Fizzy Peach Shake
3 medium peaches, pitted
1/3 cup ginger ale, chilled
2 tablespoons honey
1 quart vanilla ice cream
Whipped cream and peach slices, optional
Place peaches, ginger ale and honey in a blender; cover and process until smooth. Add ice cream; cover and process until combined. Pour into serving glasses and if desired, top with additional ginger or whipped cream and garnish with peach slices. Serve immediately.
3/4 cup: 237 calories, 10g fat (6g saturated fat), 39mg cholesterol, 72mg sodium, 35g carbohydrate (32g sugars, 2g fiber), 4g protein.
Coconut-Lemon Ice Cream Cake
1 package (11.2 ounces) shortbread cookies
1/2 cup sweetened shredded coconut, toasted
1/4 cup macadamia nuts, coarsely chopped and toasted
1 teaspoon grated lemon zest
1 can (15 ounces) cream of coconut
1/2 cup lemon juice
1-1/2 quarts vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed, divided
Optional: Fresh blueberries, raspberries and strawberries
Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping.
Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.