Frozen Kahlua Creme Recipes

Steps:

• Combine ice cream and Kahlua in a large bowl, stirring until blended.
• Beat whipping cream in a large bowl until soft peaks form; gently fold whipped cream into the ice cream mixture.
• Spoon mixture evenly into paper-lined muffin cups. Sprinkle evenly with toasted almonds. Cover and freeze at least 8 hours. Enjoy!

Steps:

• Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and half and half; whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.
• Using electric mixer, beat cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.
• Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahl&eucate;a in processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.
• Spoon sweetened whipped cream atop frozen mocha lattes and serve.

Steps:

• Preheat oven to 325ºF.
• Grease and flour bundt pan.
• Cream butter and sugar.
• Add cocoa and egg yolks.
• Dissolve soda in water and combine with coffee and kahlua.
• Add to batter alternately with the flour.
• Add vanilla and fold in beaten egg whites.
• Pour batter in pan, remove air bubbles.
• Bake 1 hour.
• Combine glaze ingredients and pour over warm cake.
• Cool and remove from pan.
• Cover with foil and freeze.
• About 1 hour before serving, remove from freezer and ice with whipped cream (or Cool Whip).

Steps:

• Preheat oven to 350 degrees F.
• Sift together the flour, salt, and baking soda. Set aside.
• Cream together the shortening, brown sugar, and granulated sugar.
• Add eggs and vanilla, mixing well.
• Stir in the flour mixture.
• Mix in the oats.
• Add in the nuts and apples. The dough will be fairly stiff, and may not 'hold together'. This is OK. As long as there is not dry oatmeal or flour, the mix is not too dry.
• Drop by large tablespoons onto greased cookie sheet. I use a double-dip of my small cookie scoop. I can fit 6 on a cookie sheet. I've found that they 'spread' more on airbake sheets, so I prefer regular dark cookie sheets with silpat liner.
• Using a fork, dipped in sugar, press the cookies down to about a 2 inch round size. You will want them to be uniform size and shape for later.
• Bake for 15 minutes. Remove from cookie sheet and cool.
• To make the Kahlua Creme, whip the heavy cream and Kahlua to soft peaks.
• Add the vanilla pudding mix and continue to beat until creme is thick.
• Spread a good dollop of creme on the center of one of the cookies. Top with another cookie, and press gently until creme squished to edge of the cookies.
• You can either eat them like this, while the creme is soft. Or you can freeze them, and thaw partially before eating, giving it more of an ice-cream texture.

Steps:

• For a fun way to decorate your sundae glasses: Melt the chocolate chips; scrape the melted chocolate into a ziptop bag. Snip off the corner of the bag and drizzle the chocolate onto the inside of the two 10-ounce flared glasses. (Martini glasses make a beautiful presentation for this frozen teat. ) To set the chocolate, put the glasses into the freezer for two to three minutes.
• To make the espresso brittle: Line a cookie sheet with kitchen parchment paper and lightly spray with a nonstick cooking spray.
• In a medium, heavy-bottomed pot, combine the sugar and the water. Heat the mixture over a high flame; swirling the pot occasionally until it turns a light amber color (similar to caramel) -- DO NOT STIR.
• Add the crushed espresso beans, swirl them around in the sugar mixture; continue to cook until it turns brown. Remove the pot from the heat. Whisk in the butter and salt, gently. Quickly pour the candy mixture (brittle) onto the prepared cookie sheet; tilt the sheet to get the brittle to flow into a thin, even layer (CAREFUL - IT'S HOT!).
• As the brittle cools a-bit, use a metal spatula to spread it into a thinner layer. Let it continue to cool down and harden. Break the brittle into bite-sized shards.
• To prepare your frozen cappuccinos: Scoop ice cream into a blender; add heavy cream, Kahlua and cinnamon. Blend until smooth.
• Divide the ice cream mixture in half and pour into the prepared glasses.
• Garnish with a dollop of whipped cream and shards of the espresso brittle. (Save any leftover espresso brittle in an airtight container for up to 1 week; enjoy with other frozen dessert treats.).
• CHEF'S TIP: Kid-Friendly Version - Omit the Kahlua, increase the milk to a 1/4 cup, add a 1/4 cup malted milk powder.
• CHEF'S TIP: To soften ice cream, place container in the refrigerator for 30 minutes OR until very easy to scoop.

Steps:

• Pour all ingredients into a Blender. Blend well at High speed.
• Pour drink into a Collins glass and.
• garnishw ith a Maraschino Cherry.