Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Freezer Espresso Mascarpone Cake

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Ingredients:

• 3 cups heavy cream divided
• 9 tablespoons sugar divided
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 9 ounces mascarpone cheese
• 1 9 ounce box chocolate wafers
• 1 tablespoon instant espresso powder
• nonstick cooking spray for pan
• chocolate for garnish
• plain espresso beans for garnish
• fresh mint sprig for garnish

Steps:

• Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes
• Reduce speed to medium and add mascarpone extracts mix until well blended
• Spray a 9-inch springform pan with cooking spray
• Layer 1 1/4 c mascarpone mix on bottom of pan
• Spread a layer of chocolate biscuits about 14 over
• Repeat layer of mascarpone and wafers finish with a layer of mascarpone
• Cover with foil and freeze for 1 hour
• Transfer to refrigerator and chill for 8 hrs or overnight
• Pulse remaining wafers in a processor until finely ground
• Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks 3 minutes or so
• Remove foil and pan from cake
• Frost all over with espresso cream
• Sprinkle edges with wafer crumbs
• Serve cold
• Garnish with mint leaves and espresso beans optional

Ginger-Grapefruit Juice Granita

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Ingredients:

• 4 large red grapefruits or 4 cups bottled grapefruit juice
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons finely grated peeled fresh ginger
• 3/4-1 cup Splenda granular

Steps:

• Juice the grapefruit or place the juice in a bowl
• Add lime juice and ginger
• Whisk in 3/4 cup Splenda to start
• adding more or less depending on the sweetness of the grapefruit; whisk well to dissolve
• Pour into a 9 square metal cake pan and freeze for at least 4 hours
• stirring every thirty minutes until entirely frozen
• To serve Scrape surface with a large metal spoon Mound into serving dishes and garnish with either lime slices or grapefruit sections

Ice Cream Crumble

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Ingredients:

• 8 Oreo cookies crumbled not crushed
• 1/4 cup chocolate chips
• 1/2 cup blanched almond rough chop
• 1 cup whipping cream very cold
• 1 teaspoon Amaretto or rum extract
• 1/4 cup fresh orange juice
• 1 quart rum-raisin ice cream softened
• 2 tablespoons blanched almonds finely grated

Steps:

• Lightly toast almonds and allow to cool
• Place crumbled cookies into bowl along with chips and almonds Toss with 3 tbls orange juice Reserve rest of juice
• Whip cream using very cold bowl and beaters to soft peaks Add Amaretto and rest of orange juice and beat just until firm peaks start to form
• Scrape all the cream over the cookies and set aside Put ice cream in the same bowl cream was in and beat by hand until soft
• Fold in cookies and cream Place in serving dish or individual cups and dust with grated almonds Freeze and serve

Layered Ice Cream Candy Cake

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Ingredients:

• 24 ice cream sandwiches
• 8 ounces Cool Whip
• 1 11 3/4 ounce chocolate syrup
• 1 11 3/4 ounce butterscotch syrup or 1 11 3/4 ounce caramel syrup
• 4 Snickers candy bars or your favorite candy bar
• 1/2 cup peanuts

Steps:

• Layer 12 ice cream sandwiches in a 9x13 pan
• Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts
• Repeat then freeze

Troppo Ice Blocks

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Ingredients:

• pineapple
• banana
• jackfruit
• soursop
• mango
• rambutans
• lychee
• pommelo
• star fruit
• passion fruit
• guava
• papaya
• oranges or orange juice

Steps:

• Peel and core the fruits over a bowl to catch the juice
• Cut the fruit into bite-size pieces and place in the bowl
• Stir the fruit together and spoon the mixture into plastic cups until 2/3 full
• Squeeze enough oranges for the juice to cover the fruit
• Insert a wooden stick into the centre
• Freeze overnight in the freezer