A four season favorite…share with us, please!
Aline & B-man 
(Originally posted by indiana anna but transferred to appropriate category)
Simply Delicious
l 9x12 baking pan (lightly buttered)
l package of ice cream sandwiches
l jar of ice cream topping, butterscotch or caramel
l small whipped topping tub
l butterfinger candy bar broke into bits, doesn’t matter if chocolate
comes off
Line bottom of pan with ice cream sandwiches, dribble topping over
these.
Frost with whipped topping. Sprinkle broken candy bar over top.
Place in freezer until ready to eat, really really good and Simple!!!
ICE CREAM CRUNCH
2/3c brown sugar 1c flaked coconut
1/2c oleo (melted) 2c rolled Rice Chex
1/2c nuts (OPT) 1/2 gal vanilla ice cream
Mix thoroughly sugar, oleo, nuts, Rice Chex and coconut. Put 1/2 into bottom of a 9X13 pan. Spread softened ice cream over bottom layer. Scatter remaining crumb mixture over top. Put in freezer to freeze solid.
NOTE: Depending on my mood, I drizzle hot fudge, and caramel toppings over the top and then sprinkle mini M&M’s also. Or I just sprinkle crumbled oreos on top.
I made this for a 4H presentaion years ago!
Grapefruit Sherbet
This sherbet is especially good with a touch of cold vodka poured over it.
(1 quart)
2 cups sugar
4 cups water
2 cups grapefruit juice
Combine sugar and water in heavy saucepan and bring to boil. Add grapefruit juice and cool. Refrigerate until thoroughly chilled.
Pour mixture into container the of an ice cream freezer and freeze according to manufacturer’s instructions.
Fruit or Berry Ice
(1 quart)
3 lbs berries or soft-fleshed fruits, such as nectarines
1-1/2 cups sugar, approximately
If berries are used, rinde, drain well and remove stems. If fruits are used, peel and remov pits. Cut flesh into chunks.
Put berries or fruit into food processor and blend to a fine purée. There should be about 6 cups
Scrape the purée into a mixing bowl and add 1 cup of sugar. Blend well. Add more sugar to taste, depending on tartness of the fruit.
Pour the purée into the container of an ice cream freezer and freeze according to manufacturer’s instructions.
Dark & Stormy Sundaes
2 tablespoons butter
3 ripe (peeled) bananas, sliced diagonally 1/2-inch thick
2 tablespoons firmly packed brown sugar
1/2 cup dark rum
Juice of 1 lime
1 pint vanilla ice cream
12 gingersnaps, crumbled
4 heaping spoonfuls of whipped cream
1/2 cup toasted coconut
3/4 cup sliced tropical fruit (like kiwi, star fruit, or pineapple)
In a large skillet, melt the butter over a medium-high flame. Add the bananas and cook, stirring, 3 minutes until they begin to soften. Sprinkle the bananas with the brown sugar and cook, stirring, 2 minutes more.
Remove the skillet from the heat; add the rum. Return the skillet to the heat. Standing back, ignite the rum with a long wooden match. When the flame burns out, add the lime juice.
Divide the bananas and sauce between four large martini glasses or dessert bowls. Top each serving with the ice cream, crumbled cookies, whipped cream, coconut, and tropical fruit.
Chocolate Granita
(This sounds so good. I can imagine adding a little kahlua or maybe some instant coffee to make it mocha-flavoured! 
)
4 cups water
2/3 cup sugar
1 cup unsweetened cocoa
Fresh mint sprigs, for garnish
Whipped cream, optional
In a medium saucepan, combine first three ingredients. Cook over medium-low heat just until mixture starts to bubble at edges. Cook, whisking, until slightly thickened, about one minute. Cool.
Freeze as directed below. Spoon into serving dishes, garnish with mint and whipped cream if desired, and serve immediately.
Recommended technique
Classic Granita Method:
Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).
Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.
Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, “rake” with a fork to loosen the granita and spoon into serving dishes.
Quick Granita Method:
Note: This method is faster, but the granita will have a different texture—less icy and more slushy.
Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you’re ready to serve.
Orange Granita
1-1/4 cups water
1/2 cup sugar
Grated zest of two oranges
Juice of six oranges
Juice of one lemon
1 tablespoon orange-blossom water (optional)
In a small saucepan, bring water, sugar and orange zest to a boil. Reduce heat and simmer until sugar dissolves. Remove pan from stove and cool.
Mix in the orange juice, lemon juice, and orange-blossom water, if desired. Freeze granita using one of the methods described below.
Spoon granita into dishes and serve.
Recommended technique
Classic Granita Method:
Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).
Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.
Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, “rake” with a fork to loosen the granita and spoon into serving dishes.
Quick Granita Method:
Note: This method is faster, but the granita will have a different texture—less icy and more slushy.
Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you’re ready to serve.
Sangria Granita
3 cups medium bodied red wine
3 cups Chardonnay
1-1/2 cup sugar
2 whole oranges, sliced
1 whole lemon, sliced
1 whole lime, sliced
1 tablespoon orange zest
1 tablespoon lime zest
1 tablespoon lemon zest
Additional fruit and zest for garnish (optional)
Combine both wines with sugar in a large saucepan. Over medium heat, stir just until sugar is dissolved, about 7 minutes. Remove from heat and add sliced fruit. Allow to cool to room temperature. Strain fruit slices and add zest, chill in the refrigerator until cold.
In a 9 x 13 inch pan (or a pan large enough to fit in your freezer shelf) freeze mixture. When almost frozen, scrape with a fork to break up the ice. Re-freeze for another 1 1/2 to 2 hours, scrape again with a fork and return to freezer. When frozen, serve or transfer to a plastic container for later. If using later, allow to melt slightly then scrape again with fork and serve. Garnish with fresh fruit slices and zest, if desired.
Frozen Sherbet Dessert
18 macaroon (cookies)
1 cup chopped nuts
1 pint whipping cream
3 Tbsp powdered sugar
1 tsp vanilla extract
3 pints sherbet ( 3 different flavors)
Whip cream and add sugar and vanilla. Break up cookies (do not crush) into the whipped cream mixture. Add chopped nuts. Spread half of this over the bottom of a lightly sprayed 9 x 13 pan. Spoon slightly thawed sherbet over this, mixing the three flavors. Top sherbet with the remaining whipped cream mixture. Freeze. This will keep well, covered, in the freezer for several weeks.
Frozen Pina Colada Parfaits
(Makes 6 to 8 servings)
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1/2 cup Coco Lopez Cream of Coconut
1/3 cup pineapple juice
1/4 to 1/3 cup dark rum
1 cup (1/2 pint) whipping cream, whipped (do not use non-dairy whipped topping)
In large bowl, combine sweetened condensed milk, cream of coconut, juice and rum. Fold in whipped cream.
Spoon equal portions into 6 to 8 individual serving dishes.
Freeze 3 hours or until firm. Garnish as desired. Return leftovers to freezer.
Toffee-Crunch Ice Cream Cake
(10 servings)
1-1/4 cups crushed chocolate wafer cookies (about 30 cookies)
1/3 cup unsalted butter, melted
1/2 gallon vanilla ice cream, softened
4 (1.8 oz) pkgs chocolate-covered toffee bars, coarsely chopped
1-1/4 cups unsalted roasted peanuts, very coarsely chopped
Sauce:
1/2 cup unsalted butter
1 cup firmly packed light brown sugar
1/2 cup heavy cream
1 tsp vanilla
Lightly oil bottom and side of 9-inch springform pan.
In small bowl, combine cookie crumbs and butter. Press onto bottom of prepared pan. Place in freezer 15 minutes or until firm. Spread half the ice cream over crust. Sprinkle with toffee. Carefully spread with remaining ice cream. Sprinkle with peanuts, gently pressing into ice cream. Freeze 2-3 hours.
To prepare sauce: In medium saucepan, over low heat, melt butter. Stir in brown sugar and cream. Cook over low heat, stirring, 5 minutes. Do not boil. Remove from heat; stir in vanilla.
Serve sauce hot, warm or at room temperature, over ice cream cake.
Pudding Ice Cream
Not only good ice cream but can be frozen in fudgsicle forms.
1 cup granulated sugar
1 chocolate pudding powder (not instant), 6 serving size
1/4 cup cocoa, sifted
3 cups milk
1 (13-1/2 oz) can of evaporated milk
1 tbsp vanilla
Stir sugar, pudding powder and cocoa in large saucepan. Stir in first amount of milk. Heat, stirring often, until mixture comes to a rolling boil that cannot be stirred down. Remove from heat. Set saucepan in cold water in sink. Stir. Lay plastic wrap or waxed paper directly on pudding to stop crust from forming. Cool.
Add evaporated milk and vanilla. Stir well. Chill until very cold. Turn into 2-quart ice cream maker. Freeze according to directions. Makes 6 cups ice cream.
*Or freeze in popsicle trays.
Frozen Delight (for the Lactose Intolerant)
1 package instant pudding (any flavor)
2 cups of chilled Isomil or Neomullsoy
2 cups non-dairy whipped topping
Read the label of pudding mix to see that no milk or milk product has been included. Prepare as directed using Isomil or Neomullsoy instead of milk. Gently fold in whipped topping. Pour into freezer container, cover and freeze until firm, about 3 hours. Or use a countertop ice cream maker. Makes one quart (eight servings).
To make a frozen nut delight, fold in 1 cup of your favorite chopped nuts with the whipped topping. They taste better if lightly roasted before adding to whipped topping.
To use just plain soy milk, you will need to add 2-3 Tbsp of unflavored gelatin (like Knox) to help it set up or gel.
2 cups chocolate milk
1-1/2 cups sliced bananas
1 cup chocolate ice cream
Blend chocolate milk, bananas and ice cream at high speed until smooth.
Pour an equal amount of mixture into eight 150-mL (5-oz or 2/3-cup) small paper cups or a popsicle mould.
Freeze until partially frozen (about 1 hour), then insert wooden or plastic sticks into centre of each pop. – if using paper cups.
Freeze until hard, another 4 to 6 hours.
Cold Almond Joy Dessert
CRUST:
2 tablespoons melted butter + 1 1/2 c. coconut
FILLING:
1 Hershey bar with almonds (7 1/2 oz)
1 tablespoon dry instant coffee
1 large cool whip, + 1 c.
Mix butter and coconut together and press into a 9 x 13 cake pan. Bake at 325ºF for 10 minutes.; cool. Then top with the following mixture. In the top of a double boiler, heat and mix until of even consistency the Hershey, water and coffee.
Fold into Cool Whip and spread over crust; freeze until ready to eat.
Garnish with Cool Whip and remaining 1/2 oz. of the 8 oz. Hershey bar, grate the chocolate from the Hershey fine for the garnish.
Serves 12 large portions.
BAKED ALASKA STRAWBERRY SHORTCAKE
1 PINT STRAWBERRY ICE CREAM SOFTENED
2 CUPS PACKAGED BISCUIT MIX
3 TABLESPOONS SUGAR
1/2 CUP MILK
1 EGG YOLK
3 TABLESPOONS BUTTER, MELTED
1 PINT FRESH STRAWBERRIES HULLED AND SLICED
4 EGG WHITES
1/2 TEASPOON CREAM OF TARTAR
1/2 TEASPOON VANILLA PURE EXTRACT
1/2 CUP SUGAR
FOIL LINE AN 8-IN. ROUND PAN; SPOON IN ICE CREAM. FREEZE FIRM. COMBINE BISCUIT MIX AND THE 3 TABLESPOONS SUGAR. BEAT TOGETHER MILK, YOLK, AND BUTTER; ADD TO DRY INGREDIENTS. STIR TILL SMOOTH. SPREAD IN GREASED 9-IN. ROUND PAN. bake AT 450* OVEN 12-15 MINUTES. REMOVE FROM PAN;COOL. PLACE ICE CREAM ON SHORTCAKE; TOP WITH FRUIT. PLACE ON BOARD. BEAT EGG WHITES, CREAM OF TARTAR AND VANILLA EXTRACT TO SOFT PEAKS. GRADUALLY ADD REMAINING SUGAR; BEAT UNTIL STIFF PEAKS FORM. SPREAD OVER CAKE SEAL TO EDGES. b
BAKE IN 500* OVEN FOR 4 MINUTES.
THIS IS A VERY COOL DESSERT IT IS SO GOOD THIS TIME OF YEAR.
Grilled Banana Split
* 12 large firm-ripe bananas, unpeeled, skins washed with detergent before using to remove residue
* 3 bars (4 oz. each) milk chocolate, broken into small pieces
* 1 tbsp. Safeway Cinnamon
* 3 pt. of your favorite Safeway SELECT™ Ice Cream
* 3 cups Lucerne® Whipping Cream, lightly sweetened to taste and whipped (optional)
* 3/4 cup chopped toasted walnuts (optional)
* 12 Safeway Maraschino Cherries (optional)
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Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
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While grill heats, cut into each unpeeled banana lengthwise, making a deep slit but taking care to avoid cutting all the way through. Slip pieces of chocolate into each pocket and sprinkle with some of the cinnamon. Wrap each banana in foil.
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Lay bananas on cooking grate; cover gas grill. Cook, turning once, until soft when squeezed with tongs, about 10 minutes. Lift bananas onto a platter.
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Carefully unwrap each banana and place on a plate with the cut side facing up. Top each with small scoops of ice cream; add a dollop of whipped cream, a sprinkling of walnuts, and a cherry, if you like.
You had me at Simply Delicious. Yummmm to all the frozen desserts.
Is there another type of nut I could use that you know would be good in this recipe? (My Dad would love this but can’t have the peanuts).