Hudsonville Ice Cream S Holiday Dessert-Free PDF

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TIS THE SEASON FOR MAKING,MEMORIES SWEETER,Here at Hudsonville we re about more than. ice cream we re about making all of life s,moments a little sweeter. To spread some holiday cheer and celebrate,the most wonderful time of the year we. teamed up with some friends who share our,love of making delicious desserts and created. a holiday cookbook filled with festive and,flavorful recipes you can try at home.
With more than 15 desserts to choose from,we hope you find new ways to sprinkle even. more joy into your holiday traditions So deck,the halls don your favorite holiday sweater. and make the season merry After all life is,even sweeter when you re making memories. with the people you love,H A P P Y H O L I D AY S F R O M O U R. FA M I LY T O YO U R S,The Hudsonville Ice Cream Team.
TA B L E O F C O N T E N T S,Dairy Free Mini Walnut Apple Pie 4. Chocolate Peppermint Stick,Ice Cream Cake 6,Holiday Ice Cream Bars 8. Peppermint Ice Cream Pie 10,Gingerbread Brownie Sundae. with Molasses Drizzle 12,Tis The Season Skillet Cookie 14. Peppermint Mocha Affogato 16,Brownie Bottom Peppermint.
Ice Cream Bars 18,Dairy Free Mint Chocolate Brownies 20. Chocolate Peppermint,Ice Cream Sandwiches 22,Peppermint Bark Ice Cream Cheesecake 24. Chocolate Peppermint Ice Cream Cake 26,Peppermint Ice Cream Sandwiches 28. Dairy Free Frozen Hot Chocolate 30,Ice Cream Yuletide Log Cake 32. Dairy Free Mint Fudge Shake 34,Peppermint Marshmallow.
Ice Cream Pie 36,Created by,of A Lily Love Affair, This year will be the first year Shawn and I will serve. an entirely vegan holiday meal for our family I wanted. a dessert option that would win over both vegan and. non vegan family and friends alike And boy are these. mini vegan apple pies a crowd pleaser For even more. added goodness I topped these mini pies with a, generous scoop of Hudsonville Ice Cream s Dairy Free. Caramel Cookie Dough,DAIRY FREE,MINI WALNUT APPLE PIE. DIRECTIONS, 1 In a large mixing bowl mix flour sugar and salt Add. cubed vegan butter and mix well with hands or mixer. Slowly add cold water while continuing to knead until. the dough clumps together,2 Divide the dough mixture in half and shape each.
half into a large ball Wrap in a cling film and allow to. cool in the refrigerator for a half hour or more,Cinnamon Apple Filling. 1 Peel and core the apples slice into small cubes or slices. 2 In a large bowl gently mix filling ingredients Set aside. INGREDIENTS, Pie Crust 3 On a flat surface coat lightly with flour and roll out one. 2 1 2 cups flour of the two dough balls to about 1 8 inch thickness. 3 tablespoons sugar 4 Using a 4 5 inch cookie cutter cut out 6 pie circles. you can also use coconut sugar, 5 Gently place each circle pie crust in each cavity of a. 1 cup vegan butter greased muffin tin and gently press the dough down and. around the sides of each cavity,4 tablespoons cold water. 6 Evenly distribute the apple pie filling and chopped. 1 teaspoon salt,walnuts in each cavity of the muffin tin.
Cinnamon Apple Filling 7 Remove the other dough ball from the fridge. 2 1 2 cups thinly sliced or cubed, peeled apples 8 On a flat surface coat lightly with flour and roll out the. about 6 medium dough ball to about 1 8 inch thickness. 3 teaspoons cinnamon 9 Cut out your designs for the tops of each pie and. place them strategically on top Lightly cover the muffin. 1 tablespoon lemon juice tin with foil, 2 tablespoons cornstarch 10 Bake at 425 degrees for 40 minutes or until pie crust. 1 4 cup sugar is lightly golden brown and the filling is bubbling NOTE. I recommend turning the muffin tin in the oven at the 20. 1 8 teaspoon nutmeg minute mark to ensure each pie is browned evenly. 1 2 cup walnuts chopped 11 At the 40 minute mark remove the muffin tin from. the oven and remove foil Place the muffin tin back in the. oven for 5 minutes or until tops are lightly golden brown. 12 Allow the pie to cool before gently removing, 13 Top with your favorite Dairy Free Hudsonville Ice. Cream flavor and enjoy,Created by,S A R A H B AT E S. of The Chef Next Door, When my sons were very young we started a tradition.
with my parents to have a fun and festive Christmas Eve. celebration Instead of fixing a big dinner we each pick. a few of our favorite appetizers and make a big spread. to snack on all night long We watch our favorite holiday. movies play board games and enjoy each other s,company A few years back I decided to add to our. tradition and surprise everyone with a special new. recipe for dessert This Chocolate Peppermint Stick Ice. Cream Cake is one dessert that is easy to make and. adored by the whole family It tastes like Christmas and. is beautiful too,CHOCOLATE PEPPERMINT STICK,ICE CREAM CAKE. DIRECTIONS,1 Preheat the oven to 350 degrees Fahrenheit. 2 In a food processor finely process the cookies Slowly. drizzle in the melted butter and the peppermint extract. and process until the crumbs are completely moistened. Press the crumb mixture firmly onto the bottom of a. 9 inch springform pan Bake for 12 15 minutes until. the crust is set Place the pan on a cooling rack and. allow the crust to cool completely While the crust is. cooling set the ice cream on the counter to soften. 3 Place the ice cream in a large bowl and mix it until. smooth and no lumps remain Spoon the ice cream, INGREDIENTS into the crust and spread evenly Freeze until firm. 1 9 ounce package chocolate about 4 hours,wafer cookies.
4 In a small saucepan warm the cream over low heat. 1 2 cup 1 stick unsalted until hot but not boiling Add in the chopped chocolate. butter melted and allow to set for 5 minutes Stir until smooth then. 1 teaspoon peppermint extract allow to cool slightly. Hudsonville s Limited Edition 5 Pour the cooled ganache over the ice cream cake. Peppermint Stick ice cream carefully spreading it out evenly and to the edges with. an offset spatula Sprinkle with the chopped peppermint. 1 2 cup whipping cream, candies Return the cake to the freezer and allow to. 4 ounces semisweet freeze completely at least 4 hours. chocolate chopped,6 When ready to serve release the sides of the. 12 hard peppermint candies springform pan and transfer the cake to a platter. chopped into pieces Cut into 12 pieces and serve immediately Freeze any. leftovers in an airtight container for up to one week. Created by,KIT GRAHAM,of The Kittchen, I love how the holidays bring people together and I. love how holiday gatherings are so food focused My. holiday ice cream bars are a festive no bake treat You. can use your favorite cookie cutters to make winter. themed shapes These are easily customizable so you. can also easily make heart shaped ice cream bars for. Valentine s Day,HOLIDAY ICE CREAM BARS,SERVES 10 12. DIRECTIONS, 1 To make this no bake dessert find a baking sheet.
that will fit in your freezer line it with foil and add. some sprinkles,2 Spread a layer of melted white chocolate on the. baking sheet and arrange your favorite cookie cutters. 3 Fill the cookie cutters with ice cream,4 Return to the freezer for 2 hours. 5 Remove the ice cream from the cookie cutters and. add the popsicle sticks Keep in the freezer until you. INGREDIENTS are ready to serve,Hudsonville s Limited Edition. Peppermint Stick ice cream,White chocolate melts,Created by. SAMANTHA KRAMER,of Gold Coast Girl, I love to entertain especially during the holiday season.
It s an easy excuse to dress up and break out all the festive. d cor and treats We usually host a few gatherings for. friends and family and this peppermint ice cream pie is. always a big hit It s not only extremely festive but oh. so delicious It s super easy to make and the perfect. addition to any gathering you might be planning this. holiday season,PEPPERMINT ICE CREAM PIE,DIRECTIONS. 1 Remove your Peppermint Stick ice cream from the, freezer and let it sit on the counter for 15 20 minutes. Then place the entire carton in a metal bowl and stir. until smooth, 2 Transfer the softened ice cream into the cookie pie. crust and smooth out with a spatula Cover with tinfoil. and place in the freezer for a half hour, 3 Remove the pie from the freezer and evenly spread. the whipped cream over the ice cream Use a spatula. to get it nice and smooth Cover again with tinfoil and. place in the freezer overnight,INGREDIENTS,4 Crush the peppermints and or candy canes by.
1 chocolate cookie pie crust, placing them in a plastic bag and pounding them with. found in the baking section of, either a rolling pin or meat pounder The smaller the. most grocery stores pieces the better, Hudsonville s Limited Edition 5 The next day distribute the crushed peppermints. Peppermint Stick ice cream evenly across the pie, 6 Cover with tinfoil and place back in the freezer until. 1 can whipped cream ready to serve,or you can make your own from.
scratch HELPFUL TIPS, 1 package peppermints or Make sure to soften the ice cream beforehand by. candy canes leaving it out about 15 20 minutes I also like to. transfer mine to a big metal bowl and stir it around. to create a uniform texture, After adding the whipped cream topping let the pie sit. overnight before adding the final crushed peppermint. layer Otherwise all the pieces of peppermint will sink. into the whipped cream topping and you will have a. soggy puddle, Use a spatula when spreading out each layer It will help. evenly distribute the ice cream as well as the whipped. cream topping, When cutting the pie first run your sharp knife under. hot water This will help create a clean cut, Since we are dealing with ice cream here leave the pie.
in the freezer until you are ready to serve Otherwise it. will begin to melt,Created by,S H E L LY W E S T E R H A U S E N. of Vegetarian Ventures, Oh how I love the holidays the festive baking the lazy. mornings in your slippers and robes time with family. and the colorful decorations As I ve gotten older my. favorite part about the holidays has shifted from the. gifts to being able to spend time with my family I love. serving this gingerbread sundae during the holidays. because you can get your whole family involved Set all. the components out in bowls and let everyone assemble. it for themselves,GINGERBREAD BROWNIE SUNDAE,WITH MOLASSES DRIZZLE. DIRECTIONS,1 Preheat oven to 350 degrees Fahrenheit and line. a 9x13 inch baking pan with parchment paper, 2 In a medium saucepan melt the butter over medium.
heat Remove from heat and whisk in 1 2 cup molasses. brown sugar and vanilla extract Let cool for 5 minutes. and then whisk in the eggs,3 In a medium mixing bowl whisk together the all. purpose flour cocoa powder cinnamon ginger cloves and. sea salt Make a well in the center of the dry ingredients. and add the wet mixture Use a spatula to fold the dry. INGREDIENTS, ingredients into the wet ingredients until combined Mix. Gingerbread Brownies,in half of the chocolate chips 1 4 cup. 1 cup 2 sticks unsalted butter, 4 Transfer batter to prepared baking pan and smooth. 1 2 cup molasses, out into an even layer Sprinkle with remaining chocolate.
1 cup brown sugar chips Bake until the center is set about 25 minutes. 1 2 teaspoon vanilla extract Remove from oven and let cool slightly. 3 large eggs 5 When ready to serve divide the ice cream evenly. between 12 bowls Crumble the gingerbread brownies, 1 3 4 cups all purpose flour over the ice cream and drizzle with warm molasses. 1 4 cup cocoa powder Sprinkle with peppermint candy or chocolate chips. Serve right away before the ice cream melts,1 tablespoon ground cinnamon. 1 1 2 teaspoons ground ginger,1 2 teaspoon ground cloves. 1 2 teaspoon sea salt,1 2 cup semisweet chocolate chips. divided I used mini chips but regular,will work too.
Everything Else,Hudsonville s Limited Edition,Peppermint Stick ice cream. 1 4 cup warmed molasses,Garnish crushed peppermint. candies and or chocolate chips,Created by,ERICA ECKMAN. of Everything Erica, The holidays are the perfect time to decompress from. the year and reconnect with family It s my favorite. because there is nothing I love more than bonding over. food that s basically all we do during the holiday season. One of my favorite desserts to make is this giant festive. skillet cookie because everyone can sit around the table. with their spoons and dig in together family style I love. the idea of everyone you love going in on one giant. melty cookie and just laughing chatting and enjoying. each other s company,TIS THE SEASON SKILLET COOKIE.
DIRECTIONS,1 Preheat oven to 325 degrees Fahrenheit. 2 In a cast iron skillet melt the butter over medium heat. and stir often until the butter has started to bubble and is. completely melted Turn down the heat and add both kinds. of sugar Stir constantly until the mixture is combined. smooth and glossy This takes about 5 8 minutes,3 Chill for 10 15 minutes in the refrigerator. 4 Once chilled add eggs and vanilla Stir well, 5 Once combined carefully start to fold in the flour. baking soda and salt, 6 Once fully combined mix in the chocolate candies. INGREDIENTS, 7 Bake for 26 minutes or until the edges are lightly.
We watch our favorite holiday movies play board games and enjoy each other s company A few years back I decided to add to our tradition and surprise everyone with a special new recipe for dessert This Chocolate Peppermint Stick Ice Cream Cake is one dessert that is easy to make and adored by the whole family It tastes like Christmas and

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