SHEET PAN ICE CREAM CAKE
This "naked" ice cream cake shows off its layers beautifully. It starts with our basic sheet pan cake that's cut into rectangles, for an easier alternative to baking separate layers. We used chocolate, vanilla and strawberry ice cream for a Neapolitan-themed dessert, but feel free to substitute any of your favorite varieties--the vanilla cake is neutral enough that it will complement any flavor.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
- Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
- Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Transfer to a wire rack and allow the cake to completely cool in the sheet pan.
- Remove the ice cream from the freezer about 15 minutes before assembling the cake to soften.
- Use a sharp paring knife to cut the cake into 3 rectangles,, approximately 9 1/2 -by-4 1/2 inches. Reserve the remaining cake trimmings for the last layer.
- Line the inside of a 10-by-5-by-3-inch loaf pan with plastic wrap, leaving enough overhang to cover the pan once the cake is fully assembled.
- Layer the bottom of the loaf pan with 1 cake rectangle, gently pushing it down to fit and trimming as needed. Spread the chocolate ice cream evenly over the cake using a rubber spatula. Continue layering with the remaining 2 cake rectangles and the strawberry and vanilla ice cream. Use the reserved cake trimmings for the top layer, cutting them to fit. Gently press down on each cake layer to fill in gaps as you go.
- Cover the top of the cake with the overhanging plastic wrap and freeze until firm, at least 4 hours and up to 12 hours.]
- When ready to serve, place the chocolate and coconut oil in a glass small bowl. Microwave in 20 second intervals, stirring with a rubber spatula, until completely melted and smooth. Set aside. (Alternatively, place the chocolate and coconut oil in a small saucepan and cook over medium-low heat, stirring occasionally with a rubber spatula, about 4 minutes.)
- Remove the plastic wrap overhang from the top of the loaf pan and flip the pan onto a serving platter. Lift to remove the pan, then gently peel the plastic wrap from the cake. If the cake will not release, allow it to sit (top side up) for 5 minutes, then gently tug on the plastic wrap to lift the cake from the pan.
- Pour the chocolate shell over the top of the ice cream cake, allowing some to drip down the sides. Slice to serve.
SHEET-PAN PANCAKES
Last year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen. "It was really fun developing the recipes," Ree says. "I'd made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking." These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings - strawberries, blueberries and chocolate chips - so everyone in the family is happy. What's the Pioneer Woman's favorite of the three? "Yes to all!" she says.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F.
- In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
- Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
- Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
- Cut into squares and serve with butter and warm syrup!
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