Snow ice cream is one of our favorite winter treats to make on our freezing cold snow days!

It is so easy to make with just 5 ingredients including fresh clean snow.

Today we switched up our traditional vanilla and chocolate flavors and made Blackberry Snow Ice Cream topped with fresh berries and sauce.

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Blackberry Snow Ice Cream

Makes a BIG mixing bowl full of ice cream!

Ingredients

• 8-10 cups fresh soft snow
• 1 can {7oz} sweetened condensed milk
• 1 tsp vanilla
• 1/4 cup blackberry sauce or syrup plus more for drizzling
• 1/2 cup blackberries for topping

Instructions

• Start with a large chilled bowl.
• Stir together condensed milk, vanilla, and blackberry sauce.
• Add scoops of snow, stirring until combined.
• Continue adding as much snow as you need until you get the ice cream-like texture you want {leave some chunks or it will be slushie}.
• Drizzle with additional blackberry syrup and top with fresh blackberries.
• Serve right away.

Notes

*Don't place in the freezer or it will turn into a block of ice!

Four basic ingredients + a big bowl of fresh snow are all you need for this fun dessert!

Start with a large chilled bowl and stir together condensed milk, vanilla, and blackberry sauce.

This is a great recipe to have your kids help make.

You will need a big mixing bowl full of fresh clean show.

We set a bowl out on our patio table when we know we are going tog et a lot of snow.   

Add scoops of snow to the bowl of milk and sauce, stirring until combined.

Continue adding as much snow as you need until you get the ice cream-like texture you want. 

Leave some chunks or it will be slushie. 

Drizzle with additional blackberry syrup and top with fresh blackberries.

Serve right away. 

Enjoy your frosty treat and winter snow day!

The post Blackberry Snow Ice Cream appeared first on For the Love of Food.

A birthday treat from my sweet!

This delicious dessert is easy to make and only 4 ingredients. I made it recently for my husband’s birthday dinner.

I assemble it the night before and freeze. It’s so simple to make even the kids can help!

Also check out my original larger version of this ice cream cake: Peanut Butter and Caramel Ice Cream Sandwich Cake. 

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Chocolate Caramel Ice Cream Sandwich Cake

Makes one 8x8 square cake

Ingredients

• 1 box 12 ice cream sandwiches - we used Neapolitan flavor
• 8 ounce container Cool Whip thawed
• 1/2 jar 12oz caramel sundae topping
• 1 cup chocolate candy bars coarsely chopped - we used a variety of snack size candy

Instructions

• Lay half of the ice cream sandwiches (whole) in the bottom of a 8 X 8 inch pan, trimming the last one to cover completely.
• Top with half of the cool whip, drizzle half of the caramel sauce on top, then add on half of the candy.
• Lay down another layer of ice cream sandwiches.
• Top with remaining cool whip and spread out evenly.
• Drizzle on the caramel sauce and top with remaining candy.
• Cover and freeze for several hours (or overnight) before serving.
• Optional: let thaw for 10-15 min for easier slicing.

This dessert is a great way to use up leftover candy from the holidays.

Lay half of the ice cream sandwiches (whole) in the bottom of a 8 X 8 inch pan, trimming the last one to cover completely.

Top with half of the cool whip, drizzle half of the caramel sauce on top, then add on half of the candy.

Lay down another layer of ice cream sandwiches.

Top with remaining cool whip and spread out evenly.

Drizzle on the caramel sauce. 

Top with remaining candy.

Now it’s time to freeze!

Cover and freeze for several hours (or overnight) before serving. 

Time to serve.

Optional: let thaw for 10-15 min for easier slicing. 

Layers of deliciousness! 

Everyone, especially the birthday boy, enjoyed it!

The post Chocolate Caramel Ice Cream Sandwich Cake appeared first on For the Love of Food.

This decadent dessert is made with cookie dough crust and topped with three different flavors of ice cream. Serve sliced and topped with whipped cream and sprinkles for a fun frozen treat!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Today’s recipe is sponsored by Circulon

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

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Layered Ice Cream Cookie Pie

Makes 10-12 slices

Ingredients

• 16 oz package cookie dough I used Pillsbury Oreo Cookie Dough
• 3 pints of different flavor and color ice cream I used raspberry, chocolate fudge, and chocolate chip cookie dough
• whipped cream for topping
• sprinkles for topping

Instructions

• Preheat oven to 350 degrees.
• Press cookie dough into the bottom of a deep dish springform pan .
• Bake from 14 minutes until cooked through then remove from oven and cool completely.
• Let one pint of ice cream thaw for 5-10 minutes until slightly soft but not melted.
• Using a rubber spatula, spread a layer on top of the pie crust about 1 inch thick.
• Place in the freezer for at least 1 hour to harden.
• Repeat with second flavor of ice cream and repeat by freezing until solid.
• Finally add the third flavor of ice cream, spreading to cover the top of the pie.
• Freeze until solid before slicing.
• Serve topped with whipped cream and sprinkles.

Notes

I achieve the best layers use three different colors of ice cream and making sure each layer is completely frozen before adding the next.

Circulon was nice enough to send me their amazing non stick deep dish springform pan. It was perfect for this layered pie!

When I saw this cookie dough at the store I knew I had to sue it for the crust of my ice cream pie!

You can use any cookie dough flavor you want but this Oreo flavor was delicious! 

Lay all your cookie dough in the bottom of a nonstick round pan.

Press cookie dough into the bottom of a deep dish springform pan .

Bake at 350 degrees for 14 minutes or according to the package.  Let cool completely.

Let one pint of ice cream thaw for 5-10 minutes until slightly soft but not melted.

Using a rubber spatula, spread a layer on top of the pie crust about 1 inch thick.
Place in the freezer for at least 1 hour to harden.

Repeat with second flavor of ice cream and repeat by freezing until solid.

As you can see with this layer my kids and I were not patient enough and it was not completely frozen.

So when I spread the 2nd layer on it kind of blended together. Still tastes good but doesn’t look as pretty!

Finally add the third flavor of ice cream, spreading to cover the top of the pie.

Freeze until solid before slicing.

I achieve the best layers use three different colors of ice cream and making sure each layer is completely frozen before adding the next.

I love how easy it is to remove from springform pans!

You can get about 10 large slices out of this pie!

Serve topped with whipped cream and sprinkles. 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories

The post Layered Ice Cream Cookie Pie #SummerDessertWeek appeared first on For the Love of Food.

This flavorful frozen treat is creamy and delicious with a hint of coffee and sweet pecan praline.

You’ll want to make this easy, no churn ice cream right away!

Hezzi-D’s Books and Cooks!   With the weather warming up and flowers beginning to bloom let’s celebrate with spring sweets and a fun giveaway!   This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.  So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  Our #SpringSweetsWeek sponsors are helping us give away some great prizes.  Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Door County Coffee & Tea Co. is giving away one $50 gift certificate to doorcountycoffee.com so that one lucky reader can try any of their amazing coffees and teas.

Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.

Dixie Crystals is giving away one propane kitchen torch which is ideal for caramelizing creme brulee or roasting peppers in a snap!

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit https://www.dixiecrystals.com/ for hundreds of recipes, holiday ideas, and plenty of baking videos.

Melissa’s Produce is giving one reader a Fabulous Fruit Fare Basket.  Forget your basic apples and bananas and try faraway tropical fruits such as Mango, Papaya, Gold Pineapple, and Coconut, and exotic treasures like Asian Pear, Kiwi, Pepino Melon, Baby Bananas, Seasonal Tangerines, and Kumquats. 

Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company.  The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce.  Visit https://www.melissas.com to find the very best fruits, vegetables, gifts, and to get tasty recipes!

Circulon is giving one reader a 5 piece baking set including two 9-inch cake pans, a 9 x 13 baking pan, a 9 x 5 loaf pan, and 10 x 15 cookie pan!   It’s everything you need to get baking in the kitchen.

Circulon’s commitment to detail and design for nonstick cookware makes your time in the kitchen more enjoyable due to their 4 “Must Haves” of everyday cooking.   The first is nonstick performance.  The Circulon TOTAL® Nonstick System of raised circles and triple-layer premium nonstick reduces surface abrasion from cooking utensils to enhance nonstick durability.  Then there’s durability.  Hard-anodized, stainless steel, and aluminum construction is backed by a hassle-free lifetime warranty for built-to-last cookware you can count on.  The last two are even heat distribution and easy clean up.  No matter what piece you buy it is sure to meet your expectations and help you enjoy your time in the kitchen.  To see all the Circulon products visit https://circulon.com/ .

Taylor & Colledge is giving one lucky winner a trio of extract pastes.   One winner will receive Almond Extract Paste, Lemon Extract Paste, and Lavender Extract Paste to help you do your own spring baking!

Taylor & Colledge was founded in 1897 in Australia and has been making extracts ever since!  Their products can be used in two different ways when you baking. Whether you use the products as the fragrant, hero ingredient in your baking, or whether it’s a supporting sidekick, you can be assured that with Taylor & Colledge, it will be a pure, rich, full-flavored ingredient in your baking every time.  Visit https://www.taylorandcolledge.com/ to learn more about their extracts.

Nairn’s Oatcakes is giving away six of their awesome products to one winner.   The winner will receive Nairn’s Gluten Free Original Oat Grahams, Nairn’s Gluten Free Stem Ginger Oat Grahams, Nairn’s Gluten Free Chocolate Chip Oat Grahams, Nairn’s Gluten Free Caramelized Onion Flatbreads, Nairn’s Gluten Free Rosemary & Sea Salt Flatbreads, and Nairn’s Organic Oat Crackers.  

Nairn’s knows a thing or two about oats, they’ve been baking with them since 1896 when John and Sarah Nairn first opened their bakery in Strathaven, Lanarkshire. Since then their team has grown and they have two Edinburgh bakeries.  They have a devoted team at each working on their recipes, mixing techniques, and ever-growing range.  Check out their products and blog at https://www.nairns-oatcakes.com/
 

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No Churn Praline Coffee Ice Cream

Ingredients

• 2 cups heavy whipping cream
• 1 14oz can condensed milk
• 1 1/2 cups strong brewed coffee I used Door County Toasted Praline, cooled
• 1/4 cup caramel sauce for topping

For the praline topping:

• 1 cup pecans chopped
• 1/4 cup Dixie Crystals brown sugar
• 4 tbsp butter cubed

Instructions

• Place a mixing bowl and beater in the freezer 30 minutes before preparing.
• Line a small baking tray and set aside.
• Heat a small skillet over medium heat.
• Add pecans and toast lightly , stirring occasionally, until fragrant.
• Add butter and brown sugar and stir until melted.
• Let caramelized and cook for a couple minutes, continuing to stir.
• Using a spatula, spread pecan mixture in a single layer on the lined baking sheet. Let cool.
• Remove the mixing bowl and beaters from the freezer.
• Pour heavy cream in and mix on medium speed until soft peaks form.
• Slowly pour in cooled coffee then condensed milk. Whip until combined.
• Pour mixture into 2 loaf pans.
• Break up pecans and sprinkle 3/4 cup into both pans of ice cream (they will sink).  Reserve remaining 1/4 cup for topping.
• Cover with plastic wrap, pressing down onto liquid so ice crystals do not form.
• Freeze for 4-6 hours up to overnight.
• When you are ready to serve, remove the plastic, drizzle on caramel and add the remaining praline pecans on top.
• Scoop into bowls or cones and enjoy!

Add pecans to a small skillet over medium heat and toast lightly, stirring until fragrant.

Add butter and brown sugar and stir until melted.

Let caramelized and cook for a couple minutes, continuing to stir. 

Using a spatula, spread pecan mixture in a single layer on the lined baking sheet. Let cool.

So many Door County coffees, so little time!

I knew I wanted to use the Toasted Praline coffee for this dessert recipe as soon as I tried it!

Brew a strong cup of flavored coffee, about 12 oz, and let cool. 

Pour heavy cream into a cold mixing bowl and mix on medium speed until soft peaks form.

Slowly pour in cooled coffee.

Then add condensed milk. 

Whip until combined.

 Pour mixture into 2 loaf pans. 

Break up pecans and sprinkle 3/4 cup into both pans of ice cream. 

Some of the pecans will sink. That is fine.  Reserve remaining 1/4 cup pecans for topping.

Cover with plastic wrap, pressing down onto liquid so ice crystals do not form.

Freeze for 4-6 hours up to overnight.

When you are ready to serve, remove the plastic, drizzle on caramel and add the remaining praline pecans on top.

Scoop into bowls or cones and enjoy! 

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Muffins by Sweet Beginnings
• Carrot Sponge Cake by Cindy’s Recipes and Writings
• Coffee Cinnamon Rolls by A Day in the Life on the Farm
• Crepes with Orange Butter and Almonds by That Recipe
• Easter Cookie Cake by Kate’s Recipe Box
• Key Lime Mini Loaf Cakes by Jen Around the World
• Key Lime No Bake Cheesecake by Devour Dinner
• Kumquat Lavender Marmalade by The Spiffy Cookie
• Lemon Lavender Bread by Eat Move Make
• Mini Coconut-Lemon Quick Bread by Palatable Pastime
• No Churn Praline Coffee Ice Cream by For the Love of Food
• Raspberry Almond Cappuccino Parfaits by Blogghetti
• Raspberry Almond Scones with Coffee Glaze by Hezzi-D’s Books and Cooks
• Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures
• Strawberry Cream Cheese Pie by House of Nash Eats

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

a Rafflecopter giveaway

 Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

The post No Churn Praline Coffee Ice Cream #SpringSweetsWeek appeared first on For the Love of Food.

Prep your ingredients {you only need a few} and chill your bowl beforehand. Then all you need is fresh snow and you can make this easy winter dessert in minutes!

We got lucky and had not one but two full snow days last week. This was the most snow we have gotten since moving to Missouri in October and we loved it. Funny how everyone here is so “over” the snow and my girls and I are crossing our fingers for more! Their Dad was home and along with our sweet pup Dylan we made snow men, painted snow, and went sledding. It was a blast!

Our snowman, Mr Tie Dye, was our biggest -and most colorful- yet!

I found these snow paint kits last week at Goodwill for $1!
The girls loved them {although the red paint did end up looking like a crime scene on the snow}.

Dylan dog looking handsome in the snow. He is Florida born like me so he is not super excited about the cold wet stuff but he will sniff around and chase the girls on the sled for a bit.
Then he’s ready to lay by the fire inside!

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Strawberry Snow Ice Cream

Makes a BIG mixing bowl full of ice cream!

Ingredients

• 8-10 cups fresh soft snow
• 1 can {7oz} sweetened condensed milk
• 1 tsp vanilla
• 1/4 cup strawberry sauce
• 1 cup diced strawberries
• 1/2 cup strawberries sliced

Instructions

• Start with a large chilled bowl.
• Stir together condensed milk, vanilla, strawberry sauce, and diced strawberries.
• Add scoops of snow, stirring until combined.
• Continue adding as much snow as you need until you get the ice cream-like texture you want {leave some chunks or it will be slushie}.
• Top with sliced strawberries and serve right away.

Notes

Do not place in the freezer. It will freeze into a block of ice.
We learned that the hard way.

The post Strawberry Snow Ice Cream appeared first on For the Love of Food.

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Snow Ice Cream 2 Ways

Ingredients

Vanilla :

• 4-5 cups clean snow
• 1/2 can 7oz sweetened condensed milk
• 1 tsp vanilla
• colored sprinkles for topping

Chocolate:

• 4-5 cups clean snow
• 1/2 can 7oz sweetened condensed milk
• 1/2 tsp vanilla
• 1 1/2 tbsp cocoa powder
• colored sprinkles for topping

Instructions

• Start with a medium size chilled bowl.
• Stir together all the ingredients {for either vanilla or chocolate} except snow.
• Add scoops of snow, stirring until combined.
• Continue adding as much snow as you need until you get the ice cream-like texture you want.
• Top with colored sprinkles if you'd like, then eat right away.

Notes

*Do not place in the freezer. It will freeze into a block of ice.

All you need for this easy snow ice cream are 3-4 ingredients including fresh snow!

Fluffy, clean snow is perfect for this chilly treat!

This is the perfect craft for kids to make!

Only a few ingredients and stir it up!

These cute kids said this was the BEST ice cream ever!

Stir together all the ingredients {for either vanilla or chocolate}
except snow in a chilled bowl.

Add scoops of snow, about a cup at a time.

Stir until combined.

Continue adding as much snow as you need.

Stir gently until you get the ice cream-like texture you want.

Be sure to eat right away and do not place in the freezer.
It will freeze into a block of ice.

Top with colored sprinkles if you’d like.

I think Stella liked hers!

Stay warm friends and have a fun snow day!

The post Easy Snow Ice Cream Two Ways -Chocolate and Vanilla appeared first on For the Love of Food.

Prize #1

Prize #2

Prize #3

Prize #4

Prize #5

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Eye Scream Sundae

Makes 2 sundaes

Ingredients

• 1 pint pistachio ice cream divided
• 2 tbsp strawberry syrup
• 1/4 cup Sweets and Treats Halloween sprinkles
• 4 gummy or candy eye balls
• 2 gummy teeth
• assorted Halloween candies like pretzels candy bones, and eye ball suckers

Instructions

• Scoop pistachio ice cream into 2 bowls.
• Drizzle on strawberry "blood" syrup.
• Top with Sweets and Treats Halloween sprinkles.
• Add 2 gummy eye balls and one gummy mouth to each sundae.
• Go all out and add more festive Halloween treats on top!
• Serve right away and enjoy your spooktacular eye scream sundae!

 

Start with slightly softened bright green ice cream. I used Halo Top brand in pistachio.

It is the perfect monster green color!

 Get together all your Halloween candy toppings.
I used an assortment of gumball eyeballs, gummy teeth, bat candy, and festive dipped pretzels

 Scoop pistachio ice cream into 2 bowls.

 Drizzle on strawberry “blood” syrup.

Top with Sweets and Treats Halloween sprinkles.

 Add 2 gummy eye balls and one gummy mouth to each sundae.

Go all out and add more festive Halloween treats on top!
 Serve right away and enjoy your spooky treat!

  Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

 

• • Melting Ghost Hot Chocolate from Big Bear’s Wife

 

• • Day of the Dead Mexican Chocolate Cupcakes from Pook’s Pantry

 

• • Devilish Halloween Deviled Eggs from Pastry Chef Online

 

• • Candy Corn Layer Cake from ReciPEAs

 

• • Cauldron Cupcakes from Mrs. Happy Homemaker

 

• • Black Velvet Cake from Sugar Dish Me

 

• • Frankenstein’s Monster Pudding Cups from I am a Honey Bee

 

• • Purple Velvet Halloween Layer Cake from Love and Confections

 

• • Chocolate Dipped Brownie Pops from Southern From Scratch

 

• • Creepy Crawly Dirt Cup Pudding Parfaits from 4 Sons R Us

 

• • “Guts” Cinnamon Rolls from A Blender Mom

 

• • Vampire Ice Cream Floats from Daily Dish Recipes

 

• • Mummy Bites from Eat Move Make

 

• • Monkey Brain Bread from Pint Sized Baker

 

• • Halloween Cookie Pizza from Grumpy’s Honeybunch

 

• • Boo Berry Pie from Kudos Kitchen

 

• • Monster Donuts from The Baking Fairy

 

• • Boogeyman Brew from Who Needs A Cape?

 

• • Purple People Eater Thumbprints from The Spiffy Cookie

 

• • Hocus Pocus Halloween Decorated Pretzels from Lady Behind The Curtain

 

• • Black and Orange Cookies from Karen’s Kitchen Stories

 

• • Skeleton Popsicles from A Kitchen Hoor’s Adventures

 

• • Monster Mash Cake from Mildly Meandering

 

• • Graveyard Skillet Brownies from Strawberry Blondie Kitchen

 

• • Blood-Red Pomegranate Margarita from The Redhead Baker

 

• • “Pumpkin” Snoballs from The Beard and The Baker

 

• • Halloween Chocolate Cherry Hand Pies from House of Nash Eats

 

• • Halloween Dunkaroo Dip from Savory Experiments

 

• • Bloody Eyeball Cherry Cheesecake Cupcakes from Katie’s Cucina

 

• Eye Scream Sundae from For the Love of Food

 

The post Eye Scream Sundae #HalloweenTreatsWeek appeared first on For the Love of Food.

 Happy National Ice Cream Day!

1.   No Churn Carrot Cake Ice Cream – For the Love of Food Blog 

  6.  Boozy S’mores Milkshake – For the Love of Food Blog

 8.   Festive Birthday Cake Milkshake – For the Love of Food Blog 

10.  Carrot Cake Ice Cream Bonbons – For the Love of Food Blog  

13.  McGuire’s Irish Pub Sunday Brunch and Frozen Irish Coffee – For the Love of Food Blog 

16.  Lucky Irish Cream and Pistachio Milkshake – For the Love of Food Blog

18.   Frosted Lemonade – For the Love of Food Blog 

21.  Homemade Strawberry Ice Cream – For the Love of Food Blog 

23.  Copycat Disney Pineapple Dole Whip – For the Love of Food Blog  

24.  Caramelized Banana Pudding Ice Cream Milkshake with Marshmallow Whipped Cream – For the Love of Food Blog 

26.  Easy & Healthy Minion Banana Ice Cream – For the Love of Food Blog 

28.  S’mores Oreo Cookie Ice Cream – For the Love of Food Blog 

30.   Thick & Creamy Peach Milkshake – For the Love of Food Blog 

32.   Cupcake Milkshake with Chocolate Whipped Cream – For the Love of Food Blog

34.   Chocolate Shamrock Shakes – For the Love of Food Blog 

35.   No Churn Nutella Ice Cream – Living Sweet Moments

The post 35 Easy Homemade Ice Cream Treats appeared first on For the Love of Food.

 I just love our Cinemark Bistro Theater! Leather recliners and amazing food {Ava devours the Pulled Pork Nachos every time} are just some of the perks of seeing movies here!

Movie day! Of course we not only all wore minion outfits

 but the girls also brought their minion pillow and doll!

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Minion Banana Ice Cream

Ingredients

• 3 large bananas sliced and frozen
• ¼ cup skim or low fat milk
• 1 tablespoon vanilla
• yellow food coloring
• blue sprinkles optional
• 1 oz pkg candy eyeballs optional

Instructions

• Slice bananas and place in a freezer safe zip top bag.
• Freeze overnight or until solid.
• Add frozen bananas, milk, and vanilla to a food processor or blender and blend until smooth.
• Add yellow food coloring to get your desired color {I did between 10-15 drops}.
• Add a couple scoops of blue sprinkles and half of the candy eyeballs and stir in gently.
• Pour contents into a loaf pan, smoothing down the top.
• Sprinkle on the remaining candy eye balls on top.
• Place back in the freezer.
• Freeze for at least one hour or until solid.
• Scoop into cones and serve.

The face she makes when you ask for a bite of her ice cream….

Hope you enjoy this Minion Banana Ice Cream as much as we did!

The post Easy & Healthy Minion Banana Ice Cream appeared first on For the Love of Food.

August 10 is National S’mores Day and y’all know I am obsessed with love anything and everything S’mores! So I decided to create a homemade S’mores Ice Cream and to make it extra special I added chopped S’mores Oreo cookies instead of traditional graham crackers to my ice cream mix. The result was a smooth vanilla base with rich chocolate pieces, ooey-gooey marshmallows, and crunchy chunks of S’mores Oreos. My kids love to eat this summertime treat and it tastes just like a S’mores minus the mess and hassle of melting over the fire!

More S’mores treats on the blog:

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S'mores Oreo Ice Cream

Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup sugar
• 1 tsp vanilla
• 7 oz jar marshmallow cream {approx. 1/2 cup}
• 1 cup S'mores Oreo cookies {about 10 cookies} roughly chopped
• 2 Hershey chocolate bars roughly chopped

Instructions

• In a large bowl, mix together milk, cream, and sugar for one minute until combined.
• Add vanilla then spoon marshmallow cream into the bowl and mix until combined.
• Turn the ice cream maker machine on and pour the mixture into the freezer bowl.
• Mix until thickened, about 20 minutes.
• In the last few minutes, mix in the chopped Hershey bars and S'mores Oreos.
• Then pour soft ice cream into a loaf pan and freeze until hardened {about 3 hours up to overnight}.
• Scoop into bowls or cones and serve.

 

 To make this S’mores Ice Cream extra special I add marshmallow cream, chopped Hershey’s chocolate bars, and S’mores Oreo cookies. These treats on their own are the bomb- just imagine them together with a creamy vanilla ice cream!

I like to use a mixture of cream and milk for my ice cream base.

 

In a large bowl, mix together milk, cream, and sugar.

 

Blend together for one minute until combined.

Add vanilla and spoon marshmallow cream into the bowl
and mix until combined.         .

Pour the mixture into your running frozen ice cream maker bowl.

Run according to ice cream maker instructions.
Mine runs for 20 minutes.
It will be a soft ice cream.

Roughly chop up two Hershey’s chocolate bars {or one large King size}.

Roughly chop up about 10 S’mores Oreo cookies.
 I added to a plastic baggies and crushed with my hands.

You don’t want to crush them too fine.

I like having the chunks in there.

Now sprinkle in the chocolate and Oreos and mix.

I like to freeze my ice cream for a few hours longer so it is harder and more solid.

I pour my soft ice cream into a loaf pan and smooth down.

Place in the freezer until hardened.

I freeze for at least 3 hours or up to overnight.

 Scoop into cups or cones and serve.

Both my little foodies loved the ice cream. No surprise there!

A cold scoop of ice cream is a great way to beat the heat!

Matching ice cream pants for the win!

This homemade ice cream is perfect for a summertime treat.

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