Aunt Betsy's Ice Cream

1 gallon vanilla ice cream
1/2 gallon pineapple sherbert
2 bags loose pack frozen raspberries
1 bag loose pack frozen blueberries
6 banana's sliced
1 cup nuts, pecans, chopped

Soften ice creams and mix and refreeze

Disney Dole Whip

From the Disneyland App

The recipe (for a single serving) reads at the following:

• 1 big scoop of ice cream
• 4 oz of pineapple juice
• 2 cups of frozen pineapple
• Add all ingredients to a blender until it’s a thick drink.
• Add your swirl and then you’re done.

Key Lime Ice Cream

Cathy Bradley's recipe

This is divine!

4 eggs, beaten

Add:

2 1/4 C. sugar
3/4 - 1 C. key lime juice to taste (you can just use limes or lime juice)(4 limes = 3/4 C. juice)
1/2 tsp. salt
2 Key Lime yogurts
4 C. milk
2 C. heavy whip cream
2 C. half and half

(we added milk to the fill line)

Tart Frozen Yogurt

Pretty close to Pinkberry and Red Mango.        Maryjane Melis

2 cups plain whole-milk yogurt 2 cups plain nonfat or reduced-fat Greek yogurt 1/2 cup superfine sugar 3 tablespoons light corn syrup Fresh fruit or other toppings, for garnish .(I used 2 large containers of yogurt and 3/4 c. sugar  and 2-3 Tbsp. corn syrup. It made about 2 qts.) Directions: Whisk both yogurts, the sugar and corn syrup in a  bowl until combined. Pour into an ice cream maker  and freeze according to the manufacturer's  instructions. For a soft consistency, serve right out of the ice  cream maker. For a firmer texture, transfer the  frozen yogurt to a covered container and freeze for  up to 2 hours. Serve with assorted toppings.

Lemon Ice Cream

We needed a Lemon Ice Cream recipe so we combined our skills
and a few recipes and got this one.
Lisa Stephenson

1 1/2 cups lemon juice 1 quart whipping cream 3 cups sugar 4 1/2 teaspoons vanilla 1 generous teaspoon lemon extract zest of 1 lemon 1/2 teaspoon salt Milk to fill line Directions: Mix all ingredients in an ice cream maker and freeze according to instructions. Number Of Servings:6 quarts

Tutti Fruiti Ice Cream

Allison Hottinger

I lg jar marishino cherries 1 can crushed pineapple Juice of 4 lemons 1 can evaporated milk 2 1/2 cups sugar 1 gallon whole milk Directions: Cut cherries in half. Combine cherries, along with the juice, pineapple, including juice, lemon juice, evaporated milk and sugar. Add whole milk to fill line. Freeze in ice cream maker. Number Of Servings:10 Preparation Time:10 min

Crunchy Freeze

One of my roommates gave me this recipe. It was a
secret family recipe in her husband's family until her
sister in law posted it on allrecipes.com!

Ingredients: 1/2 cup butter, melted 2 1/2 cups crispy rice cereal 3/4 cup brown sugar 1 1/4 cups flaked coconut 1 cup chopped pecans 1/2 gallon vanilla ice cream, softened Directions: Preheat oven to 300 degrees F (150 degrees C). In a large bowl, stir together butter, cereal, brown sugar, coconut and pecans. Spread on a baking sheet. Bake in preheated oven 30 minutes, stirring every 10 minutes. Let cool completely. In a 9x13 inch dish, place two-thirds of the cereal mixture. Spread softened ice cream over cereal. Top with remaining cereal. Cover tightly and freeze 8 hours or overnight. When serving, cut into squares and top with warm chocolate or caramel sauce. For the holidays, add crushed peppermints on top and try butterpecan or peppermint ice cream instead of vanilla.

Brownie Pizza

I had planned to make the Krispy Ice Cream for New Beginnings last week. After purchasing loads of vanilla ice cream, I discovered that Danish Dessert is not available anywhere in Portland. I'll have to stock up when I come to SLC again.

So I came up with this as a last-minute substitution--I needed to use up the ice cream. Jill Dorrough

1-pkg Betty Crocker brownie mix--made and baked according to the instructions on the box 1/2 gallon of vanilla ice cream Hot Fudge Sauce (Mrs. Richardson's) Butterscotch Caramel Sauce (Mrs. Richardsons) 1 pkg Reses Peanut Butter Cups plain M&Ms Directions: Bake the brownie mix in a 9x13 pan. or a large cheesecake pan. Soften the vanilla ice cream and spread over the top of the brownies. Heat up hot fudge sauce and caramel sauce just enough to drizzle over the top. Crush peanut butter cups into little pieces (I use my Cuisinart). Drizzle hot fudge sauce over ice cream, and then sprinkle the PB cup bits all over. Drizzle the caramel sauce, and then sprinkle the M&Ms over the top of those. Cover with foil and keep in the freezer until ready to serve. Cut into 12 slices. I imagine that any candy would be delicious on top--these are just the 2 things I happened to have in my pantry! Number Of Servings:12

Crispy Ice Cream

Melissa Chandler

2 c. Rice Krispies 1 c. coconut 1 c. brown sugar 3/4 c. pecans 1 c. melted butter 1/2 gallon vanilla ice cream Topping: 1 package Raspberry Danish Dessert. Make for pie filling and add frozen raspberries thawed (10 oz). Warm and coat over ice cream dessert. (Can also use strawberries for topping). Directions: Mix all the ingredients together except the ice cream. Press into 9x13 inch pan. Spread softened ice cream onto crust and put into freezer. When ready to serve, cut and put onto plate with spoonful of warm topping over ice cream.

Peach Ice Cream

Delightful with fresh peaches
Barb Creer

3 cups sugar 1 quart half & half 1 pint whipping cream 2 tsp. vanilla 3 cup of peaches sliced 2 small boxes of peach jello milk Directions: Mix peaches and half and half in blender. Mix with rest of ingredients in ice cream freezer and add milk to the fill line. Freeze and enjoy.

Ice Cream Sandwich Dessert

An EASY ice cream dessert and assembles quickly and is delicious, just ask Craig Cannon
Kamy Cannon

9 1/2 regular sized ice cream sandwiches 1 jar (12oz) caramel ice cream topping 1 carton (12 oz) cool whip (I used 8 oz and it was plenty) 1/4 cup chocolate syrup 1 Symphony candy bar (7 oz) chopped (I used a Skor bar, so just whatever you like) Directions: Cut one sandwich in half and place along with a whole one on the short side of an ungreased 9x13 pan. Place the other 8 in opposite direction in the pan. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares Number Of Servings:15-18