SNACK AND A HALF ICE CREAM DESSERT
This is a delicious, easy ice cream dessert that can serve a good size crowd! It is similar to the "snack and a half" cookie/ice cream treats. It tastes even more decadent when you use a creamy premium ice-cream. YUMMY!
Provided by Jackie G
Categories Frozen Desserts
Time 10m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Dip (don't soak!) cookies in milk and place side by side in the bottom of a 9x13-inch pan.
- Spread half of the partially softened ice cream over the cookies, smoothing the top.
- Sprinkle with 2 crushed chocolate bars.
- Repeat layers of cookies, ice-cream, and bars.
- Freeze overnight. Thaw slightly before cutting.
Nutrition Facts : Calories 385.4, Fat 18.6, SaturatedFat 9, Cholesterol 46.9, Sodium 235.9, Carbohydrate 50.7, Fiber 1.8, Sugar 30.6, Protein 6.5
EASY INCREDIBLE ICE CREAM CAKE
Perfect for summer parties or birthdays any month of the year, this simple ice cream cake is better and less expensive than any store-bought version! Layers of moist cake, crunchy cookies, rich ice cream, and a smooth, buttery-like icing deliver sweet perfection in every bite.
Provided by NicoleMcmom
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
- Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
- While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
- Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
- Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
- Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
- Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
- Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.
Nutrition Facts : Calories 818.1 calories, Carbohydrate 85.7 g, Cholesterol 146.7 mg, Fat 50.8 g, Fiber 1.7 g, Protein 9.5 g, SaturatedFat 23.4 g, Sodium 443.4 mg, Sugar 67.9 g
ICE CREAM CONE CAKES
Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings
Provided by Sarah Cook
Categories Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
- Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
- Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
- To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
ICE CREAM CAKE
This rich ice cream cake with a buttery crust was another gem from a pot luck at work. Hawaii is known for having great pot lucks & that's where I have found many of my favorite recipes. This tastes great, but is so easy to make! I am told other ice cream & pudding flavors also work well, but I always make this with chocolate. Prep time does not include freezing.
Provided by Judy from Hawaii
Categories Frozen Desserts
Time 20m
Yield 1 ice cream cake
Number Of Ingredients 6
Steps:
- Combine crushed crackers and margarine& press into a 9 by 13" pan.
- Bake at 350 degrees for 7 to 10 minutes.
- Cool.
- In a large bowl, beat pudding& milk until smooth.
- Add pudding to softened ice cream& beat till smooth.
- Pour over crust& freeze.
- Top with Cool Whip.
- Decorate with chopped nuts or chocolate sprinkles.
- Keep in freezer till ready to serve.
Nutrition Facts : Calories 4797.7, Fat 291.5, SaturatedFat 194.4, Cholesterol 794.8, Sodium 4627.5, Carbohydrate 510.9, Fiber 15.1, Sugar 395.4, Protein 60.1
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