Sentences with phrase «cup ice cream into»

Scoop 1 cup ice cream each into 4 serving bowls.

Peel back the plastic, and scoop 1 - 2 cups of Chocolate Peanut Butter Cup ice cream into the concave dome, pressing gently into sides and bottom, forming about a 1 - inch layer.

Spread 1 3/4 to 2 cups ice cream into the pan.

Not exact matches

(9) 3 cups flour (I usually can only get about 7 cups into the dough) The dough mix will appear like very soft serve ice cream.

Then I use a large ice cream scoop to dish the mac and cheese into the treat cups.

Scoop about 2 - 3 cups of vanilla bean ice cream into the lined bowl and press it against the sides and bottom, so that it is fairly even and about an inch or so thick.

Layer the vanilla and chocolate ice cream into layers in a jar or cup and decorate with your choice of toppings.

Add chopped peanut butter cups into the ice cream maker and continue freezing according to manufacturers instructions.

Scoop 1/3 cup (I used an ice cream scoop) into your hands and roll.

1 sheet frozen puff pastry 1/2 cup (1 stick) unsalted butter 1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional)

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring formCream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring formcream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring formcream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan.

For the ice cream, pour 1 cup heavy cream into a large bowl and set aside.

Next I used a medium ice cream scoop to scoop some cheesecake batter into each individual cup.

For the Graham Cracker Ice Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing boIce Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing boice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing boice cream is soft enough to stir and pour into a large mixing cream is soft enough to stir and pour into a large mixing bowl.

Pour a couple of tablespoons of syrup into a cup, add a few scoops of ice cream, and pour the sparkling water over the top.

Form dough into balls (I like to use an ice cream scoop), using 1/4 cup (60 ml) for each cookie.

Using a 1/4 cup (60 ml), an ice cream scoop, or two spoons, form batter into large balls.

Cherry ice cream with white chocolate from here 1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4 cup (180 ml) milk 1 3/4 cups (420 ml) heavy cream 1/2 cup (100g) sugar pinch of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white chocolate, melted Put cherries, milk, 1 cup (240 ml) of the cream, sugar, and salt into a medium saucepan.

An expansion of the company's range of caramel cups, the latest addition is suitable for ice cream and other chilled and frozen desserts, as well as a topping or to be baked into cakes, doughnuts and tray bakes.

The Tetra Pak Filling unit LT module is a multi-purpose filler designed for the filling of low temperature ice cream, with or without ripple, directly into cups and containers.

1/2 cup whole almonds 1 cup all - purpose flour 1 cup old - fashioned oats 3/4 cup packed brown sugar 1/2 teaspoon salt 1/2 cup (1 stick) cold butter, cut into cubes 4 d'anjou pears 1 teaspoon fresh lemon juice 1/2 teaspoon grated fresh ginger Ice cream or whipped cream (optional)

Date Shake Recipe Ingredients 5 to 7 dates, pitted 1 scoop vanilla ice cream 1 cup milk A touch of nutmeg Instructions Chop dates into smaller halves and combine -LSB-...]

• using a 1 tablespoon ice cream scooper, scoop a generous tablespoon of the potato mixture into the muffin cup.

The raw batter tasted delicious and scooped easily into the muffin cups by using an ice cream scoop.

I've made this recipe in small cups and served in parfait glasses; made ice cubes with the mixture and dropped into seltzer for spritzers; and let it defrost a bit to serve over vanilla ice cream!

Dip large (1/4 cup) round ice cream scoop into bowl of hot water.

Place about 1/3 cup (80 grams) of batter into each ring (I use an ice cream scoop).

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

Scoop the batter into the cupcake pan using a standard - size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.

i had leftover ice cream cones from clara's birthday treats (ice cream cone cupcake), so they were used to make this fun, easy, and yummy project with the kids... Ingredients 1 mini ice cream cone (Joy Mini cup Cone - about 1.3 g) whipped cream (1 / 4C cream, 1 / 2t Truvia) 2 raspberries, cut into small pieces 3 blueberries -LSB-...]

Roll generous 1/4 cup measures of dough into balls (you can use a medium sized ice cream scoop for this.)

Spoon 1/2 cup Breyers ® Natural Vanilla Ice Cream into each of 8 bowls.

ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract

This recipe skips the tricksy water bath in favor of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or ice cream base, pour it over chocolate, stir to combine as though making ganache, pour into cups, and chill until firm.

Flour tortillas brushed with butter and sprinkled with cinnamon sugar crisp up into crunchy, cone - like cups for this ice cream treat.

Scoop about 1/2 cup of each ice cream into another medium bowl and fold a couple of times with a rubber spatula to swirl together (do not overmix; you want fat, marbled ribbons).

Ingredients: 7 tbsps unsalted butter, room temperature, plus more for greasing pan 1 tbsps cocoa powder 1 cup hazelnuts 3 ounces chocolate, broken into pieces 6 large eggs, separated 1/4 tsp sea salt 13 ounces Nutella chocolate hazelnut spread 2 tbsps espresso Powdered Sugar, for dusting Sweetened whipped cream (optional) Ice cream (optional)

Meanwhile, place the softened ice cream into a large bowl and add 1/2 cup peanut butter, stir until the peanut butter is evenly distributed.

Plus, by letting our daughter enjoy some yogurt, we're getting some calcium into our little milk hater (the site What to Expect says that one cup of ice cream or frozen yogurt counts as one serving of calcium for a toddler).

Using the small ice cream scoop again, place a heaping scoop of the mixture into each sweet potato cup, until mixture is gone and each cup is filled to the top.

Use an ice cream scoop to scoop batter into the muffin cups you prepared.

Use an ice cream scoop to ladle one uniform scoop into each cup in a cupcake pan, either lined or greased.

(To convert that into ice cream currency, that's only about 1 cup of Haagen Dazs per day for twin moms - to - be on top of your regular intake... no fun!)

Cut into 8 slices, top with 1/4 cup ice cream; serve.

Flour tortillas brushed with butter and sprinkled with cinnamon sugar crisp up into crunchy, cone - like cups for this ice cream treat.

Watermelon (serving size is about 1 cup cut into cubes or balls that can be created by scooping out with an ice cream scoop)

small handful ice 1 - 1 1/2 cups plant based milk (such as oat or almond milk) 1 tbsp coconut milk / cream optional - 1 scoop vanilla protein powder Method Add all ingredients into a blender and blitz to combine.

This Strawberry Peanut Butter Swirl Ice Cream is loaded with juicy strawberries and creamy peanut butter, swirled into sweet vanilla cream and then topped with peanut butter Cream is loaded with juicy strawberries and creamy peanut butter, swirled into sweet vanilla cream and then topped with peanut butter cream and then topped with peanut butter cups.

Stir in: 1 package Glutino Gluten - Free Pantry Muffin Mix 1/2 cup coconut flour 3 T flaxseed meal 1/4 cup chopped pecans With an ice cream scoop, divide the batter into cupcake case lined muffin tins.