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~Glaceon's Cool Treats Truck~

Glaceon Hey, everyone! Welcome to the Ice Cream Truck! I'm Frostaynia, and I own this very awesome truck that sells delicious ice cream and frozen treats. Here you can find recipes that you can try at home. Tasty and wonderful frozen desserts. Yum. Help Us Glaceon Sisters Feed The Streets this summer by sending in tasty frozen treat recipes to my sister Crystalyce. Believe me, people go nuts over ice cream. And, nuts go great over ice cream. :3 Enjoy~!

Cool Tasty Treats



Drain the peach slices and combine with the vanilla ice cream, orange juice, vanilla essence, and milk in a blender. Keep blending until the mixture is smooth. If the mixture is too think, add some more orange juice and blend again. Make sure the mixture is cold and then serve it in martini glasses and garnish with the orange slices. Enjoy!



In a medium bowl, lightly beat egg yolks with a 1/4 cup of sugar. Set aside. In a medium saucepan, add cream, milk, and remaining sugar. Whisk occasionally as mixture is heated over medium/low heat until it bubble form on the edges of the pan. Remove from heat. Add heated cream mixture to the eggs, one tablespoon at a time, while constantly whisking.

Once cream and eggs have been thoroughly mixed, return them to the saucepan. Heat on medium low until mixture is thick enough to coat a spatula. Mixture should be 170° to 175° F. Do NOT allow mixture to overheat.

Pour custard into a medium bowl, whisk in vanilla pudding mix until thoroughly combined, and then whisk in raspberry flavoring, lemon oil, and vanilla extract until fully mixed.

Set bowl over an ice bath. Let cool at room temperature for 1 hour, stirring occasionally, and then cover, refrigerate for 2 more hours or overnight until totally chilled, and then churn according to your ice cream maker's directions. Put ice cream into a 1 quart freezer-safe covered container. Freeze for another 3 hours. Serve in little bowls or in a ice cream cone with your favorite ice cream toppings!



Put blueberries, 5 tablespoons water, and sugar in saucepan. Simmer over low heat for 3-5 minutes until blueberries burst and then remove the pan from the heat and set aside.

Now in a separate bowl, mix together yogurt honey, lemon juice, and two tablespoons of water.

Spoon alternate layers of yogurt mixture and blueberries mixture into each ice pop mold, leaving one-fourth inch at the top. Insert the ice pop sticks and put in freezer until completely frozen.

Once frozen, experience a deliciously refreshing combo one lick at a time!



Preheat oven to 300. Place wax paper on a baking sheet. Lay pretzels flat, apart from each other on wax paper.

Put peanut butter in a microwave safe container, and microwave for 30 second intervals, stirring in between, until melted and liquefied. Drizzle over pretzels with a spoon.

Melt chocolate in microwave safe container according to package instructions or, if regular chocolate chips, microwave in 30 second intervals, stirring in between, until liquefied. Drizzle chocolate over pretzels.

Take pre-made or homemade granola mixture of choice and sprinkle evenly over pretzels.

Place in preheated oven for 5 minutes. Carefully remove from oven and let pan cool. Place pan in refrigerator for an hour or until chocolate and peanut butter have hardened.

Using a spatula carefully remove each pretzel and serve as a tasty treat. Goes great over ice cream, in a bag on the go, or as a dessert all by itself!

Tip: You can replace the granola with your favorite candy or topping, such as coconut, sprinkles, cinnamon-sugar, or nuts. Get creative!



Place the gelatin, sugar, eggs, salt, and water in a small saucepan. Mix until smooth. Stir occasionally while cooking over low heat about five minutes until sugar and gelatin dissolve and mixture slightly thickens. Do not boil; the mixture may curdle.

Remove from heat, set in large pan of cold water, and stirring occasionally, let the mixture cool to lukewarm. Beat the pumpkin, then cinnamon, ginger, allspice, and nutmeg. Refrigerate, uncover, for 15 minutes, then fold in dessert topping.

Serve in 6-8 individual dessert dishes. Cover with plastic wrap, refrigerate for 4 hours. Serve with some apple cider on a crisp autumn day!

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