Homemade Fudgesicles

These are a great quick treat to whip up the night before a party, birthday or any event. The kids, big and little, loved them this past weekend! They loved unwrapping them, but they loved eating them even more! 

I used disposable little (4 oz) paper cups and food grade popsicle sticks. It made it so easy to make and no cleanup! The recipe made 18 fudgesicle cups.

Homemade Fudgesicles

18 ~ 4oz paper cups
18 popsicle sticks

1 pkg Dove Milk Chocolate Pudding mix* (3.03 oz)

2 1/2 cups milk

Whisk together pudding mix and milk until smooth. It will thicken slightly. Pour it into each cup leaving about 1/4 inch or so from the top. Place in the freezer until a little firm and then remove and insert popsicle sticks. (it's much easier than trying to wrap them to make them stand up.) Return to the freezer until ready to serve. 

To serve, snip the lip of the cup, and pull to unravel the paper cup from the fudgesicle.  Enjoy!

*You can use any chocolate flavor pudding mix you like. We like milk chocolate.

Lemonade Pie

When I fix this, most people think it's cheesecake. It's so good and so easy! Great for summertime desserts!

1/2 cup cold water
1/3 cup lemonade drink mix
2 cups vanilla ice cream, softened
1 (8oz) pkg cream cheese
1 tub (8 oz.) whipped cream, thawed
1 graham cracker pie crust

Add water to drink mix in large bowl; stir until mix is dissolved. Add cream cheese. Beat with mixer until well blended. Add ice cream and blend. Spoon in whipped cream. Freeze, if necessary, until mixture is thick enough to mound. Spoon into crust. Freeze for 4 hours or until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature until pie can easily be cut.

Chocolate Chip Cookie Ice Cream Cake

Looking for an easy dessert in this hot weather? This one is for you!

Chocolate Chip Cookie Ice Cream Cake

1 container of chocolate chip cookie dough

½ cup hot fudge topping

1 quart (4 cups) vanilla ice cream, slightly softened

Chocolate chip cookie pieces 

Chocolate syrup

Press cookie dough into a greased and floured 8x8 inch baking dish. Bake at 350°F for 12 to 14 minutes or until golden brown. Cool on a cooling rack for 10 minutes. 

Spoon the fudge topping onto the cookie crust. Spoon the ice cream in next. Freeze for at least 2 hours. Before serving remove from the freezer and let sit for about 5 to 10 minutes to soften a little. Place cookie pieces on the cake by pressing them in at an angle. Drizzle chocolate syrup over cake. Cut and serve. Place leftovers in individual plastic containers for a quick treat for the next day or two. (Depending on if you do have any left over!)

Judy's Ice Cream Base and 4 Flavor Options

Mama was famous for her Ice Cream Socials! She would invite everyone over to the pool for a swim, while 5 different churns were whirling away inside the pool house! (For course, there was also a pitcher of her poolside lemonade on hand in the freezer!) Mama's Ice Creams were simple, but tasted better than any ice cream shop in the world. Her favorite was Strawberry! She started with a standard base.

Ice Cream Base

6 Eggs
2 cups Sugar
2 quarts Milk

Bring to boil, cool and put in a churn or your freezer device.

Strawberry Cheesecake Ice Cream

4 cups Ice Cream Base
8oz Cream Cheese, softened
1/4 cup Sugar
1 pint Strawberries, stemmed and diced
1/4 cup Sugar
1/2 Graham Cracker Crumbs
1 T sugar
1 tsp butter, melted

Combine the strawberries and 1/4 sugar and set aside. Pour the base in a 13x9 casserole dish and freeze. Meanwhile, in a mixer, blend the cream cheese and 1/4 to 1/2 of sugar, to taste, until cream and combined. Spread the cream cheese mixture over the frozen ice cream base and top with strawberry mixture, juice and all. Return to the freezer to set. Combine the remaining crackers, sugar and butter, and sprinkle over the top. Freeze until firm.

Whopper Ice Cream

2 cups Ice Cream Base
1/2 Chocolate Malted Milk Powder
Whopper Malted Milk Balls, crushed

Mix and freeze. Once frozen, cover the top with crushed Whopper candies.

Almond Joy 

2 cups Ice Cream Base

1 1/2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup

Mix and freeze. Once frozen, cover the top with slivered almonds.

Samoa (like the Girl Scout Cookies) 

2 cups Ice Cream Base

2 teaspoons coconut extract

2 tablespoons chocolate syrup 

2 tablespoons caramel ice cream topping

Mix and freeze. Once frozen, cover the top with toasted coconut.

NOTE:
Orange Pineapple was a HUGE favorite of all my Mama's Ice Cream Flavors!

Add to full base recipe: 1 bottle of Orange Crush (At that time, that would have been a one liter bottle.)
1 can of crushed Pineapple.

Chocolate Ice Cream

I get major brownie points for making this one for the hubby! He loves chocolate, and he loves ice cream!!!

2 cups heavy cream
1 cup milk
1/2 cup cocoa powder
2/3 cup milk chocolate chips
5 large egg yolks
1 1/4 cups granulated sugar

In a medium saucepan over medium heat, combine cream, milk and cocoa. Whisk to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. Set it aside to cool slightly.

In a stand mixer, beat together egg yolks and sugar until well combined and thickened a little. Drizzle about 1/4 cup of milk mixture to the egg and sugar mixture, while continuing to beat so you don't cook the eggs yolks. Repeat 2 more times adding 1/4 cup of milk mixture to the egg mixture.

Stir egg mixture back into saucepan the milk mixture. Place back on stove and bring back to a simmer. Stir until mixture thickens slightly. Remove from heat and strain into a medium bowl to remove any lumps that may have formed. Cool to room temperature.

Wrap with plastic wrap and completely freeze mixture in freezer for 4 hours or overnight.

Elliott's Strawberry Ice Cream Pops

A while back, I wrote the post on how to make Homemade Ice Cream in a bag. My son, Elliott loves the way it tastes and loves to make it himself. I thought by now my 14 year old son would think that this is no longer cool to do... Last night, he got out the strawberries (which he wrote on his part of the grocery list) and decided to make his own ice cream.

Of course he turns away!

He's "churning" the ice cream.

What you need:

• 1 tablespoon Sugar
• 1/2 cup Milk
• 1/4 teaspoon Vanilla
• 6 tablespoons Rock Salt or Kosher Salt
• 1 pint size plastic bag
• 1 gallon size plastic bag
• Ice

What you do:

Put sugar, milk and vanilla in the small bag and seal it good and tight. Fill the big bag half way with ice and the salt. Put the small bag inside the big bag with the ice and salt. Shake and roll the bags around for about 5 minutes. Wipe the salt water of the top of the small bag and open carefully. Voila! Ice Cream

Tip:

The ice and salt gets really cold, so give the kids oven mits or a towel to handle the bags.

Next, he cut up the strawberries... 

Taking the ice cream bag

out of the salt and ice bag... 

Make sure you wipe off the bag

so you don't get salty water in the ice cream.

He layered the popsicle mold

alternating strawberries and ice cream.

He piped in the ice cream

by clipping the corner of the bag.

To the freezer...

Strawberry Ice Cream Pops... by Elliott!

Home-made Ice Cream in a Bag!

Summer is almost upon us... Here in SC, I feel like summer is in full swing. It's 86 degrees outside and 90 degrees in my kitchen! This ice cream sure hits the spot and it's a great thing to get kids active in the kitchen! My son, Elliott loves to do this!

What you need:

• 1 tablespoon Sugar
• 1/2 cup Milk
• 1/4 teaspoon Vanilla
• 6 tablespoons Rock Salt or Kosher Salt
• 1 pint size plastic bag
• 1 gallon size plastic bag
• Ice

What you do:

Put sugar, milk and vanilla in the small bag and seal it good and tight. Fill the big bag half way with ice and the salt. Put the small bag inside the big bag with the ice and salt. Shake and roll the bags around for about 5 minutes. Wipe the salt water of the top of the small bag and open carefully. Voila! Ice Cream

Tip:

The ice and salt gets really cold, so give the kids oven mits or a towel to handle the bags.

Dirty Bananas and Waikiki Muffins

I'm helping my friend Michele at La Belle Cuisine celebrate a milestone on her website and Facebook page breaking 2000+ fans! We foodies are whipping up some treats and taking them over for the all day party bash! Come visit Michele on her website or 'like' La Belle Cuisine on Facebook and...

"Laissez Les Bon Temps Roulez"!!!

Dirty Banana

1 cup chocolate ice cream

2 small, ripe bananas, peeled and cut into chunks

1 cup crushed ice

2 oz vodka or rum

1 oz kahlua

Combine ice cream, bananas, ice, vodka and liqueur in blender or food processor.

Cover; blend until smooth. Pour into glasses. Garnish with banana slice and a pinch of nutmeg.

Waikiki Muffins

1 cup crushed Pineapple
1 (14oz) Orange Muffin Mix
2/3 cup milk
1 beaten egg
~ ~ ~
4 T butter, melted
1/4 cup pecans, finely chopped
1/4 cup coconut, toasted
1 (3oz) cream cheese, softened

Preheat oven to 400 degrees. Drain pineapple, thoroughly and reserve liquid. Combine muffin mix, drained pineapple milk and egg. Stir just until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake for 15 - 20 minutes or until golden brown. Combine pecans and coconut in a small dish. Dip tops of warm  muffins in melted butter and then in pecan and coconut mixture. Beat cream cheese with 1 T of reserve pineapple juice until fluffy. Serve with warm muffins.

Strawberry Cheesecake Ice Cream Pie

I whipped up 2 pies tonight! I made one for the hubby, and I might send the other one to my Dad's... if it makes it that far! :-)

First cream the sugar and cream cheese... 

1/3 cup sugar and 8oz cram cheese

Then add 2 pints of Strawberry Ice Cream...

and about 1 1/2 cups of whipped cream...

Anybody wanna lick the beaters?

I'll unplug the mixer!

Pour in two ready-made pie crusts... Done!

Strawberries are in!!!

At this time of the year, I'm looking for things to do with fresh fruit and produce. Here are a few recipes from my Mama using strawberries... her favorite!

Strawberry Butter

2 sticks Butter, softened
1 cup 10X Sugar
16 oz fresh Strawberries*

Blend in a blender or processor until very smooth. Store in refrigerator.
*Remember to always taste your berries for sweetness. Some may need more sugar than others.


Fresh Strawberry Dressing

¾ cup sliced ripe Strawberries
2 T light corn syrup
½ cup Sour Cream

Add ingredients to small blender. Mix til smooth. Chill about 1 hour.

Serve over fruit salad. Make about 1 ¼ cups.

French Strawberry Pie (Pictured Above)

1 quart Strawberries, cleaned & stemmed

6 oz Cream Cheese

1 ¼ cups Sugar

3 T Cornstarch

1 T Lemon Juice

1 Pie Crust (9 inch) baked and cooled

Spread cream cheese over the bottom of the pie crust. Select half of the best strawberries and press firmly into the cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 1/2 cups liquid. Mix sugar and cornstarch in saucepan. Gradually stir in berries and juice. Cook over low heat until thick and clear (5 to 6 minutes). Add a little red food coloring. Cool and pour over berries. Chill about 3 hours. Serve with whipped cream.

Strawberry Ice Cream Pie

This is a super easy dessert that only takes minutes to throw together, but taste heavenly! Everyone will think you spent all day making this tasty dessert!

Graham Cracker pie crust

No-Bake Cheesecake Mix
1 1/2 cups milk
1/4 cup strawberry jam
2 cups strawberries ice cream, softened

Combine the cheesecake mix and milk. Blend until thickened slightly. Add ice cram and jam. Combine until smooth. Pour into crust and freeze until set. Set out 15 minutes and cut with a knife dipped in hot water. Serve immediately.



Tutti-Frutti Blush

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.






Cuisinart Smart Stick Stainless Steel Hand Blender & Chopper (Google Affiliate Ad)

Milkshakes, Slushies and Smoothies!

Here are some great summertime cool-down drinks. I bet the kids would love to help with these! Help cure the summertime  "I'm bored!" blues!  How many of you remember the Purple Cow Drink?

Purple Cow

2 cups milk
1 cup grape juice
1 pint vanilla ice cream

Combine milk, grape juice and half the ice cream in a blender and blend. Pour into 4 glasses and top with remaining ice cream. Garnish with whipped cream and a cherry, if you wish.
** Pink Cow - substitute cranberry for grape juice


Lively Lime Drink

2 scoops vanilla ice cream
3 T frozen limeade concentrate
2 cups milk

Combine in a blender and blend. If you want, add some green food coloring for a brighter lime color.


Chocolate-Cherry Cooler

2 cups chocolate milk
2 cups cherry ice cream
1 tsp vanilla extract

Combine in a blender and blend.


Orange-Pineapple Whirl

1 6oz can orange juice concentrate
2 cups milk
1 cup pineapple ice cream
1/4 cup light corn syrup

Combine in a blender and blend until creamy.


Maple-Pecan Milkshake

1/4 cup maple syrup
2 cups skim milk
1 cup butter-pecan ice cream

Combine in a blender and blend until smooth.


Tutti-Frutti Blush

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.


Peach Smoothie

1 8oz can peaches and syrup
2 cups milk
1 1/2 cups vanilla ice cream
1/4 tsp almond extract

Combine in a blender and blend until smooth.

Orange Salad

This is an old recipe, back when the ring mold and different decorative ring molds were very popular. Mama's was one of the round ones with a loop ring attached so you could hang it on display when not in use. This is still a very good recipe, even if you don't use the mold :-)

1 pkg Orange Jell-o
2 ¼ cups boiling Water
1 pint Orange Sherbet
1 cup Vanilla Ice Cream

Beat all ingredients with mixer or processor. Pour into mold that has been rinsed with cold water. Chill until set. When ready to serve, unmold and decorate with mandarin oranges, white grapes, sliced pineapple & cherries.

Easter Dinner from my Blog...

My friend Laurie at Food is Love has thrown down the gauntlet! She has challenged me to make the Easter Holiday meal from dishes I already have on my blog. No pulling out Mama's old notes on the traditional Easter Feast this time! (Unless I've unwittingly already got it buried in all these posts :-) Soooo... Ok Laurie! I'm on it! Let's get ready to rumble!!!



Yes! That's me in the polka dot pants!!!

When I think of Easter, I think back to Easter Hunts with all my cousins, family and friends. I also think of a big ole whole picnic ham that has been cooked to perfection by my Mama, of course... green bean casseroles, brown rice, potato salad and someone always brings the Watergate Salad that most Southerners, that don't care for it much, refer to as "that Green Stuff"! No meal would be complete without Mama's macaroni and cheese. We also loved to churn ice cream and Mama always had a cake or two on the counter.



Now... let's see what I can come up with from previous posts that could come close to my Easter Food Memories!

First of all, what can I replace the ham with... I cannot believe I haven't covered something as simple as ham! Ok, let's go with Chicken Cordon Blue that has some ham and, you might think, is a pretty fancy holiday kind of feel, but wait, remember this is 'with a twist'! This an easy version that is turned into a casserole! So, it's perfect to fix for a large family get-together. Whew! Main course... check! Now let's find those sides!

There is Mama's Macaroni and Cheese and the green bean casserole. Instead of brown rice, let's go with Grandmama Bradham's Greasy Rice.

I can't believe I don't have my potato salad on here either. So, we'll go with my new popular Cornbread Salad. We always have to have some nibbles lying around so, I'll put out some Dill Pickles, pickled okra, pickled carrots and Bread and Butter Pickles. And no meal is complete without Mama's Short Biscuits. Oh and don't forget the Green Stuff!

Now, desserts... As I said, we loved to churn ice cream. So, I'd like to have some of Mama's Orange Pineapple Ice Cream and, I had already bought the ingredients to make the kids an Italian Cream Cheese Cake.

Well that's the Challenge... My Easter Meal from my Blog...

Thanks to Laurie at Food is Love! This was a fun challenge! So it's my turn to challenge some of my foodie friends. Here goes...

The Southern Lady Cooks

Rich Fletcher's Good Food Revolution

Cooking with Libby

Check out Laurie's Challenge Results too at Food is Love!

EASY! Strawberry Ice Cream Pie

This is a super easy dessert that only takes minutes to throw together but taste heavenly! Everyone will think you spent all day making this tasty dessert!

Graham Cracker pie crust

No-Bake Cheesecake Mix
1 1/2 cups milk
1/4 cup strawberry jam or 1/4 cup of strawberries and sugar to taste
2 cups strawberries ice cream, softened

Combine the cheesecake mix and milk. Blend until thickened slightly. Add ice cream and jam. Combine until smooth. Pour into crust and freeze until set. Set out 15 minutes and cut with a knife dipped in hot water. Serve immediately.

Ice Cream Sandwich Cake

I made this cake yesterday for Wednesday Night Supper at PBC. It's not the prettiest dessert, but it is OH SO GOOD... How can you go wrong with ice cream sandwiches???

2 boxes Ice Cream Sandwiches
16 oz tub Whipped Cream Topping
8 oz jar Caramel Ice Cream Topping
8 oz jar Hot Fudge Ice Cream Topping
Mini Chocolate Chips, Chocolate Shavings or Ground Nuts

Line a loaf pan with plastic wrap. Spread a layer of whipped cream in the pan, then layer with sandwiches. Pour on the caramel topping, then the hot fudge. Top with another layer of sandwiches. Continue to layer until all sandwiches are used. Finish with a covering of Whipped Cream. Freeze for about 3 hours. Invert cake onto serving dish and peel away plastic wrap. Garnish the cake with your choice of toppings.

Orange Pineapple Ice Cream

Grandmama and Granddaddy Bradham

I can remember, when I was little, being at Grandmama and Granddaddy Bradham's in the summertime. Granddaddy was on the back porch churning ice cream. At that time, he had a hand crank churn. He'd sit on that porch and churn that ice cream. It was so good. Then of course, came electric churns. I think Mama had four... maybe more. We had a lot of ice cream socials! This was her basic ice cream recipe.

Ice Cream

6 Eggs

2 cups Sugar

2 quarts Milk

Bring to boil, cool and put in churn.
Note: “For added flavor, add any fruit you like”

Orange Pineapple Ice Cream was Mama's favorite....

To the basic recipe add: 1 bottle of Orange Crush and 1 can of crushed Pineapple.

Lemon Ice

Here is another summer recipe to do with the kids. It's simple, easy and oh so good!

1 pkg Lemon Jell-O
1 cup hot water
Juice and zest of 1 Lemon
1 cup Ginger Ale
Lemon Balm to garnish

Combine the Jell-O and hot water. Stir until dissolved. Stir in lemon juice, zest and ginger ale. Pour into an 8x8 glass dish. Cover with plastic wrap. Freeze until firm.

Using a fork scrape, ice into small pieces. Spoon into dessert dishes and serve immediately.

Fruit Smoothie Ice Cream Pie

As the heat index rises, cool off with a fruit filled ice cream dessert!

• 1 box Waffle Cones, broken into pieces
• 6 T Butter, melted
• 1 T Sugar
• 3 - 1qt containers Premium Vanilla Ice Cream, divided and softened
• 1 - 16oz container Strawberries
• 1/4 c 10X Sugar
• 1 pint Blueberries
• 2 ripe Bananas or Banana Pie filling

Process the waffle cones in a food processor until finely crushed. In a bowl, combine cone crumbs, butter and sugar. Press into the bottom of a 10-inch springform pan. Bake at 350 for 5-10 minutes. Cool completely.

Process blueberries and 2 T of powdered sugar into a puree. Combine with 1 quart of ice cream. Spread over cone crust and freeze 30 minutes or until firm.

Mash banana with a fork or use pie filling. Combine with 1 quart of ice cream. Spread over blueberry layer and freeze 30 minutes or until firm.

Process strawberries and 2 T of powdered sugar into a puree. Combine with 1 quart of ice cream. Spread over Banana mixture and freeze 3 hours. Cover with plastic wrap if freezing overnight.

Let pie sit at room temp for 15 minutes before cutting and serving.

Tip: Please note that some ice creams with a high fat content will take longer to freeze and will melt faster when left to sit for 15 minutes. Premium ice creams will freeze harder and require time to be able to cut and serve.

Homemade Ice Cream

Summer is here! School is out! What now? My son is already saying that dreaded phrase, "I'm bored!" This is a great recipe to get the kids moving and cure that boredoom, at least for a little while. AND they get to eat some pretty good ice cream when they are done. They might even want to do more. My son, Elliott has made this time and time again and has even experimented with different flavors. The only problem you should have with this recipe is running out of plastic bags!



What you need:

• 1 tablespoon Sugar
• 1/2 cup Milk
• 1/4 teaspoon Vanilla
• 6 tablespoons Rock Salt or Kosher Salt
• 1 pint size plastic bag
• 1 gallon size plastic bag
• Ice

What you do:

Put sugar, milk and vanilla in the small bag and seal it good and tight. Fill the big bag half way with ice and the salt. Put the small bag inside the big bag with the ice and salt. Shake and roll the bags around for about 5 minutes. Wipe the salt water of the top of the small bag and open carefully. Voila! Ice Cream

Tip:

The ice and salt gets really cold, so give the kids oven mits or a towel to handle the bags.