Crunchy Freeze

1/2 cup butter

2 1/2 cups Rice Krispies

3/4 cup brown sugar

1 1/4 cup flaked coconut

1 cup chopped pecans

1/2 gallon vanilla ice cream

Melt butter in 9 x 13 pan

Add Rice Krispies, sugar, coconut and pecans

Mix ell and put in 300* oven for 30 minutes, stirring occasionally until brown ~ cool

Take out half of the mixture and smooth

Add ice cream in a smooth layer and then put the rest of the krispie mixture on top

Cover and freeze

Serve with hot fudge (opt)

Variation - try with  butter pecan ice cream and caramel sauce

Easy Easy Chocolate Sauce

Melt chocolate chips in microwave

Mix with whipping cream

If sauce hardens.. melt again

Praline Sauce

1/2 cup chopped pecans

1 cup brown sugar

1/2 cup half and half

1/2 cup butter

1/2 tsp vanilla

Preheat oven to 350*

Roast pecans for about 10 minutes or until toasted and fragrant.

In a saucepot, combine sugar, half and half, and butter, bring to boil and cook stirring constantly for about 2 minutes.

Remove from heat and stir in pecans and vanilla.

Let cool for about 1 hour stirring occasionally.

{Quick & Easy} Creamy Fruit Freeze

Recipe via Our Best Bites

This is sooooo good!!
You do not need an ice cream maker to make this! It's super easy, and a little more rich and elegant than a sorbet, but easier and lighter than an ice cream. Somewhere in the middle. The great part is that you can customize the flavor and make it with whatever you have!

I happened to have some gorgeous blackberries, and some perfectly ripe mangoes (mangoes courtesy of mango.org). So I just popped them in my food processor with some sugar to make a puree

4 C berries or roughly diced fruit
1 C sugar
1 C heavy whipping cream

Combine fruit and sugar in a food processor and process until smooth. Reserve 1 cup of the puree (store in fridge until ready to use). In a mixing bowl, whip heavy whipping cream until soft-medium peaks form.

Gently fold into the remaining puree just until combined. Make sure not to stir at this point. Folding means to gently scoop from the bottom and fold it over to the top.

Place in a freezer safe container and freeze until firm (about 2-4 hours). Scoop into bowls and serve with remaining puree and extra berries if desired. Serves 6 small servings.