or ice cream
1 small box sugar-free chocolate pudding mix
1 cup reduced-calorie frozen whipped topping, thawed
3 Tbsp. chunky peanut butter

Directions
Crush graham crackers into fine crumbs and put into an 8-by-8-inch baking dish. Mix remaining ingredients. Carefully pour into baking dish to avoid disturbing crumbs. Freeze until firm. Remove from freezer 10 minutes before serving. Cut into 8 equal portions.

Homemade Peach Ice Cream

Note: Happy National Peach Ice Cream Day! Celebrate with making a container of this delicious goodness!

Homemade Peach Ice Cream

Ingredients
5 large ripe peaches, peeled, pitted and chopped fine
1/4 cup water
1 (12-ounce) can peach nectar
1 cup sugar
1/4 cup brown sugar
4 ounces sour cream
1 pint heavy cream
1/4 teaspoon vanilla extract
2 teaspoons lemon juice

Directions

(Put your freezer container in the freezer while preparing your ice cream mixture!)

Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugars and stir until dissolved and allow to cool to room temperature.

Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Put in a blender and mix ingredients together. Remove ice cream insert from the freezer and pour in the peach mixture. Freeze according to the manufacturer's instructions.

Homemade Peach Ice Cream

Note: I am posting recipes for homemade ice cream today and tomorrow. Tomorrow is National Homemade Peace Ice Cream Day. Both are delicious and any excuse to make homemade ice cream is wonderful to me!

Homemade Peach Ice Cream

Ingredients

4 cups fresh peaches, peeled and diced
1 cup sugar
1 (12-oz.) can evaporated milk
1 (3.75-oz.) vanilla instant pudding mix
1 (14-oz.) can sweetened condensed milk
4 cups half-and-half
Rock salt
Ice

Directions

Combine peaches and sugar. Let stand 1 hour. Process peach mixture in a food processor until smooth, stopping to scrape down sides. Stir together evaporated milk and pudding mix in a large bowl. Stir in peach puree, condensed milk and half-and-half. Pour mixture into 4-quart freezer container or electric freezer and freeze.

Plum Frozen Yogurt

Note:   No, I am not kidding.  

Plum Frozen Yogurt

Ingredients
2 lb Plums -- pitted & chopped
3/4 c Sugar -- or substitute
1 Cinnamon Stick
32 oz Nonfat Yogurt -- vanilla

Directions
In saucepan combine plums, sugar, cinnamon stick and 1/2 C water. Bring to boiling over high heat. Reduce heat to low; cover and simmer 10 min. until plums are tender, stirring occasionally. Remove from heat; discard cinnamon stick.

In blender process plum mixture until smooth. Press plum puree with back of spoon thru sieve set over bowl. Discard skin and pulp. Pour plum-yogurt mixture into 9" sq. metal baking pan. Cover and freeze for 2 hours until firm.

Banana Split Smoothie

Note: This smoothie is in honor of my sweet Big Guy whose 12th birthday is tomorrow. He loves a good banana split and I think this will be very refreshing after he gets home from working VBS. I think it is a very special kid who is willing to volunteer to work with preschoolers at VBS on his birthday.


Banana Split Smoothie


Ingredients
2 bananas
8 oz. crushed pineapple, drained
1 1/4 cup of milk
1/2 cup of unsweetened strawberries
2 tbs. honey
6 ice cubes
1 scoop of vanilla ice cream


Garnish
whipped topping
chocolate syrup
maraschino cherries

Directions
Combine bananas, pineapple, milk, strawberries and honey in a blender. Blend until smooth, no lumps. Start adding ice slowly and blending until slushy. Pour into large glasses, preferably chilled then garnish with whipped topping, chocolate syrup, and maraschino cherries. The perfect banana split in a glass.


Come on over for more recipes at Tempt My Tummy Tuesday!

Homemade Fruit Sorbet

Note: One of the things we have been enjoying lately is sorbet. With all the fresh fruit popping up at the farmer's market it is one of the easiest but most refreshing things to make in this summer heat. Plus, it is an easy way to get the boys to eat a lot of different fruits!

Homemade Fruit Sorbet

Ingredients:
4 cups chopped fruit*
2-4 Tbsp. sugar
juice of 1/2 lemon

Directions:
Chop up your chosen fruits and put them on a plate. Make sure they are separated and don't touch. Cover with Saran Wrap and put in the freezer until frozen. Pop frozen fruit pieces in the blender until thoroughly blended. Add sugar and lemon juice. Pour mixture into small serving dishes and put back into the freezer until ready to serve.




*Choose your favorite types and favorite combinations when it comes to fruit. Some of our favorites are strawberry/banana; pineapple/banana; peaches/strawberry; watermelon/strawberry (adding orange juice instead of lemon)

Orange Sherbet

Note: Easy, breezy and super yummy! You need a quick and easy recipe for everything, right? This is mine for ice cream.

Orange Sherbet

Ingredients:
1 2-liter Sunkist orange soda, chilled
1 large can crushed pineapple, chilled
1 can sweetened condensed milk, chilled
1 / 2 cup sugar


Directions:
Mix ingredients. Pour to fill line of ice cream freezer and freeze. Simply delicious! Pineapple sherbet can be made with this same recipe. Simply substitute Sprite for the orange soda.

Butterfinger Ice Cream

Note: My boys love homemade ice cream and Big Guy loves Butterfinger candy bars. We are going to be having some family over in a few weeks after church when Little Guy sings in the children's church choir. I want to have some of this with cake for our dessert.

Butterfinger Ice Cream

Ingredients:
1 quart chocolate milk
1 can sweetened condensed milk
1 8-ounce tub of whipped topping
6 Butterfinger candy bars, crushed

Directions:
Blend all ingredients thoroughly. Pour into 4-quart ice cream freezer and freeze.


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Strawberry Orange Popsicles

Strawberry Orange Popsicles

Ingredients:
1 cup pureed strawberries (strain through a fine sieve if you don't want the seeds)
1 cup orange juice concentrate (from frozen)
1/2 cup water
2 tablespoons sugar
lime or lemon juice to taste

Directions:
Combine fruit puree and concentrate in a medium bowl. Heat water and sugar, stirring until sugar dissolves. Add to strawberries with lime or lemon juice to taste. If you have popsicle molds, fill them, leaving some room at the top to allow for expansion, set the lids in place and insert the sticks through the holes. If you don't have popsicle molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic or foil across the top and make a small slit to insert sticks. Freeze until firmly set, 3 to 4 hours. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. If necessary, rinse the outside of the molds under hot water first.

Source: Whole Foods Market

Orange Creamsicle Popsicles

Orange Creamsicle Popsicles

Ingredients:
2 small boxes Sugar Free Orange Jell-O
2 packets Splenda, NutraSweet or Sweet "N Low
1 cup heavy cream
2 cups boiling water
1 cup crushed ice

Directions:
Add 2 cups boiling water to Jell-O mix as per package directions and mix well till fully dissolved. Add crushed ice to the mixture and stir to melt ice and cool mixture. Add sweetener and heavy cream. Mix well. Pour into freezer pop holders to make a creamsicle treat.

Happy National Ice Cream Day

Note: Homemade ice cream is just a part of summer. It is sitting and talking as you wait for your bowl of cold, sticky, sweet goodness! Why not make some for National Ice Cream day?

Orange Sherbet

Ingredients:
2 (14 ounce) cans sweetened condensed milk
6 (12 fluid ounce) cans or bottles orange-flavored carbonated beverage
1 (20 ounce) can crushed pineapple, with juice
1/4 cup orange juice

Directions:
In the canister of your ice cream maker, combine milk, orange drink, pineapple and orange juice. Chill 8 hours or overnight in refrigerator. Then freeze in your ice cream maker.

Daddy's Vanilla Ice Cream

Note: This is my favorite ice cream. It is my Daddy's recipe for vanilla ice cream.

Daddy's Vanilla Ice Cream

Ingredients:
4 eggs
1 cup sugar
2 Tbsp. vanilla
2 can sweetened condensed milk
1 gallon milk
1 small can Pet milk

Directions:
Mix all ingredients really well except the gallon of milk until it has a smooth consistency. Pour in freezer can. Fill to "fill" line with milk. Stir to mix and freeze according to the manufacturer's directions.

Donald's Favorite Orange Salad

Note: Since this salad is frozen, it is great to make ahead for special occasions or for those unexpected visitors. This salad is so sweet that many often comment that it can also be a dessert!

Donald's Favorite Frozen Orange Salad

Ingredients:
60 Ritz crackers, finely crushed
1/4 lb. margarine, melted
1/4 cup sugar
1 (6 ounce) can unsweetened frozen orange juice
1 (12 ounce) can sweetened condensed milk
2 (11 ounce) cans mandarin oranges, drained
8 ounce carton Cool Whip, thawed

Directions:
Mix together the crushed crackers, margarine and sugar. Reserve a few crumbs for garnish and press remaining crackers into the bottom of a 9 x 13 inch pan. Blend thawed oranged juice with condensed milk. Fold in mandarin oranges and thawed Cool Whip. Pour mixture over crust. top with reserved crumbs. Freeze until serving. Return to freezer to store.