Almond Joy Milkshake Yields 2 milkshakes Print this recipe! Recipe by Spike Mendelson via Design Sponge 1 cup milk 1/4-1/2 cup cream of coconut (coco lopez) (I used coconut creamer) 1/2 cup coconut flakes 2 cups creamy chocolate ice cream 1/2 cup crushed almonds In a food processor put 1/2 cup almonds. process till finely chopped and set aside. In a blender, pour milk, coconut cream, 1/4 cup of the ground almonds, coconut flakes,  ice cream. Pulse for 1 minute, or until barely combined. Note: If you like your milkshakes, slightly thicker (like I do), I’d recommend going with 1/4 of coconut creamer. And then just play with the consistency a little. Pour in large glasses and top with a spoonful or two of crushed almonds.
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Pumpkin Pie Ice Cream Ingredients: 1 cup fresh pumpkin puree or canned  unsweetened pumpkin puree 1 tsp. vanilla extract 2 cups heavy cream 3/4 cup firmly packed dark brown sugar 5 egg yolks 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt Pinch of freshly grated nutmeg 1 Tbs. bourbon Directions: In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart. Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
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Healthified Supreme Chunky Monkey Ice Cream Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free Lightly adapted from Smithfield Yield: 2 servings Ingredients 5 bananas, peeled, sliced and frozen 2 tbsp nut butter – I used raw almond butter 2 tbsp unsweetened shredded coconut 1/4 cup raw walnuts 1/4 cup chocolate chunks or chips – I used mini silicon muffin tins as the mold Directions Place frozen bananas, almond butter, and coconut in your food processor. Pulse until a large mass develops. If the banana isn’t binding, try adding 1-2 tbsp non-dairy milk or allowing the bowl to sit for 1 minute or so to defrost slightly. Drop ball of soft serve into a large bowl and mix in walnuts and chocolate chunks. Serve immediately You could try adding cacao powder and a pinch of stevia to the banana mixture for a fudge version!
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Tiramisu Ice Cream You will need: 1 tub (8 oz.) mascarpone cheese 1 cup whole milk 3 tablespoons disaronno amaretto ½ cup sugar Pinch of salt ½ cup espresso 1 square (1 oz.) Baker’s semi-sweet chocolate 8 ladyfingers + more for serving (optional) Directions: In a food processor, or blender, bring together the mascarpone cheese, milk, disaronno amaretto, sugar, and salt. Puree until the mixture is blended and smooth. Put the mixture in the fridge for an hour. Pour the mixture into an ice cream maker and process according to manufacturer’s instructions. In the meantime prepare the espresso and chop up the chocolate square. When the espresso coffee is done, drop in the chocolate bits and stir until melted. In the last 5 minutes of freezing, and while the ice cream is churning, pour the espresso into the ice cream one teaspoon at a time. When you are finished with the espresso, drop in the ladyfingers, one at a time. (Optional) Turn off the machine and transfer the ice cream to an airtight container. Put the ice cream in the freezer for another 4 hours, or until firm. Top with cocoa powder and chocolate shavings before serving. Makes 1.5 quarts.
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Peanut Butter Cup Ice Cream (adapted from Recipe Girl) (makes 1 quart) You will need: ¾ cup creamy peanut butter 1/3 cup sugar ¾ cup heavy cream 1 cup milk 1 teaspoon vanilla 8 ounces semi-sweet chocolate, melted (optional) Directions: In the bowl of your electric mixer combine peanut butter and sugar and beat until smooth. Add in the heavy cream, milk, and vanilla; mix until well combined. Pour the mixture into the ice cream maker and churn for 30 minutes. At this point you can either transfer the ice cream to an airtight container and freeze it, or read on for directions on how to make those peanut butter cups. Line a 12-cup mini muffin pan with paper liners. Meanwhile, place semisweet chocolate in a microwave-safe bowl and melt the chocolate. Dividing evenly, use a spoon to layer half of the semi-sweet chocolate into liners. Place the muffin pan in the freezer for about 15 minutes or until firm. Spoon in the ice cream over the chocolate layer and put it back in the freezer for another 15 minutes. Cover the cups with another layer of chocolate and back in the freezer until firm. About 30 minutes.  ***Please note that you can make about 36 mini peanut butter cups with 1 quart of ice cream.
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Cherry Granitafrom Recipes from Durango, Colorado 1 1/2 cups cherries, pitted*3/4 cup simple syrup (1:1 sugar to water ratio, heated until sugar dissolves, boil a few minutes, then cool)pinch of salt1-2 tsps lemon juice, fresh *Note: pitting cherries can happen in one of many ways. If you own a cherry pitter, that’s a no-brainer. If you don’t, you can use a straw (I used a metal straw, but I implore you to clean it out completely and make sure there are no cherry plugs stuck inside or else later things could get… gross), or a pairing knife like I did this time around. Purée the cherries and half of the simple syrup in a blender. Stir in the remaining simple syrup, salt, and lemon juice (to taste). Pour the contents into a shallow baking dish and set in the freezer. Use a fork to scrape the contents every 30 minutes until it is frozen and resembled shaved ice. Serves 4-6.
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Frozen Lemonade Ingredients 1/2 cup water1/2 cup granulated sugar1 1/2 cups lemon juice from 6-8 lemons1 1/2 - 2 cups additional water for diluting the lemonade Equipment SaucepanMeasuring cupLemon squeezer or wooden reamershallow baking pan or pie dish, glass or ceramic (metal will react with the lemon)A fork Instructions 1. Make a Simple Sugar Syrup - Combine 1/2 cup of water and 1/2 cup of sugar in a saucepan. Simmer over medium-high heat just until the sugar dissolves, about three minutes. Set aside to cool. 2. Squeeze the Lemons - While the sugar syrup cools down, squeeze all your lemons. You should end up with about 1 1/2 cups of fresh lemon juice. 3. Sweeten and Dilute the Lemonade - Add 1 1/2 cups of water and 1/4 cup of sugar syrup to the lemon juice. Taste and add more water or sugar syrup to taste. Once frozen, the lemonade will taste less sweet than it does at room temperature, so it’s ok to over-sweeten it a little at this point. 4. Freeze the Lemonade - Pour the lemonade into your baking dish. Cover and place the dish in the freezer. Every hour or so, give the lemonade a stir to break up the big ice crystals. Let the lemonade freeze overnight. 5. Serve the Frozen Lemonade - Scrape the tines of a fork across the surface of the frozen lemonade. When you have a good mound of snow, scoop it into a waiting glass. Repeat until your glass is filled, and then enjoy before it starts to melt! Make these glasses “to order,” as I find that the snowy texture of freshly shaved ice doesn’t hold well in the freezer. Variations: • Ginger Frozen Lemonade - Infuse a few rounds of fresh ginger into the hot sugar syrup. Strain out the ginger before mixing it into the lemonade. • Arnold Palmer Frozen Lemonade - Infuse two bags of black tea into the sugar syrup. Remove before mixing with the lemonade. • Strawberry Frozen Lemonade - Hull a pint of strawberries. Blend the strawberries, the lemon juice, and 1/4 cup of sugar syrup in a blender or food processor. Add water or syrup to taste and freeze as directed in the recipe.
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Red Berry Swirl Ice Cream Adapted from David Lebovitz Makes a quart Vanilla Ice Cream 1 cup (250ml) whole milk A pinch of salt 3/4 cup (150g) sugar 1 vanilla bean, split lengthwise 2 cups (500ml) heavy cream 5 large egg yolks 1 teaspoon pure vanilla extract Red Berry Swirl 8 oz red berries (I used 5 oz red currants, 3 oz strawberries) 1 1/2 tablespoons of honey (to taste, may be more or less) First, make the vanilla ice cream. Heat the milk, salt, and sugar in a medium saucepan. (I waited until I saw the liquid steaming.) Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. Set up an ice bath by placing a 2 quart bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream. In another bowl, stir the egg yolks together. Reheat the milk until warmed, then gradually pour some hot milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolks and milk back into the saucepan and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard that coats the back of the spatula. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract and refrigerate until thoroughly chilled, preferably overnight. Meanwhile, make the red berry puree. Combine the berries and honey in a small saucepan over medium heat. Stir and mash with a spoon, bringing the mixture to a boil. Reduce the heat to a simmer and continue to cook until the berries are soft, about 10-15 minutes. Press the puree through a very fine sieve into a bowl. Press down to get all the juice out, leaving behind the seeds. Cool to room temperature and store in the fridge in an airtight container until ready to use. (It’ll keep this way about a week.) When you’re ready to churn the ice cream, remove the vanilla bean from the custard and freeze in an ice cream maker. Pour a third of the churned ice cream into a container, smooth the top with a spatula. Spread 1/2 of the berry puree over the ice cream. Top with half the remaining custard. Smooth the top and spread the remaining berry puree over it. Finally spread the last of the custard over the puree. Freeze the ice cream until solid. When you drag the ice cream scoop through the container, the layers of berry puree will swirl through.
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Fudge PopsiclesAdapted, just a bit, from On A Stick! Makes 4 standard-sized popsicles (3 ounces each) or 6 in my tiny* popsicle molds (which were 2 ounces each) 2 tablespoons (21 grams or 3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate1/3 cup (67 grams or 2 1/3 ounce) sugar1 tablespoon (7 grams or 1/4 ounce) cornstarch1 1/2 tablespoons (8 grams or 1/4 ounce) unsweetened cocoa powder1 1/4 cups (300 ml) whole milkPinch of salt1/2 teaspoon (3 ml) vanilla extract1/2 tablespoon (7 grams or 1/4 ounce) unsalted butter In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes (for me) and 10 (suggested in the book). Remove from heat, add vanilla and butter and stir until combined. Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.
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Ice Cream Cookie Cup Delights Ingredients1 package 16.5 oz. NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough3/4 cup hot fudge sauce, slightly warmed1/3 cup chopped nuts, (optional)2 cups DREYER’S or EDY’S® SLOW CHURNED® Light Ice Cream (any flavor)NESTLÉ® TOLL HOUSE® Semi-Sweet or Premier White Mini Morsel Toppers Directions PREHEAT oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup. BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan. DIP tops of cooled cups in fudge sauce, then into nuts, if desired. Place right side up on serving platter. Spoon ice cream onto cups, using small cookie scoop (#40) or measuring tablespoon. Sprinkle with Toppers. Make Ahead Tips:• Cookie bases can be made ahead and stored covered at room temperature for up to one day or frozen for up to a week. • Ice cream can be prescooped onto foil-lined baking sheet and frozen. Frozen scoops can be stored in airtight container for up to one week. 
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