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Creamy Pumpkin Pie Smoothie Shake
Snack

Creamy Pumpkin Pie Smoothie Shake

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
  2. 2 Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.

By SuburbanGlitzz

Make-Ahead Coconut Cream Frozen Dessert
Snack American

Make-Ahead Coconut Cream Frozen Dessert

5.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 Remove from the freezer; allow to thaw. Cut into 24 pieces.

By Jo

Perfect Tempura Ice Cream
Snack Japanese

Perfect Tempura Ice Cream

4.5

Prep
15 min
Cook
5 min
Total
200 min

Instructions

  1. 1 Cut pound cake in medium-size slices.
  2. 2 Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
  3. 3 Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
  4. 4 Heat oil in a deep fryer or heavy pan.
  5. 5 Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
  6. 6 Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
  7. 7 Serve with a drizzle of chocolate sauce before ice cream melts!

By Lactaid

Pumpkin Parfait by Jo
Snack

Pumpkin Parfait by Jo

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
  2. 2 Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

By JoLuv

Coffee-Dusted Pear Galette
Snack

Coffee-Dusted Pear Galette

2.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. 2 Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. 3 Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
  4. 4 Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
  5. 5 Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
  6. 6 Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

By Reynolds KitchensR

Schaum Torte
Dessert European

Schaum Torte

3.9

Prep
20 min
Cook
90 min
Total
170 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
  2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
  3. 3 Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
  4. 4 To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

By Lene Marie Dotzler

Ice Cream Muffins

Ice Cream Muffins

3.9

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 2 Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By lori91761

Ice Cream Scones
Dessert

Ice Cream Scones

3.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
  3. 3 Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
  4. 4 Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

By pinkdazzi

Easy 3-Ingredient Vanilla Crème Brûlée
Dessert American

Easy 3-Ingredient Vanilla Crème Brûlée

4.0

Prep
5 min
Cook
45 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
  2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
  3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
  4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
  5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Thick Chocolate Shake
Drink

Thick Chocolate Shake

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

By love2cook

Ube Milkshake
Drink

Ube Milkshake

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  2. 2 Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, then cut into cubes.
  3. 3 Combine 1/4 cup cubed ube, milk, and vanilla ice cream in a blender; blend until smooth.

By yummers

Not Your Kids' Root Beer Float
Drink

Not Your Kids' Root Beer Float

4.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 In a pint glass, stir together 1/4 cup of the root beer and the root beer schnapps. Place in the freezer for 2 hours, or until ready to drink. Leave the remaining root beer at room temperature.
  2. 2 When ready to drink, scoop the ice cream into the pint glass, and top off with the room temperature root beer.

By Ssharp