{Frozen Fridays} Ice Creams, Sorbets, and More!

Monkey-Bread-Ice-Cream-from-Culinary-Concoctions-by-Peabody
Monkey Bread Ice Cream by Culinary Concoctions by Peabody

For the past couple of years, every July, I share some of my favorite frozen treats that have caught my eye. I have tried very few of the recipes, if any, but the innovative recipe and/or drool-worthy photo had me saving the recipes at a pace there was no way I could keep up with. To kick things off, here are 25 ice cream and sorbet recipes that are sure to entice you to skip the store-bought stuff and make something homemade this summer.

If you try any of the recipes below, please be sure to come back and tell me how it turned out! And if you liked it, show a little love and leave a comment for the blogger as well!

 

 

{Frozen Fridays}

Ice Creams, Sorbets, and More!

{Frozen Fridays} Desserts

So we’ve made it through ice cream, toppings and servers, and popsicles. You might be wondering what else is left. Why, desserts, of course!

This week, I’ve desserts that don’t fall into one of the above categories. They’re frozen pies, cakes, sandwiches, and other ice cream-like creations. Some are simpler to make and others have a number of steps. The thing they all have in common? They’re sure to impress your guests!

Salted Caramel Brownie Ice Cream Cake curtesy of Diary of a Recipe Collector
Salted Caramel Brownie Ice Cream Cake curtesy of Diary of a Recipe Collector

 

{Frozen Fridays}

Desserts

  1. Banana Split S’mores Ice Cream Cake (from Beyond Frosting)
  2. Blackberry Icebox Cake (from Beyond Frosting)
  3. Cannoli Ice Cream Sandwiches (from A Sprinkle of This and That)
  4. Cherry Almond Chocolate Ripple Semifreddo (from Girl in the Little Read Kitchen)
  5. Chocolate Chip Cookie Ice Cream Bars (from Two Peas and Their Pod)
  6. Coconut Brownies Sundae (from Roxana’s Home Baking)
  7. Fried Ice Cream (from Overtime Cook)
  8. Frosty S’mores Cups (from Easybaked)
  9. Frozen Chocolate Cherry Bars (from Running to the Kitchen)
  10. Fudgy Grasshopper Ice Cream Pie (from Through Her Looking Glass)
  11. Funfetti Cookie Dough Ice Cream Pie (from Beyond Frosting)
  12. Ice Cream Crepes (from French Press)
  13. Lemon Cloud No-Bake Ice Box Cake (from The Slow Roasted Italian)
  14. Mint Chocolate Chip Ice Cream Cake (no-churn) (from Cupcakes and Kale Chips)
  15. Mocha Brownie Ice Cream Pie (from Handle the Heat)
  16. PB&J Ice Cream Sandwich (from Mom’s Kitchen Handbook)
  17. Pan-Fried Banana Split (from Taste and Tell)
  18. Root Beer Float Pie (from Serena Bakes Simply From Scratch)
  19. Rum-Soaked Grilled Pineapple topped with ice cream (from Gimme Some Oven)
  20. Reeses Ice Cream Cake (from Lemons for Lulu)
  21. Salted Caramel Brownie Ice Cream Cake (from Diary of a Recipe Collector)
  22. Salted Peanut Caramel Ice Cream Bars (from Not Without Salt)
  23. Strawberry Sorbet Cookies (from Epicurean Mom)
  24. Toffee Ice Cream Brownie Bars (from Two Peas and Their Pod)
  25. Vanilla Frozen Yogurt and Blueberry Terrine (from Cooking and Beer)

{Frozen Fridays} Ice Creams, Sorbets, and More!

Chocolate-Hazelnut and Toasted Marshmallow Gelato from Floating Kitchen
Chocolate-Hazelnut and Toasted Marshmallow Gelato from Floating Kitchen

Growing up, my mom used to make this fantastic Oreo ice cream. I don’t remember her making many varieties other than vanilla and Oreo, but the Oreo ice cream is the one we all loved. Mom only ever used Double Stuffers, because, really, the frosted center is the reason for eating the cookies. The trick was to get the biggest chunks of Oreo cookie that you could. The cookie would be soft from the ice cream, and the super sweet frosted center would shine through. That ice cream was summer for me.

Now, I look forward to the warm weather and when I can break out my ice cream maker. I never have the time to try even a fraction of the recipes I bookmark, but I enjoy trying. So far this year, I’ve made a classic vanilla ice cream (that only lasted 2 days in the house) and tried out a new recipe for sangria popsicles. I’ve decided that the trick is that I have to make the ice cream, stash it in the basement freezer, and clean up the evidence before my hubby knows I’ve made some. Unless I’m a mean wifey and make something I know he’ll dislike, once my hubby knows there’s ice cream in the house, he’ll have (and I’ll inevitably end up joining him) a bowl a night until it’s gone.

Anyway, without further ado, let’s begin the second year of Frozen Fridays – a new roundup of summer treats every Friday for the month of July. This week, I present to you two dozen ice cream, frozen yogurt, sorbet, etc recipes that caught my eye recently. If you give any of them a try, please come back and let me know what you thought of them!

Raspberry Pistachio Coconut Ice Cream from The Foodie Teen
Raspberry Pistachio Coconut Ice Cream from The Foodie Teen

{Frozen Fridays}

Ice Creams, Sorbets, and More!

 

If this isn’t enough for you, check out last year’s round-up for another two dozen recipes that caught my eye.

Vanilla Ice Cream, Philadelphia-Style

Vanilla Ice Cream

When the weather finally turned into sunshine and spring a month or so ago, I jumped at the chance to make homemade ice cream. I love the rich vanilla flavor and super smooth texture of homemade ice cream. This is my hubby’s favorite vanilla recipe – Philadelphia-style, made with milk and cream, with no egg yolks (unlike my perfered French-style ice cream). While we each have our preferences, it doesn’t really matter which type I make – one batch will be gone before I have the time to make another.

Clearly I adored the photos I took of my little model, and had to include them in this post! I was astonished that she was so enthusiastic about the ice cream – up until now, she could care less about ice cream and when we got her to taste some, she spit out every single sprinkle that made it into her mouth.

Vanilla Ice Cream

I can’t help it – she’s just too cute. There’s a simple shot of just the ice cream below. There was quite a bit of hand-swatting to keep the little one away from it!   🙂

Like this post? Come back on Friday to see a roundup of more than two dozen ice cream, sorbet, etc. recipes from other bloggers!

Vanilla Ice Cream, Philadelphia-Style

Adapted from The Perfect Scoop by David Lebowitz (p. 25)

Makes 1 Quart

Ingredients:

      • 3 c. heavy cream (or 2 c. heavy cream + 1 c. whole milk)
      • 3/4 c. granulated sugar
      • pinch of salt
      • 1 vanilla bean
      • 1 tsp. vanilla extract

In a medium sauce pan over medium heat, combine 1 c. heavy Vanilla Ice Cream cream, sugar, and salt. Split the vanilla bean in half lengthwise. Scrape out seeds. Add both seeds and pod to pot. Cool, stirring regularly, until sugar is melted.

Remove from heat and stir in remaining heavy cream and vanilla extract. Allow to cool slightly before moving to a fridge to chill for a few hours.

Remove vanilla bean pods (reserving for other uses, if desired – see tip below) and transfer to ice cream make, processing according to manufacturer’s instructions. (My Cuisinart ice cream maker called for 15-20 minutes – I processed it for 20 minutes for a thicker consistency.)

Tip: Vanilla beans can be used a few times before completely losing their flavor. In this case, after using the vanilla bean pod, allow to dry on a paper towel and add to a container of sugar to flavor sugar. Or, add to an existing container of vanilla extract.