Transfer the ice cream to a covered container and
place in the freezer until completely frozen.
Pour into an metal bread pan and
place in freezer until set (2 hours if cream was already chilled or up to 6 hours)
Enjoy quickly or
place in the freezer until you do!
When set, wrap up the chocolate in the paper and
place in the freezer until needed.
This means you just pour the mixture into a metal pan and
place in the freezer until frozen.
To better ensure uniform texture upon thawing, spread the berries out on a cookie sheet or baking pan,
place in the freezer until frozen, then put the berries in a sealed plastic bag or sealed container for storage in the freezer.
Place in the freezer until later.
Cover with plastic wrap and
place in the freezer until firm, about 1 hour.
Place in the freezer until firm, then transfer the cookies to a sealed container for longer storage.
Place in freezer until crust is firm.
Pack batter into muffin tray (I did not line them and it was ok) and
place in freezer until frozen.
Cover tightly and
place in the freezer until firm (at least 4 hours).
Move the batter to a separate bowl, cover, and
place it in the freezer until it sets up.
Place in freezer until filling is ready.
Now place that bag on a large plate or baking sheet, spreading out the herb mixture to a thin, even layer and
place it in the freezer until completely frozen solid.
Place in the freezer until ready to eat.
* If your coconut oil is anything but a hard - solid at your current kitchen's room temperature, measure out the coconut oil and
place it in the freezer until it is set completely before using it in this recipe.
Serve immediately sprinkled with extra cacao nibs — or
place in the freezer until required.
Place dipped banana slices on wax paper and
place in the freezer until hardened.
Place it in the freezer until completely hardened, and store it in the fridge or freezer until ready to eat.
Pour the mixture into a shallow baking dish and
place in the freezer until partially frozen.
Place in freezer until set, 5 - 8 minutes and enjoy!
Roll the cookie dough into small balls and place on a glass or stainless steel cookie sheet and
place in the freezer until firm.
Tap the tins a few times to release any air bubbles;
place in the freezer until hardened, about 4 to 6 hours.
You can prepare these in the weeks leading up to holiday season and
place them in the freezer until you are ready to serve them.
Place in the freezer until firm (at least 4 hours).
Spoon the remaining chocolate over the raspberry mixture and
place in the freezer until hard.
Place on the prepared baking sheet in a single layer, and
place in the freezer until firm (about 10 minutes).
Add the maple syrup and solid coconut oil (if your kitchen is warmer and your coconut oil is a liquid, measure 2 tablespoons of the liquid oil into a small bowl and
place in the freezer until set and then proceed).
If freezing your cranberries, wash and dry them before spreading them out on to a cookie sheet in a single layer and
place in the freezer until fully frozen.
Place in the freezer until the chocolate sets.
Transfer the churned ice cream to an airtight container and
place in the freezer until your ready to build the sundaes.
Place in freezer until solid.
place in freezer until firm.
Place in the freezer until solid, about 3 hours.
Decorate with some more berries and
place in freezer until solid.
Place in the freezer until the yogurt is frozen (about 45 minutes).
Place in the freezer until firm, about 30 minutes.
Transfer the drained vegetables to a rimmed baking sheet and
place in freezer until vegetables are frozen, about 30 minute.
Place in freezer until chocolate hardens, about 15 minutes.
Roll the dough into 1 - inch balls with your hands and
place them in the freezer until set, about 10 minutes.
Tap the tins a few times to release any air bubbles;
place in the freezer until hardened, about 4 to 6 hours.
Place in freezer until firm.
Place in the freezer until the mixture has frozen solid.
You can use a fresh banana peel, or a peel that has been
placed in the freezer until you need it, or peels that you chop and dehydrated to use like you would any loose tea.
No need to dehydrate, just
place in the freezer until you need them.
Line a baking sheet with parchment paper, scoop individual dough balls onto the baking sheet (they can be close together), and then
place in the freezer until hard, about 30 minutes.
Place in freezer until hardened.
Not exact matches
Spread the stewed rhubarb on a parchment paper - covered baking sheet
in a thin layer and
place in the
freezer for a few hours or overnight,
until completely frozen.
Then
place them on a cookie sheet or other flat surface, one layer deep, and put them
in the
freezer until frozen solid.