These sweet cones are super simple to whip up using my basic no bake strawberry cheesecake filling and so easy to customize. Whether you’re into strawberries, chocolate, or candy bar chunks, you can make these cones exactly how you like them.

Why You’ll Love This Recipe

• These frozen cheesecake cones are a no-bake dessert that feels extra fancy but comes together with just a few pantry staples.
• You can customize the add-ins with your favorite flavors—try strawberries, mini candy bars, or even a swirl of caramel.
• They’re a perfect make-ahead dessert for birthday parties, cookouts, or just keeping in the freezer for a late-night sweet tooth.

Ingredients for Frozen Cheesecake Cones Recipe

• Heavy whipping cream
• Cream cheese
• Powdered sugar
• Vanilla extract
• Sugar cones

Optional Add-ins:

• Diced strawberries
• Chopped mini candy bars
• Mini chocolate chips or sprinkles

How to Make Frozen Cheesecake Cones

1. In a mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
2. Add cream cheese, beating until light and fluffy.

3. Fold in your favorite add-ins. We folded diced strawberries into half the mixture and chopped mini candy bars into the other half.

4. Spoon the cheesecake filling into sugar cones.
5. Line a baking sheet with parchment paper. Place the filled cones upside down on the sheet.

6. Freeze for 2 hours or until firm.

7. When ready to serve, top with additional whipped cream and garnish with strawberries or mini chocolate chips.

Recipe Notes

• Store cheesecake cones in a freezer bag for up to 2 weeks.
• For easy serving later, top with whipped cream and wrap each cone in plastic wrap before returning to the freezer.
• Try other add-ins like crushed cookies, swirls of jam, or a drizzle of caramel for a delicious twist.
• Any ice cream cone variation will work – waffle cones or waffle cone bowls would also work. I prefer the size of the sugar cones for just the right-size treat.

More Frozen Desserts You Will Love

• Frozen Strawberry Cheesecake – A dreamy dessert with fresh strawberries and creamy cheesecake filling on a graham cracker crust.
• Butterfinger Ice Cream – No churn and packed with crushed Butterfinger bars for a nostalgic, crunchy treat.
• Frozen Pineapple Pie – A tropical, tangy no-bake dessert made with cream cheese, pineapple and whipped topping in a graham cracker crust.

Make These Cheesecake Cones for Your Next Party

Whether you’re hosting a birthday bash, backyard BBQ, or just craving something cool and creamy, these Frozen Cheesecake Cones are guaranteed to be a hit. Keep a batch stashed in your freezer and thank yourself later!

Let me know in the comments what add-ins you’re trying—don’t forget to leave a rating if you make them!

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Frozen Cheesecake Cones

Make Frozen Cheesecake Cones for your next party! These make-ahead treats are filled with creamy cheesecake and your favorite mix-ins, then frozen for the perfect no-bake dessert.

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword frozen dessert, no bake summer dessert

Prep Time 15 minutes minutes

Freeze 2 hours hours

Servings 12

Calories 314kcal

Author Milisa

Ingredients

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces cream cheese softened
• ½ cup strawberries diced, plus more for garnish
• ½ cup mini chocolate candy bars diced, plus more for garnish
• 12 sugar cones

Topping

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ¼ cup mini chocolate chips optional for garnish

Instructions

• In a mixing bowl, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
• Add cream cheese, beating until light and fluffy.
• Fold in your favorite add-ins. We folded diced strawberries into half the mixture and chopped mini candy bars into the other half.
• Spoon the cheesecake filling into sugar cones.
• Line a baking sheet with parchment paper. Place the filled cones upside down on the sheet.
• Freeze for 2 hours or until firm.
• When ready to serve, beat whipping cream with powdered sugar for topping until still peaks form. Pipe onto frozen cones and garnish with strawberries or mini chocolate chips.

Notes

• Store cheesecake cones in a freezer bag for up to 2 weeks.
• For easy serving later, top with whipped cream and wrap each cone in plastic wrap before returning to the freezer.
• Try other add-ins like crushed cookies, swirls of jam, or a drizzle of peanut butter for a fun twist.
• Any ice cream cone variation will work – waffle cones or waffle cone bowls would also work. I prefer the size of the sugar cones for just the right sized treat.
• Double the recipe for a crowd.

Nutrition

Calories: 314kcal | Carbohydrates: 23g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 100mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 857IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 0.3mg

The post Frozen Cheesecake Cones appeared first on Miss in the Kitchen.

Frozen desserts like Frozen Strawberry Cheesecake and Blackberries and Cream Ice Cream are just the ticket for hot summer days. These desserts can be put together in just minutes.

We love all things pineapple and this pie is so creamy and delicious. It is easy to make with just 3 ingredients. A favorite to have on hand for a weeknight dessert or perfect for company. I also love this Key Lime Pie!

Ingredients Needed

• Cream Cheese
• Sweetened Condensed Milk
• Canned Crushed Pineapple
• Graham Cracker Crust – get the 10″, larger one.
• Cool Whip – or sweetened whipped cream
• Fresh Pineapple – Optional for garnish
• Fresh Mint – Optional for garnish

Step By Step Directions

Add softened cream cheese to a mixer bowl and beat until smooth.

Next, add sweetened condensed milk, mixing at low speed until combined, then raising to medium speed about 2 minutes.

Fold in 1 cup crushed pineapple, with the juice. Reserve the remaining pineapple for garnish or another use.

Pour into a 10-inch pre-made graham cracker crust.

Cover and freeze 6-8 hours or over night.

Remove from freezer when you are ready to serve and top with Cool Whip.

Garnish with drained crushed pineapple or chunks of fresh pineapple and mint leaves if desired.

Allow the pie to sit at room temperature about 10- 15 minutes before slicing and serving for a cool and refreshing dessert.

Cover and return pie to the freezer immediately after serving.

Recipe Notes

Store Frozen Pineapple Pie in a covered dish in the freezer up to 3 days.

For longer storage, wrap tightly in 2 layers of plastic wrap and place in a freezer bag or add a layer of aluminum foil. Store in the freezer up to 6 weeks.

Occasions: Make a frozen pineapple pie for summer cookouts, 4th of July celebrations, holidays, birthdays and dinners with friends.

More Pineapple Desserts to Try

• Pineapple Dump Cake is one of the easiest recipes you will ever make and it’s always a huge hit.
• Pineapple Sweet Rolls are great for a weekend brunch or sweet treat any time of day.
• No Bake Pineapple Cheesecake is light and fluffy and filled with delicious pineapple flavor.
• Easy Pineapple Upside Down Cake is the classic dessert that everyone will love and it’s a super simple from scratch recipe.
• Dole Whip from BellyFull will instantly transport you to Disney!

If you are looking for a super easy make ahead dessert, this Frozen Pineapple Pie is a refreshing treat to enjoy for any occasion.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Frozen Pineapple Pie

Frozen Pineapple Pie is an easy make ahead dessert perfect for summer parties and cookouts. A creamy and delicious dessert perfect for pineapple lovers.

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword frozen pie, Pie, pineapple ice cream pie, pineapple pie, summer desserts

Prep Time 5 minutes minutes

Additional Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 Servings

Calories 388kcal

Author Milisa

Ingredients

• 1 10 inch graham cracker crust
• 8 oz softened cream cheese
• 14 oz can sweetened condensed milk
• 1 cup crushed pineapple with juice
• 4 ounces Cool Whip or sweetened whipped cream optional for garnish
• remaining crushed pineapple drained or fresh pineapple for optional garnish
• fresh mint leaves optional for garnish

Instructions

• Add softened cream cheese to a mixer bowl and beat at medium speed until smooth.
• Add sweetened condensed milk and continue beating at medium speed, about 2 minutes.
• Fold in 1 cup of crushed pineapple with the juice.
• Pour into graham cracker pie crust.
• Cover and freeze for 4 to 6 hours or until frozen solid..
• Remove pie from freezer and garnish with Cool Whip, reserved drained pineapple or fresh diced pineapple and mint leaves.
• Let the pie stand at room temperature for about 10 minutes before slicing.
• Return covered pie to the freezer immediately.

Notes

Store Frozen Pineapple Pie in a covered dish in the freezer up to 3 days.

For longer storage, wrap tightly in 2 layers of plastic wrap and place in a freezer bag or add a layer of aluminum foil. Store in the freezer up to 6 weeks.

Occasions: Make a frozen pineapple pie for summer cookouts, 4th of July celebrations, holidays, birthdays and dinners with friends.

Nutrition

Serving: 1g | Calories: 388kcal | Carbohydrates: 48g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 182mg | Fiber: 1g | Sugar: 46g

The post Frozen Pineapple Pie appeared first on Miss in the Kitchen.

Apple desserts never fail to please and when we bake a Skillet Apple Pie we always top it with this easy cinnamon ice cream.

Homemade ice cream is really so simple to make and you don’t even have to have an ice cream maker. This simple no-churn recipe takes about 10 minutes to make and then freeze it over night to enjoy the next day. It’s a great dessert on it’s own or serve it over any fall dessert like Pumpkin Pie, Apple Cobbler or Apple Crisp. 

🟢 Ingredients Needed

• Heavy Whipping Cream
• Whole Milk
• Sweetened Condensed Milk
• Vanilla Extract
• Ground Cinnamon

🟢 Step By Step Directions

1. Pour heavy whipping cream into a mixer bowl and beat at medium speed until cream starts to thicken. Raise to high speed and beat until stiff peaks form.
2. In another bowl, add milk, sweetened condensed milk, vanilla and cinnamon.
3. Whisk until well combined.
4. Add the whipped cream.
5. Fold in until well combined.
6. Pour into a baking pan or loaf pan.
7. Cover with aluminum foil and freeze over night.
8. Remove from freezer and serve immediately. 

🟢 Recipe Notes & Tips

Storage: Store ice cream in an airtight container in the freezer up to 6 weeks. 

Scale the Recipe: Double the recipe as needed. 

Variations: Make this pumpkin spice flavor by using pumpkin spice in place of the cinnamon. Apple pie spice is another great option. 

Serving Suggestions: Great to top any fall dessert including Apple Dump Cake, Sweet Potato Pie or Blackberry Crisp. Add a scoop to your favorite hot chocolate for a winter time treat.

🟢 More Delicious Homemade Ice Cream Recipes

Homemade Vanilla Bean Ice Cream is always a classic treat that everyone will love. Top it with fresh berries or a drizzle of homemade caramel sauce. 

Blackberries and Cream Ice Cream is a summertime favorite made with fresh blackberries. This no churn ice cream is so simple to make.

Butterfinger Ice Cream is crazy delicious for candy bar fans. A decadent homemade treat to serve for any occasion. 

Cherry Crisp Ice Cream is a wonderful combination of fresh cherries and crisp topping combined into homemade vanilla ice cream. It’s an unbeatable dessert for special occasions. 

If you are looking for a fabulous fall dessert, try this easy no churn Cinnamon Ice Cream. It’s so flavorful and delicious for dessert or add it to sundaes or to top your favorite apple desserts. 

If you love this recipes as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Cinnamon Ice Cream

Cinnamon Ice Cream is a super creamy and delicious homemade, no-churn ice cream recipe perfect for fall. Top your favorite apple pie with a scoop of cinnamon ice cream for the best dessert ever.

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword best ice cream for apple pie, fall desserts, fall flavored ice cream, homemade ice cream, no churn ice cream

Prep Time 10 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8 Servings

Calories 439kcal

Author Milisa

Ingredients

• 2 cups heavy whipping cream
• 1 cup whole milk
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon

Instructions

• Add whipping cream to a mixer bowl and beat at medium speed until cream starts to thicken. Raise to high speed, beating until stiff peaks form.
• In another bowl, add milk, sweetened condensed milk, vanilla and cinnamon. Whisk together until well combined.
• Fold in whipped cream.
• Pour into a baking pan or loaf pan and cover with aluminum foil.
• Freeze for 8 hours or over night until ice cream is frozen.
• Scoop and serve.

Notes

Storage: Store ice cream in an airtight container in the freezer up to 6 weeks. 

Double the recipe as needed. 

Variations: Use pumpkin pie spice or apple pie spice in place of the cinnamon.

Serving Suggestions: Great to top any fall dessert including apple desserts, cobblers and fruit crisps.

Nutrition

Serving: 1g | Calories: 439kcal | Carbohydrates: 40g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 114mg | Fiber: 1g | Sugar: 40g

The post Cinnamon Ice Cream appeared first on Miss in the Kitchen.

Homemade Vanilla Ice Cream is the recipe that I make most often.  My dad recently insisted that I make Butterfinger ice cream after having it at a cookout and it was an instant favorite.

Butterfinger Ice Cream ~ Easy No Churn Ice Cream

Homemade ice cream is really simple to make at home and with this simple recipe, you don’t even need an ice cream machine. The flavor combinations are endless and this Butterfinger Ice Cream is one of our absolute favorites.

Ingredients Needed:

• Butterfinger Candy Bars 
• Heavy Whipping Cream
• Whole Milk
• Sweetened Condensed Milk
• Vanilla Extract

How to Make No Churn Butterfinger Ice Cream:

• Remove candy bars from wrappers and chop with a sharp knife until finely crumbled.

• Whip the heavy whipping cream with an electric mixer at low speed until cream starts to thicken. Raise to medium-high speed, whipping until stiff peaks form.
• In another bowl whisk together the milk, sweetened condensed milk and vanilla extract.
• Fold in the whipped cream. 

• Fold in the Butterfingers. 
• Pour into a 9 x 5 loaf pan or an 8 cup freezer safe container. 
• Cover with plastic wrap plus a layer of aluminum foil. 
• Freeze for 24 hours or until ice cream is completely frozen.

• Scoop and serve in bowls or ice cream cones. 

Storage:

• Store homemade ice cream in an airtight container in the freezer up to 3 weeks.

More Homemade Ice Cream Recipes to Try:

• No Churn Cherry Crisp Ice Cream
• Easy Chocolate Ice Cream with Caramel
• Blackberries and Cream Ice Cream
• Homemade Drumstick Ice Cream Cones

No churn ice cream is the perfect summer treat and this Butterfinger Ice Cream is sure to be a hit with the entire family. It is rich and creamy and loaded with Butterfinger candy bars.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

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Butterfinger Ice Cream

Butterfinger Ice Cream is a super easy no churn recipe made with just a few ingredients. No machine needed for this rich and creamy vanilla ice cream filled with Butterfinger candy bars.

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword candy bar ice cream, homemade ice cream, no churn ice cream

Prep Time 10 minutes minutes

Additional Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 8 Servings

Calories 644kcal

Author Milisa

Ingredients

• 5 Butterfinger Candy Bars 1.9 oz each
• 2 cups heavy whipping cream
• 1 cup whole milk
• 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions

• Chop the candy bars into small pieces.
• Place heavy whipping cream in a mixer bowl. Beat at low speed until cream starts to thicken. Raise to medium-high speed, whipping until stiff peaks form.
• In another large bowl, whisk together the milk, sweetened condensed milk and vanilla.
• Fold in whipped cream.
• Next, fold in the chopped Butterfingers.
• Pour into a 9 x 5 inch loaf pan or an 8 cup freezer safe container.
• Cover with plastic wrap and a layer of aluminum foil.
• Freeze for 24 hours or until completely frozen.
• Scoop into bowls or ice cream cones.

Notes

Store homemade ice cream in an airtight container up to 3 weeks.

Nutrition

Serving: 1g | Calories: 644kcal | Carbohydrates: 71g | Protein: 11g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 217mg | Fiber: 1g | Sugar: 61g

The post Butterfinger Ice Cream appeared first on Miss in the Kitchen.

I go crazy picking wild blackberries during the summer so I can make all of the blackberry desserts like Blackberry Sheet Cake,Blackberry Crisp and No Bake Blackberry Cheesecake.

Blackberry Milkshakes ~ Homemade Milkshake Recipe

If you are needing a quick and easy dessert, homemade milkshakes are the answer. Ready in about 5 minutes and easy to customize to everyone’s liking.

Ingredients List:

• Vanilla Ice Cream ~ We love Blue Bell Homemade Vanilla Ice Cream, use your favorite.
• Blackberries ~ Fresh or frozen will work for this easy dessert.
• Milk ~ Whole Milk works best.
• Vanilla Extract ~ Adds a boost of vanilla flavor.
• Garnishes ~ Sweetened Whipped Cream, Blackberries, Fresh Mint.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

How to Make Blackberry Milkshakes:

• Set the ice cream out of the freezer for about 5 minutes to soften slightly.

• Add the vanilla ice cream, milk, blackberries and vanilla extract to a Blender.

• Pulse until mixture starts to combine.

• Blend on low speed for about 1 minute or until smooth.

• Pour into glasses and garnish with whipped cream, more blackberries and fresh mint if desired.

This milkshake recipe was originally shared as part of a Virtual Baby Shower for Amber of Bluebonnet Baker, back in the day when recipe blogs were for more than just the recipe. It would be a challenge to find anyone more generous and kind than Amber.

The recipe and photos needed an update but I wanted to keep this recipe as a tribute to her and her sweet kiddo, even though folks are mainly just here for the recipe these days.

More Frozen Dessert Recipes to Try:

• Peanut Butter Caramel Milkshake
• Blackberries and Cream Ice Cream
• Frozen Strawberry Cheesecake
• No Churn Cherry Crisp Ice Cream
• Frozen Cheesecake Cones

Homemade milkshakes are quite a treat and they are so simple to make at home. Skip the drive thru and enjoy these delicious Blackberry Milkshakes any time of the year.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

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Blackberry Milkshakes

Blackberry Milkshakes are a quick and easy treat to make with fresh or frozen blackberries. If you love grandma's blackberry cobbler, this milkshake is just the ticket!

Course Desserts

Cuisine American

Keyword homemade milkshake with blackberries, milkshakes, summer milkshakes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Milkshakes

Calories 457kcal

Author Milisa

Ingredients

• 2 cups Vanilla Ice Cream
• 1 cup whole milk
• 2 cups fresh or frozen blackberries plus more for garnish
• 1 teaspoon vanilla extract
• ½ cup sweetened whipped cream
• fresh mint for garnish optional

Instructions

• Add vanilla ice cream, milk, blackberries and vanilla to a blender and blend until smooth.
• Pour into glasses and garnish with whipped cream, blackberries and mint.
• Serve immediately.

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 53g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 163mg | Fiber: 9g | Sugar: 43g

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No Churn Cherry Crisp Ice Cream

No churn cherry crisp ice cream is a cool and creamy treat for any occasion. No ice cream maker required for this homemade ice cream. You might also like this easy Butterfinger Ice Cream.

When I was a kid, my Aunt Patsy had an ice cream shop and I would always get a double scoop of cherry vanilla ice cream. I think it’s the only time I ever had it. It was vanilla ice cream filled with maraschino cherries. It was so good! We also love making an Easy Cherry Crisp for a quick weeknight treat.

When the Rainier Cherries arrived on my door step, I couldn’t stop thinking about that cherry vanilla ice cream. The more I thought about it, the more I wanted it. Check out that OXO Cherry Pitter – it is the best thing since sliced bread!

I guess I never stop thinking about food… Anyway, I was thinking about topping from my blackberry crisp and decided that would make a good addition to my cherry vanilla ice cream.

I crumbled the mixture over my silicone baking liner and baked it until it was crunchy. I let it cool and crumbled it up to stir into the ice cream.

I used sweetened condensed milk, whole milk, whipped cream and vanilla for the base. I added in the chopped cherries and the crisp topping.

I poured it all into a bread pan, covered it with plastic wrap and put it in the freezer over night. I could hardly wait to try it!

I set it pan out to soften slightly and as soon as I could, I grabbed a spoon to test it out. I loved it, as in LOVED IT! I probably ate way more than my fair share of this ice cream! I might need to swim a thousand more laps in the pool but who’s counting!

This is perfect if you don’t have an ice cream maker, so easy and it turned out incredibly delicious. I think I might try it in the ice cream maker next time to see if it would make it even creamier but it is seriously amazing as it is. I hope you will give it a try!

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No Churn Cherry Crisp Ice Cream

No Churn Cherry Crisp Ice Cream is a delicious summer treat made with a homemade vanilla base, fresh cherries and a buttery, brown sugar and oat crunch!

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword cherry ice cream, ice cream, ice cream with fresh cherries

Prep Time 10 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6 - 8 servings

Author Milisa

Ingredients

For the Crisp

• ½ cup all purpose flour
• ½ cup old fashioned oats
• ½ cup Dixie Crystals Sugar
• ¼ teaspoon salt
• ½ cup Land O'Lakes Butter

For the Ice Cream

• 1 14 oz can sweetened condensed milk
• 1 ½ cups whole milk
• 1 ½ cups heavy whipping cream whipped
• 2 teaspoons Adams Vanilla Extract
• 2 cups chopped and pitted Rainier Cherries

Instructions

• Add sweetened condensed milk, whole milk and vanilla to a bowl. Whisk to combine. Fold in whipped cream. Add cherries and 2 cups of baked crisp crumbles.
• Pour into a freezer safe container and cover.
• Freeze 8 hours or overnight.
• Store extra crisp crumbles in an airtight container to serve with ice cream or another use.
• Remove from freezer and allow to soften slightly before serving.

The post No Churn Cherry Crisp Ice Cream appeared first on Miss in the Kitchen.

This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own.

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Hazelnut Gelato Pie

Summer is the perfect time to gather up with your family and friends for backyard cookouts and casual get togethers. I try to keep a few key items on hand for last minute get togethers.

My grocery shopping trips are crazy. I’m always in a giant hurry and quite often, I end up with 2 carts filled to the brim with food. It takes a lot to keep a houseful of hardworking guys fed. Needless to say, there aren’t too many volunteers to go with me to Kroger!

When we have family get togethers and cookouts, I really like to make as many things in advance as possible. That way I can enjoy the time with my family instead of being stuck in the kitchen the whole time.

 Dessert is always a must and summertime just calls for a cool and creamy frozen dessert. I am a complete hazelnut fanatic and I was pretty excited to find the new HemisFares Hazelnut Gelato ~ Find No.55  as I cruised the ice cream isle of Kroger.

We were planning a pretty big cookout and I knew a gelato pie would be just the ticket for an easy frozen dessert. 

The HemisFares Gelato is made with regional ingredients and milk from 100% grass-fed cows, then slow- churned for a creamy, smooth texture and rich flavor. From grass-fed cows, you know I love it! Be sure to look for the Chocolate, Straciatella, Cappuccino, Strawberry and Pistachio gelato flavors in addition to the Hazelnut.

Along with the HemisFares Italian Hazelnut Gelato, I used chocolate graham crackers, chocolate hazelnut spread, sweetened whipping cream and fresh strawberries. A simple combination but totally impressive results!

How to Make Hazelnut Gelato Pie

I crushed the chocolate graham crackers and put them in a pie dish.

I filled it with two pints of HemisFares Italian Hazelnut Gelato that I softened slightly.

I drizzled a bit of chocolate hazelnut spread over the top. YUM!

Then I topped it off with a sweetened whipped cream and popped it in the freezer for a few hours.

I topped the frozen pie off with fresh strawberries and another drizzle of the chocolate hazelnut spread. If you are not serving the entire pie at once, just add strawberries to each piece as you serve them.

This pie was so simple to make and the flavors are over the top amazing. It is perfect for any party or family get together. It was a huge hit with my family and I hope you will give it a try soon!

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Hazelnut Gelato Pie

Hazelnut Gelato Pie is a delectable dessert for any occasion. An easy, make- ahead dessert that is decadent and delicious!

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword chocolate ice cream pie, hazelnut gelato dessert, ice cream pie

Prep Time 10 minutes minutes

Inactive Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• 6 whole chocolate graham crackers
• 2 pints Italian Hazelnut Gelato slightly softened
• ⅓ cup chocolate hazelnut spread divided use
• 2 cups sweetened whipped cream
• 1 pint strawberries washed and capped

Instructions

• Crush graham crackers and place in a pie dish.
• Top with softened gelato. Drizzle with 1/4 cup of chocolate hazelnut spread. Top with sweetened whipped cream and spread evenly.
• Place in freezer for 6-8 hours or until firmly frozen.
• Remove from freezer and top with fresh strawberries and drizzle with remaining chocolate hazelnut spread.
• Cut and serve immediately.
• Store pie covered in freezer.

The post Hazelnut Gelato Pie appeared first on Miss in the Kitchen.

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

Mocha Popsicles

Summer is flying by! FLYING!! We found out school starts back August 10th! Of course the summer heat will still be around until September or October.  So, I have the perfect excuse to make these Mocha Popsicles for months to come.

I have to have my morning coffee, no matter how hot it gets in Oklahoma. During the summer months I generally end up with a cup or two left in the pot. The guys don’t drink as much coffee during the summer. Who could blame them? The heat index has been over 100 lately.

I love coffee in just about any form and especially iced coffee.  I turned a bit of my leftover morning coffee into these Mocha Popsicles. They are just the ticket to cool off in the summer heat. If you are looking for a guilt-free summer treat, these protein popsicles are just the ticket!

How to Make Mocha Popsicles

All it takes for a batch of these easy mocha popsicles is a cup of brewed coffee, sugar, milk and Nielsen-Massey Pure Chocolate Extract.

My coffee was still warm so I just stirred in the sugar until it was dissolved.

Stir in the milk.

Add in the Nielsen- Massey Pure Chocolate Extract. And that’s it! Super simple!

I filled my popsicle molds and popped them in the freezer.

Now I’m all set for summer treats. I just need one of these and a dip in the pool and I’m happy, happy, happy. I tell you, putting in a pool has been a life- changer for me. It is the best stress reliever after a long day on the computer.

Another wonderful thing about making homemade popsicles is know exactly what you are putting into them! Nielsen- Massey Pure Chocolate Extract is crafted from the finest cocoa beans and adds the perfect chocolate flavor to the sweetened coffee for that delicious mocha taste we all love.

You can use Nielsen- Massey Pure Chocolate Extract to add subtle distinction to drinks, desserts and even savory foods like chilis and other spicy dishes. For more great pairing ideas checkout the Nielsen- Massey Uses and Pairings  page.

I love that Nielsen- Massey Vanillas has been a family- owned business for over 100 years and is now operated by the third generation of Nielsens.

What’s your favorite summer treat?

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Mocha Popsicles

Mocha Popsicles are the perfect summer treat! Cool and delicious with all of your favorite iced coffee flavors! Made easily with just 4 ingredients, you will be enjoying these all summer long!

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword fudgesicles, mocha frozen dessert, popsicles

Prep Time 5 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6 servings

Author Milisa

Ingredients

• 1 cup hot brewed coffee
• ¼ cup sugar
• ¾ cup whole milk
• ½ teaspoon Nielsen-Massey Pure Chocolate Extract

Instructions

• Combine coffee and sugar until sugar is dissolved. Add milk and extract and stir until well combined.
• Pour into popsicle molds and freeze until solid, about 6-8 hours.
• Serve immediately.

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My family is crazy about ice cream and even crazier about an ice cream pie.  I really should make them more often.  Ice cream pies are so simple to put together and the flavor combinations are endless.

I found some Oregon Hazelnut and Salted Caramel Ice Cream last time I went grocery shopping and I knew it would make a fantastic pie.  I used a pre made pie crust, some hot fudge ice cream topping, cool whip, and a few milk chocolate chips to make this pie.  It might have taken me 5 minutes to put it together.

I let the ice cream soften just a bit before spooning it into the crust.  With the first dollop of ice cream, I manage to break the cookie crust into smithereens. I pieced it back together and went on spooning the ice cream into the crust.  I was hoping it would freeze back together and it did.  So, no worries if you break the crust! After just a few hours in the freezer, it was ready to serve.

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Salted Caramel Hazelnut Ice Cream Pie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Milisa

Ingredients

• 1 6 oz ready made chocolate pie crust
• 1.75 qt Tillamook Oregon Hazelnut & Salted Caramel Ice Cream
• ⅓ cup chocolate fudge ice cream topping
• 8 oz whipped topping or whipped cream
• ½ cup milk chocolate chips

Instructions

• Soften ice cream slightly. Spoon ice cream into ready made crust, spreading together. Dollop fudge ice cream topping over ice cream. Top with whipped topping and dot with chocolate chips. Cover with foil and freeze 4 hours or overnight before serving. Allow to sit at room temperature for a few minutes to make slicing easier.

The post Salted Caramel Hazelnut Ice Cream Pie appeared first on Miss in the Kitchen.

Our ranch has tons of wild blackberries.   Many of the bushes grow along the fence lines.  The wild blackberries were finally ripe a few weekends ago.  So me and Emmet set out on the 4-wheeler with buckets in hand.

It was so about 96 degrees outside and we did take a few minutes to cool off in the creek.   After about an hour my husband joined us and took us to the mother lode of blackberry bushes.  We picked about 20+ cups of blackberries.  Wild blackberries are smaller than what you buy at the market but they totally make up for it in flavor.

I made a nice blackberry pie, shared a few of the blackberries with my in-laws and then I made this Blackberries and Cream Ice Cream.  It was so easy to put together and I didn’t even use the ice cream machine.  The hardest part was waiting on it to freeze!

Now onto these fabulous recipes for hosting the most amazing Ice Cream Social!

Ice Cream Social

• Waffle Bowls from Barbara Bakes
• Black Forest Ice Cream Sundaes from Creative Culinary
• Bourbon Caramel Sauce for Ice Cream Sundaes from The Heritage Cook
• Vegan Banana Split Popsicles from Stetted
• Raspberry Ice Cream from Jeanette’s Healthy Living
• Cassata Ice Cream Cake from Spice Roots
• Roasted Apricot and Shortbread Ice Cream Bars from Willow Bird Baking
• Plum, Blackberry and Sage Frozen Yogurt from The Wimpy Vegetarian
• Blueberry Plum Sorbet from Healthy Delicious
• Mocha Ice Cream from That Skinny Chick Can Bake

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Blackberries and Cream Ice Cream

Blackberries and Cream Ice Cream is an easy, no churn recipe that everyone will love.  It is an awesome dessert for summer barbecues and get togethers. 

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword blackberry ice cream, ice cream, no churn ice cream

Prep Time 10 minutes minutes

Additional Time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 6

Author Milisa

Ingredients

• 3 cups heavy whipping cream
• 1 14 oz can sweetened condensed milk
• 2 teaspoons vanilla extract
• 3 cups blackberries

Instructions

• Whip the cream until soft peaks form.
• Fold in vanilla and sweetened condensed milk. Fold in berries until well combined.
• Place in an airtight container and freeze 12 hours or overnight.

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