MARGARITA ICE CREAM
This is a cinch to make, and easy-easy-easy to eat. It is, now that I come to think of it, in effect a no-churn version of the ice cream in Forever Summer. If you want to serve it in glasses dipped in sugar and salt, by all means do. But it is so good, that even as someone is not a committed ice cream eater and no kind of a drinker, I find I can spoon it straight into my mouth from the container I've chilled it in. In other words: no decorative touches or embellishments are remotely needed. This is truly the express way to dessert-deliriousness.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 8h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
- Add the cream and then softly whip until thick and smooth but not stiff.
- Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
EASY ICE CREAM SANDWICHES
Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.
Provided by momtomany
Categories Desserts Cookies Sandwich Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 61.3 g, Cholesterol 86.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 499 mg, Sugar 43.6 g
ICE CREAM SANDWICH DESSERT
No one will believe this awesome dessert is just dressed-up ice cream sandwiches!
Provided by HOPEB
Categories Desserts Frozen Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 70.9 g, Cholesterol 36.5 mg, Fat 28.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 15.4 g, Sodium 322.1 mg, Sugar 36.5 g
MARGARITA ICE CREAM SANDWICHES
Fresh lime zest and course sea salt mimic the flavors of a margarita in this treat that kids and adults will love. Cooking time includes frezing time..
Provided by weekend cooker
Categories Dessert
Time 8h25m
Yield 16 treats, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
- Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
- Add flour mixture to butter mixture, and beat just until combined.
- Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
- Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
- Preheat oven to 350 degrees.
- Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
- Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
- Bake 350 degrees for 10 minutes or until edges are lightly browned.
- Cool 2 minutes on pans on a wire rack.
- Remove from baking sheets, and cool completely on wire racks.
- Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
- Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
- Cover each sandwich with plastic wrap.
- Freeze for 4 hours or until firm.
ICED MARGARITAS
The good news is that the least expensive tequila makes the best margaritas, but you must use freshly squeezed lime juice.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
- Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.
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- In the bowl of an electric mixer, beat butter on medium speed for 30 seconds. Add sugar, lime peel, baking soda, cream of tartar, and salt and beat until combined, scraping the bowl occasionally. Add egg and vanilla and beat until combined, then beat in flour.
- Take half the dough, break it into small pieces, and place them around the bottom of the pan. Gently press the dough down until the bottom of the pan is covered. Sprinkle the dough generously with sea salt. Bake for 12 minutes or until golden. Use the foil and the cookie from the pan and cool on a wire rack. Allow the pan to cool as well, then repeat these steps to bake and cool the other half of the dough.
- When both cookies are cooled, soften the ice cream by placing it in a large bowl and stirring it until creamy. Add the lime curd and stir to blend.
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