What could be more fun than eating clean, white, soft snow gathered in our own yard? Snow ice cream is safe (if you make it the right way) and this video includes an easy recipe. Tammy Roberts, a nutrition and health education specialist with University of Missouri Extension, says the key is treating it like other desserts and eating it in moderation.

This is the easiest raw food ice cream I’ve discovered and it’s actually GOOD for you with all these superfoods! To learn more about the raw food diet and superfoods, please check out www.gorawhavefun.com, www.eatsuperfoods.com, and www.superheroteam.info.

In this episode, Laura will show us how to make one of the simplest desserts yet! Oreo Ice Cream Cake, if you like oreos and you like ice cream (who doesn’t!?) Then you’ll love this dessert!

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Part 5 in Natural in 90, quick natural living health tips from Leah Salmon www.davidel.com

In this episode, Laura will show you how to make a Margarita Ice Cream. This is a great addition to just about any party! Watch all of my videos, and see all the recipes for my dishes at my website: www.laurainthekitchen.com Follow me on Twitter @lauraskitchen

Chef Jason Hill of cookingsessions.com shows you how to make snow ice cream in this episode of "Chef Tips." This snow ice cream recipe is a treat the kids are sure to love. In fact, it's the best snow ice cream recipes we've tried. To make chocolate snow ice cream, substitute chocolate…

Emery Thompson’s President and CEO Steve Thompson discusses Malcolm Stogo’s new book “Incredible Ice Cream”. 300 invaluable recipes for the frozen dessert entrepreneur! From old fashioned hard ice cream, to artisan gelato and water ices this book has it all. Although these recipes are geared toward the Emery Thompson line of batch freezers, they are suitable for use with any batch freezer on the market today.

In this video, Betty demonstrates how to make a gorgeous and luscious sweet treat–Chocolate Cherry Cordial Dessert. It is made of vanilla ice cream, and is chock full of maraschino cherries, pecans, and chocolate pieces. Simply Irresistable! Ingredients: 1 ½ quarts to 2 quarts vanilla ice cream, softened 1 cup maraschino cherry halves ½ cup chopped pecans (4) 1.55 oz. milk chocolate bars, finely chopped (I used a large 5 oz. bar of dark chocolate; the dark chocolate freezes harder, and is harder to chew, but the taste is more chocolate-y.) Reddi Wip topping for garnish Stemmed maraschino cherries for garnish In a large bowl, combine 1 ½ quarts to 2 quarts softened vanilla ice cream, 1 cup maraschino cherry halves, ½ cup chopped pecans, and 4 chopped milk chocolate bars. Spoon the mixture into a 9-inch springform pan. Cover with aluminum foil and freeze at least 4 hours, or until firm all the way through. Remove the sides from the springform pan. Cut into wedges and serve on a nice serving dish. Garnish with a dollop of Reddi Wip and a stemmed maraschino cherry. Serve immediately. Yum!