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Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

Ice Cream Sandwich Cake

Author: Delia // Category: , ,
Ice Cream Sandwich Cake

Freezing: required

Ingredients:

24 prepared ice cream sandwiches
2 cups (500mL) whipped cream, unsweetened
1 jar (250mL) Smucker’s® Chocolate Flavoured Topping
1 cup (250mL) salted peanuts, chopped
½ cup (125mL) Smucker's® Sundae Syrup™ Caramel Flavoured Syrup

Directions:

1. Place 12 ice cream sandwiches in bottom of freezer proof 9” x 13” (23cm x 33cm) pan. Top with ½ of whipped cream, all of Smucker’s® Chocolate Flavoured Topping and ½ of peanuts. Repeat with remaining ice cream sandwiches, cream and peanuts. Garnish with Smucker’s® Sundae Syrup™ Caramel Flavoured Syrup. Freeze until solid, about 2 hours. Let stand about 5 minutes, then cut into squares.


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Ice Cream Pie

Author: Delia // Category: , ,
icecreampie


CRUMB CRUST INGREDIENTS & DIRECTIONS

(You can purchase a pre-made crust, but making your own is fun and easy.)

1 1/2 cups of fine crumbs from ground up graham crackers
6 tblsp melted butter (3/4 stick)
1/4 cup sugar
1/4 tsp ground cinnamon

Mix all four ingredients and spread evenly in pie pan. Press firmly onto bottom and sides. Freeze for at least an hour before adding filling.

FILLING INGREDIENTS AND DIRECTIONS

Pack approximately half a container of your favorite Turkey Hill ice cream flavor into the shell with the back of a large spoon (you may need to let the ice cream soften before doing this). Sprinkle half a cup of crushed vanilla wafer cookies (or any cookies, if you’d like) over the ice cream. Pack the remaining ice cream (perhaps a different flavor than the first) over the crushed cookies, mounding it in the center. Sprinkle lightly with more crushed cookies. Freeze for at least 2 hours prior to serving. When ready to serve, top with whipped cream if desired.

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3-Ingredient Ice Cream Sandwich Cake

Author: Delia // Category: , ,
3-Ingredient Ice Cream Sandwich Cake Recipe
Photo: Fraces Janisch

  • Active Time: 10 minutes
  • Total Time: 6 hours

Recipe Ingredients

    12 ice cream sandwiches
    1 1/2 cups Chocolate Cool Whip
    Sprinkles
    Chocolate Sauce (optional)

Recipe Preparation

1. You’ll need a serving platter at least 8 x 6 in.

2. Arrange 4 ice cream sandwiches on platter, long sides touching. Spread sandwiches with 1∕2 cup Cool Whip. Repeat layers twice with sandwiches and Cool Whip. Scatter sprinkles over top.

3. Freeze 6 hours or until firm. Serve with chocolate sauce on the side if desired.

Tip: If you’re not serving right away, cover with plastic wrap and freeze up to 1 week.

Source:
By Woman's Day Kitchen from Woman's Day | August 1, 2008
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S'mores Ice Cream Pie Recipe

Author: Delia // Category: ,
S'mores Ice Cream Pie Recipe
Photo: Charles Schiller

By Woman's Day Kitchen from Woman's Day; August 4, 2009 | August 4, 2009

  • Active Time: 15 minutes
  • Total Time: 4 hours

Recipe Ingredients

    Crust
    12 whole graham crackers
    (2 squares each)
    5 Tbsp butter, softened
    1⁄4 cup sugar
    Filling
    2 containers (14 to 16 oz) vanilla–chocolate chip ice cream
    11⁄4 cups hot-fudge sauce ice cream topping
    2 containers (14 to 16 oz) chocolate–chocolate chip ice cream
    1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
    Garnish: chocolate pieces

Recipe Preparation

1. Evenly coat a 9-in. pie plate with nonstick spray.

2. Crust: Pulse crackers in food processor until fine crumbs form. Add butter and sugar; pulse until crumbs are moistened. Press firmly over bottom and up sides of pie plate. Freeze 30 minutes.

3. Meanwhile, place a container of vanilla–chocolate chip ice cream in the refrigerator for 30 minutes to slightly soften. Pack into crust with an ice cream spade or large spoon; spread evenly. Freeze 15 minutes or until firm.

4. Put 2 Tbsp hot-fudge sauce into a small ziptop freezer bag; reserve for top. Put remaining fudge sauce into another small ziptop bag. Snip tip off corner of bag, pipe sauce in an even layer over ice cream and freeze. Slightly soften remaining vanilla–chocolate chip ice cream in refrigerator as above. Pack a second layer of the ice cream over fudge sauce; freeze 30 minutes or until firm.

5. Top pie with medium-size scoops of chocolate–chocolate chip ice cream. Freeze pie at least 2 hours, or wrap airtight and freeze up to 2 weeks.

6. To serve: Place marshmallow cream in a ziptop bag, snip tip off corner of bag and pipe cream around scoops. Snip tip off bag containing fudge sauce and pipe on top. Garnish with chocolate pieces.

Variation: In Step 5, instead of topping whole pie with scoops of chocolate–chocolate chip ice cream, cut pie in serving-size wedges. Heat remaining 2 Tbsp fudge sauce just until thin enough to drizzle. Spread the top of each wedge with about 1⁄3 cup marshmallow cream. Drizzle with fudge sauce. Garnish with chocolate pieces.

Per serving: 549 cal, 6 g pro, 76 g car, 1 g fiber, 24 g fat (13 g sat fat), 91 mg chol, 329 mg sod

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Chocolate Malt Ice-Cream Cake

Author: Delia // Category: , ,


Prep Time: 20 min
Total Time: 6 hours 55 min
Makes: 12 to 16 servings

1 1/2cups Gold Medal® all-purpose flour
1cup sugar
1/4cup unsweetened baking cocoa
1teaspoon baking soda
1/2teaspoon salt
1cup water
1/3cup vegetable oil
1teaspoon white vinegar
1teaspoon vanilla
1cup chocolate fudge topping
1 1/2quarts (6 cups) vanilla ice cream, slightly softened
2cups malted milk ball candies, coarsely chopped
1cup whipping (heavy) cream
1/4cup chocolate fudge topping

Additional malted milk ball candies, if desired


Methods:

Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2.Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3.Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4.In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5.Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
High Altitude (3500-6500 ft) No Changes.

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Chocolate strawberry ice-cream roll

Author: Delia // Category: , , ,
Chocolate strawberry ice-cream roll
Photography by Mark O'Meara

Ingredients (serves 8)

  • 3 eggs, separated
  • 2/3 cup caster sugar
  • 3/4 cup self-raising flour
  • 25g butter, melted
  • 1 litre chocolate ice-cream
  • 250g strawberries, hulled, chopped
  • 150g dark chocolate melts
  • 1/3 cup thickened cream
  • shaved white chocolate, to serve (see tip) desserts frozen desserts

Method

  1. Preheat oven to 190°C. Line the base and sides of a 2cm-deep 25cm x 30cm Swiss roll pan with baking paper. Using an electric mixer, beat eggwhites until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved. Add egg yolks, one at a time, beating well after each addition until mixture is thick and creamy.

  2. Sift flour three times. Add butter and sifted flour to egg mixture. Fold through gently to combine. Pour into prepared pan. Smooth top with a spatula. Bake for 7 to 8 minutes or until just firm.

  3. Meanwhile, place a 25cm x 30cm sheet of baking paper on workbench. Sprinkle with remaining sugar. Turn cake onto prepared paper. Peel away lining paper. Using prepared paper as a guide, roll up cake from one short side. Cover with a clean tea towel. Set aside. Allow to cool.

  4. Place ice-cream in a bowl. Set aside at room temperature for 5 minutes or until softened. Add strawberries and stir to combine. Roll out cake. Spread with ice-cream mixture, leaving a 1cm border. Roll up cake from one short side to enclose filling. Cover with plastic wrap. Place in freezer overnight or until firm.

  5. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth.

  6. Remove cake from plastic. Place on a plate. Pour over chocolate mixture. Sprinkle with white chocolate. Set aside for 10 minutes to soften slightly. Serve.

Notes

  • Tip: Use a vegetable peeler to shave white chocolate.

==========
source:
Super Food Ideas - December 2007, Page 91
Recipe by Kim Coverdale
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Neopolitan ice-cream cake

Author: Delia // Category: ,
Neopolitan ice-cream cake
Photography by Steve Brown

We can't decide what we love most - the rich cake, the juicy strawberry hidden in the pink ice-cream or that you only need three ingredients all up.

Preparation Time

30 - 150 minutes

Ingredients (serves 8)

  • 1 x 2L ctn Neopolitan ice-cream
  • 1 x Woolworths Round Chocolate Mud Cake
  • 1 x 410g can strawberries in light syrup

Method

  1. Transfer the strawberry ice-cream and vanilla ice-cream to separate bowls. Set aside to soften slightly. Return the chocolate ice-cream to the freezer.

  2. Use a large serrated knife to cut the cake in half horizontally. Place the cake base, cut-side up, on a serving plate. Spread with the vanilla ice-cream. Top with the remaining cake, cut-side down. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.

  3. Meanwhile, drain the strawberries and pat dry with paper towel. Coarsely chop. Add to the strawberry ice-cream and stir until well combined. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.

  4. Arrange alternate scoops of chocolate and strawberry ice-cream around the edge of the cake and serve.

Notes

  • With a twist: Hokey pokey ice-cream cake: Replace the Neapolitan ice-cream with vanilla ice-cream. Replace strawberries with finely chopped Nestle Violet Crumble. Drizzle over bought caramel sauce to serve.

---------------
source:
Good Taste - September 2009, Page 75
Recipe by Nadia French
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