If it is getting a bit too warm for you to cook any hot food, you should consider frozen dessert recipes. In fact, you should always consider those every day.
There is probably no better treat for your kids than a frozen dessert recipe that will make them behave all day to get it.
Trust me; I use these recipes to keep my children away from trouble when I can’t have them running around the house.
These 5 frozen desserts are the key to all calm in a house filled with screaming kids. Try them and let me know:
1 – Frozen Mocha Oreo Bars
As you can see, I am starting this list with an Oreo based recipe. Children love Oreos, and if you can manage to give them a great recipe that uses an Oreo, you won them over. Check out how you can make it now.
- 5 cups crushed Oreos (about 4 sleeves)
- 8 Tablespoons butter
- 4 cups whipping cream
- 2 (8 ounce) packages cream cheese, at room temperature
- 2 (14 ounce) cans sweetened condensed milk
- 3 Tablespoons instant espresso powder dissolved in 1/2 cup hot water
- ¼ cup chocolate sauce, plus more for the top
- 2 teaspoons vanilla
- In a mixing bowl, stir together the Oreos and butter. Pour into a greased 9 x 13 inch pan, reserving one cup for the top. Press the crumb mixture evenly into the bottom of the pan to form the crust. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the cream on medium high to high speed until stiff peaks form. Transfer the whipped cream to a clean bowl and set aside.
- Add the softened cream cheese to the mixer and beat until smooth. Add the condensed milk, espresso and water mixture, chocolate sauce, and vanilla to the bowl and beat until smooth and well combined. Gently stir or beat in the whipped cream. Note: I have a 4.5 quart mixer bowl, and this was VERY full, so you really will have to do it gently to avoid a splatter mess!
- Spread the whipped cream mixture over the Oreo crust. Top with remaining crumbs. Cover and freeze.
2 – Frozen Peanut Butter Pie
Everyone loves a peanut butter pie. And when you have it frozen, it’s much more appreciated than you think. You can be sure than you will have a very impatient guests once they know how good this tastes.
For the crust:
- 1¼ c. chocolate cookie or graham cracker crumbs
- ½ c. pretzel crumbs
- 6 tbsp. unsalted butter, melted
- 2 tbsp. dark brown sugar
For the filling:
- 8 oz. (1 block) cream cheese, at room temperature
- 1¼ c. smooth peanut butter
- ¾ c. powdered sugar
- 1 tbsp. vanilla extract
- 2 c. heavy whipping cream
For the topping:
- ½ c. semi-sweet chocolate chips
- 1 c. milk chocolate chips
- ½ c. heavy whipping cream
- ⅓ c. chopped pretzels
- ½ c. chopped peanut butter cups
- To make the crust: Preheat oven to 350 degrees. In medium mixing bowl combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist. Press into the bottom and up the sides of a 9-inch pie dish (I recommend a pie dish with a tall rim). Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.
- To make the filling: Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, mix until combined. In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half of the whipped cream into the peanut butter mixture. Fold the remaining whipped cream in until smooth and creamy. Pour into the cooled crust, then spread into an even layer.
- For the topping: Combine the chocolate and cream in a 2 cup glass measuring cup or a medium size microwave-safe bowl, heat at half power for one minute, stir then repeat. Remove and whisk for 1 minute until smooth. Spread over the filling, then top with chunks of peanut butter cups and pretzels. Chill for 2 hours, remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve cold.
3 – Brownie Ice Cream Bombes
There is something special about these brownie ice cream bombes. They are one of the few recipes that bring everyone to the table, patiently waiting for their treat. You can try this frozen recipe and see the results by yourself.
1 recipe brownies, baked in a 9×13-inch pan*
1 pint vanilla ice cream
6 Tablespoons Nutella**
2 cups semi-sweet chocolate chips
1/2 cup coconut oil
1/2 cup Heath toffee bits
- Use plastic/saran wrap to line 6 cupcake wells in a cupcake pan; set aside.
- Using the rim of a medium-sized glass or circular cookie-cutter, cut a circle into the brownie. Flatten, then press into the bottom and up the sides of the lined cupcake well. Repeat five more times to fill the rest of the cupcake wells.
- Place a scoop of ice cream into the center of each brownie bowl, then use a spoon to make a divot into the center. Place about a tablespoon of Nutella into the divot, then use the spoon to slightly cover the Nutella. Freeze for at least 30 minutes.
- Using a smaller glass, use the rim to cut six more circles from the brownie. Flatten, then press slightly on top of the ice cream bombes, making sure that all of the ice cream is covered. Wrap the plastic wrap tightly around each bombe, but leave them inside the cupcake pan. Freeze overnight.
- To make the magic shell, place the chocolate chips and the coconut oil in a microwave-safe bowl. Heat in the microwave until smooth and melted. Cool completely, then stir in the toffee bits.
- To coat, stab a skewer into a brownie bombe, dip into the bowl of melted chocolate, and use a spoon to pour the chocolate over. Allow excess chocolate to drip off, then place onto a wax paper-lined baking sheet. Repeat with the rest of the brownie bombes. Eat immediately, or keep in the freezer for up to 6 months.
4 – Blueberries And Cream Ice Cream
Blueberries are one of my favorite fruits in the world. And when I add cream to them, they are a 100 times better. So, when I serve them as ice cream, you can’t imagine how good I feel after the first bite. It’s amazing!
- 1¼ cups blueberries
- 2 cups heavy cream
- 1-14oz can sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ teaspoon blueberry extract (not necessary but if you have it adds delicious flavor)
- Heat 1 cup blueberries in microwave about 30 seconds or until heated and soft
- Press through a strainer to remove skin
- Heat remaining ¼ cup blueberries for 8-10 seconds these will be put in the ice cream whole
- In mixer bowl whip heavy cream on high until medium to stiff peaks
- Slowly add in the sweetened condensed milk and vanilla to the heavy cream
- In a loaf pan layer the ice cream mixture place dollops of pressed blueberries and swirl it with a toothpick or back of a spoon to gently mix in, then add a few heated blueberries and repeat.
- If you’d like the ice cream to be all “purple” in color, go ahead and mix the pressed blueberries into the ice cream mixture completely.
- Freeze for 4-6 hours or until firm.
- Add more blueberries if you aren’t using blueberry extract.
- As with any fruit dessert, delicious tasting fruit will result in great tasting results. If the fruit is not very sweet or not full of flavor, add a tablespoon of powdered sugar at a time until the taste of the mixture is great. Adding lemon and sugar together will also result in great flavor, as well as lemon extract too.
5 – Frozen Cheesecake Brownies
Cheesecakes are one of the most famous guilty pleasures of all time. Everyone enjoys them, yet they can’t honestly feel good afterwards. You know, being healthy isn’t easy. Yet, these frozen cheesecake brownies just makes it even harder not to enjoy a cheesecake.
- 1/2 cup butter
- 12 ounces bittersweet chocolate chips
- 16 ounces cream cheese at room temperature
- 1 1/2 cups granulated sugar divided
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup +2 tablespoons all-purpose flour
- Pinch of salt
- Preheat oven to 350 F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.
- Melt butter and chocolate chips in a heavy saucepan over low heat, stirring frequently, until melted. Remove from heat, and set aside.
- In a separate bowl, beat cream cheese and 1/3 cup sugar together until smooth.
- Beat in egg and 2 tablespoons flour. Set aside.
- In a separate large bowl, beat remaining sugar and eggs together until smooth and well-combined.
- Add vanilla and chocolate mixture, and mix until well-combined.
- Stir in remaining flour and salt until combined.
- Spread 3/4 of brownie mixture into prepared pan.
- Pour the cream cheese mixture over brownie layer, and spread evenly.
- Top with remaining brownie batter, and gently spread to cover cream cheese mixture.
- Bake for 40-50 minutes, or until a wooden toothpick comes out with just fudgy crumbs.
- Cool on a wire rack for 1 1/2 hours.
- Freeze for at least 45 minutes, and cut just before serving.
And there you go; these are my favorite frozen dessert recipes. I do enjoy making them whenever I can, and my kids approve of all of them.
Let me know in the comments down below which of these is your favorite. Also, don’t forget to share with your friends!