Coffee Ice Cream And Cookie Parfaits Recipes

Steps:

• Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Cut into 12 slices; press onto bottoms and up the sides of greased muffin cups. , Bake until golden brown, 12-14 minutes. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze until firm, 1-2 hours. , Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.

Steps:

• Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty foil. In a large bowl, combine the crushed cookies and butter until crumbly. Press half of the cookie mixture into the prepared pan. Gently spread half of the ice cream over the crumbs. Freeze for 15 minutes. , Spread frosting over the top. Spread remaining ice cream over frosting and sprinkle the remaining crumb mixture and press down lightly. Cover and freeze overnight., Remove from the freezer 5 minutes before serving. Invert dessert onto a serving platter. Discard foil. Garnish with coffee beans and mint if desired. Cut into slices. Serve with caramel topping if desired.

Steps:

• Spoon 1 tablespoons cookie crumbs into each of six 10-12 oz. parfait glasses or wine glasses. Top with 1/4 cup ice cream, then generous 1 tablespoons topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoons crumbs and a dollop of whipped cream. Freeze until firm.

Steps:

• Spoon 1 tablespoon cookie crumbs into each of six 10- to 12-ounce parfait glasses or wineglasses. Top with 1/4 cup ice cream, then generous 1 tablespoon topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoon crumbs and dollop of whipped cream. Freeze until firm. (Can be prepared up to 2 days ahead. Cover with plastic wrap and keep frozen.)

Steps:

• Make 2 layers of vanilla pudding, crushed chocolate wafer cookies and whipped cream in tall glasses. Top each with a cookie.

Steps:

• Put 3 layers each coconut, liqueur, and ice cream in each of 2 wineglasses or parfait glasses, reserving about 1 tablespoon coconut and 2 teaspoons liqueur. Top parfaits with reserved coconut and liqueur and freeze, covered, 20 minutes.

Steps:

• Sprinkle gelatin over 1/2 cup cold water in small saucepan; let stand one minute.
• Cook gelatin mixture over low heat for 2 minutes, stirring until gelatin dissolves.
• Stir in sugar, 1 1/2 cups water and coffee granules until dissolved.
• Pour into 1 quart bowl; chill 4 hours until firm.
• Once coffee mixture is set, beat whipping cream at medium speed with electric mixer until foamy.
• Gradually add 2 tablespoons sugar and coffee liqueur, beating until soft peaks form.
• Pull fork through set gelatin mixture, breaking into small pieces.
• Spoon 1/2 cup gelatin each into 4 parfait glasses.
• Top evenly with half of whipped cream mixture, repeating with second layer.
• Garnish with grated chocolate.