Spread 1 3/4 to 2
cups ice cream into the pan.
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.
Scoop 1
cup ice cream each into 4 serving bowls.
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 form
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 form
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 form
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 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 bo
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
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 bo
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 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 bo
ice 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.