RASPBERRY ICE CREAM
"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts :
RASPBERRY ICE CREAM IN A BAG
Making homemade ice cream is fun for the whole family, and the fresh raspberry flavor of this treat makes it a perfect summer activity. Kids can shake the bags until the liquid changes to ice cream and then enjoy the reward! -Erin Hoffman, Canby, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Using two 1-quart resealable plastic bags, place 1 bag inside the other. Place the first 5 ingredients inside the inner bag. Seal both bags, pressing out as much air as possible., Place the 2 bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible., Shake and knead cream mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap bags in a kitchen towel while shaking to protect hands from the cold ice.)
Nutrition Facts : Calories 299 calories, Fat 13g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 76mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
RASPBERRY ICE CREAM
These are a great way to use fresh raspberries. Prep time includes refrigeration/freezing time (8 hours). Cooking time incudes processing time. (Recipe source: Bon Appetit (July 1984)
Provided by ellie_
Categories Frozen Desserts
Time 8h50m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
- Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
- Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
- Process mixture in ice cream maker according to manufacture's directions.
- Freeze ice cream in a covered container until firm (1-2 hours).
- For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
- To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.
Nutrition Facts : Calories 2351.9, Fat 177.7, SaturatedFat 109.7, Cholesterol 652.1, Sodium 185.8, Carbohydrate 193.1, Fiber 16, Sugar 161.4, Protein 12.7
RASPBERRY ICE CREAM
Steps:
- 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 10, then to High.
- 4. Use the tamper to press the ingredients into the blades.
- 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
- 6. Stop machine. Do not over mix or melting will occur. Serve immediately.
RASPBERRY VANILLA NICE CREAM RECIPE BY TASTY
Here's what you need: ripe bananas, raspberry, almond milk, vanilla extract
Provided by Isabel Castillo
Categories Desserts
Yield 6 servings
Number Of Ingredients 4
Steps:
- Peel and slice the bananas, then freeze overnight.
- Add the frozen bananas, raspberries, almond milk, and vanilla to a food processor or blender. Blend until smooth and thick.
- Transfer to a loaf pan and freeze for at least 2 hours.
- Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 20 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 10 grams
RASPBERRY ICE CREAM
Make and share this Raspberry Ice Cream recipe from Food.com.
Provided by Kzim4
Categories Frozen Desserts
Time 4h30m
Yield 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Puree raspberries and syrup with lemon juice in a food processor; then force through a sieve into a bowl, pressing hard on and then discarding the solids.
- Whisk together sugar and cornstarch in a bowl. Then whisk in milk, yolks, and a pinch of salt. Cook custard mix in a 2 1/2-3 quart heavy saucepan over moderate heat, whisking until it just reaches a boil. Reduce heat and simmer for 1 minute, whisking continuously (custard will look curdled).
- Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally.
- Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours).
- Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden.
- Note: Ice cream keeps about 1 week.
Nutrition Facts : Calories 1404.2, Fat 71.9, SaturatedFat 42.5, Cholesterol 517.4, Sodium 156.7, Carbohydrate 183.2, Fiber 16.7, Sugar 160.2, Protein 16.1
ICE CREAM IN A BAG
Make and share this Ice Cream in a Bag recipe from Food.com.
Provided by JessicaElizabeth
Categories Frozen Desserts
Time 15m
Yield 1 quart size Ziploc bag, 1 serving(s)
Number Of Ingredients 7
Steps:
- First put the heavy cream/ whipping cream, sugar, and vanilla in the small Ziploc bag and mix. Then place the ice and salt in the larger Ziploc bag (rock salt works best).
- Place the small Ziploc bag inside the large bag.
- Then you knead and shake the bag for approximately 10 minutes or until ice cream inside is thickened. (It may need a little bit more time).
- Last remove the smaller bag from larger bag and ENJOY!
Nutrition Facts : Calories 462.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 37753.5, Carbohydrate 16.1, Sugar 12.8, Protein 2.4
WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM
Oooohhh to be eating this ice cream right now! What a wonderful, creamy, berry berry good experience it is to eat this ice cream. The last time I made it I ate the whole batch in one day. tehehe. Once for breakfast, once for lunch, and then dessert after dinner.
Provided by MizEmerilLagasse
Categories Frozen Desserts
Time 1h15m
Yield 4 cups
Number Of Ingredients 11
Steps:
- To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
- Add the corn syrup, lemon juice, and cornstarch mixture.
- (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
- Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
- Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
- Gradually pour the hot milk mixture over the yolks and return to the pan.
- Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
- Pour the remaining cream into a large bowl.
- Strain in the hot custard, mix well, then stir in the vanilla.
- Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
- Set half the raspberry sauce aside.
- Spoon a third of the remaining sauce over the ice cream.
- Cover with another 1/3 over the ice cream and then more sauce.
- Repeat.
- With a knife or spoon, lightly marble the mixture.
- Cover and freeze.
- Let the ice cream soften for 15 minutes before serving with the remaining sauce.
Nutrition Facts : Calories 959, Fat 71.7, SaturatedFat 42.4, Cholesterol 474, Sodium 140.2, Carbohydrate 70.2, Fiber 3.3, Sugar 56.5, Protein 12.5
DEEP CHOCOLATE RASPBERRY ICE CREAM PIE
Make and share this Deep Chocolate Raspberry Ice Cream Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place raspberries (with liquid), sugar, and cornstarch in a medium saucepan and toss.
- until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue boiling 1 minute to.
- thicken, stirring constantly. Remove from heat, stir in almond extract, and let cool.
- completely.
- Meanwhile, place whipped topping in a medium bowl, sift cocoa over whipped topping, and gently fold in until well.
- blended.
- Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
- on top, being careful not to disturb raspberry mixture. Mound ice cream, then top.
- with whipped topping mixture, spreading evenly over all. Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.
- from sticking to topping. Freeze until firm, at least 4 hours.
- Meanwhile, make chocolate hearts. Place chocolate chips into small resealable plastic bag. Place bag in a cup of hot.
- tap water 60 seconds or until chocolate chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
- piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
- hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
- slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
- To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
- chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
- Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
- freezer.
Nutrition Facts : Calories 498.4, Fat 28, SaturatedFat 13.6, Cholesterol 55.2, Sodium 288.4, Carbohydrate 59.8, Fiber 4.4, Sugar 43.1, Protein 6.6
More about "raspberry ice cream in a bag food"
HOW TO MAKE ICE CREAM IN A BAG - THE BEST IDEAS FOR KIDS
From thebestideasforkids.com
HOW TO MAKE ICE CREAM IN A BAG - TASTE OF HOME
From tasteofhome.com
RASPBERRY ICE CREAM IN A BAG - TASTE TOPICS
From tastetopics.com
RASPBERRY ICE CREAM – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
RASPBERRY ICE CREAM IN A BAG — MUNCHKIN FUN AT HOME
From munchkinfunathome.com
Estimated Reading Time 30 secs
NO CHURN RASPBERRY ICE CREAM WITH SWEETENED CONDENSED MILK
From entertainingdiva.com
RASPBERRY ICE CREAM BOMBE - TOGETHER TO EAT - FAMILY MEALS
From togethertoeat.com
RASPBERRY ICE CREAM IN A BAG | RECIPE | RASPBERRY ICE CREAM, …
From pinterest.ca
HOW TO MAKE ICE CREAM IN A BAG - MY FUSSY EATER
From myfussyeater.com
RASPBERRY ICE CREAM
From icecreamfromscratch.com
RASPBERRY ICE CREAM IN A BAG RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
RASPBERRY ICE CREAM IN A BAG RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
HOMEMADE RASPBERRY RIPPLE ICE CREAM - FOODLE CLUB
From foodleclub.com
RASPBERRY ICE CREAM RECIPE CALLS FOR SHAKING BAGS | BELLEVILLE NEWS ...
From bnd.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love