Elegant, simple, delicious, and quick – put this yummy dessert together in no time at all, pop it in the freezer for a few hours, and impress your family and friends at your next simple celebration!

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Frozen Crème Fraîche Dessert

Course Dessert

Cuisine French

Servings 4

Equipment

• 4 - 3 1/2 inch shallow ramekins

Ingredients

• 1/3 cup sugar
• 2 1/2 egg yolks
• 1/2 tsp vanilla extract
• 1/2 tsp lemon zest
• 1 cup crème fraîche
• 1 cup blueberries
• 1/2 cup cinnamon schnapps*

Instructions

• Place sugar, egg yolks, vanilla and lemon zest in a medium bowl.
• Wisk until thick and pale.
• Fold in crème fraîche.
• Distribute mixture among the 4 ramekins.
• Freeze for 2-3 hours.
• While mixture is in the freezer, soak the blueberries in the schnapps.*
• Before serving, place the blueberry mixture on top of the ramekins.

Notes

*If you are serving this to children, eliminate the cinnamon schnapps.

Vicki’s granddaughter, Claire, enjoys helping in the kitchen.  She was over for the night and it was decided that she got to help plan the menu which started with dessert (of course).  Claire immediately shouted out, “banana splits!!”  That was a bit of a shock because Vicki hadn’t made one since she helped her dad make them, many years ago.

Here is a recipe the kids will love putting together.

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Banana Splits

Course Dessert

Servings 4

Ingredients

• 3 pints your favorite ice cream flavors
• 4 bananas
• 1 can whipping cream
• 1/2 cup raspberries or blueberries
• 1/3 cup toffee chips

Instructions

• Peel and slice bananas and place in 4 bowls.
• Place berries on top of bananas.
• Place 1 scoop of each type of ice cream on top of berries - or whatever ice cream your child wants.
• This is the best part. Let your child squirt the cream on top. Add the toffee chips. You can use real whip cream that you beat yourself, but your child won't have as much fun!!

Notes

Vicki said her dad sometimes put a little peanut butter on the bananas which was always a fun "surprise".  You can use chocolate or peanut butter chips instead of the toffee chips.

This is the perfect recipe for the young chefs in your family!  These ice-cream sandwiches need to freeze for an hour, so make sure the kiddos know they will have to wait a bit before digging in.

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Chocolate Wafer Ice-Cream Sandwiches

Course Kids Dessert

Cuisine American

Servings 6

Ingredients

• 12 thin chocolate wafer cookies
• 1 container Oreo cookie ice cream
• 1/4 cup sprinkles their favorite colors

Instructions

• Lay 6 cookies on a small sheet pan you can fit in the freezer.
• Let the ice cream soften a bit for easier handling.
• Put one scoop of ice cream on each cookie and top with another cookie.
• Put sprinkles in a shallow bowl.
• Roll the sides of the cookie in the sprinkles and freeze for at least an hour.

Impress your family and friends with this yummy dessert.  The BEST part – it takes under 5 minutes to assemble.  This is also a great recipe to make with your kids!

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Coconut Macaroons with Dark Chocolate Drizzle

Course Dessert

Cuisine Italian

Servings 12

Calories 101kcal

Ingredients

• 2 egg whites from large eggs
• 2 cups sweetened coconut flakes
• 1/2 cup sugar
• 1 Tbsp vanilla
• 1 ounce dark chocolate from a chocolate bar

Instructions

• Preheat oven to 350°.
• Put the egg whites in a medium bowl and slightly beat with a fork.
• Add the coconut, sugar and vanilla to the egg whites and mix with fingers that you have moistened with water for easier handling.
• Form a heaping tablespoon of the batter into a ball and place on a cookie sheet lined with parchment paper. This will make 12 macaroons.
• Bake cookies for about 15-20 minutes until they are lightly browned on the top. Put on a rack to cool.
• Once the cookies have cooled, microwave the chocolate for about 20 seconds. Check and see how melted the chocolate looks. Microwave in 20 second increments until chocolate is the desired consistency. Stir the chocolate and drizzle over the macaroons with a fork.

This make-ahead ice cream dessert is a fabulous dish that feeds a crowd!

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Ice Cream Sundae Cake

Course Dessert

Cuisine American

Servings 30

Calories 292kcal

Ingredients

• 24 ice cream sandwiches
• 1 container 16 ounce whipped topping
• 1 jar 12 ounce fudge ice cream topping
• 1 jar 12 ounce caramel ice cream topping
• 1/2 cup chopped nuts optional
• Cocoa powder for dusting

Instructions

• Place 12 (or as many that fit) ice cream sandwiches on the bottom of a 9 x 13 pan.  Top with 1/3 of the container of whipped topping.          
• Next top with 1/2 jar of caramel and fudge toppings.
• Add remaining ice cream sandwiches.
• Top with 1/3 more of the whipped topping and remaining caramel and fudge.
• Put in the freezer to set for about an hour.
• Top with remaining whipped topping.  Sprinkle with nuts (if using) and dust with cocoa powder.
• Put in freezer for 2-3 hours before serving.  

Notes

Leftovers?  Just put back in the freezer (lasts a few months) and re-serve.

Looking for a dessert that is satisfying without the calories?  This double berry recipe could not be easier or tastier!  The crunch of the toasted pecans with the sweetness of the berries added to creamy mascarpone cheese is oh so yummy!

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Sugar Free Berry Berry Dessert

Course Dessert

Cuisine American

Servings 4

Ingredients

• 2 types of berries - strawberries blackberries, blueberries or raspberries
• Toasted pecans
• 3/4 cup mascarpone cheese
• 1/4 tsp ground cinnamon
• Dash vanilla extract

Instructions

• Wash the berries and place in 4 stemmed glass dessert bowls.    
• Stir the mascarpone with a 1/4 t. of cinnamon and a dash of vanilla.
• Top the berries with the mascarpone mixture and toasted pecans.

Although Kellogg’s originated this recipe, many of us have had it in our recipe boxes for a very long time.  Scotcharoos come together quickly and everybody loves them.  Try making them with Cocoa Krispies for even more chocolatey goodness!

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Scotcharoos - No-Bake Cookie

Course Dessert

Cuisine American

Servings 12

Ingredients

• 6 cups Rice Krispies original or cocoa flavor
• 1 cup light Karo corn syrup
• 1 cup sugar
• 1 cup smooth peanut butter
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips

Instructions

• Place Rice Krispies in a large bowl and set aside.       
• Cook corn syrup and sugar over medium heat stirring constantly until it just boils.
• Take the pot off the stove and add the peanut butter.   Stir until it melts and pour over Rice Krispies. Stir until Krispies are coated.
• Place mixture in a buttered 9 X 13 pan. Slightly press the mixture with your hands until it spreads out evenly.
  
• Combine butterscotch chips and chocolate chips and melt them in the microwave.   
  
• Spread mixture on top of Rice Krispies.
• Let stand until topping hardens (may need to place it in the refrigerator if you live in a warm climate).
• Cut into squares and serve.

For all of you non-bakers, this is the Christmas cookie for you!  If you are short on time, and who isn’t this time of year, you can get these cookies together in no time.  Better yet, have your kids make them for you (maybe with a little supervision).

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Buckeyes

Course Dessert

Cuisine American

Ingredients

• 2 cups confectioners' sugar
• 5 tbsp unsalted butter
• 3/4 cup peanut butter creamy style
• dash vanilla
• 1 12-ounce chocolate bar melted or keep it simple by using Baker's Heat & Dip Chocolate Dipping Sauce

Instructions

• Mix sugar, butter, peanut butter, and vanilla together with mixer.    
• Form dough into 1-inch balls, place on wax-paper lined cookie sheet and refrigerate for approximately 45 minutes.
• Melt the chocolate or use the dipping sauce and with a toothpick, pick up each cookie and dip into the chocolate.
• Return to cookie sheet and refrigerate for an additional 30-45 minutes.