Recipes tagged with « Frozen Dessert »
Tangy Nectarine Sorbet
Using nectarines instead of peaches creates a brighter, slightly tart sorbet that still hits that sweet-juicy mark. Lime juice swapped for lemon adds a sharper citrus zing and pinch of sea salt balances the sweetness. Cut sugar in base by 30 percent, add agave syrup for subtle floral notes. Freezing with lid off prevents blade damage. Adjust spin time based on texture not clock. Scrape sides if icy. Serves 1 pint. Requires Ninja CREAMi or similar frozen dessert maker. Ingredients and process optimized for texture and avoiding icy sorbet pitfalls.
Strawberry Crunch Ice Cream Cake
Cookie crust base made from golden sandwich cookies blended with butter. Layered vanilla and strawberry ice creams softened then spread evenly then refrozen. Strawberry gelatin-infused cookie crumble baked for crunch topping. Whipped cream spread finishes the cake with texture contrast. Frozen thoroughly before slicing for clean cuts. Serves nine. Balanced macros with moderate calories, protein, fat, and carbs. Sweet with a hint of tart strawberry. Practical kitchen timing with softening and freezing intervals. Swap golden Oreos for vanilla wafers; strawberry powder for raspberry; butter for coconut oil. Handles freezer time well. Great make-ahead freezer dessert choice.
Triple Layer Popsicles
Colorful frozen treats with three fruity layers. Layers made from a blue gelatin mix or sports drink, a zesty lemonade or pear puree, and a vibrant raspberry or watermelon layer. Slightly tweaked ingredient amounts and times for varied texture. No dairy, nuts, gluten, or eggs. Fruit purées strained to remove seeds where needed. Frozen one layer at a time with stick placement timed for partial setting. Bright, refreshing, flexible flavors for hot days.