Rocco DiSpirito’s Instant Strawberry Soft Serve

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Rocco DiSpirito’s Instant Strawberry Soft Serve

Make a sweet, frozen treat at home with celebrity chef Rocco DiSpirito’s five-minute strawberry
soft serve recipe.

Makes: Four 4 oz desserts

Per serving: 55 calories, .2 g fat, 0 mg cholesterol, 3 mg sodium, 14 g carbohydrate, 2 g fiber, 0
g protein.
Prep time: approximately 2 minutes, processing time: approximately 1 minute

Ingredients:

● 2 tsp stevia (6 packets Stevia In The Raw)
● 1/2 tsp xanthan gum
● 1 tbsp water
● 1 1/2 tbsp lemon juice
● 2 tbsp raw agave nectar
● 2 cups frozen, no-sugar-added strawberries

Directions:

1. Mix the stevia and xanthan together in a small mixing bowl and set aside.
2. Add the water, lemon juice and agave in a blender and turn blender on and process on low.
Add the stevia/xanthan mixture to the blender and process on low until the mixture well
combined, about 10 seconds.

3. Turn off the blender, add the strawberries then turn the blender on high while pushing the
strawberries down into the blade until smooth but still frozen, about 5 to 10 seconds.

4. Spoon out into paper cups or chilled bowls and serve immediately. If covered tightly, it may be
stored in the freezer for two days. If it is too hard after holding, simply put in the microwave on
high for 10 seconds to loosen just enough to scoop.

Tips:

1. Put the canister of the blender in the freezer before you make this recipe to help combat the
heat generated during blending. This will help keep your ice nice and frozen.

2. If you desire a rich ice cream-like product then add 1 tbsp of fat free milk powder for an
additional 30 calories and 3 grams of protein.

Source: Rocco DiSpirito

Frozen Pudding Pops

Blueberry-Lemon Cheesecake pudding pops

1 (1-ounce) box sugar-free cheesecake instant pudding mix
1 3/4 cups half-and-half
1 teaspoon lemon zest
1 cup blueberries

In a blender, mix cheesecake pudding mix & half-and-half until smooth. Add in lemon zest and blueberries and pulse a couple times to break up the blueberries. Spoon into molds & freeze.

~Our Best Bites~ Each makes about 8

Banana Split Cake - Lion House

Exclusive Recipes from the Lion House's Cakes and Cupcakes

The Lion House is releasing a new cookbook dedicated to cakes and cupcakes. Check out this exclusive sneak-peek at some of the recipes!

The upcoming Lion House Cakes and Cupcakes cookbook promises to be full of delicious (and time-saving) dessert recipes. (To learn more about the book, click here.) These are some of the recipes that stuck out to us – so much that we decided to try them out for oursevles. To read our staff reviews of these recipes, click here.

Banana Split CakeMakes 15 servings
Crust
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
Filling
1/2 cup pasteurized eggs* (enough to equal 2 eggs)
2 cups powedered sugar
3/4 cup butter or margarine, room temperature
Topping
4 large bananas
1 (20-oz) can crushed pineapple, drained
1 (12-oz) container frozen whipped topping, thawed
1 bottle fudge ice cream topping
1/4 cup chopped walnuts or pecans
1/4 cup quartered marashcino cherries
For crust: Mix together graham cracker crumbs and butter; press into the bottom of an ungreased 9×13-inch cake pan. Refrigerate 10 to 12 minutes.

 

For filling: In a large bowl, beat together eggs, powdered sugar, and butter until light and fluffy, approximately 10 to 12 minutes. Spread filling on top of crumb mixture.
For topping: Slice bananas on top of the filling; spread crushed pineapple on top of the bananas. Spread whipped topping on top of the pineapple. Warm fudge topping slightly and drizzle on top of the whipped topping. Garnish the top with nuts and cherries.
Refrigerate at least 4 hours. For best results, refrigerate overnight. This dessert is very rich.
*Pasteurized eggs can be found in the supermarket dairy section by the regular eggs.

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

By Our Best Bites

1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers
Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

Peach-Cinnamon Ice Cream

Peach-Cinnamon Ice Cream
From MyRecipes.com
The iconic summer treat, a big scoop of cool ice cream filled with peaches and spiced with cinnamon. Garnish with fresh peaches and enjoy the perfect ending to any Fourth of July festivity.
By MyRecipes

Yields: 6 to 8 servings
Ingredients:

4 cup(s) (about 3 pounds) peeled, diced fresh peaches
1 cup(s) peach nectar
1/2 cup(s) sugar
3 egg yolks
4 cup(s) milk
1 cup(s) half-and-half
1 teaspoon(s) lemon juice
1/2 teaspoon(s) ground cinnamon
Sliced fresh peaches, for garnish

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Directions

Combine first 3 ingredients in a medium bowl.
Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.
Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.
Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.
Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired.

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Tips & Techniques

Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer

Valentines Day Soundtrack - Anne Hathaway & Topher Grace

Valentines Day Soundtrack - Anne Hathaway & Topher Grace

Brownie waffles with Ice Cream with Chocolate topping sounds really good to me..... can I say sweet tooth!

Make Ice Cream in a Baggie

Make Ice Cream in a Baggie
Freezing Point Depression and Colligative Properties
By Anne Marie Helmenstine, Ph.D., About.com Guide
.You can make your own ice cream without using a freezer or ice cream maker.
David Paul Morris/Getty ImagesMaterials

•1/2 cup milk
•1/2 cup whipping cream (heavy cream)
•1/4 cup sugar
•1/4 teaspoon vanilla or vanilla flavoring (vanillin1)
•1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock salt
•2 cups ice
•1-quart ZiplocTM bag
•1-gallon ZiplocTM bag
•themometer
•measuring cups and spoons
•cups and spoons for eating your treat!
Procedure


1.Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziplocTM bag. Seal the bag securely.
2.Put 2 cups of ice into the gallon ziplocTM bag.
3.Use a thermometer to measure and record the temperature of the ice in the gallon bag.
4.Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.
5.Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely.
6.Gently rock the gallon bag from side to side. It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
7.Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
8.Open the gallon bag and use the thermometer to measure and record the temperature of the ice/salt mixture.
9.Remove the quart bag, open it, serve the contents into cups with spoons and ENJOY!
Explanation

Ice has to absorb energy in order to melt, changing the phase of water from a solid to a liquid. When you use ice to cool the ingredients for ice cream, the energy is absorbed from the ingredients and from the outside environment (like your hands, if you are holding the baggie of ice!). When you add salt to the ice, it lowers the freezing point of the ice, so even more energy has to be absorbed from the environment in order for the ice to melt. This makes the ice colder than it was before, which is how your ice cream freezes. Ideally, you would make your ice cream using 'ice cream salt', which is just salt sold as large crystals instead of the small crystals you see in table salt. The larger crystals take more time to dissolve in the water around the ice, which allows for even cooling of the ice cream.

You could use other types of salt instead of sodium chloride, but you couldn't substitute sugar for the salt because (a) sugar doesn't dissolve well in cold water and (b) sugar doesn't dissolve into multiple particles, like an ionic material such as salt. Compounds that break into two pieces upon dissolving, like NaCl breaks into Na+ and Cl-, are better at lowering the freezing point than substances that don't separate into particles because the added particles disrupt the ability of the water to form crystalline ice. The more particles there are, the greater the disruption and the greater the impact on particle-dependent properties (colligative properties) like freezing point depresssion2, boiling point elevation3, and osmotic pressure4. The salt causes the ice to absorb more energy from the environment (becoming colder), so although it lowers the point at which water will re-freeze into ice, you can't add salt to very cold ice and expect

Wendy's Famous Frosty

Wendy's Famous Frosty
Serving Size: 2
Ingredients:Cooking Directions:
-------- ------------ --------------------------------
2 cups vanilla ice cream -- slightly thawed
1/2 cup whole milk
1/4 cup NesQuick� (formerly Nestle� Quick�)
1 teaspoon powdered egg whites
Blend the ingredients together thoroughly in your blender. You may have to manipulate the contents to make sure all of it gets blended well. It should be very thick. This recipe yields 2 regular-sized Frostys�.
From Copycat recipe .com