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7 easy recipes for frozen desserts
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| 7 easy recipes for frozen desserts |
Discover fabulous Frozen Dessert Recipes. You’ll find Frozen Dessert Recipes that you can cook for parties, potlucks, during the week and more. Try these amazing, cooling recipes. this summer
1- VANILLA BEAN SEMIFREDDO
Yield: About 3 cups (½ cup per serving)
Prep
Time: 10 minutes
Time: 10 minutes
Cook
Time: 7 minutes
Time: 7 minutes
Inactive
Time: 6 to 8 hours
Time: 6 to 8 hours
Semifreddo,
or “semifrozen,” is the original no-churn ice cream. It’s wonderfully rich and
creamy, no ice cream maker required! I like to keep some on hand at all times
for when ice cream cravings strike.
or “semifrozen,” is the original no-churn ice cream. It’s wonderfully rich and
creamy, no ice cream maker required! I like to keep some on hand at all times
for when ice cream cravings strike.
2 large eggs
3 large egg yolks
⅔ cup powdered erythritol-based
sweetener, divided
sweetener, divided
1 tablespoon vodka (optional)
½ vanilla bean
1⅓ cups heavy whipping cream
½ teaspoon vanilla extract
SWEETENER
OPTIONS:
OPTIONS:
You can use any sweetener you like in
this recipe.
this recipe.
1. Place the eggs, egg yolks, and ⅓ cup of the
sweetener in a heatproof bowl set over a pan of barely simmering water. Whisk
continuously until the mixture thickens, 5 to 7 minutes. Remove the bowl from
the pan and let the mixture cool to lukewarm, whisking frequently.
sweetener in a heatproof bowl set over a pan of barely simmering water. Whisk
continuously until the mixture thickens, 5 to 7 minutes. Remove the bowl from
the pan and let the mixture cool to lukewarm, whisking frequently.
2. Whisk in the vodka, if using. Slice the
vanilla bean open lengthwise and scrape out the seeds using a sharp knife. Stir
the vanilla seeds into the egg mixture.
vanilla bean open lengthwise and scrape out the seeds using a sharp knife. Stir
the vanilla seeds into the egg mixture.
3. In a large bowl, use an electric mixer to
whip the cream with the remaining ⅓ cup of sweetener and the vanilla extract
until it holds stiff peaks. Add the egg mixture to the whipped cream and gently
fold in until no streaks remain.
whip the cream with the remaining ⅓ cup of sweetener and the vanilla extract
until it holds stiff peaks. Add the egg mixture to the whipped cream and gently
fold in until no streaks remain.
4. Transfer the mixture to an airtight container
and freeze until firm, 6 to 8 hours.
and freeze until firm, 6 to 8 hours.
STORAGE
INSTRUCTIONS: This semifreddo will last for
up to 6 weeks in your freezer—possibly longer, but I wouldn’t know, as we always
eat it much faster!
INSTRUCTIONS: This semifreddo will last for
up to 6 weeks in your freezer—possibly longer, but I wouldn’t know, as we always
eat it much faster!
TIPS: The addition of
a little alcohol, like vodka, keeps the semifreddo from getting too icy in the
freezer. After 24 hours in the freezer, the ice cream will be very hard, but 15
minutes on the counter will allow it to soften enough for
serving.
a little alcohol, like vodka, keeps the semifreddo from getting too icy in the
freezer. After 24 hours in the freezer, the ice cream will be very hard, but 15
minutes on the counter will allow it to soften enough for
serving.
If you don’t have
vanilla beans, you can simply add another ½ teaspoon of vanilla extract to the
whipped cream in Step 3.
vanilla beans, you can simply add another ½ teaspoon of vanilla extract to the
whipped cream in Step 3.
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| VANILLA BEAN SEMIFREDDO |
NUTRITIONAL INFORMATION
CALORIES: 245 | FAT: 22.2g | PROTEIN: 4.5g | CARBS: 2g | FIBER: 0g | ERYTHRITOL: 26.5g
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| VANILLA BEAN SEMIFREDDO frozen desserts |
2- SALTED CARAMEL AFFOGATO
Yield: 1 serving
Prep
Time: 5 minutes (not including time to make semifreddo or caramel
sauce)
Time: 5 minutes (not including time to make semifreddo or caramel
sauce)
Cook
Time: —
Time: —
If you love
coffee and you love ice cream, then you will love affogato. It means “drowned”
in Italian; you are drowning the ice cream in hot coffee. The addition of
low-carb salted caramel sauce takes it to a whole new level. If you already have
the semifreddo and the sauce made, you can put together this delicious dessert
in a matter of minutes.
coffee and you love ice cream, then you will love affogato. It means “drowned”
in Italian; you are drowning the ice cream in hot coffee. The addition of
low-carb salted caramel sauce takes it to a whole new level. If you already have
the semifreddo and the sauce made, you can put together this delicious dessert
in a matter of minutes.
½ cup Vanilla Bean Semifreddo
2 tablespoons Salted Caramel Sauce
1 shot freshly made espresso, or ¼ cup
strong brewed coffee
strong brewed coffee
Place the semifreddo in a small bowl or
mug and drizzle with the caramel sauce. Pour the hot coffee over the top and
enjoy.
mug and drizzle with the caramel sauce. Pour the hot coffee over the top and
enjoy.
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| SALTED CARAMEL AFFOGATO frozen desserts |
NUTRITIONAL INFORMATION
CALORIES: 358 | FAT: 32.8g | PROTEIN: 4.9g | CARBS: 5.4g | FIBER: 0g | ERYTHRITOL: 37.7g
3- RIDICULOUSLY EASY ROOT BEER FLOATS
Yield: 2 servings
Prep
Time: 5 minutes (not including time to make whipped
cream)
Time: 5 minutes (not including time to make whipped
cream)
Cook
Time: —
Time: —
Inactive
Time: 1 to 2 hours
Time: 1 to 2 hours
My kids love
this fun treat, and using frozen whipped cream means that you don’t have to make
your own low-carb vanilla ice cream. You really can’t tell the difference once
it’s all together in the glass!
this fun treat, and using frozen whipped cream means that you don’t have to make
your own low-carb vanilla ice cream. You really can’t tell the difference once
it’s all together in the glass!
½ recipe Whipped Cream
1 (12-ounce) can or bottle sugar-free
root beer, chilled
root beer, chilled
SWEETENER
OPTIONS:
OPTIONS:
Use any sweetener you like in the
whipped cream.
whipped cream.
1. Line a baking sheet with wax paper or
parchment paper. Drop the whipped cream by heaping spoonfuls onto the paper and
freeze until firm, 1 to 2 hours.
parchment paper. Drop the whipped cream by heaping spoonfuls onto the paper and
freeze until firm, 1 to 2 hours.
2. Carefully peel the frozen whipped cream from
the paper and divide between two 10-ounce glasses. Fill the glasses with the
root beer and serve.
the paper and divide between two 10-ounce glasses. Fill the glasses with the
root beer and serve.
DAIRY-FREE OPTION: Just swap out the whipped cream for a full recipe of Coconut
Whipped Cream .
Whipped Cream .
TIPS: There are
several brands of root beer that are sweetened with stevia or erythritol or
both, such as Virgil’s Zero. I really like the Virgil’s brand, and so do my
kids. Zevia makes a ginger root beer, but be forewarned that it is a clear
liquid. It tastes the same but doesn’t look like root beer!
several brands of root beer that are sweetened with stevia or erythritol or
both, such as Virgil’s Zero. I really like the Virgil’s brand, and so do my
kids. Zevia makes a ginger root beer, but be forewarned that it is a clear
liquid. It tastes the same but doesn’t look like root beer!
You can easily use
Vanilla Bean Semifreddo in place of the frozen whipped
cream.
Vanilla Bean Semifreddo in place of the frozen whipped
cream.
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| RIDICULOUSLY EASY ROOT BEER FLOATS frozen desserts |
NUTRITIONAL INFORMATION
CALORIES: 208 | FAT: 20.8g | PROTEIN: 1.5g | CARBS: 1.7g | ERYTHRITOL: 15g
4- CHOCOLATE FAT BOMB ICE CREAM
Yield: About 1 quart (½ cup per serving)
Prep
Time: 30 minutes
Time: 30 minutes
Cook
Time: 5 minutes
Time: 5 minutes
Inactive
Time: 3 to 4 hours
Time: 3 to 4 hours
This rich
ice cream contains no eggs, but it packs a seriously chocolatey punch. If you
own an ice cream maker, you will find yourself making this recipe
frequently!
ice cream contains no eggs, but it packs a seriously chocolatey punch. If you
own an ice cream maker, you will find yourself making this recipe
frequently!
2½ cups heavy whipping cream,
divided
divided
¼ cup (½ stick) unsalted
butter
butter
⅔ cup powdered erythritol-based
sweetener
sweetener
3 ounces unsweetened chocolate,
chopped
chopped
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons vodka
(optional)
(optional)
Special
equipment:
equipment:
Ice cream maker
SWEETENER
OPTIONS:
OPTIONS:
This recipe doesn’t rely on a bulk
sweetener, so use any type you prefer.
sweetener, so use any type you prefer.
1. In a large saucepan over medium heat, bring
1½ cups of the cream and the butter just to a simmer, stirring, until the butter
is melted.
1½ cups of the cream and the butter just to a simmer, stirring, until the butter
is melted.
2. Remove from the heat and add the sweetener,
chocolate, vanilla extract, and salt. Let sit for about 5 minutes, until the
chocolate is melted, then whisk until smooth. Let the mixture cool to room
temperature.
chocolate, vanilla extract, and salt. Let sit for about 5 minutes, until the
chocolate is melted, then whisk until smooth. Let the mixture cool to room
temperature.
3. Whisk in the remaining 1 cup of cream and the
vodka, if using. Refrigerate until just cool to the touch, 1 to 2
hours.
vodka, if using. Refrigerate until just cool to the touch, 1 to 2
hours.
4. Pour into an ice cream maker and churn
according to the manufacturer’s instructions. Transfer to an airtight container
and freeze until firm, another 2 hours or so.
according to the manufacturer’s instructions. Transfer to an airtight container
and freeze until firm, another 2 hours or so.
STORAGE
INSTRUCTIONS: This ice cream should last for
up to 2 months in an airtight container in the freezer.
INSTRUCTIONS: This ice cream should last for
up to 2 months in an airtight container in the freezer.
TIPS: Don’t chill the
ice cream base too long or it will become too thick to churn. If you do let it
chill to the point of thickening, you can just let it warm up a bit on the
counter before proceeding.
ice cream base too long or it will become too thick to churn. If you do let it
chill to the point of thickening, you can just let it warm up a bit on the
counter before proceeding.
You can eat this
ice cream right when it comes out of the ice cream maker, but it will be more
like a soft serve than a firm ice cream.
ice cream right when it comes out of the ice cream maker, but it will be more
like a soft serve than a firm ice cream.
This ice cream
becomes very solid when frozen for longer than a few hours, but it softens
nicely with 15 to 20 minutes on the counter. I like to portion it out into
individual servings right from the ice cream maker. That way, I don’t have to
soften the whole batch when I’m in the mood for a chocolatey
treat.
becomes very solid when frozen for longer than a few hours, but it softens
nicely with 15 to 20 minutes on the counter. I like to portion it out into
individual servings right from the ice cream maker. That way, I don’t have to
soften the whole batch when I’m in the mood for a chocolatey
treat.
As with the Vanilla
Bean Semifreddo , the vodka in this recipe keeps the ice cream
from getting too icy in the freezer.
Bean Semifreddo , the vodka in this recipe keeps the ice cream
from getting too icy in the freezer.
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| CHOCOLATE FAT BOMB ICE CREAM |
NUTRITIONAL INFORMATION
CALORIES: 381 | FAT: 36.7g | PROTEIN: 3.1g | CARBS: 5.2g | FIBER: 1.8g | ERYTHRITOL: 19.9g
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| CHOCOLATE FAT BOMB ICE CREAM frozen desserts |
5- FROZEN KEY LIME MINI PIES
Yield: 6 mini pies (1 per serving)
Prep
Time: 20 minutes
Time: 20 minutes
Cook
Time: 7 minutes
Time: 7 minutes
Inactive
Time: 3 to 4 hours
Time: 3 to 4 hours
I am not
supposed to choose favorites; I am supposed to love all of my recipes equally.
But this one ranks up there as one of my favorites in this book. There is just
something so good about the tangy Key lime filling juxtaposed with the sweet and
salty pecans.
supposed to choose favorites; I am supposed to love all of my recipes equally.
But this one ranks up there as one of my favorites in this book. There is just
something so good about the tangy Key lime filling juxtaposed with the sweet and
salty pecans.
4 ounces cream cheese (½ cup),
softened
softened
¼ cup plus 2 tablespoons powdered
erythritol-based sweetener, divided
erythritol-based sweetener, divided
⅓ cup Key lime juice
½ cup heavy whipping cream
1 tablespoon butter (salted or
unsalted)
unsalted)
½ cup finely chopped raw
pecans
pecans
1 tablespoon granulated erythritol-based
sweetener
sweetener
¼ teaspoon salt
SWEETENER
OPTIONS:
OPTIONS:
The filling can be sweetened with any
sweetener, but the pecans are best made with a bulk erythritol-based
sweetener.
sweetener, but the pecans are best made with a bulk erythritol-based
sweetener.
1. Line 6 standard-size muffin cups with
parchment paper or silicone liners.
parchment paper or silicone liners.
2. In a medium bowl, beat the cream cheese and ¼
cup of the powdered sweetener with an electric mixer until smooth. Beat in the
lime juice.
cup of the powdered sweetener with an electric mixer until smooth. Beat in the
lime juice.
3. In another bowl, beat the cream with the
remaining 2 tablespoons of powdered sweetener until it holds stiff peaks. Fold
the whipped cream into the cream cheese mixture until well combined. Divide the
mixture among the lined muffin cups, filling each cup almost to the
top.
remaining 2 tablespoons of powdered sweetener until it holds stiff peaks. Fold
the whipped cream into the cream cheese mixture until well combined. Divide the
mixture among the lined muffin cups, filling each cup almost to the
top.
4. Melt the butter in a small skillet over
medium heat. Add the pecans and granulated sweetener and cook for 5 to 7
minutes, until the pecans are toasted and fragrant. Sprinkle with the salt, then
remove from the heat and let cool for 5 minutes.
medium heat. Add the pecans and granulated sweetener and cook for 5 to 7
minutes, until the pecans are toasted and fragrant. Sprinkle with the salt, then
remove from the heat and let cool for 5 minutes.
5. Sprinkle the pecan mixture over the lime
mixture in the muffin cups, pressing lightly to adhere.
mixture in the muffin cups, pressing lightly to adhere.
6. Freeze for 3 to 4 hours, until set. Invert
the pies onto a plate and remove the liners before serving.
the pies onto a plate and remove the liners before serving.
SERVING
SUGGESTION: Garnish with a little Whipped
Cream and some lime slices.
SUGGESTION: Garnish with a little Whipped
Cream and some lime slices.
STORAGE
INSTRUCTIONS: These little treats will last
for several weeks in the freezer.
INSTRUCTIONS: These little treats will last
for several weeks in the freezer.
TIPS: Those little Key
limes are a pain to squeeze to get enough juice. I found bottled Key lime juice,
but feel free to use regular limes instead.
limes are a pain to squeeze to get enough juice. I found bottled Key lime juice,
but feel free to use regular limes instead.
These mini pies
become very hard if frozen for longer than about 6 hours, but they soften nicely
with 15 minutes on the counter.
become very hard if frozen for longer than about 6 hours, but they soften nicely
with 15 minutes on the counter.
NUTRITIONAL INFORMATION
CALORIES: 219 | FAT: 20.5g | PROTEIN: 2.4g | CARBS: 3.7g | FIBER: 0.9g | ERYTHRITOL: 17.5g
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| FROZEN KEY LIME MINI PIES frozen desserts |
6- STRAWBERRY CHEESECAKE POPS
Yield: 6 pops (1 per serving)
Prep
Time: 10 minutes
Time: 10 minutes
Cook
Time: —
Time: —
Inactive
Time: 4 hours
Time: 4 hours
These creamy
ice pops are my favorite easy summer treat!
ice pops are my favorite easy summer treat!
4 ounces cream cheese (½ cup),
softened
softened
½ cup heavy whipping cream
¼ cup plus 2 tablespoons powdered
erythritol-based sweetener
erythritol-based sweetener
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1 cup chopped strawberries,
divided
divided
Special
equipment:
equipment:
6 (3-ounce) ice pop molds
SWEETENER
OPTIONS:
OPTIONS:
Anything goes in this easy and adaptable
recipe!
recipe!
1. Place the cream cheese in a food processor or
high-powered blender and process until smooth.
high-powered blender and process until smooth.
2. Add the cream, sweetener, lemon zest, and
lemon juice. Process until well combined.
lemon juice. Process until well combined.
3. Add ¾ cup of the strawberries and process
until almost fully smooth. Stir in the remaining chopped
strawberries.
until almost fully smooth. Stir in the remaining chopped
strawberries.
4. Pour the mixture into the ice pop molds and
push a stick about two-thirds of the way into each mold. I recommend using
wooden sticks, which tend to grip the mixture better and don’t come out when you
are trying to unmold the pops.
push a stick about two-thirds of the way into each mold. I recommend using
wooden sticks, which tend to grip the mixture better and don’t come out when you
are trying to unmold the pops.
5. Freeze for at least 4 hours. To unmold, run
under hot water for 20 to 30 seconds, then twist the stick gently to
release.
under hot water for 20 to 30 seconds, then twist the stick gently to
release.
DAIRY-FREE OPTION: You
can make a very good dairy-free version using Kite Hill’s almond milk cream
cheese and some coconut milk in place of the heavy whipping
cream.
can make a very good dairy-free version using Kite Hill’s almond milk cream
cheese and some coconut milk in place of the heavy whipping
cream.
STORAGE
INSTRUCTIONS: These pops will last for up to
2 months in the freezer. If you take them out of the molds, just place them in a
large resealable bag and squeeze all the air out so they don’t get freezer
burn.
INSTRUCTIONS: These pops will last for up to
2 months in the freezer. If you take them out of the molds, just place them in a
large resealable bag and squeeze all the air out so they don’t get freezer
burn.
TIP: I like to boil
water in my tea kettle and run it over the ice pop molds to release them. This
way, I don’t waste water waiting for the tap to come to
temperature.
water in my tea kettle and run it over the ice pop molds to release them. This
way, I don’t waste water waiting for the tap to come to
temperature.
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| STRAWBERRY CHEESECAKE POPS |
NUTRITIONAL INFORMATION
CALORIES: 145 | FAT: 12.7g | PROTEIN: 1.7g | CARBS: 3.6g | FIBER: 0.6g | ERYTHRITOL: 15g
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| STRAWBERRY CHEESECAKE POPS frozen desserts |
7- COCONUT MILK FUDGE POPS
Yield: 6 pops (1 per serving)
Prep
Time: 10 minutes
Time: 10 minutes
Cook
Time: 5 minutes
Time: 5 minutes
Inactive
Time: 6 hours
Time: 6 hours
These frozen
treats are so fudgy and rich, you’d never know they are dairy-free and
low-carb!
treats are so fudgy and rich, you’d never know they are dairy-free and
low-carb!
1 (13.5-ounce) can full-fat coconut
milk
milk
⅓ cup cocoa powder
⅓ cup powdered erythritol-based
sweetener
sweetener
Pinch of salt
1½ teaspoons vanilla extract
Special
equipment:
equipment:
6 (3-ounce) ice pop molds
SWEETENER
OPTIONS:
OPTIONS:
The powdered bulk sweetener helps
thicken the fudge pop base, so it’s your best option here. However, you can use
another sweetener if you prefer.
thicken the fudge pop base, so it’s your best option here. However, you can use
another sweetener if you prefer.
1. In a medium saucepan over medium heat, whisk
together the coconut milk, cocoa powder, sweetener, and salt. Bring to a simmer,
whisking continuously until the mixture is uniform.
together the coconut milk, cocoa powder, sweetener, and salt. Bring to a simmer,
whisking continuously until the mixture is uniform.
2. Simmer for 4 to 5 minutes, whisking
frequently, until thickened. Whisk in the vanilla extract and let cool for 10
minutes. Pour into the ice pop molds.
frequently, until thickened. Whisk in the vanilla extract and let cool for 10
minutes. Pour into the ice pop molds.
3. Freeze for 1 hour, then push a stick about
two-thirds of the way into each mold. I recommend using wooden sticks, which
tend to grip the mixture better and don’t come out when you are trying to unmold
the pops.
two-thirds of the way into each mold. I recommend using wooden sticks, which
tend to grip the mixture better and don’t come out when you are trying to unmold
the pops.
4. Freeze until solid, at least 5 more hours. To
unmold, run under hot water for 20 to 30 seconds, then twist the stick gently to
release.
unmold, run under hot water for 20 to 30 seconds, then twist the stick gently to
release.
STORAGE
INSTRUCTIONS: These fudge pops will last for
up to 2 months in the freezer. If you take them out of the molds, just place
them in a large resealable bag and squeeze all the air out so they don’t get
freezer burn.
INSTRUCTIONS: These fudge pops will last for
up to 2 months in the freezer. If you take them out of the molds, just place
them in a large resealable bag and squeeze all the air out so they don’t get
freezer burn.
TIP: Even after hours
in the freezer, these pops can melt quickly. I recommend freezing them overnight
for the best results.
in the freezer, these pops can melt quickly. I recommend freezing them overnight
for the best results.
NUTRITIONAL INFORMATION
CALORIES: 137 | FAT: 12.9g | PROTEIN: 2.2g | CARBS: 4.6g | FIBER: 1.8g | ERYTHRITOL: 13.3g
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| COCONUT MILK FUDGE POPS frozen desserts |
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