freezing

Perhaps you’ve made classic nice cream before by blending frozen bananas to a soft serve-like consistency. Now consider the flavor boost you’ll get from coating those bananas with spices and grilling them for smoky richness before freezing them. With the cinnamon and cayenne pepper, the dessert tastes reminiscent of Mexican chocolate. We use only enough cayenne for a hint of heat; increase to ¼ teaspoon for more burn.

Smoky spiced chocolate nice cream

spray(s) Cooking spray

Banana(s) slighty firm

Tbsp Sugar

0.5 tsp Ground cinnamon

Cayenne pepper

0.5 cup(s) Unsweetened vanilla almond milk

Tbsp Unsweetened cocoa powder

Image of Smoky spiced chocolate nice cream

Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.

Cut each banana in half crosswise; cut each half in half lengthwise. Arrange bananas cut side up on a sheet pan; coat bananas with nonstick spray. In a small bowl, combine sugar, cinnamon, and cayenne pepper; sprinkle over bananas.

Arrange bananas, spiced side down, on hot grill rack. Grill until well marked, 2 to 3 minutes. Carefully turn bananas over and cook 2 more minutes. Remove from grill. Cut into 1-inch pieces and arrange on sheet pan. Freeze until completely firm, about 3 hours.

Place frozen bananas in a food processor; drizzle with almond milk and sprinkle with cocoa powder. Process on high until completely smooth, 2 to 3 minutes; stop to scrape sides of bowl occasionally. Serve right away (the texture will be similar to soft serve), or spoon into a container and freeze until scoopable, 1 to 2 hours.

Here’s an easy dessert that bridges the gap between summer and fall—with the cooling refreshment of a chilled treat and the autumnal hits of pumpkin and warm spices. You’ll love the ease of this recipe, where graham crackers are layered with whipped topping and a spiced pumpkin filling until they soften into “cake.” Do make sure you plan ahead, as the dish needs to chill for at least 4 hours to soften the graham crackers, plus an hour or so in the freezer to help the elements firm up enough to slice.

Pumpkin Spice Icebox Cake

oz Lite whipped topping thawed, divided

square(s) Graham cracker(s)

oz Canned pumpkin

0.333 cup(s) Powdered sugar (icing sugar)

1.25 tsp(s) Pumpkin pie spice divided

Image of Pumpkin Spice Icebox Cake

Line a 9 x 5-inch loaf pan with plastic wrap, making sure there is overlap over all edges. Spread 1½ cups whipped topping into bottom of lined pan. Arrange 2½ graham cracker sheets over whipped topping, breaking crackers as needed to fit into pan.

In a medium bowl, stir together ½ cup whipped topping, pumpkin, sugar, and 1 tsp pumpkin pie spice. Spread half of pumpkin mixture over graham cracker layer in pan. Top with 2½ graham cracker sheets, breaking crackers as needed to fit into pan. Spread remaining pumpkin mixture over graham crackers. Top with remaining 3 graham crackers, breaking crackers as needed to fit into pan. Spread remaining 1 cup whipped topping over graham crackers. Cover loosely and refrigerate at least 4 hours or up to overnight to soften graham crackers.

Freeze cake for 1 to 1½ hours before serving to firm it up. Remove from freezer, uncover, and invert onto a platter; discard plastic wrap. Dust cake with remaining ¼ tsp pumpkin pie spice. Serve immediately.

Who knew Cabernet and cranberries would make such a dynamic duo? Add dried figs (plumped in the Cabernet ahead of time), and you end up with a winey, fruity fig bar, minus the cookie. This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam. It's worth buying extra cranberries and freezing them so you can make more to last you through the winter. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Cabernet-Cranberry Sauce with Figs 

Cabernet Sauvignon

cranberries

sugar

(3- by 1/2-inch) strips orange zest

Vanilla ice cream

vanilla bean

600 g full cream milk

200 g pouring (whipping) cream

white sugar

salt

Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add full cream milk, cream, sugar, egg yolks and salt (optional), and cook 8 min/90°C/speed 2. Remove vanilla bean pods.

Pour mixture, up to 4 cm high, into shallow freezable containers (e.g. aluminium, silicone) or 3-4 ice cube trays and cover with plastic wrap. Allow mixture to cool completely before placing into freezer for a minimum of 10 hours.

Place frozen mixture into refrigerator for 15 minutes, then cut into pieces (4 x 4 cm) with a long sharp knife. Place half the pieces into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer ice cream into a bowl.

Place remaining pieces of frozen mixture into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer into bowl with ice cream and serve as desired (see Tips).

Chocolate energy bars

460 g raw almonds

sunflower seeds

pumpkin seeds

140 g sultanas

g coconut flakes

g dried goji berries

macadamia nuts

apricots

figs

raw cacao butter

cacao powder

honey

vanilla extract

⅛ tsp fine sea salt

Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Place almonds into mixing bowl and chop 7 sec/speed 5. Transfer onto prepared baking tray.

Place a bowl onto mixing bowl lid and weigh sunflower and pumpkin seeds into it. Transfer seeds onto baking tray with almonds and bake for 15-20 minutes (150°C) or until golden. Allow mixture to cool on tray. Meanwhile, continue with recipe.

Place a large sealable container onto mixing bowl lid and weigh sultanas, coconut flakes and goji berries into it. Set container aside.

Place macadamias into mixing bowl and chop 7 sec/speed 4. Transfer into sealable container with fruit mixture.

Place apricots and figs into mixing bowl and chop 4 sec/speed 5. Transfer into sealable container with fruit and nut mixture.

Add cooled almonds and seeds to the container and stir to combine (see Tips).

Trail mix

Line a rectangular slice tin (20 x 30 cm) with baking paper.

Place cacao butter into mixing bowl and chop 20 sec/speed 8, then melt 5 min/37°C/speed 2.

Scrape down sides of mixing bowl with spatula and melt 6 min/37°C/speed 2.

Add cacao powder, honey, vanilla and salt and blend 1 min/speed 8.

Add 800 g of reserved trail mix and combine 10 sec//speed 2. Transfer into prepared tin and spread evenly. Press mixture down firmly. Place into freezer to set for 30 minutes or until firm, making sure tin is level so bar sets evenly.

Remove from freezer and cut into lengths (2 cm wide), then cut each bar into thirds (makes approx. 18 bars in total). Serve immediately or wrap bars in baking paper, place into a sealable container and store in freezer until ready to serve (see Tips).

Chocolate bars

In a large measuring cup, mix together part of the cream and condensed milk. Add one tbsp. of mixture to each popsicle mold. Place in freezer for at least approx. 20 - 30 min.

Boozy chocolate and coffee popsicles

cream (divided)

condensed milk

coffee

Baileys Chocolat Luxe

3.5 oz milk chocolate

Mix together coffee, Baileys, more of the cream, and rest of the condensed milk mixture. Now, fill each popsicle mold almost to the top with Baileys mixture.

Roughly chop chocolate. Heat remainder of cream in a small saucepan over low heat, add chocolate, and stir until melted. Now, add chocolate to each popsicle mold. Close your popsicle mold and insert popsicle sticks. Place in freezer for approx. 4 – 6 h.

Remove from freezer and carefully hold popsicle mold under warm water to release popsicles. Enjoy with a glass of Baileys!

Wombat slice

Medjool dates

g cacao powder

g dark coconut nectar syrup

water

coconut oil

g Lowan® cocoa bombs

Line a slice tray (18 x 28 cm) with baking paper and set aside.

Place all ingredients, except cocoa bombs, into mixing bowl and mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add cocoa bombs and mix 10 sec//speed 5, with aid of spatula.

Transfer into prepared slice tray. Using damp hands, press mixture firmly into edges of tray. Place into freezer to set (approx. 30 minutes). Remove slice and cut into pieces (approx. 30 pieces). Transfer into a freezable storage container and place into freezer until ready to serve. Remove from freezer just before serving.

There’s a lot to love about these frozen "muffins." First, they’re full of fruit and low in added sugar. Next, they have a hidden layer of almond butter for added richness inside. And along with being individually portioned, since they’re frozen, you enjoy them slowly—and are more likely to be satisfied with just one.

Strawberry-Granola Frozen Yogurt Cups

cup(s), raw Strawberries sliced

2.5 cup(s) Plain fat free Greek yogurt

cup(s) Low-fat granola divided

0.25 cup(s) Almond butter

Image of Strawberry-Granola Frozen Yogurt Cups

In a medium bowl, toss together the strawberries and sugar. Mash with a potato masher or a fork until the berries are juicy and almost pureed. Stir in the yogurt.

Line a 12-cup muffin tin with foil liners. Spoon half of the yogurt mixture evenly into the muffin cups. Sprinkle ⅔ cup granola evenly over the yogurt mixture; dollop 1 teaspoon almond butter into each muffin cup. Spoon the remaining yogurt mixture over the top; sprinkle evenly with the remaining ⅓ cup granola.

Loosely cover and freeze until firm, at least 2 ½ hours. Remove the frozen yogurt cups from the pan. Place the yogurt cups in a large resealable freezer bag or covered container and store in the freezer for up to 2 months.

Just 4 ingredients and a few minutes of your time are all you need to make this deeply refreshing dessert. We pair the pureed grapes with grappa - an Italian brandy made from the skins, seeds, and stems of grapes left over after winemaking (Italians are not ones to waste anything!). We like that it helps keep the dessert all about grapes. The alcohol in the grappa helps to keep the granita from freezing into a rock solid, instead making it pleasantly slushy. A high-powered blender will break down the grape skins so there aren’t any “flakes”; if your blender leaves pieces of skins, you can strain the mixture if you’d like, but it is not necessary.

Grape Granita with Grappa

Sugar

grapes

0.333 cup(s) Liquor (gin, rum, scotch, tequila, vodka,

Tbsp Fresh lemon juice

Image of Grape Granita with Grappa

In microwavable measuring cup or bowl, stir 1⁄3 cup water and sugar and microwave on High until warm, 30 to 45 seconds. Stir until sugar dissolves. (Alternatively, in small saucepan, stir 1⁄3 cup water and sugar over medium heat just until sugar dissolves.) In blender, add sugar syrup, grapes, grappa, and lemon juice and blend on high speed until smooth, about 1 minute. Pour into 13-by-9-inch baking pan.

Freeze granita until frozen along edges, about 1 hour. With fork, scrape ice along edges into center of pan. Return to freezer. Repeat stirring or scraping with fork every hour until frozen, 4 to 5 hours. Using fork, scrape granita into bowls.

Want a fuss-free way to preserve tomatoes—without canning, peeling, or blanching them? Here&#x27;s the quickest and easiest method for freezing tomatoes whole.

This Is the Best Way to Freeze Fresh Tomatoes

Fully ripe, whole tomatoes

Destem, wash, and dry your tomatoes whole, then...

Destem, wash, and dry your tomatoes whole, then spread them out in a single layer on a baking sheet.

Place the baking sheet in the freezer until...

Place the baking sheet in the freezer until the tomatoes are frozen all the way through. This may take anywhere from 2 to 4 hours, depending on size.

Once the tomatoes are rock hard, transfer them...

Once the tomatoes are rock hard, transfer them to a freeze-proof container or bag and put them back in the freezer.

When you need fresh tomatoes in the middle...

When you need fresh tomatoes in the middle of winter for your soups and stews, pull out as many as you need to thaw and return the rest to the freezer.

A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and over cream cheese as an appetizer.

Spicy Rhubarb Chutney to Can or Freeze

½ pounds rhubarb, (trimmed and sliced thin (8-9 cups))

brown sugar, (lightly packed (cut down

apple cider vinegar

onion

raisins, (chopped in a food processor)

½ tablespoons grated fresh ginger, (or 2 teaspoons dried ginger)

cinnamon

allspice

sea salt

red pepper flakes*

Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.

For Canning: While the mixture cooks, prepare six half-pint jars (or three pints) and keep hot until needed. Prepare canning lids according to manufacturer&#39;s directions, and start the water heating in the canner. (Refer to these directions if you need a water bath canning refresher.)

When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.

Process jars in a boiling-water canner for 15 minutes. Turn off burner, remove lid and let jars sit in the canner for 5 minutes. Carefully remove to a towel-lined counter and let cool. Check seals before labeling and storing in a cool, dark place. Refrigerate any jars that didn&#x27;t seal to use within 3 to 4 weeks.

For Freezing: simply ladle slightly cooled chutney into clean freezer-safe containers, label and freeze for up to a year.

An incredible, easy, three ingredient rhubarb butter sweetened with honey and flavored with lemon that may just change the way you think about rhubarb.

Honey Lemon Rhubarb Butter To Can or Freeze

rhubarb (1 ½ to 2 pounds)

lemon

Add all ingredients to a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until soft, about 15-20 minutes.

Puree the contents of the pot with an immersion blender (or carefully transfer to a blender and blend, then return to the pot) until smooth.

Reduce heat all the way to low and continue cooking, stirring occasionally, for 1-1/2 to 2 hours, or until the rhubarb butter is thickened (see photos in recipe for a guide) and doesn't run when a bit is added to a plate.

Decide on your storage: refrigerate and eat within a month, or freeze or water-bath can for longer storage.

As rhubarb butter nears completion, prepare three 1/2-pint jars and keep hot until needed. Prepare canning lids according to manufacturer’s directions, and start the water heating in a canner.

When the butter is ready, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.

Process jars in a boiling-water canner for 15 minutes. Remove lid, turn off heat and let jars cool in canner 5 minutes before transferring to a towel-lined counter to cool. Check seals before labeling and storing in a cool, dark place.

To Can:

Let rhubarb butter cool a bit and divide into freezer-safe jars, leaving 2-inches headspace for expansion. Seal, label and freeze for up to a year.

Thaw before using and keep in the refrigerator (it will keep in the fridge for a few weeks).

To Freeze:

Freezing onions is a great way to preserve onions and a convenient way to have onions on hand all year long. Frozen onions can be used in any cooked dish and are best used within 3 months. No blanching required. Use as many or as few onions as you&#39;d like.

How to Freeze Onions

onions

Peel

Peel and trim tops and roots from onions.

Slice

Slice or dice onions with knife or food processor. If using food processor, pulse cautiously to avoid liquid onions. Using the slicing blade for sliced onions.

Place

Place in a thin layer in a heavy duty freezer bag. Squeeze out air and seal tightly.

Label

Freeze

https://content.jwplatform.com/videos/3QIq7JqN.mp4

The how to steps to freeze onions. An easy way to preserve onions and a convenient item to have on hand for those who cook with onions frequently.

freezing onions.MOV

Frozen strawberry cheesecake

cashews

60 g extra virgin coconut oil

120 g buckwheat groats

g almonds

g desiccated coconut

g Medjool dates

tbsp maple syrup

g lemon juice

coconut cream

g cream cheese

tbsp rice malt syrup

strawberries

strawberry powder

Place a bowl onto mixing bowl lid and weigh cashews into it. Cover with water (approx. 400 g) and set aside for 3-4 hours to soak. Meanwhile, continue preparing base.

Preheat oven to 160°C. Grease and line a slice tin (20 x 30 cm) with baking paper and set aside. Line a baking tray (20 x 30 cm) with baking paper and set aside.

Place a bowl onto mixing bowl lid and weigh buckwheat and almonds into it. Place buckwheat and almonds onto prepared baking tray and bake for 10-15 minutes (160°C), until lightly golden and toasted.

Place buckwheat and almonds into mixing bowl and blend 10 sec/speed 5, until mixture resembles coarse breadcrumbs.

Add coconut and dates and blend 10 sec/speed 6, until dates are finely chopped and mixture is well combined.

Add maple syrup and coconut oil and mix 10 sec/speed 5, until combined. Transfer mixture into prepared slice tin, then using your fingers, press mixture firmly into base. Smooth with an offset spatula or the back of a spoon. Transfer into freezer while preparing filling. Clean and dry mixing bowl.

Base

Drain cashews well. Place cashews, vanilla, lemon juice and coconut cream into mixing bowl and blend 2 min/speed 6.

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 6, or until mixture is thick and creamy.

Add cream cheese, rice malt syrup and strawberries and blend 30 sec/speed 6.

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 6 or until mixture is blended and smooth.

Remove base from freezer and pour filling into tin, spreading mixture to edges. Place tin into freezer overnight or until set.

Remove from freezer and, if frozen solid, allow to thaw for 30-60 minutes to soften slightly. Cut into slices, and sprinkle each slice with strawberry powder (optional) before serving.

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Top 16 freezing recipes from across the web

The most viewed freezing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky spiced chocolate nice cream

Pumpkin Spice Icebox Cake

Cabernet-Cranberry Sauce with Figs

Vanilla ice cream

Chocolate energy bars

Boozy chocolate and coffee popsicle...

Wombat slice

Strawberry-Granola Frozen Yogurt Cu...

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This Is the Best Way to Freeze Fres...

Spicy Rhubarb Chutney to Can or Fre...

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The most viewed freezing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine