Compiled Recipe – Turtle Coffee Cocktail

Turtle Coffee Cocktail

* 2 ounces brewed coffee
* 2 ounces cream (Bailey’s Original Irish)
* 4 ounces milk
* 2 scoops vanilla ice cream
* chocolate syrup
* whipped cream
* pecans (crushed)

1) Pour coffee (make sure the coffee is cold, or throw some ice in), Bailey’s, and milk into a blender and add 2 scoops of ice cream.  Squeeze chocolate and caramel syrup in, as much as you like.

2) Blend until smooth.  Drizzle chocolate and caramel syrup on the inside of your glass, then pour the mixture in.  Top with whipped cream, a drizzle of chocolate and caramel syrup, and crushed pecans.

* You can make any variations in this recipe for your dietary needs and preferences.

* ALCOHOL FREE: Substitute Bailey’s non-alcoholic Irish Creamer for the actual Bailey’s.

* LOW-FAT:  Use nonfat {skim} milk and low fat ice cream.  You can also get light whipped cream or leave off the whipped cream altogether.

* GLUTEN FREE: According to the author’s research,  this recipe is gluten free as is.  However, always check the labels on each individual product you’re using to be sure, since there are a huge variety of brands when it comes to ice cream, whipped cream, syrups, etc.

* NUT FREE: Simply leave off the pecan topping and you should be good to go!  As always, though, double check the ingredient labels on your specific products to be sure.

* CAFFEINE FREE: Use a decaf roast or leave out the coffee . Additionally, chocolate has a small amount of caffeine, so you may also want to leave out the chocolate syrup and just enjoy the caramel.

* DAIRY FREE: Sorry, this one isn’t easy.  Ice cream, milk, Bailey’s, whipped cream, and caramel all have dairy in them.  There aren’t a ton of good substitutions, but your best alternative is probably to use soy milk and soy ice cream, leave off the caramel and whipped cream, and substitute Kalhua for the Bailey’s.  Or you could just brew yourself a cup of coffee.  Probably easier.



Compiled Recipe – Tiramisu Iced Coffee Ice Cream Float

Tiramisu Iced Coffee Ice Cream Float

* 1 ½ gallon iced coffee (International Delight ® Vanilla)
* 12 scoops vanilla ice cream (coffee, chocolate, caramel or any other ice cream works here too)
* 1 cup whipped cream (store bought or home made)
* chocolate sauce (milk, recipe below)
* 8 cookies (lady fingers, dipped in chocolate or chocolate sauce)
* chocolate shavings (optional)
* 1 cup chocolate chunks (milk or dark chocolate; use your favorite)
* 1 cup heavy cream

* Place about 2 scoops of ice cream at the bottom of each glass and pour the Iced Coffee over it filling about 3/4th of the way. Then top that with whipped cream and drizzle some chocolate to your taste. Now stick a couple of lady fingers in the cup and serve right away!

To make the chocolate sauce, put the ingredients in a bowl and microwave ofr about 1-2 minutes, then whisk until smooth.


Compiled Recipe – Mocha Coffee Punch

Mocha Coffee Punch

* ½ gallon iced coffee (International Delight Mocha)
* 2 cups whole milk
* ½ cup sugar
* 4 cups vanilla ice cream (scoops)
* whipped cream
* cocoa powder (for garnish)

1) In a large pitcher or punch bowl, stir together International Delight Mocha Iced Coffee, milk, vanilla, and sugar. Add in ice cream.

2) Pour or ladle into servings glasses and top with whipped cream and cocoa powder.

* The higher quality the ice cream, the more vanilla flavor you’ll have in the punch. If using a generic brand, you may need to add an additional tsp of vanilla extract.

* For an alcoholic version add a splash of coffee liqueur.


Compiled Recipe – Chocolate Coffee Punch

Chocolate Coffee Punch

* ½ cup instant coffee
* 2 cups sugar
* 3 quarts hot water
* 2 quarts whole milk
* 1 tbsp. vanilla extract
* 1 can chocolate syrup
* 1-gallon vanilla ice cream

1) In a large bowl, stir together the instant coffee, sugar, and hot water until the coffee and sugar are dissolved. Let cool then place in the refrigerator to chill completely (about 2 hours).

2) When the coffee mixture is well chilled, stir in the milk, vanilla, and chocolate syrup. Pour the coffee punch into a punch bowl. Add scoops of ice cream and serve immediately.


Compiled Recipe – Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler


* 8 peaches (fresh, peeled, pitted and sliced)
* ¼ cup white sugar
* ¼ cup brown sugar
* ½ tsp. ground cinnamon
* 1/8 tsp. ground nutmeg
* 1 tbsp. lemon juice
* ½ tsp. almond extract
* 2 tsps. cornstarch

* 1 cup all purpose flour
* ¼ cup white sugar
* ¼ cup brown sugar
* 1 tsp. baking powder
* ½ tsp. salt
* 6 tbsps. unsalted butter
* ¼ cup boiling water
* 3 tbsp. white sugar
* 1 tsp. ground cinnamon
* vanilla ice cream (for serving)

1) Preheat oven to 425 degrees. In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla or almond extract, and cornstarch.

2) Toss to coat peaches evenly and pour into a 2-quart baking dish or 5-6 individual baking dishes. Bake in preheated oven for 10 minutes.

3) Meanwhile, in a medium bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in boiling water until just combined.

4) In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon.

5) Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the cinnamon and sugar mixture evenly over the topping. Bake for 25-35 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.



Compiled Recipe – No Bake Peanut Butter Iceberg Pie

No Bake Peanut Butter Iceberg Pie

* 1 cup Peter Pan Creamy Peanut Butter, divided
* 1 chocolate or graham crumb pie crust
* 2 envelopes (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* 1 tbsp. hot water
* 2 ¼ cup vanilla ice cream, softened
* Reddi-wip Original Dairy Whipped Topping

1) Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour inside of pie crust; immediately tilt pie crust to evenly cover bottom and sides with peanut butter. Place crust in freezer for 15 minutes or until set.

2) Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside.

3) Microwave remaining 1/4 cup peanut butter on HIGH 20 seconds or until just melted. Quickly fill pie crust with ice cream. Drizzle peanut butter over ice cream followed by cocoa mixture.

4) Freeze pie until firm, about 4 hours. Cut into 8 slices. Top with Redd-wip just before serving. Store leftovers in freezer.



Compiled Recipe – Frosted Coffee Float

Frosted Coffee Float

* ¾ cup hot strong brewed coffee
* 1 envelope (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* ½ cup vanilla premium ice cream ( ½ cup = 1 large scoop)
* Reddi-wip Original Dairy Whipped Topping

1) Combine hot coffee and cocoa mix in small bowl until well blended; set aside.

2) Place ice cream in glass; pour hot coffee mixture over ice cream. Top with a serving of Reddi-wip. Serve immediately.



Compiled Recipe – Turtle Pecan Milkshake

Turtle Pecan Milkshake

* ¾ cup vanilla ice cream (about 3 scoops)
* 1 cup milk
* 2 tbsp. pecan pieces
* 1 tbsp. caramel sauce
* 1 tbsp. magic shell chocolate topping

1) Add ice cream and milk to blender, then add pecans, caramel, and chocolate topping. Pour the chocolate topping into the center of the blender, otherwise it will really stick to the sides. Let the topping sit for a few seconds to harden a little before blending.

2) Blend until well combined.

3) Pour milkshake into glasses and serve with straws and spoons to scoop up the yummy bits that settle to the bottom.



Compiled Recipe – Biscoff Cookie Milkshake

Biscoff Cookie Milkshake

* 3 cups vanilla ice cream
* 1 cup Biscoff spread
* 1 cup whole milk
* 5 Biscoff cookies, divided
* whipped cream

1) In a blender add the vanilla ice cream, Biscoff spread and whole milk. Blend for 20 seconds. Scrape down the sides if need be. Then add 3 Biscoff cookies and pulse for 5 seconds until cookies are broken and mixed into the milkshake.

2) Divide evenly among 4 glasses. Top with whipped cream and half a Biscoff cookie.


Compiled Recipe – Peanut Butter and Brownie Milkshake

Peanut Butter and Brownie Milkshake

* ¾ cup brownie bits, plus additional, crumbled for topping
* ¼ cup creamy peanut butter
* 6 big scoops of vanilla ice cream
* ¾ cup milk

1) Add brownie bites, peanut butter, ice cream and milk to a blender.

2) Pulse until completely blended. (If using the Kitchen Aid Diamond blender, turn power on, press the pulse button and then press the chop button a few times until completely blended.) Serve immediately in glasses topped with some of the crumbled brownies and a straw.