Citrus Dream Frozen Dessert Recipes

NO-CHURN CHOCOLATE DREAM ICE CREAM

Steps:

• Chill a 9-inch loaf pan or glass container in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
• To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
• To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
• Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

LEMON DREAM SQUARES

Steps:

• Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan. Freeze until ready to use.
• Beat yogurt and dry gelatin mix in large bowl with mixer until blended. Add COOL WHIP; mix well. Spoon over crust.
• Freeze 4 hours. Use plastic wrap handles to remove dessert from pan before cutting to serve. Top with berries.

FROZEN LEMON FLUFF DESSERT

Steps:

• In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
• Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
• In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
• Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.

LEMON DREAM DESSERT RECIPE - (4.8/5)

Steps:

• Mix flour, margarine and 1/2 cup pecans. Press in greased 9x13 pan. Bake at 375 degrees for 15 minutes (cool). Mix powdered sugar, cream cheese and 1 cup cool whip together. Spread on cooled first layer. Prepare pudding mix with milk and spread on cooled second layer. Spread remaining cool whip over top and sprinkle with remaining pecans. Good to make a day ahead.

FROZEN LEMON DESSERT

Steps:

• Lightly grease an 8" pan.
• Melt butter and add graham wafer crumbs.
• Mix and press most of the crumbs in the bottom of the pan reserving a couple of tablespoons for later.
• Combine in a sauce pan a 1/2 cup sugar, 2 egg yolks and lemon juice.
• Cook over medium heat stirring constantly until thickened. Add a tablespoon of lemon zest (optional but great).
• Cool.
• Beat 2 egg whites to form stiff peaks.
• Gradually add 1/4 cup sugar and beat until stiff.
• Fold meringue into cooled custard together with 1 1/4 cups of whipping cream whipped.
• Turn into prepared pan.
• Sprinkle reserved crumbs and freeze until firm.
• Serve frozen.
• Keeps well in freezer.