Frozen Yogurt Bark

Start to finish: 4 hours
Impresses: 6

Ingredients
1 cup strawberries
½ cup raspberries
¼ cup honey
32-ounce container vanilla yogurt

Optional for topping:
½ cup granola 

Method
In a blender, combine strawberries, raspberries and honey until smooth. If needed, add in water, one tablespoon at a time until a thick, but pourable, consistency is formed.

Strain through a fine, mesh strainer or cheesecloth. 

Spread yogurt in a thin layer onto a large baking sheet. Drizzle with berry puree and using a toothpick, swirl to combine. 

Top with granola, if using, and freeze until solid, about 3½ hours. Break into pieces and keep frozen until ready to serve.

Molasses, Walnut & Dark Chocolate Ice Cream

Start to finish: 12 hours
Makes: 2 quarts

Ingredients
6 egg yolks
¼ cup molasses
½ cup sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
½ cup walnut pieces
3 ounces dark chocolate, chopped

Method
Place bowl from ice cream machine into freezer.

In a medium-sized saucepan, whisk together egg yolks, molasses, sugar, vanilla and kosher salt over medium heat until sugar is dissolved. 

Whisk in milk and cream until combined. Add in walnuts.

Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.

Transfer to a large bowl, cover with plastic wrap and chill at least 4 hours or overnight.

Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture. 

Churn until thick, about 25 minutes. Add in chopped dark chocolate and stir to combine.

Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.

Strawberry & Basil Ice Cream

Start to finish: 12 hours
Makes: 2 quarts

Ingredients
1½ cups freeze-dried strawberries
6 egg yolks
¾ cup sugar
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
½ cup fresh basil

Method
Place bowl from ice cream machine into freezer.

Blitz 1 cup freeze-dried strawberries in a food processor until a dust forms.

In a medium-sized saucepan, whisk together strawberry dust, egg yolks, sugar and kosher salt over medium heat until sugar is dissolved. 

Whisk in milk and cream until combined. Add in ¼ cup basil leaves.

Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.

Strain mixture through a metal sieve into a large bowl. Cover with plastic wrap and chill at least 4 hours or overnight.

Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture. 

Churn until thick, about 35 minutes. 

Crush remaining ½ cup of freeze-dried strawberries and add into the ice cream along with ¼ cup basil, thinly sliced. Stir to combine.

Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.

Scotcharoo Coffee Sammies

Start to finish: 1 hour 45 minutes
Makes: 12 sammies

Ingredients
5 tablespoons unsalted butter
16-ounce jar creamy peanut butter
2 cups lightly-packed brown sugar
2 teaspoons vanilla
3 eggs
2 teaspoons baking soda
1 teaspoon salt
2½ cups rolled oats
½ cup chopped walnuts
½ cup butterscotch chips
½ cup semi-sweet
chocolate chips
½ gallon coffee ice cream

Optional for edges:
¼ cup walnuts, finely chopped
¼ cup mini chocolate chips 


Method
Heat oven to 350 F and prepare two cookie sheets with parchment paper. Set aside.

In a large, microwave-safe bowl, melt together butter and peanut butter. Stir to combine.

Mix in brown sugar, vanilla and eggs until smooth. Add in baking soda, salt and oats. Stir to combine.

Fold in walnuts, butterscotch chips and chocolate chips.

Using a ¼ cup measuring cup, scoop portioned amount of dough into your palm and roll to form a ball. Place on prepared cookie sheets 2 inches apart.

Bake 11–13 minutes, or until edges start to brown. Remove from oven and let rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely. 

To assemble ice cream sammies, scoop ¼ cup ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and press to adhere the two together.

If desired, roll the edges in mini chocolate chips or finely chopped walnuts. Serve immediately, or freeze in an airtight container.

Red Velvet Freezer Cake

Start to finish: 6 hours
Makes: 8-10 slices

Ingredients
1 box red velvet cake mix, prepared to package instructions
½ gallon vanilla bean ice cream
10-ounce bag white chocolate chips

Method
Heat oven to 350 F and butter a cookie sheet with edges. Line buttered pan with parchment paper. Set aside.

Spread prepared cake batter evenly onto cookie sheet and tap on the counter to remove any air bubbles.

Bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

Once cooled, flip the pan over onto a clean work surface and remove so the parchment is on top. Peel the parchment back to remove.

Remove ice cream from freezer to soften. 

Pour chocolate chips into a microwave-safe bowl and heat in 30-second intervals stirring every 15-seconds until melted. Set aside.

Line a loaf pan with parchment paper so the paper is overhanging on the sides. Using a sharp knife, cut the cooled cake into three equal sections, trimming as needed so they fit inside the loaf pan.

Add the first slice of cake to the bottom of the pan. Scoop in roughly half the carton of ice cream and spread with a flat spatula until smooth and distributed. Drizzle half the white chocolate over the ice cream. 

Top with the second slice of cake and repeat for the second layer, finishing by topping with the third slice of cake.

Freeze at least 4 hours before serving.

To serve, remove cake from pan by rubbing a hot towel on the outside edges of the pan to loosen. Pull on the hanging edges of parchment to remove the cake.

Slice and serve immediately. 

Cookies n' Cream Pops

Start to finish: 4 hours 15 minutes
Makes: 10

Ingredients
15 chocolate sandwich cookies
½ cup chocolate milk
1 cup chocolate ice cream
1 cup whole milk
2 cups cookie dough ice cream

Method
Scrape filling from each sandwich cookie into a bowl and set aside. Add cookies to a zip-top, gallon-sized bag and close shut. Using a rolling pin, crush cookies into small pieces. 

Sprinkle 1 tablespoon cookie crumbles into each popsicle mold. 

Add chocolate milk and chocolate ice cream to blender. Blend to combine.

Fill molds 1/3 of the way with chocolate mixture. 

Rinse blender before adding in whole milk, cookie dough ice cream and the sandwich cookie fillings. Blend to combine.

Fill molds the remaining 2/3 of the way with the cookie dough mixture before covering and adding a popsicle stick to each one.

Freeze at least 4 hours before serving. Store in molds until ready
to serve. 

Special tools: Popsicle molds and popsicle sticks

Lemon & Brown Sugar Ice Cream

Start to finish: 12 hours
Makes: 2 quarts

Ingredients
6 egg yolks
½ cup lemon juice
¼ cup lemon curd
¾ cup brown sugar
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
2 lemons, peeled

Method
Place bowl from ice cream machine into freezer.

In a medium-sized saucepan, whisk together egg yolks, lemon juice, lemon curd, brown sugar and kosher salt over medium heat until sugar is dissolved. 

Whisk in milk and cream until combined. Add in lemon peels.

Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.

Strain mixture through a metal sieve into a large bowl. Cover with plastic wrap and chill at least 4 hours or overnight.

Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture. 

Churn until thick, about 40 minutes.

Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.