Compiled Recipe – Frozen Oreo Dessert

Frozen Oreo Dessert

* ¼ cup butter (melted)
* 1 package Oreos (finely crushed; use a food processor)
* ½ gallon ice cream (Cookies & Cream & Chocolate Mint Chip are yummy)
* hot fudge sauce

1) Combine melted butter and Oreo crumbs till well mixed. Press just over half of the crumbs into a 9×13″ pan. Place in the freezer. Take ice cream out of the freezer and let soften. I stirred mine up about every 15 minutes till it was spreadable. Spread softened ice cream on top of frozen crust. Sprinkle remaining crumbs on top. Cover and freeze for several hours or till firm.

2) Remove from freezer 15 minutes before serving. Cut into squares and drizzle with hot fudge sauce.

Note: Serves 16-20



Compiled Recipe – Coffee And Donuts Milkshake

Coffee And Donuts Milkshake

* 1 cup iced coffee
* 1 cup vanilla almond milk
* 2 cups coffee ice cream
* 1 cup vanilla bean ice cream
* 2 donuts (large cake)
* 4 ice cubes
* cinnamon sugar (for rim, if desired)

* Combine all ingredients in a blender and process until smooth. If desired, wet the rim of the glass and coat it in cinnamon sugar before pouring the milkshake in. Serve!



Compiled Recipe – Cheescake Milkshake

Cheesecake Milkshake

* 1/3 cup cream cheese (softened, to soften it, quickly put it on defrost in the microwave for 5 seconds at a time)
* 2 tbsp. Greek yogurt or sour cream
* 2 tbsp. sugar
* 1 egg
* ¼ tsp. vanilla
* pinch salt
* 1 tbsp. strawberry jam
* ½ tsp. water
* 1 cup ice cream
* 2 tbsp. milk
* 1 sheet graham crackers (i.e. four connected crackers)
* just one little sheet of 4 connected crackers
* 3 tbsp. whipped cream
* a strawberry

1) In a small microwave-safe bowl use a fork to whisk together the cream cheese, Greek yogurt, sugar, egg, vanilla and pinch of salt. Try to get most of the lumps of cream cheese smooth but it’s OK if some remains.

2) Cover it with plastic wrap, leaving a small gap for steam to escape, and microwave on high for 1 minute. Then microwave for 20 seconds at a time until the center is mostly cooked. It can still jiggle a little. Remove from microwave and let it cool.

3) Meanwhile, put the jam in a small microwave-safe bowl and warm it for 15 seconds or so. Stir in the water. Set aside.

4) Into the blender, put the ice cream, milk, 1/2 of the sheet of graham crackers and your cheesecake base. Blend. Pour it into a glass. Top with the whipped cream and then drizzle with the strawberry jam. Crumble your remaining half sheet of crackers over top. Plop on the strawberry. Drink!





Compiled Recipe – Chocolate Cinnamon Sundae

Chocolate Cinnamon Sundae

* ½ cup whipping cream
* 2 tbsp sugar
* ¼ cup butter, cubed
* 1 cup semi-sweet chocolate chips
* 1 tsp ground cinnamon
* salt (to taste)
* ice cream
* preferred toppings

1) Heat whipping cream and sugar in a heavy bottomed pan over medium low heat until sugar is dissolved, about 3 minutes. Add butter and chocolate chips (use Hershey’s) ; whisk until melted.

2) Remove from heat then stir in ground cinnamon and a pinch of salt. Let cool in the pan for 10 to 15 minutes. Transfer to a squeeze bottle or glass jar. Pour over ice cream and preferred sundae topping choices.


Compiled Recipe – Cheesy Butter and Peanut Ice Cream

Cheesy Butter and Peanut Ice Cream

* 2 cups Arla Milk Goodness Lactose-free Full Cream Milk
* ½ cup Arla Lactose-free Fresh Cream Cheese
* 2 cups brown sugar
* 4 egg yolks
* 4 tbsp unsalted butter
* 2 tbsp vanilla extract
* 1 cup unsalted peanuts
* salt

1) In a medium saucepan, whisk together Arla Milk Goodness Lactose-free Full Cream Milk, brown sugar, egg yolks and salt.

2) Place the pan over medium heat, wait for it to simmer and whisk until the mixture thickens.

3) Strain mixture into a large bowl and whisk in butter until combined.

4) Add ½ cup of Arla Lactose-free Fresh Cream Cheese and vanilla extract.

5) Transfer the mixture in a bowl, cover with plastic wrap and refrigerate for at least 2 hours.

6) For the peanut topping: combine unsalted peanuts, sugar and butter – stirring constantly until the sugar has melted and browned.

7) Spread peanuts on a foil, let it cool and crack to bite-size pieces once cool.

8) After 2 hours, pour ice cream mixture into ice cream maker and process until thick.

9) Serve in small bowls or tall glasses and top with sugar peanuts.




Compiled Recipe – Homemade Avocado Ice Cream

Homemade Avocado Ice Cream

* 4 pieces avocado
* 1 can condensed milk, 300 mL can
* 1 cup heavy cream
* ¾ cup milk
* ¼ cup almonds, chopped

1) Slice avocadoes in half and remove pits. Scoop out flesh and place in a bowl; mash using a fork.

2) Add condensed milk, heavy cream and milk. Stir in almonds.

3) Cover bowl with plastic wrap and place in the refrigerator for a few hours or until thoroughly chilled.

4) Pour the mixture into an ice cream maker and process according to manufacturer’s directions.

5) Transfer to a container and place plastic wrap on the surface of the ice cream. Cover with a lid and freeze for 5 hours or longer before enjoying.



Compiled Recipe – Mango Ice Cream

Mango Ice Cream

* 2 ripe mangoes, flesh only, chopped and frozen
* 2 to 3 tbsp water
* ½ cup fresh black berries (optional), chopped and frozen

* Place ingredients in a blender or food processor and blend until a soft-serve consistency is reached. Scoop into bowls and serve immediately, or transfer to freezer friendly containers and store in the freezer.



Compiled Recipe – Butterbeer


*4 tbsp unsalted butter
*1 cup brown sugar
* ¾ cup whipping cream
*pinch of salt
*1 cup heavy cream, whipped
* 4 330-mL cans soda water
*1 pint or 4 scoops vanilla ice cream

1) Melt the butter over medium heat. Add sugar and stir until dissolved.

2) Add the whipping cream and salt, then cook over medium heat for 7 minutes.

3) In a mixing bowl, whip the heavy cream until you reach soft peaks and fold in 2 tbsp of cooled butterscotch.

4) In a tall mug, layer the ingredients . Drizzle butterscotch in the bottom first. Then, layer the whipped cream, soda water and a scoop of ice cream. Garnish with whipped cream and a drizzle of butterscotch.

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Compiled Recipe – Coffee Ice Cream

Coffee Ice Cream

* 2 eggs
* 1 ¼ cups sugar
*1 ¾ cups whole milk or half-and-half
* 2 cups heavy whipping cream
* 2 teaspoon vanilla
* 1 ½ teaspoon instant espresso coffee, dissolved in tiny amount of warm water

1) Beat eggs and sugar in electric mixer until thick and cream-colored.

2) Add milk, cream, vanilla and dissolved instant coffee. Mix well. This can be refrigerated or used immediately.

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