CARROT GARDEN ICE CREAM DESSERT
When I was a kid, my mom made an ice cream dessert topped with gummy worms. I've riffed on it with carrots made out of frosting. -Karen Enns, Kamloops, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Finely crush half of the cookies; coarsely crush the remaining cookies., In a large bowl, beat ice cream, whipped topping and finely crushed cookies until blended. Spread into an 8-in. square dish; sprinkle with crushed cookies. Freeze until firm., Tint frosting orange; pipe carrot tops in rows over dessert. Cut green apple licorice into 1-in. pieces; separate strands, leaving one end intact. Place on carrots to form stems.
Nutrition Facts : Calories 414 calories, Fat 20g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 228mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 3g protein.
ICE CREAM STUFFED ORANGES WITH CARAMEL SAUCE
Provided by Robin Miller : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cut off a slice, 2 inches from the stem end, of each orange. Using a grapefruit spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Reserve the orange segments to garnish or enjoy as a snack. Set the hollowed-out orange shells, and their caps in the refrigerator to chill. Spoon 1 cups softened vanilla ice cream, into orange halves. Drizzle 2 tablespoons store bought caramel.
- Note: Once stuffed, you may refreeze oranges until ready to serve. Top with caramel sauce just before serving. Caramel sauce may also be warmed in the microwave!
- Add crunch garnish - such as granola, and/or crushed heath bar topping
ORANGE ICE CREAM
Steps:
- In a large bowl combine frozen orange juice concentrate, sugar, milk and zest. In a separate bowl whip cream and vanilla to stiff peaks. Gently fold whipped cream into orange mixture to combine. Pour into a loaf pan and freeze overnight. Scoop into decorative dishes and drizzle with Grand Marnier. Garnish with a sprig of mint and candied orange zest.
ORANGE ICE CREAM
Steps:
- Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
- In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
- In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.
CARROT COOKIES WITH ORANGE BUTTERCREAM ICING
Steps:
- For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
- For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
- Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
- Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.
CARROT AND ORANGE JUICE
This quick, fresh, and delicious juice is one of my favorite morning drinks!
Provided by newday2d
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- Press carrots and oranges through a juicer and into a large glass.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 44.3 g, Fat 0.8 g, Fiber 11 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 28.7 g
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