Posts Tagged ice cream
This is a Kraft recipe.
- 32 Graham wafers, divided
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 6 ounces semi-sweet chocolate
- 3 cups Cool Whip – not thawed
- 1 tub (1.66L) chocolate ice cream, softened (we used Oreo ice cream and apparently our tubs of ice cream here are a little smaller, at 1.5L)
- 250g mini marshmallows
- 2 tablespoons milk
1. Crush 20 Graham wafers into fine crumbs. In a bowl, mix the crumbs with the melted butter and sugar. Press onto the bottom of a 9 inch spring form pan. Bake 12 minutes or until lightly browned. Cool completely.
2. Meanwhile, break the remaining wafers into smaller rectangles along the lines.
3. Melt the chocolate and Cool Whip (original recipe said in a microwave, but we did it on the stove). Let stand 15 minutes. Spread chocolate over base. Stand the remaining wafer pieces up, around the edge of the pan. Freeze 20 min.
4. Cover with the ice cream and freeze 4 hours.
5. Reserve 2 cups of marshmallows. Melt the remaining marshmallows along with the milk (again the original recipe says in the microwave, but we did it on the stove). Cool 10 minutes. Top cake with melted marshmallows then sprinkle the 2 cups marshmallows on top.
6. Preheat oven broiler. Broil 6 inches from heat for 1 minute or until marshmallows are toasted (we put our cake back in the freezer for 10 minutes after this, because the ice cream was melting slightly). Remove rim of pan before serving.
Verdict: This was a ridiculously delicious cake. A part of me wonders why bother with the melted chocolate layer on the bottom, especially if we went with the original recipe and used chocolate ice cream, and why have a melted marshmallow topped with more marshmallows, but since it tasted so good it was kind of hard to criticize.
This is a Kraft recipe.
- 20 Oreo cookies, chopped
- 3 tablespoons butter, melted
- 4 cups butter pecan ice cream, softened (we used cookie dough ice cream instead)
- 1/2 cups caramel ice cream topping (we used butterscotch)
- 1 1/2 cups Cool Whip
- 1/3 cup peanuts, chopped
1. Combine cookie pieces and butter. Press onto bottom of 9 inch square pan.
2. Spread ice cream over crust. Drizzle with caramel (or butterscotch) topping. Cover with Cool Whip and nuts.
3. Freeze 3 hours or until firm.
Verdict: I loved this recipe. It is so customizable, which you can see above with the changes we made, but just so good! It’s like an ice cream sundae in bar form.
I found this recipe online somewhere (maybe here?).
Shortbread and filling:
- 1 1/2 cup flour
- 1 teaspoon salt (didn’t use because we use salted butter)
- 1/3 cup cocoa powder
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 quarts caramel ice cream (we didn’t use as much, I don’t think. Just one container)
- 5 ounces semi-sweet chocolate
- 1/4 cup heavy cream
- Pinch of salt
1. Shortbreads: Butter 2 8-inch round cake pans and line with parchment paper.
2. Sift together flour, salt (if using) and cocoa powder and set aside.
3. Beat the butter until creamy and smooth. Add the sugar and continue beating until fluffy. Beat in vanilla. Gradually add in flour mixture and beat until just blended.
4. Divide dough evenly between prepared pans. With dampened fingertips, press dough evenly into pans. Cover with plastic wrap and refrigerate at least 30 minutes.
5. Preheat oven to 350F.
6. Bake shortbreads until center is firm to the touch, 25-30 min. Let cool for 30 min.
7. Run a spatula or knife around the edge of each pan. Invert onto a baking sheet and tap bottom until shortbreads pop out. Remove the parchment paper. Let cool completely.
8. Place the shortbreads in the freezer for 10 to 15 minutes. Let ice cream stand at room temperature until soft enough to spread, about 5 min.
9. Place one shortbread on a serving place, top side up. Top with half the ice cream. Place in freezer. Place the other shortbread, bottom side up on a clean working surface and top with remaining ice cream. Set the shortbread, ice cream side up, on top of the other shortbread. Cover with plastic wrap and place in the coldest part of the freezer for at least 2 days.
10: Ganache: Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream and salt to a boil. Immediately pour over chocolate. Using whisk, stir the chocolate until melted and the mixture is smooth. Let cool to room temperature. Spread the chocolate over top of ice cream cake. Freeze until ganache is set, about 10 minutes.
Verdict: I found this cake to be quite tasty, although I think that was because of the caramel ice cream. Ours melted quite a bit during the preparation of the cake, so we still have some work to do to master the art of ice cream cake making. I don’t think the shortbreads really held up to freezing as they didn’t really taste like shortbreads while you were eating the cake. I also thought that the amount of ganache the recipe asked us to make was too much as we ended up with a thicker layer that I think you are supposed to have on cakes like these.
I found this recipe online, but I do not remember where.
- 3 eggs
- 1 cup sugar
- 1/4 cup cold water
- 3/4 cup flour
- 1/4 cup cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Icing sugar
- 1 quart of vanilla ice cream
1. Beat eggs. Add sugar gradually. Add water.
2. In a large bowl, mix together flour, cocoa powder, baking powder and salt. Add egg mixture slowly. Add vanilla.
3. Pour into a parchment paper lined jelly roll pan. Bake in a 425F oven for 12-15 min.
4. Turn out onto a towel sprinkled with icing sugar. Trim any crisp edges. Roll up in towel and coll.
5. Unroll and spread with vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and freeze until ready to serve.
Verdict: I don’t think we put enough ice cream in this cake, so that was disappointing. I don’t know if we didn’t use enough because of bad measuring or if it melted too much. The cake was delicious the first time, but it didn’t really hold up for the week it took for the last piece to be eaten.
I found this recipe online somewhere, I think. I just can’t seem to find the page anymore. It originally had a chocolate sauce recipe that we didn’t make.
- 3 cups ice cream
- 175g unsweetened chocolate
- 3/4 cup butter
- 1 cup flour
- 1/4 teaspoon salt (didn’t use because we use salted butter)
- 5 eggs
- 1 3/4 cup sugar
- 2 teaspoons vanilla
1. Line a 17×11 inch pan with foil. Preheat oven to 350F.
2. In a pot over boiling water, melt butter and unsweetened chocolate. Remove from heat and let cool.
3. In a small bowl whisk together flour and salt (if using).
4. In a large bowl, mix together eggs and vanilla.
5. Mix a small amount of the egg mixture into the melted chocolate. Add the melted chocolate into the rest of the egg mixture. Mix in flour. Pour into prepared pan and bake 15 min until done. Remove and let cool completely.
6. Cut the brownie into pieces. Spread some ice cream onto the bottom of one piece and sandwich with another. Wrap in plastic wrap and freeze until firm. Repeat with all remaining brownies.
Verdict: These worked as brownies, but not so much as ice cream sandwiches. They were really good brownies! But even completely cool, the brownies still melted the ice cream so they came out of the freezer all on one side of the brownie.