Raspberry Lemonade Pie

Made by: Debbie and Lynne

8 cups (1/2 gallon) vanilla ice cream, softened

8-12 oz. raspberry or pink lemonade concentrate

1 1/2 cups graham crackers or vanilla wafers, crushed into crumbs

1/4 cup sugar

1/3 cup margarine, melted

*You can also use a pre-made graham cracker crust

If making crust yourself, mix cracker crumbs, sugar and melted margarine. Press into the bottom of a 9x13 pan. In a large bowl, mix softened ice cream and lemonade concentrate (according to personal taste). Add 2-3 drops red food coloring if desired. Pour and spread over crust. Cover and freeze until hard (4 hours minimum).

We had two of these yummy pies at our ice cream party!

Ice Cream in a Bag

Made by: Maria and kids

2 cups heavy whipping cream

2 cups half-and-half cream

1/2 cup white sugar

2 tsp vanilla

1 bag crushed ice

4 cups coarse salt

For each kid:

2 pint-size resealable plastic freezer bags

1 gallon-size resealable plastic freezer bag

Gloves or a towel to protect little fingers

Stir together whipping cream, half-and-half, sugar and vanilla until sugar dissolves.

Pour about 1/2 cup of the mixture into a pint-size plastic bag and seal carefully, squeezing out the extra air. Place this bag into the second pint-size bag. Squeeze out extra air and seal.

Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place the small freezer bag inside, squeeze out the air and seal.

Put on your mittens and shake/massage the bag for about 5 minutes or until the mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.

Remove inner bag and enjoy your ice cream!

Frozen Key Lime Pie

Made by: Marné

Crust:

1 1/4 cup graham cracker crumbs

2 Tbsp sugar

1/4 cup butter, melted

dash of cinnamon

Mix together and press into 9" springform pan. Freeze for 15 minutes.

Filling:

1 pint lime sherbet

1 pint zesty lemon sorbet

1 pint vanilla frozen yogurt

1 Tbsp fresh lime juice (or more if you like it with zip!)

Soften and mix together in mixer. Spoon into crust.

1/4 coconut, toasted

fresh limes - for garnish

Sprinkle with toasted coconut. Freeze for at least 4 hours. Let stand 15 minutes before slicing. Serve with sliced limes on top.