Chill out with frozen desserts
Whether it's something light, cool and refreshing, or rich, decadent and creamy, frozen treats are the perfect way to turn a normal night into something special. With just 20 minutes and six ingredients or less, you can create these easy recipes using frozen treats found in your local supermarket.
|*||Dulce de Leche Carrot Cake Pie -- Luscious carrot cake ice cream is topped with caramel apples and crunchy pecans to make a frozen pie guests will not soon forget.|
|*||Smores Dippers -- No campfire needed for these S'mores. Transform an ice cream cone into a campfire classic complete with graham crackers, marshmallows, and sprinkles.|
|*||Candy Corn Cups -- This impressive dessert is deceptively easy to make. Rich vanilla ice cream is layered with refreshing orange and pineapple sherbets, then topped off with creamy whipped topping and your favorite candy corns.|
Get more delectable ways to chill out with frozen desserts at www.BlueBunny.com.
Candy Corn Cups
Prep Time: 10 minutes
Makes 4 servings
|8||tablespoons Blue Bunny Premium Vanilla|
|ice cream, softened|
|12||tablespoons Blue Bunny Orange sherbet, softened|
|12||tablespoons Blue Bunny Pineapple sherbet, softened|
|4||tablespoons lite whipped topping, thawed if frozen|
|8||pieces candy corn candies|
|4||small martini glasses|
For each dessert, spread 2 tablespoons vanilla ice cream in the bottom of a martini glass. Top with 3 tablespoons orange sherbet, spreading smooth, and 3 tablespoons pineapple sherbet, spreading smooth. Place in freezer while assembling remaining servings.
Just before serving, top each with 1 tablespoon whipped topping and 2 candy corn candies.
To make ahead: layer ice cream and sherbet in each martini glass; cover and freeze until serving time. Top each with whipped topping and candy corn just before serving.
Dulce de Leche Carrot Cake Pie
Prep Time: 20 minutes (Freeze time extra)
Cook Time: 10 minutes
Makes 8 servings
|4||cups Blue Bunny Chef Duff 24 Karat Carrot Cake Ice Cream, softened|
|1||6-ounce prepared graham cracker crust|
|3||large crisp, red-skinned apples, cored|
|2||tablespoons fat free caramel sundae syrup|
|1 1/2||teaspoons lemon juice|
|Fat-free caramel sundae syrup (optional)|
|1/4||cup roasted and salted pecan halves|
Spread softened ice cream evenly in pie crust; cover and freeze at least 4 hours or until solid.
Ten minutes before serving pie, remove pie from freezer; uncover and set aside.
Thinly slice apples, leaving peeling on. In large non-stick skillet over medium heat, toss apples with lemon juice and 2 tablespoons caramel syrup. Cook just until apples soften but still maintain their shape, about 10 minutes, turning often. (If necessary, remove apple slices to a bowl as they cook to prevent overcooking.)
Cut pie into 8 slices; top each with about 1/3 cup glazed apples. Drizzle with caramel syrup and sprinkle with pecans.