Posts Tagged ‘recipe’

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RECIPE: ICE CREAM S’MORES

Wednesday, April 14th, 2010

Here’s another recipe submitted during last year’s Ultimate Holiday Recipe Contest. It didn’t make the cut for our final four, but we thought it was good enough in a fun, simple way to be featured here. Thanks to Sheldon M. of Freeport, NY for sending us this tasty idea!

We drew a picture to help illustrate how this treat stacks up. The fun thing about it is you don’t have to roll the finished s’more in chopped almonds. You can roll it in just about any other topping you like. Mini chocolate chips, sprinkles, coconut… the sky’s the limit!

ICE CREAM S’MORES

INGREDIENTS

18 whole graham crackers
1 jar (7 ounces) marshmallow fluff
1 jar (18 ounces) thick chocolate fudge topping
1/2 gallon Turkey Hill Rocky Road ice cream, slightly softened
1/2 cup chopped almonds

DIRECTIONS:

Break graham crackers in half to form 36 squares. Spread marshmallow fluff on 18 squares and chocolate fudge topping on the other 18 squares. Place cracker squares on cookie sheet, marshmallow and chocolate sides up, and freeze for half an hour until sauces are hardened. After half an hour, place one scoop of ice cream on top of marshmallow-coated cracker. Top ice cream scoop with chocolate-coated cracker, chocolate side down, to form sandwich. Press down lightly until ice cream overflows sandwich. Place in freezer, about one hour, until hard. Using sharp knife, trim ice cream to edge of graham crackers. Roll in almonds.

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SUPER SUNDAE RECIPE #4: PEANUT BUTTER BLISS BITES

Thursday, February 4th, 2010

Only a few more days left until the big game. Hopefully everyone’s got their menus planned. If not, the recipe below from Jessie G. of Falmouth, Maine might come in handy. These tasty morsels are very easy to make and would be fun for the kids to prepare. If anyone makes it, let us know!

PEANUT BUTTER BLISS BITES

INGREDIENTS

2 cups Turkey Hill Chocolate Peanut Butter cup ice cream, softened
24 mini sized peanut butter cups, tucked into mini cupcake liners
½ cup salted peanuts, roughly chopped
1 cup bittersweet chocolate chips
1 teaspoon vegetable shortening

DIRECTIONS

Tuck peanut butter cups into mini cupcake liners, flatten slightly to form a base. Mix ice cream with salted peanuts, and scoop ice cream mixture with a melon baller over peanut butter cups, pressing down slightly. Freeze. Melt bittersweet chips and shortening together in pan over simmering water or in microwave. When ice cream is fully frozen, dunk chocolate into slightly cooled but still melted chocolate, or spoon chocolate over domes. Refreeze, if you like, decorate each top with a salted peanut. This sweet and salty treats are delicious indulgent bites that leave us satisfied but not overfull.  (In place of the melted chocolate, you can also use the quick hardening shell, but they’re not as tasty.)

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SUPER SUNDAE RECIPE #3: ICE CREAM CRUNCH BARS

Wednesday, February 3rd, 2010

Today’s Super Sundae recipe comes to us from Lisa M. of Chester Springs, PA. We like it because it allows you to use your favorite cereal as a main ingredient. The hard part is trying to decide which of your five favorite cereals to use! To add to the dilemma, you can also use your favorite flavor of Turkey Hill ice cream. This “simple” recipe is beginning to get very difficult.

ICE CREAM CRUNCH BARSIce_Cream_Sandwiches_387x258

INGREDIENTS

4 cups of your favorite cereal  (we used Cheerios and Rice Krispies)
2/3 cup brown sugar
1/3 cup chopped toasted walnuts
2 tbsp melted butter
1/2 gallon of your favorite Turkey Hill Ice cream (we used German Chocolate Cake ice cream)

DIRECTIONS

Combine cereal, brown sugar, walnuts, and butter in a large bowl.  Stir well until blended.  Press 1/2 of the mixture into a 8×8 pyrex pan coated with cooking spray. Let ice cream soften about 20 min.  Spread softened ice cream over cereal mixture.  Top evenly with remaining cereal mixture.  Cover and freeze 8 hours or overnight.  Cut into squares and serve. Endless combinations of cereals and Turkey Hill ice creams can be used for these delicious bars!

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SUPER SUNDAE RECIPE #2 – ICE CREAM SANDWICH CAKE

Tuesday, February 2nd, 2010

Our next recipe to help you get ready for the big game this weekend comes to us from Donna H. and is both brilliant (for its use of Turkey Hill ice cream sandwiches as an ingredient) and easy. Thanks Donna!

DONNA WRITES:

I like to take your ice cream sandwiches and make an ice cream cake. First, I decide if I want chocolate or strawberry (or any other flavor available). Then I put six sandwiches down on a piece of foil and top them with a layer of cool whip, instant pudding, and ice cream topping (mixed together). The ice cream topping depends on the flavor of sandwiches I picked. Then I put another layer of sandwiches and another layer of pudding mixture. Top it with a layer of sandwiches and then icing the rest of the pudding all over it. Freeze it for a couple of hours. My family loves it and I make it different every time!

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SUPER SUNDAE RECIPE #1: BROWNIE ICE CREAM PIZZA

Monday, February 1st, 2010

Like we mentioned last week, each day this week we’ll be featuring a new ice cream-related recipe to help everyone prepare for any Super Bowl parties they may be throwing this Sunday. Speaking of parties, Turkey Hill has a few recipes listed on SpotBowl — a website that helps you plan a big game party and lets you vote for your favorite Super Bowl commercials. Check it out!

Our first recipe was submitted by Barbara Jo M. of Blenheim, NJ during our Ultimate Holiday Recipe contest. It didn’t make the cut as a finalist, but its combination of brownies and ice cream makes it a shoe in for honorable mention here.

brownie

BROWNIE ICE CREAM PIZZA

INGREDIENTS

1 box of brownie mix
1 extra egg (in addition to any eggs needed for brownie mix)
2 containers Turkey Hill Vanilla Ice Cream or
Turkey Hill Chocolate Chip Mint Ice Cream (green)
6 ripe bananas
20 red and green Marachino cherries (without stems)
Chocolate syrup (to drizzle on top)

DIRECTIONS

Bake brownie mix according to directions, but  add the extra egg to the brownie mix. Spray 9 x 13 inch pan with non-stick spray. Pour brownie mix in pan. Bake according to directions. When done, remove from oven. While warm, poke holes in brownie and spread 1 cup of softened Turkey Hill Vanilla Ice Cream over warm brownie. Freeze remainder of Turkey Hill Vanilla Ice Cream and freeze brownie until hard. Remove brownie from freezer along with remaining Turkey Hill Vanilla Ice Cream or Turkey Hill Chocolate Chip Mint Ice Cream. Spread softened ice cream over frozen brownie. Ice cream should be about 1/2 inch to 1 inch thick. Slice bananas, layer on top of ice cream. Slice Red and Green Marachino Cherries, place all over top. Drizzle chocolate syrup over ice cream and bananas. Freeze until ready to serve.

To serve, remove from freezer about 15 minutes before serving, cut into squares and enjoy!

NOTE: Variations of Turkey Hill Ice Cream can be used to suit your taste. Other toppings such as coconut (tinted to green or red) and pineapple can be added to top, along with chopped nuts and candy.

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ULTIMATE HOLIDAY RECIPE CONTEST (FINALIST #4): GINGER SNAP AND PUMPKIN COOKIE SANDWICHES

Thursday, December 10th, 2009

The following recipe is the last of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes in one of two different categories: recipes using our seasonal Ginger Snap ice cream, or recipes using any other Turkey Hill ice cream flavor. Over the next four days we’ll feature two recipes from each category and everyone will be asked to vote for their favorite beginning on Friday. The winner will receive a one year’s supply of Turkey Hill Ice Cream, and the other three finalists will receive a one month supply of ice cream. Enjoy the recipes!

Our fourth and final finalist comes to us from Stefanie S. of Las Vegas, NV. This one combines two great holiday flavors — pumpkin and ginger snap. What makes this cookie-and-ice cream recipe even better is that if you have extra cookies left over (and hopefully you do), you can enjoy them with a glass of milk! If you like this recipe, stop by tomorrow and throughout next week to vote for it!

Finalist 4 - Cookies SMALL

GINGER SNAP AND PUMPKIN COOKIE SANDWICHES

INGREDIENTS

2/3 cup vegetable oil
15 oz. can pure pumpkin (not pumpkin pie filling)
2 eggs
1½ cups sugar
2 tsp vanilla
4 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 pint Turkey Hill Ginger Snap ice cream

DIRECTIONS

Preheat oven to 375 degrees. Combine oil, pumpkin, eggs, sugar, and vanilla in a large bowl. Add flour, baking soda, baking powder, and salt and mix just until completely blended. Place rounded tablespoons of cookie dough on a cookie sheet about 1-2 inches apart and flatten slightly. Bake at 375 degrees for about 10 minutes until beginning to brown slightly. Transfer cookies to a rack and allow them to cool completely. Cover flat side of one cookie a small scoop of Ginger Snap ice cream and top with another cookie. Enjoy!

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ULTIMATE HOLIDAY RECIPE CONTEST (FINALIST #3): GINGER SNAP APPLE PECAN PIE PARFAIT

Wednesday, December 9th, 2009

The following recipe is the third of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes in one of two different categories: recipes using our seasonal Ginger Snap ice cream, or recipes using any other Turkey Hill ice cream flavor. Over the next four days we’ll feature two recipes from each category and everyone will be asked to vote for their favorite beginning on Friday. The winner will receive a one year’s supply of Turkey Hill Ice Cream, and the other three finalists will receive a one month supply of ice cream. Enjoy the recipes!

Our third finalist, and our first in the Ginger Snap ice cream category, was sent to us by Paula L. of Metuchen, NJ. Unlike the previous two finalists, this creation is more of a traditional ice cream dessert with alternating layers of warm apples and raisins, ice cream, and chopped nuts. It’s a simple recipe (the best ones often are) with a great flavor. If you like this recipe, stop by this Friday and throughout next week to vote for it!

Finalist 3 - Parfait SMALL

GINGER SNAP APPLE PECAN PIE PARFAIT

INGREDIENTS

1 48 oz carton Turkey Hill Ginger Snap ice cream
1 21 oz can apple pie filling
½ cup dried currants or chopped raisins
½ cup + 2 Tbs. chopped pecans
1 T. butter, melted
Whipped cream for topping
Ginger Snap cookies

DIRECTIONS

Mix pecans with melted butter, spread in a shallow pan and toast in 350° oven for approx. 5 minutes or until fragrant and slightly browned.  Remove 2 tbs for topping and set aside.

Combine pie filling and currants in a saucepan and warm over medium heat, being careful not to burn the mixture.  Layer the warm filling, alternating with scoops of Turkey Hill ice cream and pecans in parfait glasses, starting with pecans and ice cream.

Top each parfait with whipped cream and reserved chopped pecans. Serve with ginger snap cookies.

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RECIPE: CHOOSE YOUR FAVORITE FLAVOR ICE CREAM PIE

Friday, November 20th, 2009

This recipe is adapted from one submitted by Cheri F. of Sinking Spring, PA during last year’s holiday recipe contest. In Cheri’s recipe, it used Egg Nog ice cream, but we chose to feature it here because you can also use other flavors of ice cream (and it sounds like a great recipe!).

It’s also simple to make… and that’s always a good thing. If anyone makes this, let me know how it turned out! By the way, the photo below isn’t a picture of this exact recipe, but it is a multi-layered ice cream cake and similar to how this might turn out.

icecreampieCHOOSE YOUR FAVORITE FLAVOR ICE CREAM PIE

CRUMB CRUST  INGREDIENTS & DIRECTIONS

(You can purchase a pre-made crust, but making your own is fun and easy.)

1 1/2 cups of fine crumbs from ground up graham crackers
6 tblsp melted butter (3/4 stick)
1/4 cup sugar
1/4 tsp ground cinnamon

Mix all four ingredients and spread evenly in pie pan. Press firmly onto bottom and sides. Freeze for at least an hour before adding filling.

FILLING INGREDIENTS AND DIRECTIONS

Pack approximately half a container of your favorite Turkey Hill ice cream flavor into the shell with the back of a large spoon (you may need to let the ice cream soften before doing this). Sprinkle half a cup of crushed vanilla wafer cookies (or any cookies, if you’d like) over the ice cream. Pack the remaining ice cream (perhaps a different flavor than the first) over the crushed cookies, mounding it in the center. Sprinkle lightly with more crushed cookies. Freeze for at least 2 hours prior to serving. When ready to serve, top with whipped cream if desired.

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RECIPE: ICE SCREAM EYEBALLS

Thursday, October 15th, 2009

eyescream_ballsSome of you may be attending a Halloween party in the coming weeks, and this recipe would be a perfect side dish for such a ghoulish event. It’s also frighteningly easy to make.

INGREDIENTS

• Vanilla ice cream
• Red syrup or decorating gel
• M&Ms (various colors)
• Black decorating gel

DIRECTIONS

Scoop the ice cream into balls. Drizzle red syrup or gel onto each ball to create a bloodshot effect. Put an M&M (logo facing down) at the center of each and top with a drop of black decorating gel to form a pupil. Enjoy!

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Recipe: The flower pot ice cream sundae

Wednesday, September 23rd, 2009

SUNDAE - flower pot

We found this recipe on a blog called Worth the Whisk and wanted to share it with you because it’s just so darn neat. That’s right, we said “darn neat.” That’s how much we like this idea. It’s called the flower pot ice cream sundae and even though it’s probably a better recipe for a spring party, you can impress your friends with it all year round. It’s also simple to make!

FLOWER POT ICE CREAM SUNDAE

INGREDIENTS

1 small 3-inch clay flower pot
1 plastic straw
1 cup favorite ice cream
1 slice of chocolate cake, or 2 brownies or about 4 chocolate sandwich cookies with the middle frosting removed (or eaten)

DIRECTIONS

1. Wash out flower pot (it’s probably better to start with an unused pot, which you should still wash). Using a hunk of frozen frosting or one sandwich cookie half, seal the drain hole at the pot bottom. Sealing the hole is important, or else ice cream will melt and drip out while you’re eating it. For some people, that might not be a bad thing!

2. Crush up cake, brownies or chocolate cookies, reserve about 1/4 cup for the top “dirt.” Press the remaining in the bottom of the pot. Place in the freezer to set.

3. In a medium bowl, soften the ice cream. Add any optional ingredients you’d like (chocolate chips, nuts, candy pieces) and blend with a spoon until smooth. Spread the ice cream layer into the pot, filling about half an inch from the top of the pot. Insert the plastic straw in the middle of the ice cream, cut off top to leave about 1-inch. Place back in freezer to set (about 15 minutes).

4. Once the ice cream is firm, spread the top layer of “dirt” in the pot, piling it up to the edges, with a nice little mound in the middle. Refreeze. When ready to serve, insert a fresh flower into the straw and add a few leaves.

And there you have it! You can probably do some other fun things with this, like burying a gummy worm in the mix as a nice little surprise for each guest or have his head peeking out the top of the dirt. Maybe some toffee pieces as “rocks.” You could even make this sundae with a larger flower pot for a party. If anyone tries this, let us know how it turned out!

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