Burnt Almond Fudge Ice Cream

How's Summer treating you so far?  I am loving every minute of it and trying to soak up the sun as much as possible.  It's been really hot this past week.  My freezer is constantly stocked with ice cream and popsicles to help me cool down.  

I had a giant carton of whipping cream in my fridge, so I decided to make a double batch of ice cream.  I made Chunky Brownie Ice Cream and this Burnt Almond Fudge Ice Cream.

This thick and velvety smooth ice cream is rich and creamy with crunchy toasted almonds.  I used my go-to, absolute favorite, base for chocolate ice cream and I added toasted almonds and topped with fudge sauce.  This ice cream is absolutely divine and you will want to eat the entire batch by yourself.  

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Chunky Brownie Ice Cream

Strawberry Oreo Frozen Fruit Dessert

Reese's Pieces Cookie Dough Chocolate Ice Cream

Chocolate Chip Cookie Dough Ice Cream

Burnt Almond Fudge Ice Cream
adapted from: 101 Gourmet Ice Cream Creations
(Printable Recipe)

2 large egg yolks
3/4 c. sugar
1/3 c. unsweetened cocoa powder
2 c. heavy whipping cream
1 c. 2% milk
1 tsp. vanilla extract
1/2 c. chocolate chips (I use half semi-sweet and half milk)
1 c. toasted almond slices
hot fudge sauce, for serving

In a large saucepan, whisk together the egg yolks, sugar and cocoa powder until well combined.  Gradually whisk in the cream, milk and vanilla until smooth and creamy and no lumps remain.  Stir in chocolate chips.  Heat over medium heat, whisking frequently, until mixture reaches 160 degrees on an instant read thermometer.  Remove from heat, pour into a large container with a lid and chill in the refrigerator until completely cooled, overnight is best.

When ready, pour ice cream mix into an ice cream maker and freeze according to manufacturer's directions.  When ice cream is done, stir in toasted almonds.  Pour into a 9x5-inch loaf pan (or plastic container) and freeze until completely firm.  Scoop into a bowl and top with hot fudge sauce.  Serve.  

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Strawberry Oreo Frozen Fruit Dessert

This four-ingredient dessert is so delicious.  It tastes like ice cream, yet it is the easiest thing to make ever. 

My mom told me about this dessert a long time ago and about how amazing it is.  I should have learned my lesson and listened to her.  Remember when I told you about this Honeybun Cake and she kept telling me how good it was and then when I finally tried it, I was blown away and it instantly became a favorite?  Well, same thing with this frozen dessert.  I didn't realize it was seriously yummy until I tried it.  

All you do is combine a carton of thawed whipped topping, sweetened condensed milk and strawberries.  Then, I like to pour mine into a loaf pan, so I can slice it once it's frozen.  Last, top it off with some crushed Oreos and freeze.  Couldn't be easier.  

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Chocolate Chip Cookie Cheesecake Bars with Strawberries

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Strawberry Oreo Frozen Fruit Dessert
From: Mom
(Printable Recipe)

1 (8 oz.) carton Cool Whip, thawed
1 (14 oz.) can sweetened condensed milk
16 oz. (around 2 cups) fresh strawberries, washed, dried, hulled and chopped
10 Oreos, crushed 

Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang for handles.  Pour sweetened condensed milk into a medium bowl and fold in the thawed Cool Whip.  Fold in the chopped strawberries.  Pour into loaf pan and top with crushed Oreos, pressing down slightly.  Cover tightly with plastic wrap and freeze until firm.  Pull on the parchment paper and remove from dessert from pan, slice and serve.  

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3-Ingredient Ranch Dip

I'm sure you have all had the classic ranch dip with sour cream and ranch mix, but I bet you have never had this version of that dip.  By adding cottage cheese, it takes it up to another level.  Plus, you get all that added protein from the cottage cheese.  

This is my current favorite snack.  I have already made it three times in the last month.  I started out eating this with potato chips, which is my favorite, but in an attempt to be a little more healthy now that it is Summer, I have been eating it with sliced cucumber and celery sticks.  Both ways are really really good.  I've also make it with both full-fat ingredients and low-fat ingredients and I love it both ways.  Use whatever you prefer.  

This makes a lot of dip, so it's great to take to a party or just keep it on hand to snack on during the Summer.  It's nice and cool and totally satisfies.  

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Grilled Corn Salsa

Southwestern Ranch Dip

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Grandma's Homemade Ranch

3-Ingredient Ranch Dip
adapted from: Amy D.
(Printable Recipe)

1 (16 oz.) container sour cream
1 (16 oz.) container cottage cheese
1 (1 oz.) packet dry ranch dressing mix

Stir together all ingredients until well combined.  Refrigerate for at least one hour or more before serving.  Serve with chips, vegetables or crackers.

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