Best 7 Arctic Lime Freeze Recipes

ARCTIC LIME FREEZE

Steps:

• Combine the limeade and the tofu in a blender, and blend till smooth. Add water and pulse to combine. Pour the mix into the freezer can of an ice cream freezer, freeze according to instructions. Spoon the mixture into a freezer container, cover and freeze 2 hours or until firm. Or you may put the mixture into a plastic container, freeze for about 2 hours, then process in a food processor until slushy, then freeze again until ready to eat. Take the mix out of the freezer and let it soften just a little before serving.
• Garnish with the mint and rind, if you like.
• Yield: 5 servings.

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.

MINTY LIME FREEZE

Steps:

• Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
• Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
• Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

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 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 the whipped topping; stir with wire whisk until well blended. Spoon evenly over crust.
• Freeze 3 hours or until firm. Remove from freezer 15 min. before serving. Lift dessert from pan, using foil handles before cutting into squares to serve. Top each serving with about 1-1/2 tsp. of the remaining whipped topping. Sprinkle evenly with lime zest. Store leftover dessert in freezer.

ARCTIC GRAPES

Steps:

• Rinse grapes; shake gently to remove excess water. Remove and discard stems from grapes.
• Place grapes in large resealable plastic bag. Add dry gelatin mix; close bag, then shake gently to evenly coat grapes with gelatin mix.
• Spread grapes onto rimmed baking sheet. Freeze 2 hours or until frozen.

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.