looking for an ice cream or cold refreshing dessert for BBQ

[cryssi]

anyone have a good recipe? we're having a BBQ at work tomorrow and as always...I'm doing dessert! I was thinking ice cream sandwiches...found a recipe on recipezaar, but don't know if I want to put forth the effort...

tia!

 

[VickiV]

I'm sure you won't have enough time to prepare this because I'm posting so late, but you will have it for next time.

Frozen Fruit Salad

My kids prefer this without the nuts, but most others like the nuts in it. My kids always thought it tasted like a strawberry milkshake. Where we live, strawberry pie filling is over $3 a can, so we usually substitute cherry since it’s only $1.50. I suppose you could use blueberry or most any other kind too. Also, we rarely serve it on the lettuce. Even though, it’s called a salad, we usually have it for dessert.

1 can Sweetened Condensed Milk
8 ounces Cool Whip
1 can Strawberry Pie Filling, or Cherry
1 medium can Crushed Pineapple, Natural Juice Pack
½ cup Crushed Nuts

Mix and Freeze. Serve on leaf of lettuce. Sit out for 30 minutes before serving.

 

[cryssi]

ooh, interesting! I'll have to give that a try...maybe this weekend. I ended up making a jello poke cake b/c I love those and can eat the entire pan...

 

[VickiV]

I forgot to post that you can also use the lower calorie pie fillings in this. It's not quite as sweet that way, but still really good.

 

[lynxstch]

posted this awhile back..and it's easy and delicious

Easy Ice Cream Cake

Use a 9x13 tin(the deep one-about 2-3 inches)

Spread a layer of cool whip, then put a layer of ice cream sandwiches, top that with another layer of cool whip, more ice cream sandwiches-top with another layer of cool whip and then pour a bottle of chocolate fudge Magic Shell over the top. Freeze overnight. It was a huge hit!

 

[piratesmate]

VickiV's recipe reminded me of something my grandmother used to make for us. This is the grandmother who really didn't cook and lived alone. Most things were from a can or TV dinners - that type of thing, but this is something we all still like 40 years later. There's no real name for it - just what we called it as kids.

Gram's Frozen Junk

1 can crushed pineapple
1 jar Maraschino Cherries
2 to 4 very ripe bananas

Mix the cherries and some of the juice from the cherries into the pineapple. Slice the bananas & fold into the pineapple. Freeze.

Gram used to put it into an aluminum icecube tray. We find that it's best to use a container that doesn't allow you to fill it more than about an inch & a half deep. Defrost slightly before serving so you can spoon it out, but not so much that it's like slush.

Also, we use pineapple packed in its own juice since we're adding the syrup from the cherries, but Gram always used the pineapple packed in heavy syrup.

 

[Babboo]

WOW! I completely blanked on this! How could I have forgotten?

One of the dishes/deserts at one of the restaurants I worked was fried ice cream. Talk about a rich, cold, crunch, sweet end to a BBQ or any other event. Best of all - they are really not that hard to prep and have a very dramatic effect for the end of a great get-together of family and friends. It needs to be set up a day ahead (typically) so it works right.

Ingredients:

Ice cream (your pref but simple flavors seem to work better)
Graham crackers (optional crushed peanuts / walnuts / pecans - alternatively oreo cookie crumbs can be substituted for graham cracker).
whipped cream (in a can is fast and easy)
chocolate sauce (if you're using oreo cookie dust then maybe a caramel sauce instead?)

Amounts will depend on how many guests. In general it takes about 1/2 - 1 cup of crust dust per 4oz ice cream scoop depending on how generous you are with the coating.

Prep:

Crush the graham cracker / oreo cookies to a fine dust. If you can - pulverize them in a food processor but a zip-loc and a rolling pin will work. If you wish to add peanut/walunt/pecan you should have them ground pretty fine and add them to your crust material.

Scoop up your ice cream - I'd recommend no more than a 4oz scoop. Make them as round as you can - roll them in the crust material to cover completely and set them on some wax paper on a cookie sheet. You will need to work pretty fast.

As soon as you are scooped and coated get them in the freezer till you are ready to finish. Give the ice cream at least 6 hours but you want the ice cream balls to be hard frozen. This way the core of the ice cream will remain frozen during frying and will re-chill the outer layer.

WARNING!!!
Please use caution and do not over fill your pot - leave a couple of inches (or more) below the top - this WILL foam up and try to boil over. You are putting a VERY cold item in super hot oil. It may spill over and cause a fire.

Completing / assembly:

When you are ready to complete and assemble get a pot of oil to 350. When your oil is up to temp get your crusted ice cream balls out - put them (slowly - use tongs or a fry scoop) in the oil only two or three at a time. You have to work quickly as the ice cream will cool the oil off AND you are only cooking them in the oil for 15 - 20 seconds. The goal here is to fry the crust and keep the ice cream cold. Keep the two or three in the fryer moving as you want the crust fried all around quickly - and removed just as fast.

Remove the ice cream from the oil and set on a rack to drain off. Get the next few in and so on.

Drained ice cream balls should be dished (martini glasses - shallow bowls - margarita glasses - your choice but you want to leave access all around) - whipped cream around the sides/base/top and drizzle with chocolate sauce - top with a cherry if you wish.

Serve this right away - it's better if the crust is a little warm while the ice cream is still nice and cold.

 

[Beth E. (NJ)]

So, what did you end up making? How did it turn out? do tell

 

[Mickey4me!]

Sorry this is too late for your function, but I just finished making the recipe below for our potluck at work tomorrow. I've had the recipe for years but just rediscovered it. Really yummy and fairly light -

Frozen Strawberry Dessert

1Cup flour
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup butter, softened
2 egg whites
1/2 cup sugar
10-oz box frozen sliced strawberries (slightly thawed)
2 TBL lemon juice
1 cup heavy cream, whipped

Mix first 4 ingredients and spread evenly in shallow pan or baking sheet. Bake 25 min at 350 stirring frequently to form crumbs and brown evenly.
Combine next 4 ingredients in mixer (or blender) and beat until soft peaks form. Fold in whipped cream.
Spread 2/3 of crumbs in the bottom of a 13x9 baking dish. Spoon strawberry mixture over crumbs and top with reserved crumbs. Cover and freeze 6 hours or overnight.
* NOTE - If you used the sweetened frozen berries then reduce sugar to 1/4 cup. You can also substitute frozen peaches or raspberries.

Here's a real easy one from Southern Living. Haven't tried it yet,but it looks really good...

Turtle Dessert

17 ice cream sandwiches
1 (12.25oz) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12oz) container frozen whipped topping, thawed
3/4 cup hot fudge topping, heated

Place 8 1/2 sandwiches ina 13x9 pan. Spread evenly with caramel topping and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice-cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5 min before serving. Cut into squares and drizzle with fudge topping. Serves 10