Nada Moo Ice Cream GIVEAWAY!

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A new giveaway is here and your in for a sweet frozen treat with Nada moo’s ice cream! Nada Moo’s is one of the few who make coconut ice cream that is creamy, smooth, and delicious just like ice cream except it doesn’t have any eggs, dairy, or sugar!  The main ingredients in this healthy treat is coconut milk, tapioca, and agave nectar. This sweet treat is perfect for those who are lactose intolerant and are gluten sensitive. You can find Nada Moo at just about any Lucky’s, or Save Mart grocery stores. This is a great yummy and healthy ice cream alternative. How will you enjoy your Nada Moo?

How to enter:
Enter through the rafflecopter widget on the side of my blog!

What can you win?!?
One winner will get four pints of their flavor of choice, a recipe card, buttons, 4 $1.00 offs and a t-shirt.

When does the giveaway end?!
Monday November 17th

Good luck!

WINNER: ALEXANDRA FRASER!

Ice Cream Cone Rice Krispy Treats

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Yield: 8

Ingredients:

4 cups of Rice Krispy cereal
1 package of ice cream cone flavored marshmallows
3 Tbsp butter

***if you can’t find the “ice-cream” flavored marshmallows, use 2 cups of the regular flavor, 1 cups of strawberry marsmallows, and 2 cups of chocolate flavor

Steps:

1. Melt marshmallows and butter in microwave safe bowl for 25 seconds and stir until combined.

2. Measure cereal and put into marshmallow bowl. Mix together until cereal is evenly coated with marshmallows.

3. Grease 9 by 9 inch pan with butter or baking spray and put cereal in with spatula. Press down so cereal is not loose. Let set for 30 minutes (I like to put mine in the fridge for 15 minutes) and then cut and serve!

Birthday Ice Cream Cake


Yield: 10

Ingredients:

1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
1 gallon of mint chocolate chip ice cream, slightly softened
1 ½ cups Cool Whip
8 drops green food color
Chocolate chips and sprinkles for decoration

Steps:
1. Heat oven to 350 degrees. Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.

2. Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely.

3. Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
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4. On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
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5. In medium bowl, lightly mix Cool Whip and food color until combined and Cool Whip is the color of “mint”.
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6. Frost side and top of cake with whipped cream. Top with chocolate chips and sprinkles for decoration. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

*Tip- Place foil or wax paper around the bottom of the cake to prevent frosting from getting on dish.

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