This Pumpkin Pie Ice Cream is the perfect Fall dessert and you don’t need an Ice Cream Maker! Just mix, freeze and enjoy!
Today I’m sharing 25 Tasty Smoothie Recipes! Apple Pie……..Blueberry Cookie Butter Dream……….Peach Ginger………. NEED I SAY MORE?
This round up of the 25 Tasty Smoothies is sure to rock your world! There are indulgent recipes, fruity ones, and savory ones as well.
During the summer, my kids appetites tend to go out the door! I could offer them 10 different items for lunch and they still fight me on eating! So, smoothies has for sure been a go-to! Get ready to dive in to this roundup…..because these are the perfect summer treat!
Strawberry Peach Smoothie from Pretty Providence
Cranberry and Mango Layered Smoothie at Peas and Crayons
Mango Berry Smoothie at Everyday Adventures
Peenya Kowlada Smoothie at Everyday Adventures
Raspberry Banana Smoothie at Watch What U Eat
Spinach Avocado Green Smoothie at Watch What U Eat
Carrot, Strawberry, and Orange Smoothie at At the Corner of Happy & Harried
Kiwi Strawberry Smoothie at Fun, Food, & Frolic
Luscious Lemon Cheesecake Smoothie at A Virtual Vegan
Ginger Peach Smoothie at A Virtual Vegan
Strawberry Chai Smoothie at Green Scheme
Peanut Butter Banana Smoothie at Yummy Mummy Kitchen
Orange Sunrise Morning Smoothie at Garden in the Kitchen
Strawberry Watermelon Smoothie at Tara’s Multicultural Table
Pineapple Kale Smoothie at The Fit Blog
Vegan Blueberry Cookie Butter Dream Smoothie at Food Meanderings
Pineapple Peach Mint Smoothie at Platings and Pairings
Banana Oatmeal Breakfast Smoothie at The Schmidty Wife
Body Booster Lemon Pomegranate Smoothie at Stacey Homemaker
Apple Pie Smoothie at Vegan Huggs
Raspberry Lemonade Smoothie at Taste and See
Pear Ginger Smoothie at Natalie’s Food and Health
Do you have a favorite smoothie? I’d love for you to leave a comment with your favorite flavor combinations!
Have a great day friends! And if you love these recipes, make sure to pin the image below!!
Happy Monday friends! How’s your summer going? This is the first summer that I feel like I’ve been a complete crazy person! Between kids sports camps, regular sports, work, friends and weddings we literally have not had even one weekend at home! We’ve had some fun summer evenings spent BBQing with friends though and one of my favorite things to do when we BBQ is serve a fun summer drink! Today I’m sharing one of our favorites – Raspberry Fizz Drink! It literally SCREAMS summer with its flavors! And the Raspberry Lemonade Sorbet is the perfect finishing touch to this fun and beyond tasty drink!
3/4 cup Sugar
5 tablespoons Lime Juice
3 cups Cranberry Juice
4 1/2 cups S. Pellegrino Sparkling Natural Mineral Water
1 1/2 cups Ginger Ale
1 pint Raspberry Lemonade (or just Raspberry) Sorbet
In a saucepan over high heat, combine the 3/4 cup sugar to 3/4 cup of water. Bring both to a boil and cook until slightly thickened, about 2-3 minutes. Remove from the heat and add the 5 tablespoons of lime juice. Allow the lime syrup to cool to room temperature.
While the lime syrup is cooling, grab a large pitcher to put the rest of your drink together. Combine the 3 cups Cranberry Juice, 4 1/2 cups S. Pellegrino Water and 1 1/2 cups Ginger Ale in the pitcher. Once it’s at room temperature add the lime syrup to the drink and stir!
To serve, I like to add a scoop or two (I generally do 2 small scoops) of the Raspberry Lemonade Sorbet to the bottom of the cups, before pouring the Raspberry Fizz into the cup. To add a fun touch, top the glass with a scoop of the sorbet over the rim!
And, that’s it! Now it’s time to enjoy!
Make sure and check out a few of my other favorite summer recipes:
Hey friends! The weather has warmed up here in Northern Utah, so my kids have loved spending time outside more and more! I love having all the neighborhood kids at my house, so I tend to bribe them by offering treats on a pretty regular basis! Then the other day my kids and I were talking about some of my favorite childhood treats and I remembered how my mom would make these fun Brownie Ice Cream Sandwiches, using Little Debbie Cosmic Brownies! Naturally, I had to try and make them!
It was so fun putting them together! It took me back to my childhood and my kids loved hearing more stories about me as a kid while we made them! We would make them before going outside to play in the sprinklers and then my mom would bring them out later for us to enjoy! They were a regular treat on summer afternoons when it was hot!
1 Box of Little Debbie® Cosmic Brownies
1 Carton of Vanilla Ice Cream
Sequin Edible Candies or Colored Sprinkles
Optional: Fudge and Caramel
*If you are making a version using the Little Debbie® Fudge Brownies that are topped with Walnuts, then you’ll need a box of them, as well as some chopped walnuts for the sides!
Take your carton of vanilla ice cream and cut it into 1/4 inch thick slices and lay it out of a sheet pan. Immediately put it back in the freezer. I do this to make sure that each section of ice cream is good and frozen, because if the ice cream gets soft it makes it really hard to work with. I only leave it in the freezer maybe 10 minutes. If it’s a cooler day, you may be able to skip this step!
Take your edible candies or sprinkles and place them in a bowl.
If you are making a version with the Little Debbie® Fudge Brownies then place your chopped walnuts in a bowl. The smaller they’re chopped, the better!
Take your Little Debbie® Cosmic Brownies (or Little Debbie® Fudge Brownies) and cut them in half.
Take your frozen ice cream out of the freezer. I suggest you only work with one section of ice cream at a time and leave the rest in the freezer. Again, if it gets soft, it makes it really hard to work with. Use your brownie half as a stencil and cut your square of ice cream.
If you’re wanting to add fudge or caramel do it at this time!
Then take your 2nd half of the brownie and put it on the other side of the ice cream and dip each side of the ice cream sandwich in your edible candy, sprinkles or nuts.
Then immediately put it on a plate or cookie sheet and put it back in the freezer!
Work as fast as you can!!
And that’s it! Now enjoy!
Eat quickly after served! It only takes a minute or two for them to soften up on a hot summer day! Your kiddos will love them!
Today I am excited to share with you guys this super fun dessert! This dessert has a WOW factor friends! It’s so easy to put together and families love it! This Toasted Almond and Vanilla Arancini is so quick and yummy and then the Almond Cream Cheese Brownies help compliment the Arancini perfectly!
My kids were so excited to see me pull out our Breyers Natural Vanilla Ice Cream the other day! Everybody loves Breyers Natural Vanilla Ice Cream, you really can’t go wrong buying it! Then when they saw me pull out the amaretti cookies they put on their aprons and were ready to help! So, my baking session turned into a fun family afternoon in the kitchen!
To get started with the toasted almond and vanilla arancini you’ll want to pick up the following ingredients. Make sure and adjust your amounts for as many Arancini balls that you want! The following amounts make 2 Ice Cream Balls!
Toasted Almond and Vanilla Arancini
- 1/2 cup Breyers Natural Vanilla Ice Cream
- 2 Tbsp Chopped Toasted Almonds
- 2 Tbsp Chopped Toasted Hazelnuts
- 1 Tbsp Crushed toasted Amaretti Cookies
*The amaretti cookies can be a little hard to find! I just ordered mine online to make it easy!
You will for sure want to get Breyers Natural Vanilla Ice Cream! It’s the best! Breyers Natural Vanilla is America’s #1 Vanilla Ice Cream – Breyers is committed to using high quality ingredients! They make their Natural Vanilla Ice Cream with fresh cream, sugar and milk, and all Breyers vanilla is real and from sustainably farmed, Rainforest Alliance Certified vanilla beans. And to top it off Breyers now sources their milk cream from cows not treated with artificial growth hormones.*
1. Place two (1/4 cup scoop) of Breyers Natural Vanilla Ice Cream on a baking sheet and freezer for 10 minutes.
2. Combine almonds, hazelnuts and cookie crumbs in a small bowl. Coat the frozen scoops of Breyers Natural Vanilla Ice Cream in the nut mixture and freeze 5 minutes before serving. (Can be made and stored in advance.)
My husband requested that I make something to pair with the amazing ice cream dessert and I remembered a recipe that a friend made earlier this year that I loved and knew would pair awesome with the Toasted Almond and Vanilla Arancini – Almond Cream Cheese Brownies! Seriously you guys, it pairs perfectly!
Almond Cream Cheese Brownies
- 3/4 cup of butter (unsalted)
- 8 oz of semi-sweet chocolate chips
- 1 1/2 cups sugar
- 1 cup all-purpose flower
- 4 eggs
- 1/4 cup cocoa
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz cream cheese package
- 1 tsp almond extract
- 1 cup sliced almonds (approx)
Preheat the oven to 350 degrees. Make sure your cream cheese is at room temperature. Take out a 7×9 glass pan (or one close to this size) and grease and flour it. I really like to flower pans when making from scratch brownies! It really helps the batter not stick to the sides!
In a medium sized sauce pan on medium heat, melt the butter and semi-sweet chocolate chips together. In a separate bowl, beat 3 eggs with a mixer for 30 seconds and then add 1 1/4 cup sugar and beat for another 30 seconds or until the sugar is completely combined. Add in the flour, baking soda and salt and mix for about a minute. Add the cocoa and combine. Lastly, add the butter and melted semi-sweet chocolate chips mixture and combine.
In a separate bowl, take your cream cheese (at room temperature) and beat until soft. Add the additional egg, 1/4 cup sugar and almond extract and combine.
Take your glass pan and pour 1/2 the chocolate batter into the bottom of the pan. Then layer the cream cheese mixture on. Then pour the 2nd half the chocolate batter on top of the cream cheese batter. Lastly, top the brownie mixture with sliced almonds.
Cook at 350 degrees for 45-50 minutes or until you can pull a toothpick out clean!
I know you’ll love this dessert! You really can’t find two desserts that compliment each other so well! Enjoy!
Hanging out in the backyard, after it cools down, eating Gooey Oreo Ice Cream Cake is one of my favorite things to do in the summer! Summer just isn’t summer without this cake guys! If you’ve never tried to make a homemade ice cream cake, then you need to change that now! Today I’m sharing with you my moms famous Gooey Oreo Ice Cream Cake! A lot of the recipes you’ll find out there, don’t include the GOOEY layer and it honestly makes the cake!
Here’s how you make it!
Start by creating the crust layer using crushed Oreo and a cube of Butter. I like to use my Blendtec Blender (affiliate link) to crush the Oreo’s, but you can totally do it by using a ziplock bag and rolling pin too! Once the Oreo’s are crushed, pull out a 1/4 cup or so to use to sprinkle on the top of the cake.
Melt a cube of butter in the microwave and combine it with the crushed Oreos. Grease a 9×13 glass pan and then push the butter Oreo mixture into the bottom of the pan to create the crust!
Next, take your container of box ice cream and open all sides! I like to take a knife and create marks to divide it up into 6 pieces. Then go ahead and cute the pieces.
Take those pieces and cover the crust layer. It doesn’t need to be perfect!
Next, I like to take my freshly washed hands and press the ice cream into all the crevices and edges!
Grab your Hot Fudge and Caramel topping! I like to put the Hot Fudge layer on first. Generally, the Hot Fudge is a little harder to spread. You have to use a spoon to get it out of the container. Spread it best you can, but don’t stress about making it pretty! No one is going to see it anyways! Then it’s time for the caramel! I just pour it on, right out of the bottle!
And last, spread on the Cool Whip layer and toss on the extra crumbled Oreo topping! Freeze for at least 3-4 hours before serving! ENJOY!!
Gooey Oreo Ice Cream Cake
- 1 Package of Oreo Cookies
- 1 Boxed Oreo Ice Cream
- 1 Bottle of Hot Fudge
- 1 Bottle of Caramel
- 1 Carton of Cool Whip
- 1 Cube of Butter
- 1. Melt the cube of butter.
- 2. Using a food process or by hand, take the package of Oreo Cookies and crush them. Set aside 1/4 cup of the crushed Oreo's to be used as a topping later on.
- 3. Combine and melted butter with the Oreo Cookies and push them into the bottom of a greased 9x13 glass pan to create a crust layer.
- 4. Remove the outside of the boxed Oreo Ice Cream and cut it into 6 pieces. Create a layer of ice cream on top of the Oreo crust. Use your (clean) fingers to push the push the ice cream into all the crevices and around the edges.
- 5. Using a spoon, spread the Hot Fudge layer on top of the ice cream. Then drizzle the caramel on top of the Hot Fudge layer!
- 6. Next, take the Cool Whip and layer it on top!
- 7. Lastly, sprinkle the left over Oreo Cookies on the top!
- Freeze at least 3 or 4 hours before serving!
Today I am sharing one of our favorite summer recipes. Its like making your own slurpee from home. The best part is that it makes a ton and you can just keep refreezing it and using it over and over.
To make it you will need:
1 large Orange Juice concentrate
1 large lemonade concentrate (or 1.5 small)
20 cups of water
2 1/2 c sugar
2 tsp vanilla
1/2- 1 tsp almond extract
Mix in a large pitcher. Like the biggest bowl or pitcher you have. Then pour into big containers you can freeze. I like to use the large plastic ice cream containers. Allow to freeze overnight. When you want to eat it, just pull it out of the freezer and allow to thaw for a few minutes until it can be broken with a fork or scraped with a spoon.
Scoop into your cup and eat! Once the bucket of slush gets too soft, just refreeze and use another day.
We really love it with some Lemon-lime or citrus soda over the top like Sprite, Sierra Mist, or Squirt.
It is the perfect treat for a hot summer day.
Hi everyone! It’s Annette from Tips From a Typical Mom Blog. I’m so excited to be guest posting here on Over the Big Moon. Thanks for having me over to play, girls!
I love making fun and colorful treats for any holiday and the 4th of July is no exception. But, it can’t just be any treat. It needs to be something that helps us cool off. It’s really hot here in July and we always are looking for ways to cool off. These 4th of July Ice Pops are the perfect treat. And what’s better? They are super easy! Oh and before I forget – make sure and enter the giveaway at the end of this post for a chance to win $100 Amazon Gift Card!
All you need to make these cute red, white and blue popsicles is Kool-Aid, Vanilla Yogurt and Milk. Easy Peasy!
Your kids and all the neighbor kids will love them. I made these for an end of school party my neighbors where putting on and all the kids devoured them.
4th of July Ice Pops
- 1 packet Cherry Kool-Aid plus ingredients to make the drink
- 1 packet Blue Raspberry Kool-Aid plus ingredients to make the drink
- 2 cups vanilla yogurt
- 1 cup milk
- small paper drinking cups
- popsicle sticks
1.) Make the Kool-Aid according to package directions.
2.) In each cup, pour the blue Kool-Aid filling each cup only about 1/3 full. Freeze for at least 2-3 hours!
3.) Mix the yogurt and milk together in a bowl with a whisk until smooth. Pour in each cup until 2/3 of the way full. Freeze for about an hour or two or until the yogurt mixture is firm enough to hold up a popsicle stick. Add a popsicle stick to each cup and freeze for about another hour.
4.) Pour the red Kool-Aid in each cup until almost full. Freeze until completely firm. Usually over night.
5.) Remove from cups by peeling the cup off the popsicle. Don’t use hot water to slide the cup off because this causes the red to bleed onto the white.
6.) Enjoy with your family and friends!
I hope your family has an incredible Independence Day! Please check out my other helpful posts on my blog.
Now for you chance to win a $100 Amazon Gift Card! The giveaway will run from 6/1/15 from 12:00am through 6/13/15 11:59pm! The giveaway is open to everyone! GOOD LUCK!
There’s nothing more fun than these Red, White and Blue Floats to celebrate the 4th of July. With just 3 ingredients, you will have the perfect patriotic ice cream floats.
Hey there! I’m Mandy from Mandy’s Recipe Box. You will find all kinds of delicious recipes that can mostly be made with ingredients you already have on hand. Simple and delicious is how I describe my recipes. I am a wife and mom to 4 kids ages 12, 10, 7 and 2. We live in the middle of nowhere Idaho and I love it! I love reading and am always looking for great books to read so be sure to let me know of your favorites. Also, as part of Over the Big Moon’s 4th of July Series, Lisa and Pam are giving away $100 Amazon Gift Card! So, be sure and enter at the bottom of this post!
These floats, you guys. They are so easy and will be a hit anywhere you serve them. At home, at your 4th of July picnics or just whenever. Three ingredients to such deliciousness. It’s hard to call it a recipe, but there you go. The blue is a little hard to see in the photos, but it’s there. It’s just a light color and unless you want to add blue food coloring to the drink, that’s what you get. You can use any blue drink you like as long as it’s carbonated. Blue Gatorade or Kool Aid won’t foam up so stay away from those types of drinks. I hope you like these Red, White and Blue Floats!
Vanilla ice cream
Blue soda like Mountain Dew Voltage
Strawberry ice cream syrup like Hershey’s
Scoop ice cream into glasses.
Carefully pour soda over ice cream.
Add one more scoop on top and drizzle with strawberry syrup.
You may like these recipes from Mandy’s Recipe Box:
Don’t forget to enter the $100 Amazon Gift Card! Giveaway will run from 6/1/15 at 12:00am until 6/13/15 at 11:59pm. The giveaway is open to everyone! GOOD LUCK!
This is such a fun idea for summer! Octo-pops!
My kids loved them! They are super easy to make too. Here is what you need:
- Pineapple juice (or another juice if you prefer)
- gummy worms
- Popsicle sticks
- plastic cups
Now here is where you do as I say, not as I did! You need to buy long gummy worms. I had to go to a gas station to get mine because the kind at the grocery store (pictured above) were too short to stay in the cup to freeze. You can see here they have to be long enough to stay in the cup when you freeze them.
After you put them worms in the juice poke a stick in the saran wrap and and cover over the cups with the worms.
Freeze overnight and then enjoy!