Sentences with phrase «just about every ice cream»

Ben and Jerry's ice cream has a great mission statement and it's not just about ice cream.

Not exact matches

Ahhh... just thinking about why ice cream is so «addictive» brings with it cravings for the sweet frozen treat.

I want to serve them with some ice cream and I just thought about your coconut ice cream.

«It's not just about selling ice cream; we take care of the freezer equipment.

It just amazes me how you can turn just about any type of frozen fruit into a yummy summer treat without any added sugar — even chocolate peanut butter «ice cream» using frozen bananas!

Depending on the size of the pan you use, this recipe will yield about six normal sized brownies or two large brownies that just call for a scoop of vanilla ice cream on top.

So what I have done based on all the trials and errors that y ’ all have told me about, I have done some investigating and found out just WHY the cream cheese icing recipe turns to soup for some of you!

(I made the awesome granola, too...) I've put it on just about everything — yogurt, ice cream, oatmeal, pancakes.

Just yeasterday it was all about ice cream and light salads and now pumkins are everywhere.

I was just about to post an ice cream too when I decided to do a little blog round... Great recipe!

Yeah I wanted to get a pic w / ice cream in a bowl, but the light was already dying so much I was just about at my limits of allowable exposure time w / o a tripod when it first came out of the oven... My parents live in a forest and so good light goes early, even in the summer!

I was actually just about to make banana chocolate «ice cream» but got side tracked and well, here I am reading your blog.

Just about every time I do a cake, I end up with the butter cream icing way too thick, so it doesn't smooth out at all, and ends of looking like cement!

Sometimes I use an ice cream scoop to make the cookies but sometimes I just feel like it's too much work, so I sometimes I make them like a bar cookie in my cookie sheets about 3/4 inch deep and it saves time.

These seeds are mild in flavor and can be almost inconspicuously added to just about any dish - salads, smoothies, pastas, yogurts, cereals, and even ice cream!

SO, the cake seems perfect and I made the caramel frosting, but I'm just not sure about it; I doubled the recipe because I intended to save it for topping on ice cream.

-- 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...)

This is about the easiest dessert ever, unless you are just scooping a block of ice cream out of the cardboard container into a bowl, or perhaps eating Cool Whip out of the tub with a spoon.

I tossed some into black beans for tacos, dipped tortilla chips into it, and even put it on ice cream (just kidding about that last one)

Just think about how proud you'll be when you can pull off a healthy, whole - foods - based ice cream cake that looks like it came from Dairy Queen.

One of the many wonders of this quick and easy ice - cream is that there is no need for churning or an ice - cream maker; this makes it accessible to just about everyone.

I just about fell off my chair when I read the title of this ice cream!

Wow, just when I thought I'd totally maxed out on reading about new ice cream flavors (Jeni's Splendid!!!)

This, along with your salted caramel sauce, would make just about the most amazing ice cream sundae.

It really was about time to experiment with the homemade banana popsicles, I saw banana ice - cream in lots of vegan blogs and I was so excited to get through summer months just to make it.

I was just wondering if you thought about using strawberry ice cream instead of vanilla for the extra banana split taste!!!

I just read about a walnut maple ice cream that sounded amazing, and there's some definite synchronicity going on because I just picked up some roasted hazelnut butter that is quite tasty, but surprisingly liquid even at fridge temperatures; as ice cream it might not be too firm.

I don't know about you, but I love getting big chunks of strawberries in every bite while eating my ice cream, so I just used a potato masher to mash up the berries, but you could also purée them in a food processor or blender if you wanted to avoid getting those big chunks.

Just remember to stick the bowl of your ice cream maker in the freezer about 24 hours before making this so that it will be nice a cold.

If ice cream is too firm, just set it out about 30 minutes before serving to soften up!

Roasting strawberries, as with all roasted fruit, caramelizes and concentrates their natural flavor and sweetness, rendering them soft and syrupy, and delightful atop just about anything creamy (yogurt, ice cream, cheesecake...).

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.

When your ice cream is just about ready, and starting to thicken in your ice cream maker, drop in your chocolate covered walnuts, one by one, so they are churned in.

Just thinking about it reminds me of hot, creamy lattes, mouth - watering seafood dinners, to - die - for cupcakes, and ice cream like you've never had before.

I spotted pumpkin m & m's, cereal, oreos, yogurt, granola, ice cream and just about anything you can think of.

With all those spices and tropical flavors floating about; it just had to be one of the best ice creams I'd ever had.

One tricky thing about «sugar - free» is creating healthy desserts that are meant to be snow white — vanilla frosting, ice cream or just plain powdered sugar dusted over cakes, scones or pies — without sugar!

A few weeks ago I joked on instagram about just posting ice cream recipes for the rest of the summer.

There's just something so perfect to me about a dessert that mimics my favorite ice cream — the creamsicle — without a lot of effort.

I love adding just a tad (about 1/3 tsp) to dairy - free ice cream mixtures and let the blender amalgamate the gum fully.

The warm waffles, the melting maple pecan ice cream, the chocolate maple sauce smothered all over... I am going into a food coma just thinking about it!

Interested combination of flavors — funny that; we just spoke about purchasing an ice cream maker for our blog — they're so awesome!

This caramel sauce is great on ice cream, bars, cakes, and just about anything else.

Sunny autumn days are lovely, and I'm soaking up every second I can (because I know winter is just around the corner), but this weather has me dreaming about ice cream sundaes instead of baked donuts and cozy quick breads....

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

At first, I was just planning on posting this No Churn Strawberry Ice Cream for you guys... but then I made a batch of double chocolate muffins (because it was the middle of the week and I needed chocolate), and just as I was about to stuff my face with a muffin, I had a thought... warm Chocolate Muffin + melty Strawberry Ice Cream?

Cheesecake in ice cream just has to be about the best combination ever.

Natural Delights is my go - to for Medjool dates, my fridge is just about as packed with them as my freezer is with half - eaten ice cream experiments.

So I made something up, in the process providing further evidence for my theory that you can throw just about anything into an ice cream maker and it will be fabulous.

I think in my kitchen I have about two or three small appliances that I absolutely can not do without, a small electric hand mixer that was actually a wedding gift and still works like a charm, a food processor that I had sitting on my counter top for a couple of years just taking up space, until I decided to give the thing a try and I haven't looked back and last, but not least, my ice cream maker.