I made this for the 4th of July — I bought individual
vanilla ice cream cups & handed a bowl of the apple pie & one of the cups to everyone.
Not exact matches
For the
icing though I used my favorite: 1
cup of powdered sugar, 2 - 3 tablespoons heavy
cream, 1/4 teaspoon
vanilla, and a pinch of salt.
ground allspice 1
cup coconut or
vanilla ice cream 2 Tbs.
Make sure you have some
vanilla ice cream or a
cup of coffee on hand to go with this cake or you won't make it.
American Pie with
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold
ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean custard: 1
cup heavy
cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a
vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
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.
Add another
cup or so of
vanilla bean
ice cream to form a layer that is about 1 / 2 - inch thick.
Buttermilk and Lemon Thyme
Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2
cups half and half big bunch of lemon thyme or other herb, or use a
vanilla pod, split and scraped 3/4
cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1
cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nece
Cream Cheese
Icing 8 ounces (227 grams)
cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nece
cream cheese, room temperature 1/4
cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon
vanilla extract 3/4 teaspoon salt 4
cups (500 grams) powdered sugar 1 tablespoon (or more)
cream, if nece
cream, if necessary
Or, eat it at home, on a plate, in your kitchen, with a hot
cup of tea and a scoop of cold
vanilla ice cream.
Layer the
vanilla and chocolate
ice cream into layers in a jar or
cup and decorate with your choice of toppings.
1
cup water 1/4
cup unsalted butter 2 tablespoons light brown sugar 1 teaspoon
vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1 cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2 cup granulated sugar Vanilla ice cream Homemade magi
vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1
cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2
cup granulated sugar
Vanilla ice cream Homemade magi
Vanilla ice cream Homemade magic shell
3/4
cup all purpose flour 3/4
cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 3/4
cup milk 4 tablespoons butter, melted 2 white peaches, peeled and sliced 1 pint blueberries 1 tablespoon sugar
Vanilla ice cream
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1 tablespoon
vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g
cream cheese, room temperature 100g
icing sugar 1 teaspoon
vanilla extract 1/3
cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
For the
Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T.
Cream Cheese
Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2
cups powdered sugar 2 ounces
cream cheese 1 tsp vanilla 4 T.
cream cheese 1 tsp
vanilla 4 T. milk
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.
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon
vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
For
ice cream 1-1/2
cups heavy
cream 4 large egg yolks 3/4
cup whole milk 3/4
cup granulated sugar Pinch of salt 1 teaspoon
vanilla extract
6
cups dairy free
vanilla ice cream (or whatever flavor you wish)
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons
vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard
icing: 1 1/2
cups (360 ml) heavy
cream 1
vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick)
cream ** 1 tablespoon
icing sugar Start by making the custard: place the heavy
cream and
vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
yummy in my tummy Buttery Wizard Shakes Ingredients: 1
cup of
cream soda 2
cups vanilla ice cream 1 box of DRY instant butterscotch pudding mix 1/2
cup heavy
cream 2 tsp pure
vanilla extract 2
cups ice cubes Marshmallows at least 32 reg size Store bought butterscotch sauce (in
ice cream toppings isle) Directions: 1.
Vanilla Ice Cream 1 cup whole milk A pinch of salt 3/4 cup sugar 1 vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure vanilla
Vanilla Ice Cream 1 cup whole milk A pinch of salt 3/4 cup sugar 1 vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure vanilla ex
Cream 1
cup whole milk A pinch of salt 3/4
cup sugar 1
vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure vanilla
vanilla bean, split lengthwise 2
cups heavy
cream 5 large egg yolks 1 tsp pure vanilla ex
cream 5 large egg yolks 1 tsp pure
vanilla vanilla extract
AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2
cups of So Delicious
Vanilla Coconut Milk 2
cups of So Delicious Strawberry
Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions:
Ice Cream 2
cups of frozen strawberries (I buy fresh and put in freezer) 2
cups of
ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions:
ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2
cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.
Biscoff Cookies & Swirls
Ice Cream Ingredients: 2 cups of your favorite vanilla ice cream, softened 1 1/2 cups crushed Biscoff cookies (about half a package) 1 cup Biscoff Cookie Spread Directions:
Ice Cream Ingredients: 2 cups of your favorite vanilla ice cream, softened 1 1/2 cups crushed Biscoff cookies (about half a package) 1 cup Biscoff Cookie Spread Direction
Cream Ingredients: 2
cups of your favorite
vanilla ice cream, softened 1 1/2 cups crushed Biscoff cookies (about half a package) 1 cup Biscoff Cookie Spread Directions:
ice cream, softened 1 1/2 cups crushed Biscoff cookies (about half a package) 1 cup Biscoff Cookie Spread Direction
cream, softened 1 1/2
cups crushed Biscoff cookies (about half a package) 1
cup Biscoff Cookie Spread Directions: 1.
These cookies are gluten - free and I highly recommend eating them for dessert with some
vanilla ice cream and then again for breakfast with a
cup of coffee.
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.
1 pint Coconut Bliss
Vanilla Island non-dairy
ice cream 4 ounces blood orange juice, freshly squeezed 1 banana, frozen 1/4
cup goji berries 2 ounces pomegranate juice
For the crumble topping 1/2
cup (1 stick) unsalted butter, melted and slightly cooled 1
cup all - purpose flour 1
cup sugar 1/4
cup sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon
Vanilla ice cream, for serving
A blessed soul passed out little welcomed
cups of
vanilla ice cream.
But I have to say that I too enjoyed it tremendously, especially with a scoop of
vanilla ice cream and a
cup of tea.
-- 2 large, firm apples (Cooking Light recommends Pink Lady or Honeycrisp)-- Cooking spray — 4 tablespoons brown sugar, divided — 2 1/2 tablespoons butter, melted and divided — 3/4 teaspoon ground cinnamon, divided — 2 tablespoons old - fashioned rolled oats — 1 teaspoon all - purpose flour — 1/4 teaspoon kosher salt — 1 1/2
cups low - fat
vanilla ice cream
Ingredients: 4 small pears 1 lemon, halved 1
cup (220g) caster sugar 1
vanilla bean, split, seeds scraped 250g raspberries (frozen are fine) Vanilla ice cream, to serve Mint leaves, to
vanilla bean, split, seeds scraped 250g raspberries (frozen are fine)
Vanilla ice cream, to serve Mint leaves, to
Vanilla ice cream, to serve Mint leaves, to garnish
1/2
cup sugar 1/4
cup orange juice 1 Tbsp white wine 1 tsp
vanilla 1/4
cup chopped pecans 3 sliced bananas
vanilla ice cream Mix sugar, OJ, wine and
vanilla in a sauté» pan.
The sundaes feature
vanilla - flavored
ice cream with salted - caramel and fudge swirls, pecans and chocolatey sea - salt caramel bunnies in a grab - and - go
cup.
1/2
cup Chiltepínes en Escabeche (see recipe), rinsed thoroughly and pulverized (or substitute fresh green or red pods) 1 gallon
vanilla ice cream
Today I'm making no - churn
ice cream cups of three flavors:
vanilla, chocolate, and coffee.
Confession — I just finished a bowl of
vanilla ice cream with a chopped Reese's
cup, chocolate syrup and caramel sauce.
In a blender, add in 1
cup of large
ice cubes, less than 10 cubes, 1 scoop of
vanilla ice cream, 1
cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure
vanilla extract, which is just a dash of
vanilla.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon
vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g)
icing sugar, sifted 1/2 teaspoon
vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
Icing 2 ounces bittersweet chocolate 1/2
cup vegan margarine 3
cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy
cream (soy milk can be substituted) 1 teaspoon
vanilla extract
3 Tbs unsalted butter 2/3
cup packed brown sugar 2
cups half and half (I just couldn't bring myself to use heavy
cream when I knew I would eat a ton of this
ice cream) 4 large egg yolks pinch of kosher salt 2 tsp
vanilla extract 1 1/2
cups whole milk 1/2
cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more
semi sweet chocolate, rough chopped 1
cup vanilla ice cream (or your
ice cream of choice) 1
cup heavy whipping
cream 1... Continue Reading →
Milk Chocolate
Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream with Reese Whoppers (Adapted
Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4
cup milk chocolate and 1/4
cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2
cups half and half 1 1/2
cups 2 % milk 3/4
cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons
vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the chocolate and
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
6
cups of
vanilla ice cream (divided) 4 ounces
cream cheese (softened) 1
cup chocolate chips 1/4
cup milk 3/4
cup powdered sugar 8 ounces Cool Whip
Chocolate
ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the coc
ice cream with macadamia brittle from here and here
Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the coc
Ice cream: 2
cups (480 ml) heavy
cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1
cup (240 ml) whole milk 3/4
cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon
vanilla extract Warm 1
cup (240 ml) of
cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.
Pistachio
ice cream 1 1/2
cups (200g) raw, shelled and unsalted pistachios 3 3/4
cups (900 ml) whole milk * 4 egg yolks 3/4
cup + 2 tablespoons (180g) caster sugar 1 teaspoon
vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.
Breakfast with a
cup of coffee or tea or dessert with a scoop of
vanilla bean
ice cream and fresh whipped
cream.
* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of
Vanilla stevia (or 3/4
cup sugar if you'd like it closer to traditional
ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1
cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for
ice cream base * 1/2
cup chopped chocolate
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-...]
Vegan Mango Coconut
Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure va
Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or
cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure va
cream of coconut) 1/2
cup organic evaporated cane sugar 1/2
cup unsweetened almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure
vanilla