1 cup of fruit to each quart size churn 1 cup sugar
2 mixes of condensed milk 4 eggs beaten
fill rest of churn with milk
Dark Chocolate Sorbet 4 cups water 1-2/3 cups granulated sugar 1/3 cups brown sugar, packed 2 cups unsweetened cocoa powder 1 tablespoon pure vanilla extract
Combine the water and sugars in a non-reactive saucepan and place over medium heat, stirring until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer; simmer for 2 minutes, stirring constantly. Remove from the heat and transfer to a medium bowl. Stir in the vanilla. Pour the mixture into the freezer bowl of your ice cream maker and follow the manufacturer's instructions. Note on the web site: The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Makes about 14 1/2-cup servings... *If you wanted to add more nutrition I don't see why you couldn't use a fortified GF almond milk or GF rice milk instead of the water; it would make it slightly creamier.
I made this 2 weeks ago and it was a huge hit with all of the family.
Drumstick Cake
Base: 1 2/3 cups GF sweet crumbs 2/3 cup unsalted chopped peanuts (can be replaced with any type of nuts) I used mixed nuts and loved it. 1/3 cup butter melted with 3 Tbsp peanut butter
Reserve one cup of base for topping press the rest into a 9x12 pan
Filling: 8 oz cream cheese 4 eggs 1/2 cup sugar 1 carton cool whip (large) 1/2 cup peanut butter 1/2 cup hot fudge sundae sauce 2 tsp vanilla
Mix the cream cheese, sugar, peanut butter and vanilla in a bowl at high speed. Add eggs one at a time beating continuously. Fold in cool whip. Pour this over base. Drizzle hot fudge or chocolate sauce on top and swirl with a knife for a marble effect.
Sprinkle remaining crumbs on top then freeze over night. This is an ice cream cake to be eaten frozen.
Tips: The next day unthaw slightly and cut into squares. I remove them from the pan and place in a air tight container. Return to freezer and enjoy one piece at a time.
Chocolate frozen cake/pie Make the crust like above. For the filling, do not put the peanut butter inside, but pour in a 3 ounce package of dry chocolate pudding mix. FOllow the instructions above. We prefer to eat these cakes frozen instead of thawed.
I haven't tried this one yet, but it is next on my list. Frozen Mocha Cheese Cake
Crust: 1 1/2 cups chocolate crumbs (either dried brownie crumbs or chocolate cookies that you make into crumbs that are gluten free.) 2 T sugar 1/3 cup melted butter
Filling: 2 pkgs (8 ounces) cream cheese 1 can sweetened condensed milk 2/3 cup chocolate syrup 1 T instant coffee 1 t hot water 1 cup whipping cream (whipped)(small container)
Combine crumbs, sugar and butter well. Press into and up sides (just a little)of a 9" spring form pan. Chill.
Beat cream cheese till smooth. Gradually beat in condensed milk and chocolate syrup. Dissolve coffee in water and add to cheese mixture. Mix well. Fold in whip cream. Pour over crust.
Freeze over night. You may garnish by laying a doily over and sprinkle with cocoa or shaved chocolate. Serve frozen.
Tip: This is a chocolate lovers delight, very rich. Cut your pieces small. I garnish with sliced strawberries.
