Sentences with phrase «harder than ice cream»

It sure freezes harder than ice cream but in an ice cream cake that's a good thing, because by the time you come to cut it it's soft and creamy.

Not exact matches

Employees at Whitey's Ice Cream — founded in the depths of the Great Depression in 1933 by white - haired Chester «Whitey» Lindgren — work hard to do more than just manufacture and sell ice creIce Cream — founded in the depths of the Great Depression in 1933 by white - haired Chester «Whitey» Lindgren — work hard to do more than just manufacture and sell ice cCream — founded in the depths of the Great Depression in 1933 by white - haired Chester «Whitey» Lindgren — work hard to do more than just manufacture and sell ice creice creamcream.
I really hate the way homemade ice creams and sorbets freeze so much harder than store - bought.
Besides the fat content, premium brands pack more ice cream into each serving because they contain less air — they are denser and harder to scoop than regular brands — meaning more calories, fat and sugar per serving.
Once ice cream reaches a consistency that is just a little harder than soft serve, spoon it onto the crusts.
Homemade coconut ice cream tends to be harder than commercial ice cream.
It is heavy duty and sturdy; it does cut trough hard ice cream easier than other scoops, and also it gives you the ice cream scoops of perfect round shape.
Baskin - Robbins creates and markets innovative, premium hard scoop ice cream and soft serve, custom ice cream cakes and a full range of beverages, providing quality and value to consumers at more than 7,900 retail shops in 53 countries.
Baskin - Robbins creates and markets innovative, premium hard scoop ice cream and soft serve, custom ice cream cakes and a full range of beverages, providing quality and value to consumers at more than 6,700 retail shops in nearly 50 countries.
Otherwise you can leave overnight and just bring it out on the bench half an hour before serving each time to let it soften up a bit (straight from the freezer it will be harder than regular store bought ice cream).
Other than the Hubba - Hubbas at the Buffalo Restaurant & Ice Cream Parlor, local flavor is hard to come by.
I think that that's how the ice - cream is - it does get hard after more than 4 hours in the freezer.
I made the recipe using Natvia rather than sugar (which I can't have) in an ice cream maker and it came out lovely, but when I retrieved from the freezer the part of it left over, it was / is rock hard.
Besides the fat content, premium brands pack more ice cream into each serving because they contain less air — they are denser and harder to scoop than regular brands — meaning more calories, fat and sugar per serving.
Realistic but without more intensity than middle grade readers can handle, Sarah's pitch - perfect narration captures her frustration in trying to communicate with her distant father («He is hard, frozen ice cream and I am a weak spoon.»)
«It would be hard to think of an American painter more stinted over here than the Californian master Wayne Thiebaud, poet of the milkshake, ice - cream cone and cherried sundae, of the still life with pie and damn fine cup of coffee.
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