Tag: Frozen Desserts

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Ice Cream Cake

Chocolate Castles2 Comments

IMG_5829August…ice cream month! So to celebrate that special time, I made an ice cream cake for bunco tonight. It is so simple, yet so flavorful and yummy! Layers of Klondike bars, intermingled with caramel, hot fudge, and Cool Whip.

4 packages of Klondike bars, (the flavors are up to you, but I use the double chocolate and original ones)

1 pint of cookie dough ice cream (or another flavor if you prefer)

1 (16 oz) container of Cool Whip

1 (8 oz) container of Cool Whip

Jar of Hot fudge
jar or salted Caramel

4 sugar cones, broken up into pieces

Maraschino Cherries for topping

Using a deep dish 9×13″ casserole, unwrap 6 Klondike Bars and place them in bottom of dish. Either cut up about 2 more Klondike bars or fill in with some of the pint of cookie dough ice cream to fill in spaces. Microwave (took about 20 seconds) the caramel sauce until you can Drizzle caramel sauce over this layer of ice cream. Cover with the 8 oz of Cool Whip. You will then need a little of the 12 oz container of Cool Whip to completely cover the bars. Then place more of the Klondike Bars to make a second layer. Fill in with cut up Klondike bars or more of the pint of ice cream. Microwave (about 15-20 seconds) the hot fudge until you can drizzle it over the ice cream bars.Finish filling in any empty spots with the cut up Klondike bars or the rest of the pint of ice cream so that you have no empty spaces left. Cover with the rest of the Cool Whip. Top the Cool Whip with drizzling more of the caramel and hot fudge. Crush up 3-4 sugar cones and spread over the top of cake and then top this with maraschino cherries! Cover and freeze until needed. You might want to take the cake out of the freezer about 10 minutes before serving to soften it a bit before cutting.
Makes 12-15 pieces.

Daily Thoughts · Desserts · Uncategorized

Homemade Ice Cream

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Wednesday evening the kids came over for dinner. They said that they wanted some home made ice cream. I have one of the Hamilton Beach 1.5 qt Electric Ice Cream Makers that we use A LOT!  So I decided to have vanilla ice cream and individual cherry fried pies( recipe is already on blog) for dessert that night. This recipe is EXTREMELY easy and tastes like the ice cream at Chick Fila.

Follow instructions as to allowing the container to sit in freezer compartment over night or at least 8 hours. (Read instructions that come with the Ice Cream Maker)!

1 can of Eagle Brand Sweetened Condensed Milk

2 teas vanilla extract

Half & Half to fill container up to fill line.

Mix the 3 ingredients together and pour into container. Turn it on and allow it to get to ice cream consistency. It really is a great recipe for quick and easy ice cream.

You can add 1/2 cup mini chocolate chips, or crushed up candy bars as ice cream hardens.

Desserts · Fruit · Uncategorized

Fresh Strawberry Ice Cream

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A friend of mine ask me if I had a good recipe for strawberry ice cream. This ice cream is so easy and so creamy…

This is actually a very old recipe from Southern Living.

1 (14 oz) can sweetened condensed milk

1 (5 oz) can evaporated milk

2 tables sugar

1 1/2 cups whole milk

1 (16 oz) container fresh strawberries or 1 (16 oz) package thawed frozen strawberries (unsweetened)

2 tables lemon juice

1/4 teas salt

Whisk first 4 ingredients in a 2 quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice and salt in a blender or food processor until smooth. Stir into milk mixture.

Pour milk mixture into freezer container of a 1 quart electric ice cream maker an freeze according to directions.

Remove container with ice cream from ice cream maker and place in freezer for 15 minutes. Then transfer to an airtight container; freeze until firm if not eating immediately.

Cakes · Chocolate · Desserts

Chocolate-Hazelnut Eclair Cake

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One of the reasons I look forward to getting the Paula Deen magazine every 2 months, is that I know there will be fantastic dessert recipes in them. The new May-June has so many great recipes in them, that by the time I try them all, I will be wearing a tent.

2 (3.3 oz) packages white chocolate instant pudding mix

3 cups whole milk

1 teas vanilla

1 (8 oz) container frozen whipped topping, thawed

1 (7 oz) jar marshmallow crème

1 (14.4 oz) package graham crackers

1 cup grated bittersweet chocolate

1 (13 oz) jar chocolate-hazelnut spread *like Nutella

1 1/3 cups chocolate syrup

In a large bowl, bet pudding mix, milk and vanilla with a mixer on medium-low speed until thickened. In a medium bowl, beat whipped topping and marshmallow crème with mixer at medium speed until smooth. Beat whipped topping mixture into pudding mixture until well blended.

In the bottom of a 13×9″ freezer safe baking dish, arrange one-third of graham crackers in an even layer, breaking crackers as needed to entirely cover bottom of dish. Spread half of pudding mixture over crackers and sprinkle with half of the grated chocolate. Repeat the layers once and top with remaining graham crackers.

In a medium bowl, beat chocolate syrup and the hazelnut spread on medium until well combined; spread over graham crackers. Cover pan and freeze for at least 8 hours to 2 days before serving.

Store leftovers in freezer, as the chocolate topping will soften and become a sauce if just refrigerated. But it won’t alter the wonderful flavor if you place in fridge…

Thanks Paula Deen, this one will be made many many times this summer, I’m sure!

Desserts · Fruit

Lemon Ice Cream Bars

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What a great recipe for Spring and Summer. While waiting in the salon with dye all over my head, I began to leaf through magazines that the owner brings to the shop. I took pics of this one and one that I will post tomorrow: Donut Tiramisu. Can’t wait to make that one either. I have recipes for bread pudding made with donuts (thank you very much Paula Deen) but had never heard of this one so will be anxious to get to donut shop and buy the necessary donuts to make that one next week.

In the meantime, will be making these, as lemon just screams, “SPRING”. So we are off to a great start to a most beautiful time of year; except all the green junk that is all over our driveway, sidewalk and porch.

For the lemon Curd:

6 large egg yolks

1 cup granulated sugar

1 cup fresh lemon juice

12 tables unsalted butter

1/2 teas grated lemon zest.

Or if you are in a springtime lazy mode, buy the lemon curd already made.

For the Bars:

2 (5-6 oz) boxes shortbread cookies,

3 tables unsalted butter, melted

1/2 teas grated lemon zest

2 pints vanilla ice cream, slightly soft

Powdered sugar for dusting

Make the lemon curd: Combine the egg yolks, sugar and lemon juice in a medium saucepan over medium heat; cook, whisking until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 chunk at a time, with a wooden spoon. Cook, stirring until thick enough to coat the back of the spoon, about 7 more minutes. Stir in the lemon zest and salt. Pour into a bowl that will sit on top of a large bowl, which you will fill halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.

Make the bars:

Coat an 8″ square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until  the mixture starts coming together..

Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours.

When ready to serve, lift out of the pan using the overhanging foil. Cut into pieces and dust with a little powdered sugar. Makes

about 9 squares

Desserts · Fruit

Valentines Strawberry Pie

Chocolate Castles3 Comments
Strawberry Pie
Taken from Frisco Style Magazine

When I saw the picture of this recipe I knew that I would be making it today.
Besides February signaling thoughts of love, it also brings strawberries to mind. Strawberries dipped in chocolate, strawberry pie, strawberry cakes and scones. But this pie sounded so different, yet so simple.
Crust:
1 1/2 cups flour
1 teas salt
1 1/2 teas sugar
1/2 cup oil
2 table milk
Set oven to 425. Put ingredients for the crust into a bowl and mix ingredients with your fingers or a pastry blended until crumbly. Pat the mixture firmly into a 9 or 10″ pie plate. Bake the crust for 10 minutes. Let it cool on a rack for 5 min. Then place in freezer while you prepare the filling.
Filling
10 oz frozen strawberries
1 cup sugar
1 tables lemon juice
2 egg whites
1 cup whipping cream
1/2 teas almond extract

Thaw the strawberries. In a bowl, combine the strawberries, sugar, egg whites, lemon juice and salt. Beat ingredients for 15 min or until stiff. Whip the cream with the almond extract. Fold into the berry mixture. Mound the filling into the pie shell. Freeze until pie is firm.
Actually we are going to eat Mexican food tomorrow night with friends, so this will be perfect for us to come home to for a cool dessert after all the hot sauce I know we will be having.