Cranberry Orange Creamsicle Floats

Fresh cranberries & oranges give a classic ice cream treat a festive holiday twist in these Cranberry Orange Creamsicle Floats...

This is a sponsored conversation written by me on behalf of AMP AGENCY. The opinions and text are mine alone.

It is safe to say that my family and I do quite a bit of entertaining during the holiday season. Whether it is a cookie baking get-together, a little informal shindig with friends, or a full blown Christmas dinner, our home is always full and busy each weekend of December. 

No matter the reason or theme of the holiday get-together, one thing is definitely guaranteed- everyone will get thirsty at some point. 

That is why I made it a point to head to my local Walmart early on in December and stock up on some of everyone's favorites in 2 liters and 0.5 liter 6packs - A&W®, 7UP®, Canada Dry®, Sunkist®, Sun Drop®, RC Cola®, & Squirt®.

One of my favorite festive flavor combinations for the holidays is cranberry and orange, so I decided to whip up an easy and creamy float perfect for the holidays using the Sunkist®. I mean, who doesn't love an ice cream float? ;) 

I used fresh cranberries and oranges in a simple, no churn ice cream recipe to create these delicious & refreshing Cranberry Orange Creamsicle Floats...

Chocolate Chip Pumpkin Cookie Dough Ice Cream

An ice cream favorite gets a perfect for fall flavor makeover in this homemade Chocolate Chip Pumpkin Cookie Dough Ice Cream...

So can we talk about how it is has been in the 70's and 80's here the past few days, and it also happens to be NOVEMBER? Usually by this time of the year, I am donning flannel and jeans with boots on the regular. 

But not the past couple of days- I am sporting short sleeves and broke back out the flip-flops (I decided to ignore the fact that I am in desperate need of a manicure. Carpe diem, right? ;) ) I figured these warm, summer-like days were the perfect time to finally share this new homemade ice cream recipe that I have had in the works for well over a year now. 

Yes, folks. I have been holding out on you all with this one for 365+ days now. Please forgive me, but I have my reasons. My first round of photographs for this recipe didn't do it justice. I mean, it is crazy how much you can improve your food photography skills in just one short year. 

And so I broke down and made this recipe again some time the beginning of last month, photographed it, went to edit said photos, and realized that I hated those too (let's just say there was a lot of orange going on in that round of photos). So, I figured third time had to be the charm! :) 

Finally. A round of photos that I couldn't wait to share with you all. And let's just talk about this ice cream for a sec, k? Bite-sized chunks of pumpkin chocolate chip cookie dough and mini chocolate chips folded into a creamy homemade vanilla ice cream- pretty much fall ice cream perfection here, folks...

Hot Cocoa Ice Cream

This Hot Cocoa Ice Cream is creamy & sweet with just the right amount of chocolaty-ness- pretty much the perfect mug of hot cocoa only in a frozen, perfect for summertime form...

I really wasn't sure if I was going to participate in this month's Behind the Curtain Dessert Challenge.  I had not looked at the ingredients yet for January and wasn't sure I had it in me to concoct a new recipe over the holidays anyways.

But on a whim (& because I was curious), I clicked on over to Lady Behind the Curtain's site just to take a peek.

And boom!

It was pretty much fate, folks.

Hot cocoa and marshmallows are January's ingredients.

And it just so happened that the week before I had the idea to make a homemade ice cream using... you guessed it!  Hot cocoa and marshmallows! 

Biscoff Pretzel Crunch Ice Cream

You are going to love the sweet & salty combo in this creamy, no ice cream maker required Biscoff Pretzel Crunch Ice Cream...

I have been holding out on you guys for a couple of months now.  

My sincere apologies.

Because it really isn't fair that I should have kept this recipe to myself for so many weeks.

You all deserve this ice cream recipe.

Maybe even need it. ;)

This recipe is actually the one and only time I "worked" while I was away on vacation at the beach.  I decided to make a homemade ice cream one day for the family, and it turned out so wonderful and delicious that I knew it would most definitely be making it to one of my blog posts.

One Ingredient Healthy Ice Cream {A Guest Recipe from So There. By Amy}

Hey guys! Amy here, from So There. by Amy.  I am so excited to be guest posting over here today! Thank you, Carrie!!

In the summer, I definitely am craving ice cream! This is an awesome healthy and dairy free alternative to totally satisfy your ice cream craving!

The recipe has one ingredient:  Bananas! B-A-N-A-N-A-S!

Thanks to: Digital Mom Blog

...Plus a couple optional mix-ins added: unsweetened cocoa powder, nut butter, and sweetener, if desired, such as agave or maple syrup.

Yep. No dairy.  Not even a dairy alternative, like coconut milk. (Which is another of my ice cream posts, found here!)
A magical thing happens when you throw frozen sliced bananas in a food processor for about a whole minute or so. Yup. They turn into a soft serve ice cream-like consistency!

First, start pulsing them, and you will get small chunks.

Keep going, and they will turn into tiny little balls, like Dippin Dots!

Continue mixing in the food processor and it comes together, becoming nice and creamy. I promise. It does!

Yes, this will have a banana flavor, duh, but it is so refreshing, and the addition of cocoa powder and peanut butter makes it taste like an amazing chocolate covered banana, in ice cream form!

Add the other ingredients (this will help the bananas blend more and get even smoother - sometimes my food processor gets a little jammed up at a certain point with the bananas only), and pulse until incorporated.

...(Did the word incorporated just remind anybody else of KIDS Incorporated?!)  

Anywayyy, it should look like this!

Eat straight away, or scoop into a container and freeze until scoopable.

Boom! A super healthy frozen treat that totally resembles soft serve ice cream!

You could mix it up, and throw in any other flavors you like, too, instead of the cocoa powder and nut butter! Fresh fruit, like strawberries. Or a bit of honey and chai spice. Anything! Go crazy!...Go... Bananas! B-A-N-A-N-A-S!  Oh man...even I cringed at that bad joke!

Thanks for letting me stop by here today!
Follow me on BlogLovin', Facebook, Twitter, and/or Pinterest to see more!

Enjoy!
So There.

This recipe post is part of Virtual Ice Cream Social Week on the blog! :)

Be sure to check out my Tips & Tricks for Making Homemade Ice Cream, my recipe for Put the Key Lime in the Coconut Ice Cream, Cooking on the Front Burner's guest recipe for Homemade Vanilla Ice Cream with Sprinkles, my copycat recipe for Mud Pie Mojo Ice Cream, and get entered below to win a Nostalgic Electrics Ice Cream Maker (the very same one I own!) and a copy of The Perfect Scoop!!

*This giveaway is open to U.S. residents only.  All entries for the winner will be checked and verified, so please make sure you are doing what you are claiming in the Rafflecopter or all your entries will be voided.  No funny business, folks. ;). By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. One winner will be selected. This is a giveaway sponsored as a group buy, which means the bloggers pooled their money together to purchase these products for you.  Amazon, Nostalgia Electrics, and Danny Lebovitiz are in no way sponsors of this giveaway.  The ice cream maker & the copy of The Perfect Scoop will be sent directly to the winner from Amazon via Carrie of Frugal Foodie Mama.   Entries must come from your MAIN social media accounts, not accounts that have been set up separately just for entering giveaways.  Entries from these types of accounts will be disqualified.  Protected tweets do not count as an entry method for tweeting. Tweets must come from a public account. Bloggers in this group giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Please see the Rafflecopter widget below for additional Terms & Conditions.  Good luck, all! 

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Be sure to stop back by here tomorrow for the ultimate recipe round-up of homemade ice creams!

Mud Pie MoJoe Ice Cream {My Cold Stone Copycat}

We all have a Cold Stone Creamery favorite, right?  Whether it is one of their Signature creations or your own little combination, 9 times out of 10 we order the same one almost every single time.  Am I right?

My go-to Signature Creation is their Mud Pie Mojo.  I love the combination of the creamy coffee ice cream, the chunks of Oreos, the creamy peanut butter, and toasted almonds... Gets me every. single. time.

On a recent outing to go grab my favorite at my local Cold Stone, I was heartbroken.  The ONLY Cold Stone within an hour of me CLOSED.  It was no longer there!  

Somehow our local franchise went out of business. :(  

I went home pouting a bit, but decided I didn't need a stinking Cold Stone Creamery anyhow!  I could come up with my own Mud Pie Mojo version at home. ;)

And defiantly and much to my sweet tooth's satisfaction, I did!  It comes pretty darn close.  Not 100% to Cold Stone's creamy, sweet standards, but close enough to satisfy that craving I get for the original every now and again...

Mud Pie MoJo Ice Cream {My Cold Stone Copycat}

by Frugal Foodie Mama

Prep Time: 2 hours

Cook Time: 8 hours to overnight freezing

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Ingredients (8 servings)

• 1/3 cup sliced or chopped almonds
• 1 cup strongly brewed coffee, cooled completely
• 14.5 oz can sweetened condensed milk
• 1 1/2 cups half 'n half
• 1/2 container whipped topping, thawed
• 5 Oreo cookies, chopped
• 1/3 cup hot fudge (chilled)
• 1/2 cup creamy peanut butter
• 1 tbsp powdered sugar

Instructions

To toast your almond slices or pieces, preheat your oven to 350 degrees. Bake on a lined baking sheet for 5-10 minutes, checking often to make sure they do not burn. Once toasted, set aside and allow the almonds to cool completely.

In a large bowl, beat together the sweetened condensed milk and the half 'n half until smooth and creamy (about 3-5 minutes). Fold in the whipped topping. Now mix in the coffee and beat another 1-2 minutes.

Transfer the ice cream base to a freezer safe container and allow it to freeze at least 2 hours to set up a little before adding in the mix-ins.

While the base is freezing, beat together the peanut butter and powdered sugar in a small bowl. Then refrigerate it for at least 1 hour.

Once the ice cream base has set a bit, take it out of the freezer and fold in the chopped Oreos and almonds. Take the peanut butter mixture out of the fridge and drop it in by the teaspoonfuls into the base. Drizzle in the hot fudge and then gently stir. Do not over stir!

Place the lid back on the container and allow the ice cream to freeze for at least 8 hours or overnight. To help the ice cream become a little more creamy, you can take it out of the freezer every 2 hours or so and give it a stir with a spatula.

**You could also make this is an ice cream maker- 45 minutes before you plan on churning the ice cream, make and refrigerate your peanut butter mixture. Churn the prepared base according to the manufacturer's specifications. Once finished churning, transfer the ice cream base to a freezer safe container, and fold in the almonds, Oreos, hot fudge, and peanut butter mixture by the teaspoonfuls. Freeze overnight.

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I am not going to lie... I ate the entire container of this.  By myself.  I mean, not in one sitting but spread out over almost a week.  ;) 

What is your favorite creation or combination from Cold Stone?

This recipe post is part of Virtual Ice Cream Social Week on the blog! :)

Be sure to check out my Tips & Tricks for Making Homemade Ice Cream, my recipe for Put the Key Lime in the Coconut Ice Cream, Cooking on the Front Burner's guest recipe for Homemade Vanilla Ice Cream with Sprinkles, and get entered below to win a Nostalgic Electrics Ice Cream Maker (the very same one I own!) and a copy of The Perfect Scoop!!

a Rafflecopter giveaway

Be sure to stop back here every day this week for a new homemade ice cream recipe! :)

Vanilla Ice Cream with Sprinkles {A Guest Recipe from Cooking On the Front Burner}

>Recipe Link *Here*

Hi, I'm Deb from Cooking On the Front Burner and am excited today to be guest posting at Carrie's blog as part of her Virtual Ice Cream Social Week!  I've known Carrie for awhile now and her blog is a great place to come for some wonderful recipes, Marvelous Monday and of course, my favorite, the Spiked! Recipe Challenge.  In fact, I can't wait to see what the ingredient will be for July.... (and I was thrilled when my Strawberry Margarita Shortcake was selected as a top pick last month).

Now that summer is officially here, one of our favorite things to do is go out for a scoop or two.  I'm not picky - I like Dairy Queen, Culvers, Cold Stone, Flapdoodles (local) or even an occasional cone from Mickey D's!

But now..... I own this!

Yep, I decided to take the plunge.  I've seen so many good ice cream recipes from Pinterest that I know I want to try so I thought, why not!  Last Saturday I drove to Kohl's (with my coupon), picked this up, came home and tried to sneak it in the house.  No luck, I was met at the garage door by the DIY Guy.  He took one look and said "I suppose that is for something you are blogging about?" and I said "Yes" then he said "Well, I get to eat the goods so I don't mind"....  whew!  It all worked out

Since this was the first time I was using it, I decided on plain vanilla to play it safe!  I was very pleased with the results and now thinking of other flavors to try next.  I do love sprinkles so I think that jazzed it up a bit... do you?

What's your favorite flavor? 

Thanks so much Carrie for having me!!  Hope you all have a great summer! 


--

This recipe post is part of Virtual Ice Cream Social Week on the blog! :)

Be sure to check out my Tips & Tricks for Making Homemade Ice Cream, my recipe for Put the Key Lime in the Coconut Ice Cream, and get entered below to win a Nostalgic Electrics Ice Cream Maker (the very same one I own!) and a copy of The Perfect Scoop!!

a Rafflecopter giveaway

Be sure to stop back here every day this week for a new homemade ice cream recipe! :)

Put the Key Lime in the Coconut Ice Cream

I have a mild obsession with the coconut/key lime flavor combo right now.  The sweet, creaminess of coconut just seems to be a perfect complement to the tartness of key limes.  I knew that these flavors would blend perfectly in a homemade ice cream.

This Key Lime in the Coconut Ice Cream is also the very first homemade ice cream that I have made without the assistance of my handy ice cream maker.  I should let you all know that it was not a decision made by choice, but rather out of necessity.  ;)  My 16 month old daughter went through a two month phase of wanting to throw everything in our trash can.  

I mean EVERYTHING.

If we couldn't find something in the house after looking in all of our usual places, then it was off to fish in the trash can for a bit.  The trash was never taken out without first been searched through with plastic sandwich bags on my hands.  We found the television remote in there, various shoes of all members of the household, puzzle pieces, sippy cups, alphabet magnets... anything was pretty much game.  

I pulled out my ice cream maker a few days before I decided to make this coconut key lime ice cream, and the lid to the canister had disappeared.  I tore apart my kitchen, looked in all my baby girl's toy bins (because anything in mommy's kitchen is fair game as a toy- measuring spoons and cups, a whisk, a mixing spoon, mixing bowls...), but nada.

The lid had disappeared and the only reasonable explanation I could come to is that at some point baby girl had tossed it into the kitchen trash, and we had somehow missed it in our searches.  In our defense, the lid was clear... 

So anywho, this is why I am presenting you all with a no machine needed homemade ice cream recipe.  Although this could also be easily made using an ice cream maker...

Put the Key Lime in the Coconut Ice Cream

by Frugal Foodie Mama

Prep Time: 20 minutes

Cook Time: 6 hours to overnight freeze ti

6049289

Ingredients (8 servings)

• 1/2 cup shredded coconut
• 1 can sweetened condensed milk
• 1 cup canned coconut milk
• 1/2 container (4 oz) of whipped topping
• 1/2 cup key lime juice
• 1/2 tsp coconut extract
• zest of 1 lime

Instructions

To toast the coconut

Spread the shredded coconut on a lined baking sheet and bake at 350 degrees for 5-10 minutes. Since oven temperatures vary, check the coconut every couple of minutes to ensure it doesn't burn. Once toasted to a golden brown, set aside and allow to cool completely.

In a large bowl, beat together the sweetened condensed milk, the coconut milk, and the whipped topping (if frozen, I would allow the whipped topping to soften slightly before mixing). Beat about 3 minutes until smooth and creamy.

Then beat in the key lime juice and coconut extract.

Fold in the lime zest and the cooled toasted coconut.

Transfer the ice cream to a freezer safe container and freeze it for at least 6 hours, preferably overnight.

Allow the ice cream to sit out at room temperature for at least 10 minutes before serving.

** You could also make this in your ice cream maker. Just complete all the steps above, but instead of transferring the mixture to a freezer safe container pour into your ice cream maker's chilled bowl or container and churn according to the manufacturer's specifications and then freeze overnight.

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This ice cream was like taking a cool, creamy bite of summer.  The creamy, sweet coconut, the tart key lime, the little crunches of toasted coconut... 

This recipe post is part of Virtual Ice Cream Social Week on the blog! :)

Be sure to check out my Tips & Tricks for Making Homemade Ice Cream and get entered below to win a Nostalgic Electrics Ice Cream Maker (the very same one I own, except your's will have a lid ;) ) and a copy of The Perfect Scoop!! 

a Rafflecopter giveaway

Be sure to stop back here every day this week for a new homemade ice cream recipe! :)

Double Dark Chocolate Chunk Ice Cream {Get Your Chef On}

I am not going to lie- when Julie from White Lights on Wednesdays and Jen from Four Marrs and One Venus announced that this month's Get Your Chef On ingredient was CHOCOLATE, I was pretty stoked.  I actually had a deep, rich, decadent chocolate recipe stashed in my back pocket (or at least in my Draft posts) that I had not published yet to my readers.  Plus, I had won Get Your Chef On once before with an ice cream recipe...  Maybe another ice cream recipe could get me back the GYCO title? ;)

What you will need:

1 can of sweetened condensed milk

1/2 cup cocoa powder

2 oz (2 squares) of baking chocolate, chopped

2 cups of milk

1 tsp vanilla

1/2 tsp salt

2-3 oz of  your favorite dark chocolate bar, chopped

In a small saucepan over medium heat, mix together the sweetened condensed milk and the cocoa powder.  Continue heating for about 2 minutes.  Add in the chopped baking chocolate and heat for an additional minute until everything is melted and well incorporated- mix the entire time!

Pour the heated chocolate mixture into a bowl and then quickly and vigorously whisk in the 2 cups of milk.  I am serious here- whisk vigorously.  The chocolate mixture will try to seize on you when you add the milk so it has to be a constant whisking.  We want creamy ice cream here, folks.  Not fudge. ;)

Once well mixed, whisk in the vanilla and salt.  

Chill the chocolate mixture in the fridge for 1-2 hours.

In the meantime, be sure to chill the container for your ice cream maker.

Once chilled, process the chocolaty ice cream base in your ice cream maker according to your maker's specifications.  (I churned mine for about 25 minutes.)

Once churned, use a spatula to scoop and scrape the chocolate ice cream into a freezer safe container.  Fold in your chopped dark chocolate bar.
Cover and place in the freezer for at least 2-3 hours, or overnight.

Because homemade ice cream always freezes harder than the store bought varieties, allow your container to sit out at room temperature for 10-15 minutes before scooping it out.

This Double Dark Chocolate Chunk Ice Cream is seriously the best, most chocolate loaded ice cream I have ever ate.

Ever.
And I am not just saying this because I really want to win Get Your Chef On again. 

I am a dark chocolate fiend, and this cured my craving for it every single time.

Double Dark Chocolate Chunk Ice Cream

by Frugal Foodie Mama

Prep Time: 2 hours, 10 minutes

Cook Time: 3 hours or overnight (to freez

Keywords: freeze dessert chocolate milk sweetened condensed milk ice-cream

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Ingredients (6-8 servings)

• 1 can of sweetened condensed milk
• 1/2 cup cocoa powder
• 2 oz (2 squares) of baking chocolate, chopped
• 2 cups of milk
• 1 tsp vanilla
• 1/2 tsp salt
• 2-3 oz of your favorite dark chocolate bar, chopped

Instructions

In a small saucepan over medium heat, mix together the sweetened condensed milk and the cocoa powder. Continue heating for about 2 minutes. Add in the chopped baking chocolate and heat for an additional minute until everything is melted and well incorporated- mix the entire time!

Pour the heated chocolate mixture into a bowl and then quickly and vigorously whisk in the 2 cups of milk. I am serious here- whisk vigorously. The chocolate mixture will try to seize on you when you add the milk so it has to be a constant whisking. We want creamy ice cream here, folks. Not fudge. ;)

Once well mixed, whisk in the vanilla and salt.

Chill the chocolate mixture in the fridge for 1-2 hours.

In the meantime, be sure to chill the container for your ice cream maker.

Once chilled, process the chocolaty ice cream base in your ice cream maker according to your maker's specifications. (I churned mine for about 25 minutes.)

Once churned, use a spatula to scoop and scrape the chocolate ice cream into a freezer safe container. Fold in your chopped dark chocolate bar.

Cover and place in the freezer for at least 2-3 hours, or overnight.

Because homemade ice cream always freezes harder than the store bought varieties, allow your container to sit out at room temperature for 10-15 minutes before scooping it out.

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Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farmsand Land O Lakes® Butter