Deals and Meals...: Frozen Treats... Hello Summer!

Raspberry

Ice Cream Sandwiches

At the end of the day… one of these will make you happy.

At the beginning of the day one of these will make you happy.

Mid-afternoon one of these will make you happy…

Need I say more?

Ingredients:

· 10 ounces Häagen-Dazs® Vanilla Ice Cream, slightly softened

· 5 ounces Fresh Raspberries

· Your favorite hot fudge sauce, optional

· 6 whole graham crackers, broken in half

Directions:

In a bowl, combine the softened vanilla ice cream and the fresh raspberries. Stir until well mixed.

If eating immediately… Divide the mixture evenly between the graham crackers and assemble 6 sandwiches by placing ice cream on top of a graham cracker half, followed by warm hot fudge sauce (about 2-3 teaspoons, if desired) and then another graham cracker half on top. Repeat with remaining ingredients. Serve immediately.

If preparing ahead of time…

1. Press the ice cream mixture into a parchment paper lined rectangular plastic storage container (about 7 1/2 x 5 inches in size). Cover and freeze the ice cream until ready to serve.

2. Remove the ice cream from the plastic storage container and cut into 6 equally sized pieces, about the size of half a graham cracker.

3. Place 1 ice cream square on top of a graham cracker half. Top with warm hot fudge sauce (about 2-3 teaspoons, if desired) and then add another graham cracker half on top.

4. Repeat with remaining ingredients. Serve immediately.

recipe source...good life eats

Donut Ice Cream Sandwiches

Need a dessert for company?

Don't feel like cooking?

Still want something awesome?

Would rather not break your calorie bank?

I've covered all those bases.

Approximately 260 calories each!

You Need…

Plain Entenmann's donuts (if you choose sugared or frosted, calories go up)
Any flavor ice cream, slightly softened (I chose chocolate)
Favorite Chocolate sauce or Fudge sauce

Make these…

1. Slice donuts in half.

2. Scoop about 1/4 cup ice cream onto half of the donuts; top with other half.

3.Smooth ice cream edges with spoon.

4.Freeze sandwiches for 30 minutes.

5.Remove sandwiches from freezer and drizzle sauce on top. Refreeze for at least 1 hour before eating; less time will result in a still delicious, but melty sandwich.

Recipe source…I Village

Peanut Butter Cup

Ice Cream Sandwiches

The best of both worlds! Perfect little treats for a HOT Summer day. These are so easy to make that who really needs a tutorial??

But here goes…

· Place unwrapped peanut butter cups on a plate or a pan that fits in the freezer. I used the Reese’s Peanut Butter Cups in the “snack size” bag. Or use the BIG peanut butter cups!

· Put a scoop of ice cream on each peanut butter cup.

· Top the ice cream with another peanut butter cup and gently press down on the ice cream. Place the ice cream sandwiches in the freezer for 1 hour.

· Roll the peanut butter cup ice cream sandwiches in mini chocolate chips. Use your fingers to press the mini chocolate chips into the ice cream.

· Return the peanut butter cup ice cream sandwiches to the freezer until ready to serve.

Recipe source… The Gunny Sack

Chocolate Chip Cookie Dough

Ice Cream Sandwiches

Two luxurious layers of egg-free chocolate chip cookie dough sandwiching creamy cookie dough ice cream.

Because really… can one ever have too much cookie dough??

At first glance (especially when gazing upon the step-by-step), it might seem like too much work for ice cream sandwiches…

these are so…like, so, so, so simple and once you get the stacking technique down, you’ll be able to whip out

A billion of these babies.

INGREDIENTS

1/2 cup (1 stick) butter
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cup all-purpose flour
1 cup mini chocolate chips
Nonstick cooking spray
Quart cookie dough ice cream, softened to spreadable consistency

DIRECTIONS

1. For the cookie dough, in a large microwave-safe bowl, melt the butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don't melt) then stir in the chocolate chips.

2. Line an 8 X 8-inch baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 8-inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches.

3. Scatter half of the dough into the pan and use your hands to press it into an even layer.

4. Top with a second set of parchment strips that extend over each side. Lightly coat the parchment with nonstick cooking spray. Scatter the remaining dough over the top and press into an even layer.

5. Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.)

6. Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer.

7. Place another set of parchment slings (I know, enough with the parchment already!) in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down.

8. Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream.

9. Cover the pan (with the parchment overhangs, if desired) and freeze for at least 2-3 hours but preferably 6-8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing - I found I had to run a knife around the edges to loosen any ice cream that had stuck to the pan corners). Eat fast so they don't melt!

Recipe source…Mel’s kitchen Cafe

Daphne Oz's Frozen

Key Lime Pie Pops

Oh my… Key Lime Pie! So very Summer and so very Refreshing… MAKE THESE!!!

Ingredients

1 cup Crushed Graham Crackers (separated)
1/3 cup Key Lime Juice
Zest of 3 Key Limes
3 cup Greek Yogurt
1 tablespoon Vanilla Extract
3 tablespoon Honey

Make them

1. Combine the honey, yogurt, the zest of 2 limes, lime juice, vanilla extract and 1/2 cup of graham crackers in the bowl of an electric mixer. Beat at medium-high speed until smooth and creamy.

2. Arrange 8 disposable cups. Combine zest of 1 lime and 1/2 cup graham crackers, and divide evenly on the bottom of each cup.

3. Pour an equal amount of the yogurt mixture into each cup, each about 3/4 full. Insert Popsicle sticks. Freeze for at least 2 hours, until set.

Contributed by: Daphne Oz

Crunchy Granola

Smoothie Pops