Recipes for "frozen desserts"

1. Place the cashews in a medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for 30 minutes or up to overnight. Drain well.

2. Line a 9×9 inch square baking dish with parchment paper.

3. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a high-powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour evenly into the prepared pan.

4. Drizzle the peanut butter over the chocolate, then use a knife to lightly swirl the peanut butter through the chocolate. Cover and freeze for 3 hours, until firm. Cut into 16 bars, then place on a parchment lined baking sheet. Freeze another hour, until firm.

5. To make the chocolate shell. Melt the chocolate and 1 tablespoon coconut oil in the microwave until melted. Let cool 10 minutes. Remove the bars from the freezer and cover/dip in chocolate. Sprinkle with sea salt. Keep in the freezer until ready to eat!

1. In a food processor, combine the cashews, coconut, and cacao powder and pulse until finely chopped and combined. Add the butter and pulse until the crust is moist. The dough should stick together when squeezed into a ball with your hands.

1. In a food processor, combine the cashews, coconut, and cacao powder and pulse until finely chopped and combined. Add the butter and pulse until the crust is moist. The dough should stick together when squeezed into a ball with your hands.

2. Press the crust into an 8-9 inch tart pan, using your finger to press the dough up the sides. Place the pan in the freezer and freezer for 15 minutes.

3. Meanwhile, make the filling. In a food processor, combine the peanut butter, dates, and vanilla and pulse until completely smooth and creamy.

4. In a large mixing bowl, whip the cream until stiff peak form. Gently fold the whipped cream (and greek yogurt if using half and half) into the peanut butter mix until no streaks remain. Alternately, you can just add the whipped cream to the food processor and pulse until combined. Remove the tart pan from the freezer and spread the filling inside. Place in the freezer.

5. In a microwave safe bowl, microwave the chocolate and milk on 30 second intervals stirring after each, until melted and smooth. Spread the chocolate over the peanut butter layer. Cover and freeze until firm, about 1-2 hours. Let the pie sit 10 minutes before serving. Top as desired. Enjoy!

1. Preheat the oven to 375°F.

2. Drop the butter into a 9×13 inch baking dish (or similar size oval dish) and place in the oven to melt, 10 minutes.

3. Stir together the 1 cup + 2 tablespoons flour, baking powder, ginger, cinnamon, and salt. Add the milk, brown sugar, molasses, and vanilla, and mix until combined.

4. In a bowl, toss the blueberries with 1/4 cup brown sugar and 2 tablespoons flour.

5. Pour the batter over the melted butter. Spoon the blueberries over the batter. Bake 50-55 minutes, until the center is just set and the edges begin to brown. Serve warm with ice cream or whipped cream. Enjoy!!

1. Run a lime wedge around the rim of your glass and then coat in salt.

2. In a blender, combine the tequila, lime juice, mango chunks, honey, and mint. Blend until combined. Add the ice and blend until slushy. Pour into your prepared glass. Top with sparkling water, if desired. Serve with limes and fresh mint. Drink!

1. Run a lime wedge around the rims of your glasses and then coat in salt.

2. In a blender, combine the tequila, lime juice, mango chunks, honey, and mint. Blend until combined. Add the ice and blend until slushy. Pour into your prepared glasses. Top with sparkling water, if desired. Serve with limes and fresh mint. Drink!

Pulse Oreos in a food processor until crushed into fine crumbs. Add melted butter and stir to combine. Press into a 10-inch pie plate. Freeze while you mix the filling.

Mix all filling ingredients together. Pour into the crust and smooth over the top. Freeze for 3-4 hours until solid.

Slice and serve. Be changed forever.

1. Line an 8-inch springform pan with parchment paper.

2. In a food processor, pulse the cookies and butter together until you have crumbs. Reserve 1/4 cup crumbs for topping. Press the remaining crumbs into the bottom of the prepared pan, packing it in tightly.

3. Using an electric mixer, whip the peanut butter, heavy cream, and powdered sugar in a large bowl until soft peaks form, 1-3 minutes.

4. Add scoops of ice cream to the cookie crust. Spoon the peanut butter cream over the ice cream, spreading in an even layer. Freeze for 30 minutes, then pour over the fudge sauce. Sprinkle with the remaining cookie crumbs and peanuts. Freeze for 3 hours or until firm.

5. Melt the chocolate and coconut oil together in the microwave for about 1 minute. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate shell over the cake. Sprinkle with sea salt.

6. When the chocolate hardens, cut the cake, then serve or freeze until ready to serve. And Enjoy!!

Chocolate Pie Filling: Blend the tofu, almondmilk, and almond butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.

Chocolate Pie Assembly: Pour filling into a crust, sprinkle with sea salt if you want, and chill for 12-24 hours. Cut and serve!

Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.

Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.

Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.

Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.

Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.

Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.

Bake for 30 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.

Sprinkle the top with turbinado sugar. Bake another 10-15 minutes and then finish with a few minutes under the broiler (475-ish) for a few minutes to get it golden brown and slightly crunchy on top. (Just keep a close eye on it because it can burn quickly.) If it’s not looking saucy, see note 2 below.

To get a thick saucy peach base, let it stand for 20-30 minutes before serving with some vanilla ice cream. But good luck with that. 😅

Cut one peach into small chunks (about the size of a chickpea) and toss with the vodka. (If you don’t like peach skin you can peel the peaches, but I will leave that up to you.)

In a blender or food processor, purée the remaining peaches, along with the lemon juice, vanilla extract, ground ginger, ground nutmeg, and salt.

Taste the peach puree. If it isn’t sweet enough for your tastes, blend in the brown sugar. If it’s sweet for you, leave it out.

You should have 1 1/2 cups of peach puree.

In a large bowl, whisk the peach purée and the sweetened condensed milk together vigorously for about a minute.

In a separate large bowl, use an electric mixer or stand mixer to whip the cold heavy cream until stiff peaks form. This should take 3 to 4 minutes.

Gently fold 1 1/2 cups of the peach ice cream base into the whipped cream using a rubber spatula.

Once the 1 1/2 cups base has been folded into the whipped cream, transfer this whipped cream mixture to the bowl containing the remaining ice cream base.

Gently fold the remaining base into the whipped cream mixture. Take care not to over-mix, fold the mixture just until the whipped cream no shows streaks in the base.

Crush 8 vanilla wafers into the bottom of a large loaf pan. Top the cookies with the ice cream. Crush and sprinkle the remaining cookies on top of the ice cream. Strain the peach chunks and sprinkle them over the cookies. Use a spoon or small spatula to swirl the peach chunks and cookies into the ice cream.

Press a piece of wax or parchment paper directly onto the ice cream to prevent ice crystals from forming. Place the pan into the freezer and freeze for 6 to 8 hours.

Ten minutes prior to scooping, remove the pan from the freezer to allow for easier scooping. Portion out your serving size, then transfer the rest to an air-tight container for maximum freshness.

Enjoy the ice cream within 1 to 2 weeks for the best flavor.

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Soften the frozen fruit in the microwave or by leaving it out on the counter for a little while.

Blend the peaches with the water. Blend the raspberries with the coconut milk.

Combine the two fruit puree mixtures and stir in the chia seeds, flax, honey, and salt. Let stand for 10-15 minutes to thicken.

Serve with toppings of your choice. Store leftovers in the fridge for up to three days – add water to leftovers to rehydrate (the chia seeds will soak up a lot of the moisture, making them super thick).

Place the blueberries, raspberries, and strawberries in a blender with the Bai5, honey, lemon, and chia seeds. Puree until smooth (or to your desired consistency).

Transfer to a jar and refrigerate for 2 hours or overnight. The jam should start to thicken pretty quickly and it should be spreadable just like a jam!

Heat up the orange juice in the microwave or on the stove until steaming, then pour in the orange Jell-O and stir until fully dissolved. Set aside and allow the mixture to cool to room temperature, about 30 minutes.

While the Jell-O cools, line a 9x13-inch baking pan with parchment paper with extra hanging over the edges.

Be sure there’s plenty of overhang because you will use the parchment paper to remove the frozen dessert from the pan before cutting it into squares.

Add the graham crackers to a food processor and process until ground into fine crumbs. Add the melted butter to the food processor and pulse until combined. If you don’t have a food processor, crush the graham crackers into fine crumbs by placing them inside a sealed gallon-size zip-top bag, in batches, and roll over them with a rolling pin. Combine the crumbs with the melted butter in a bowl.

Pour the crumbs into the prepared pan and spread evenly over the bottom, going all the way to the edges. Use the bottom of a dry measuring cup to press the crust firmly into the pan. Pop the crust into the freezer while you prepare the filling.

Add the softened cream cheese to the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a hand mixer. Whip on medium until light and fluffy, about 1 minute.

Pour in the room temperature orange Jell-O mixture and beat on low speed until smooth and fully combined, scraping down the sides of the bowl if needed. Add the instant vanilla pudding mix and beat until fully incorporated. Finally, add the milk and beat again until fully combined.

Use a spatula to gently fold in half of the tub (8 ounces) of the whipped topping until fully incorporated.

Remove the prepared graham cracker crust from the freezer and pour the filling over it. Use a spatula to carefully spread the remaining whipped topping over the orange layer.

Transfer the pan to the freezer and freeze the dessert until set, at least 4 hours.

Remove the dessert from the freezer and let thaw for 10 to 15 minutes on the counter. Use the parchment paper to carefully remove the dessert from the pan. Cut the dessert into squares, top with orange slices, if using, and serve immediately.

Store leftover slices in a single layer in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 months. Don’t add the orange slices until you’re ready to serve the squares.

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Simply Recipes / Jessica Furniss

Pulse the oats and the coconut until coarsely ground.

Add peanut butter, honey, chia seeds, salt, vanilla, and chocolate chips. Pulse again until well-mixed and the chocolate chips are cut into smaller pieces.

Roll into balls. (If it’s too dry, just add a little more honey / peanut butter and mix again – I usually just eyeball the amounts until it gets sticky enough).

Freeze until solid. Store in freezer or refrigerator.

Combine 1 1/2 cups cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a glass or foil pan.

Combine milk and pudding mixes in a large bowl; stir in softened ice cream. Pour over crust. Top with whipped topping and remaining 1 cup cracker crumbs. Cover and freeze, at least 2 hours.

Remove from the freezer; allow to thaw. Cut into 24 pieces.