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Caramel Apple Cheesecake Bars | The Girl Who Ate Everything (Note: These have been adopted from Paula Deen's Recipe which I also have posted here.  The key difference with this one is that she has increased the cream cheese filling which I wholeheartedly agree with - no offense Paula, but gotta have all that cream cheese goodness!)

Caramel Apple Cheesecake Bars | The Girl Who Ate Everything (Note: These have been adopted from Paula Deen's Recipe which I also have posted here. The key difference with this one is that she has increased the cream cheese filling which I wholeheartedly agree with - no offense Paula, but gotta have all that cream cheese goodness!)

Love pineapple? Learn how to make this creamy pineapple sorbet this summer -- perfect for hot days by the pool!

Love pineapple? Learn how to make this creamy pineapple sorbet this summer -- perfect for hot days by the pool!

Hollow out apples and bake with cinnamon and sugar inside. After its done baking, fill with ice cream and caramel.

Hollow out apples and bake with cinnamon and sugar inside. After its done baking, fill with ice cream and caramel.

Top 10 Frozen Yogurt Recipes You Must Try! These are a great dessert option. Much healthier than normal ice cream, but you won't be missing out on taste.

Top 10 Frozen Yogurt Recipes You Must Try! These are a great dessert option. Much healthier than normal ice cream, but you won't be missing out on taste.

For the Green Apple Ice Quarter apples and juice them through a fruit juicer with peels on (this helps keep the color of the ice a nice bright green). Add simple syrup and lemon juice to taste. Pour into a shallow pan or a glass baking dish and place in the freezer. After 30-40 minutes, scrape the pan to break up the frozen bits and create slush. Do this again after another 30-40 minutes, then put the pan in the freezer until you’re ready to serve.

For the Green Apple Ice Quarter apples and juice them through a fruit juicer with peels on (this helps keep the color of the ice a nice bright green). Add simple syrup and lemon juice to taste. Pour into a shallow pan or a glass baking dish and place in the freezer. After 30-40 minutes, scrape the pan to break up the frozen bits and create slush. Do this again after another 30-40 minutes, then put the pan in the freezer until you’re ready to serve.

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