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
EASY, SPECTACULAR FREEZER ICE CREAM - NO MACHINE NEEDED!
Thick, rich, and creamy, and with a texture to rival (or even surpass) homemade ice cream from a machine. Seriously. My machine-made ice cream often turns out a little icy, but this doesn't. Just dense creaminess. And it's super simple to make. If you can operate a hand mixer, you can make this. "Cooking" time is freezing time.
Provided by ItalianMama
Categories Frozen Desserts
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a large bowl, mix condensed milk and fruit puree/flavorings thoroughly.
- In a separate bowl, beat chilled whipping cream until stiff peaks form.
- Fold whipping cream into condensed milk mixture, along with any stir-ins (like cookie pieces, fruit chunks, candy, etc.) that you desire.
- Pour into a plastic or metal container (not glass), cover, and freeze for at least 4 hours or overnight. Scoop and enjoy!
- Makes about 1 1/2 pints (3 cups).
- Note on flavorings: Fruit puree or a strong fruit juice (even concentrate) works well, but be sure it's unsweetened or relatively sour or your ice cream will be too sweet. Lemon juice works great, as does margarita mix; top with crushed pretzels when serving for a salty-sweet treat. Or use brewed coffee or tea. If using tea, steep 3 teabags in 1/3 cup of hot water for about 5-7 minutes and press the water out of the teabags when removing them. I just made an excellent chamomile tea ice cream this way; it had a lovely, delicate flavor.
- Another note: I've heard you can substitue Cool Whip for the whipping cream--I'd go with about 1 1/2 to 2 cups--but as I haven't tried it myself, I can't vouch for the results. It would make it lower fat and easier to put together, but the texture might suffer.
Nutrition Facts : Calories 349.2, Fat 20.4, SaturatedFat 12.8, Cholesterol 76.8, Sodium 99.1, Carbohydrate 37.1, Sugar 36, Protein 6
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