Lime Freeze Recipes

LIME FREEZE

Steps:

• In large bowl, mix soymilk, limeade concentrate and honey with wire whisk until smooth. Pour into 8-inch square glass baking dish.
• Freeze uncovered 30 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze about 1 hour 30 minutes longer, stirring every 30 minutes, until firm.
• To serve, spoon into individual dessert bowls. Garnish with lime slices and blueberries.

LIME FREEZE (NON-ALCOHOLIC BEVERAGE)

Steps:

• Place soda, ice, sherbet & limeade in blender.
• Blend at high speed till mixture is slushy, stopping blender 2-3 times to push mixture down.
• Pour into frosted tumblers & serve.

GLUTEN-FREE LIME VANILLA FREEZE

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, stir together cake mix and 1/2 cup pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Lightly press in bottom of foil-lined pan. Bake 15 to 20 minutes or until set and just beginning to brown. Cool completely, about 30 minutes.
• In large bowl, fold sherbet into ice cream just until partially blended for marbled design. Spoon and spread over cooled crust. Cover; freeze until firm, at least 4 hours.
• Using foil handles, remove dessert from pan to cutting board 10 minutes before serving; peel back foil. Cut into 5 rows by 3 rows. Top each serving with whipped topping and sprinkle with pecans.

RASPBERRY-LIME FREEZE

Steps:

• Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.
• Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.

LIME PHILLY FREEZE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Mix crushed cookies and butter; press firmly onto bottom of prepared pan.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 2 1/2 cups of whipped toppings; stir with wire whisk until well blended. Spoon evenly over crust.
• Freeze 3 hours or until firm. Remove from freezer 15 minute before serving. Lift dessert from pan, using foil handles, before cutting into squares to serve. Top each serving with about 1 1/2 teaspoons of the remaining whipped topping. sprinkle evenly with lime peel. Store leftover dessert in freezer.