Desserts, Frozen

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Italian Ice
Course: Dessert
Servings: 5
  • 3/4 cup ¬†thawed unsweetened apple juice concentrate
  • 1- tablespoons¬†lemon juice
  • 2 pints fresh strawberries hulled and halved
  • Fresh mint optional
  1. In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set.
  2. Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm.
  3. Remove from the freezer 10 minutes before serving. Garnish with mint if desired.
Recipe Notes

Makes good popsicles, too.


Easy snow ice-cream recipe
This special winter recipe is so easy that you could and should let your children do the mixing. You could make it a new family tradition to make snow ice-cream the first time it snows!
  • 2 cups milk
  • 1 cup sugar
  • 1 Tablespoon vanilla essence
  • 10 cups snow
  1. Mix milk, vanilla essence and sugar in a bowl and stir until the sugar is dissolved.
  2. Scoop about 10 cups of snow into a large bowl.
  3. Pour the milk mixture over the snow and stir well.
  4. Serve immediately or freeze in a suitable container.


Orange-Cream Popsicle
Course: Dessert
Servings: 7
  • 1-1/4 cups heavy cream
  • 1/2 cup sweetened condensed milk
  • 1/2 cup orange concentrate thawed
  1. In a blender add cream, sweetened condensed milk and orange concentrate and mix to combine.
  2. Divide among six 3-ounce cups and place wooden craft stick in the middle of each cup.
  3. Freeze at least 8 hours, putting wooden sticks upright as needed.
Recipe Notes

To remove pops, run hot water over the outside of the plastic cup for a moment or two.

To secure stick in upright center position, wrap 4 rubber bands around the cup on each side of the stick.

How kids can help: Depending on the age of the kids, they can make these on their own.

Ready In: 5 minutes plus 8 hours freezing time


1-2-3 Raspberry Sherbet
Course: Dessert
Servings: 1 qt
  • 4 cup fresh raspberries see * Note
  • 2 cup sugar
  • 2 cup buttermilk
  • Raspberries for garnish
  • Fresh mint sprigs for garnish
  1. * Note; Two (14-ounce) packages frozen raspberries, thawed, may be substituted for fresh raspberries.
  2. Stir together raspberries and sugar in a bowl; let stand 30 minutes.
  3. Process raspberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours.
  4. Break frozen mixture into chunks, and place in bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired.
Recipe Notes

June 2007


Cranberry Sherbet
Course: Dessert
  • 4 cups sugar
  • Juice of 1 lemon
  • 3 pints water
  • 2 quarts cranberries
  1. After looking over the berries carefully, cover them with hot water, and cook until tender; then strain through a colander or sieve sufficiently fine to exclude the seeds.
  2. Add the sugar, and cook until dissolved, then add the lemon juice, and turn into a freezer.
  3. This sherbet should not be allowed to stand in the freezer any length of time
Recipe Notes

June 2007


Fruit Sherbet
this recipe is from newspaper clipping dated June 10, 1933. A light and fruity sherbet made with orange, lemon, and pineapple juices.
  • 1 cup lemon juice
  • 1 1/2 cups sugar
  • 1 cup orange juice
  • 1 cup milk
  • 1/2 cup pineapple juice
  1. In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.


Mandarin Orange Sorbet
Servings: 5 cups
  • 5 11 oz cans mandarin oranges in light syrup
  • 1 C superfine sugar
  • 3 T fresh lemon juice
  1. Drain the oranges and reserve 2 C of the juice. Puree the fruit in a food processor. Add the liquid, sugar and lemon juice.
  2. Pour mixture into the bowl of the machine and freeze.
Recipe Notes

June 2007