Vanilla Ice Cream
How to Make Deliciously Cool Desserts for Hot Summer Days – Frozen Treats and Homemade Ice Cream
Other than an ice cold drink, there is nothing better on those hot days of summer than cool refreshing desserts. This article offers recipes to serve poolside or just for dessert on those hot days. Try Frozen Caramel Ice Cream Delight which has layers of baked oats, nuts, caramel and vanilla ice cream. Yummy! If you prefer fruit, try the Creamy Frozen Fruit Dessert, a combination of frozen fruits, pecans, and sour cream with lemon juice. Homemade Ice Cream is always a popular option. This recipe for Tennessee Homemade Strawberry is a great choice. I like it because it doesn’t use eggs.
FROZEN CARAMEL ICE CREAM DELIGHT
1 1/2 cup all-purpose flour
1 cup quick oats
1 stick butter or margarine, melted
1 1/2 cup chopped nuts
1 jar (6-oz) caramel ice cream topping
1/2 gallon vanilla ice cream, softened
Preheat oven to 350 degrees.
Mix the flour, oats, and butter or margarine together until well blended. Press onto the bottom of a 9 x 13-inch baking pan. Place in a 350 degree oven and bake for 30 minutes until browned. Cool. Break the baked mixture into fine crumbs. Spread half the crumbs in the bottom of the pan. Spread the caramel topping over the crumb layer. Top with the chopped nuts. Spread the softened ice cream over the caramel layer. Sprinkle the remaining half of the crumbs over the top of the ice cream layer. Cover and freeze until solid. To serve, cut into squares and serve frozen.
CREAMY FROZEN FRUIT DESSERT
2 cups sour cream
2 tbsp lemon juice
3/4 cup sugar
1/8 tsp salt
1 can (9-oz) crushed pineapple
1/4 cup sliced drained cherries
1/4 cup chopped pecans
2 firm bananas, sliced
In a medium mixing bowl, combine the sour cream, lemon juice, sugar, and salt, mixing well. Drain the pineapple and stir the pineapple into the sour cream mixture. Slice the bananas into the pineapple juice and stir gently to coat; drain. Stir the cherries, pecans, and drained bananas into the mixture. Pour into a mold or bowl that is freezer safe. Freeze for up to 2 weeks. Remove from freezer shortly before serving time.
Yield: 8 servings
TENNESSEE HOMEMADE STRAWBERRY ICE CREAM
3 half and half cream
4 cups whipping or heavy cream
4 cups strawberries, coarsely chopped
1 cup sugar
1 can (14-oz)sweetened condensed milk
1 tbsp vanilla extract
Combine the chopped strawberries with the sugar and mix well. Add the strawberries to the half and half cream, whipping cream, vanilla, and sweetened condensed milk; mix together well. Pour mixture into the freezer container of Ice Cream Freezer and freeze as directed by freezer manufacturer.
Enjoy!
About the Author
For more wonderful dessert recipes visit Linda’s blog at http://ladybugssweettreats.blogspot.com For her old fashion recipe collection visit http://grandmasvintagerecipes.blogspot.com
STEPHEN LYNCH- VANILLA ICE CREAM- album version unedited
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