Easy Vanilla & Apricot Ice Cream with Chocolate Sauce
Vanilla Ice Cream
¼ cup sugar
¼ cup milk
2 ½ teaspoons vanilla extract
1/8 teaspoon salt
1 cup whipping cream, whipped
Combine sugar, milk, vanilla and salt in a medium mixing bowl; mix well. Slowly fold in whipped cream. Pour mixture into a 2- cup metal ice tray (with divider removed). Place in freezer for several hours or until ice cream is firm.
Cut into squares or scoop out with an ice cream scoop and place in individual bowls.
Yield: 1 ½ quarts
Apricot Ice Cream
12 ripe fresh apricots, peeled, seeded and sliced
¾ cup sugar
2 cups whipping cream, scalded
Place sliced apricots in a heavy saucepan; cook over medium heat until bubbly, stirring constantly. Stir in sugar. Place mixture in container of an electric blender; process until smooth. Transfer to a medium mixing bowl and stir in scalded whipping cream. Cool mixture completely.
Freeze several hours or until slushy, stirring occasionally. Remove from freezer and pour mixture into a 1-quart mold. Freeze until firm or overnight. Unmold onto a chilled serving dish. Slice and serve.
Yield: about 1 quart
8 (1 ounce) squares unsweetened chocolate
1 can evaporated milk
2 cups sugar
2 tablespoons strong coffee
1 teaspoon vanilla extract
dash of salt
Place chocolate in top of a double boiler; place over boiling water and cook, stirring constantly, until chocolate melts. Add milk, sugar, coffee, vanilla and salt, stirring until well blended. Cook over boiling water, stirring constantly with a wire whisk, until mixture is thoroughly heated and smooth. Remove from heat. Serve sauce warm or chilled over ice cream.
Yield: about 3 1/4 cups
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com
Prepare and bake cake according to package directions, using a 10 inch ungreased tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.
Cut a 1 inch slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1 inch shell. Tear removed cake into 1 inch cubes.
In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.
Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.
Yield: 12-16 servings
Tested in theTHASCkitchen. Photo byTHASC. THASCis a unique small American business producing cards and other promotional products. www.thasc.com
Get the indulgence of ice cream in the goodness of yogurt. A wonderful quick and easy cookie to prepare. Enjoy with the young, young at heart, family and friends. Spring is on it’s way….indulge!
What You’ll Need:
1/2 cup spreadable strawberry cream cheese
1/4 cup strawberry yogurt
16 chocolate wafers
What To Do:
In a small bowl, beat cream cheese & yogurt until blended. Spread on bottoms of half of the chocolate wafers; top with remaining wafers. Place on a baking sheet. Freeze for 30 minutes or until firm. Serve or wrap in plastic wrap & return to freezer for later.
Enjoy this “Sweet Treat Saturday” recipe and let us know how you like it by commenting below!
Tested in the THASC kitchen. Photo byTHASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com