Mrs. Fields Secrets

5 cups seedless watermelon

1/2 cup sugar

1/4 cup mini chocolate chips

1 pint lime sherbet, softened

Directions
Puree watermelon and sugar in batches in your blender or food processor until smooth and strain into a medium bowl. Cover and freeze until puree is slightly slushy, but not quite solid, about 2 to 3 hours.  Remove from freezer and stir in chocolate chips. Place twelve small disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a 1/2 inch space left from the rim.  Place pan in freezer for 2 hours, or until puree is solid, but not rock hard.

Allow lime sherbet to soften before spreading on top of each cup, filling it nearly full.  Smooth sherbet with the back of a spoon and cover each cup tightly with plastic wrap.  Cut a small slit in the center of each cup and insert a popsicle stick.  Freeze until solid. Before serving, allow pops to sit at room temperature for about a minute, then gently pull out from the cups.

Frozen Peanut Butter Banana Bites
from nom! nom! nom! blog

2 large bananas
1/4 cup peanut but­ter
1/2 cup choco­late chips

2 tbsp-1/4 cup milk

Directions
Line a cookie sheet with parchment paper. Slice bananas into coins about 1/2–3/4 inch thick. Spread a lit­tle dol­lop of peanut but­ter on top of each one. In a small bowl, com­bine the choco­late chips and milk. Microwave in 15 sec­ond increments, stirring between each one, until you can whisk them together. It should be thick enough to coat the bananas, but not too thin. Add a splash more milk if nec­es­sary. Dip the banana chunks using a fork, dip­ping them into the melted choco­late. Place choco­late coated bananas on the pre­pared sheet and place in freezer until com­pletely frozen (about 3–5 hours). Remove frozen banana chunks from the sheet and store in a freezer container.

from Mrs. Fields Secrets

1/2 cup heavy cream
1/2 cup milk or half-and-half
1/2 teaspoon vanilla
2 heaping tablespoons sugar
1 gallon-size plastic food storage bag
1 quart-size plastic food storage bag
rock salt
Ice

Directions
Fill the gallon-size bag 3/4 full of ice cubes and sprinkle a handful (about 1/4 cup) rock salt over the ice. In the quart-size bag, add cream, half-and-half, sugar, and vanilla. Seal the bag, removing excess air, and place inside the larger bag and seal it as well. Shake the bags vigorously (probably outdoors) for 5-10 minutes, or until the ice cream in the inner bag gets thick and hard. Remove and dry the inner bag to keep the saltwater out of your ice cream. Discard the larger bag. Serve immediately in a bowl or right out of the bag.

For Chocolate Ice Cream: Add 2-3 tablespoons of chocolate syrup and reduce the vanilla to 1/4 teaspoon.

For Strawberry Ice Cream: Add 3-4 tablespoons sweetened, pureéd strawberries.

For Mint Ice Cream: Replace vanilla with 1/4 teaspoon mint extract and add 3 drops of green food coloring.