ORANGE CREAMSICLE FREEZER DESSERT
If you can't find Creamsicle ice cream in the store, make your own with vanilla ice cream, and swirl in (6 oz:) thawed orange juice concentrate.
Provided by Sandy
Categories Dessert
Time 2h40m
Number Of Ingredients 5
Steps:
- In a bowl, combine cracker crumbs and sugar; stir in butter. Press crumb mixture into a 9×13 greased pan. Cover and freeze for at least 10 minutes.
- Spoon softened ice cream over the crust (pan will be full). Freeze for 15 minutes.
- Pull out of the freezer and drizzle softened fudge on top of the ice cream (optional). Cover with plastic wrap and freeze for up to 2 hours.
- Remove from the freezer 15 minutes before serving. Cut into pieces and serve!
CREAMSICLE FREEZE
EXACTLY like the Orange Julius in the mall, without the stomach curdling mixture of acidic orange juice and milk/ice cream.... I also included variations including different fruit, like PEACHES & CREAM, STRAWBERRIES & CREAM, etc. I tried for years to figure out this recipe, beginning at around age 12! I finally got it one day at age 25 and now my 11 year old daughter whips them up for herself and friends after school or for breakfast.
Provided by -JL-6680
Categories Frozen Desserts
Time 2m
Yield 2 tall glasses, 2 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients into blender and blend on high until no ice chunks are left.
- (My blender makes a god-awful racket, then sound changes once no ice chunks are left) Makes about (2) tall glasses.
- *I don't recommend replacing the powdered creamer with milk, as the acid in the orange juice will curdle the milk!
- Powdered milk may be used in emergency!
- **STRAWBERRIES& CREAM VERSION: Replace orange juice with strawberries (or even any kind of berry).
- ***PEACHES& CREAM: Replace orange juice with canned or fresh peaches.
- ****Add vodka for a tasty, refreshing cocktail on a hot summer evening!
- Be creative!
- There are so many ways to change this recipe to make the most delicious frozen drink that kids & adults will love!
Nutrition Facts : Calories 343.9, Fat 2.6, SaturatedFat 2, Sodium 83.8, Carbohydrate 79.3, Fiber 0.5, Sugar 74.3, Protein 2
CREAMSICLE® ICE CREAM CAKE
Two layers of orange-flavored cake sandwich a layer of vanilla ice cream in this simple recipe, then it's finished off with some whipped topping for a bit of extra flair. And it tastes like the real deal.
Provided by Mackenzie Schieck
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
- Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
- Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
- Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
- Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 52.8 g, Cholesterol 71.6 mg, Fat 25.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 348.9 mg, Sugar 36.7 g
FROZEN "CREAMSICLE" CAKE
Categories Citrus Dairy Dessert Freeze/Chill Low Fat Orange Summer Healthy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
- While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
- Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.
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