768 cream rice recipes

Raspberry sherbet with whipped egg whites, half-and-half, and pureed raspberries for a fluffy, brightly-pink frozen dessert. The lighter-than-ice-cream summer treat with a tangy lemon edge.

Five-ingredient chocolate peanut crunch ice cream made with chopped chocolate-covered peanuts churned into a simple cream and milk base. No-cook custard for an electric ice cream maker.

Strawberry yogurt popsicles made with frozen strawberries, plain yogurt, and a touch of gelatin for creamy, slow-melting texture. No added sugar, no ice cream maker. Just blend, freeze in paper cups, and pull them out on the hottest day.

Homemade strawberry ice cream blends sweetened condensed milk, half-and-half, and strawberry soda with thawed berries for a creamy summer churn. A vintage two-step churned recipe.

Cream cheese ice cream is an ultra-rich frozen dessert with the tangy cheesecake-like flavor of cream cheese, sweetened with sugar, eggs, vanilla, and a hit of lemon. Frozen cheesecake in scoopable form.

Easy two-ingredient pumpkin ice cream made by stirring canned pumpkin into softened vanilla ice cream. A no-cook fall dessert ready in minutes.

Fresh strawberry sorbet with simple syrup and orange juice. A dairy-free, vegan summer dessert with just 4 ingredients and bright fruit flavor in every bite.

Pork chops with dill cream gravy, simmered in white wine with mushrooms and scallions, then finished with sour cream. A one-skillet dinner served over rice.

Five homemade popsicle recipes for kids in one variety pack. Creamsicles, chocolate yogurt pops, watermelon ices, snow cones, and Polynesian apricot-pineapple pops.

Lemon shrimp casserole topped with a blanket of sliced lemons that steam and infuse citrus into the creamy rice, sharp cheese, and mushroom sauce below. A bright, tangy one-dish seafood dinner.

Layered butter bean and broccoli casserole with creamy mushroom-sour cream sauce, crunchy water chestnuts, and a crispy Rice Krispies topping. Make-ahead and freezer friendly.

Ground beef, rice, celery, and onion baked in a creamy mushroom and celery soup base, topped with crunchy chow mein noodles. A hearty, old-fashioned casserole that feeds a crowd on a budget.

Chocolate velvet ice cream with cocoa powder, egg yolks, heavy cream, and shaved semi-sweet chocolate stirred in. Silky, dense, and intensely chocolate.

Baked salmon and rice balls in cream of mushroom sauce. Canned salmon, cooked rice, eggs, and breadcrumbs shaped into balls and baked in a creamy gravy. Simple and satisfying.

Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.

Microwave tuna casserole with rice, cream of cheddar soup, and a buttery corn flake crumb topping. Pantry-friendly comfort food ready in under 40 minutes.