Sentences with phrase «ice cream scoop until»

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If you allow to freeze until firm allow the ice cream to soften for 10 or so minutes before scooping it into bowls.

The mixture will be hot when you are forming balls so don't let younger kids help with shaping until it has cooled slightly or have them use a greased ice cream scoop to shape the balls.

Divide the batter among the prepared tins (I use a level 2 1/4 - inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Add the loaf pan to the freezer and freeze for 3 - 4 hours or until firm enough to scoop with an ice cream scoop.

Top with 2 scoops of white chocolate ice - cream, then drizzle the chocolate and blackcurrent sauces over the top until they flow down the sides.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Or you can let it sit on the counter until is partially melts, then using an ice cream scoop, scoop the slushy granity and serve the scoops in individual cups or glasses.

If the peach ice cream has frozen too much, just let it sit at room temperature for 10 minutes, or until it has softened enough to scoop out.

Pour mixture into a wax paper lined loaf pan and refrigerate for 2 - 3 hours, or until the ice cream is almost frozen but can still be scooped out easily with an ice cream scoop.

Allow to cool until warm or room temperature and serve with a scoop of Vanilla Ice Cream or Sweetened Whipping Cream.

Using a standard - size ice cream scoop, fill each baking cup so that it is two - thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.

Hi Amy: My ice cream scoop handles about 3 1/2 tablespoons (so, pretty close), if you're going smaller, just bake until the bottoms are a golden along the edges.

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 cScoop 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 cscoop 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.

Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5 — 10 minutes.

My favorite way to eat them has always been warm out of the oven with a scoop of ice cream on top... Until now.

Scoop ice cream and carefully drop it on top of the granola crust, alternating between pistachio and raspberry, and snugly arranging the scoops inside the spring form until filled completely.

Scoop the ice cream into a mixing bowl and stir it until evenly smooth and creamy.

Stir the milk - egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan.

Top with 2 - 3 scoops vanilla bean ice cream and pour Dr. Pepper over the ice cream until the glass is full.

Add a scoop of ice cream (about 1/3 c) and mix the two together until chunkily blended.

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.

Saw a great hack in family fun for ice cream at parties: scoop out single scoops in cupcake liners and leave in freezer until party time, that way you don't have to deal with the mess of ice cream during the party, and it's a bit cheaper than dixie cups (which in our area aren't really great quality as it is).

Pour mixture into a wax paper lined loaf pan and refrigerate for 2 - 3 hours, or until the ice cream is almost frozen but can still be scooped out easily with an ice cream scoop.

If the peach ice cream has frozen too much, just let it sit at room temperature for 10 minutes, or until it has softened enough to scoop out.

If the ice cream comes out soft, scoop it into a shallow dish or bowl, and pop it in the freezer for 15 - 20 minutes until it has hardened.

After a meal in Yorkville, I was never quite satisfied until I had a scoop of homemade ice cream from Summers.

Using an ice cream scoop or 1/4 cup measure, scoop batter into liners until 2/3 of the way full.

Directions Preheat oven to 375 ° Core and slice the apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the brown sugar and cinnamon in a small bowl Brush melted butter onto dough, sprinkle on brown sugar and cinnamon mixture Place apple slice at the long end of the triangle and roll up Brush a little butter on top, sprinkle with cinnamon Bake for 12 - 15 minutes, until roll ups are golden brown and apples are soft Serve with a scoop of vanilla ice cream and enjoy!

Use a small ice - cream scoop * to form balls of the dough, and roll Bake at 400 degrees until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.

5 Sandwich 2 cookies with 1 scoop of vanilla ice cream and keep in the freezer, individually wrapped in waxed paper, in an airtight container until ready to serve.