CARAMEL-MOCHA ICE CREAM DESSERT
You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers., Bake 8-10 minutes or until bubbly. Cool completely on a wire rack., Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm., Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set., Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm., Remove from freezer 15 minutes before serving. Garnish with chocolate curls.
Nutrition Facts :
MOCHA CARAMEL SAUCE
Categories Dairy Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Stir together cream and espresso powder.
- Cook sugar in a dry 2-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
- Remove from heat and carefully pour in espresso cream (mixture will steam and bubble vigorously), then cook over low heat, stirring, until caramel is dissolved, 1 to 2 minutes. Add chocolate and salt and cook, stirring, until sauce is smooth. Serve warm or at room temperature.
CRISPY RICE CARAMEL ICE CREAM DESSERT
This is a quick, easy and fabulous dessert for any occasion. You won't be disappointed.
Provided by COOK-E
Categories Desserts Frozen Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
- Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
Nutrition Facts : Calories 445 calories, Carbohydrate 73.2 g, Cholesterol 44.3 mg, Fat 17.5 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 11.1 g, Sodium 394.2 mg, Sugar 32 g
CARAMEL MACCHIATO ICE CREAM
Frozen Bliss: A frosty, homemade version of that famous coffee shop's macchiato.
Provided by dana
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h10m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 32.3 g, Cholesterol 56.2 mg, Fat 15.1 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 9.4 g, Sodium 94.5 mg, Sugar 17.6 g
MOCHA-CARAMEL COOKIES
Looking for a tasty dessert to treat your guests? Then check out these mocha-caramel cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. In medium bowl, mix flour, cocoa, coffee powder, baking soda and salt; set aside.
- In large microwavable bowl, microwave butter and 2/3 cup of the chocolate chips uncovered on High about 1 minute, stirring once, until melted. Add sugar, eggs and vanilla; stir until blended. Add flour mixture, mixing just until blended (dough will be thick). Fold in remaining 2/3 cup chocolate chips and the baking bits.
- Onto ungreased cookie sheet, drop dough by 2 tablespoonfuls 2 inches apart. Bake 15 minutes or until edges are set and tiny cracks form on surface. Cool 5 minutes; remove to cooling rack.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg
CARAMEL MOCHA ALMOND ICE CREAM
Requires an ice cream maker but no cooking and no eggs. This is an overhaul of a recipe that was in the booklet for my ice cream maker. The original recipe was for coffee walnut ice cream & used all half and half and whipping cream. Being short on the creams, I substituted my coffee creamer. I didn't have walnuts but I did have toasted almonds. And since I was tinkering, I added the chocolate syrup. When I tasted it half frozen, I thought the coffee was too intense so I dolloped in the Cool Whip. The result was outstanding; smooth texture, chocolately, coffee flavor and a crunch of almonds.
Provided by SusieQusie
Categories Frozen Desserts
Time 2h10m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat coffee creamer and half and half till steaming (I heated it in the microwave on the beverage setting).
- Pour hot cream over sugar and coffee crystals and stir till sugar is dissolved.
- Cool completely.
- Stir in chocolate syrup, heavy cream and almonds.
- Chill in refrigerator for 2 hours or more.
- Pour in ice cream maker and follow manufacturers directions.
- Add Cool Whip half way through the churn.
Nutrition Facts : Calories 811.5, Fat 63.7, SaturatedFat 38.8, Cholesterol 184.3, Sodium 106.8, Carbohydrate 56.7, Fiber 1.1, Sugar 46.3, Protein 8
MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE
Categories Coffee Milk/Cream Chocolate Dessert Raspberry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Arrange 1 scoop of each ice cream in each of 6 stemmed glasses. Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm Coffee-Caramel Sauce over ice cream in each glass. Top with whipped cream. Sprinkle with ground coffee beans.
MOCHA BREAD PUDDING WITH CARAMEL TOPPING
Warm up a winter's night with this toasty, down-home dessert. It's easy enough for every day and special enough for a holiday.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In pan, gently mix bread pieces, dates, nuts, coconut and cinnamon.
- In large bowl, mix butter, sugar and liqueur. Beat in eggs with spoon until well blended. Stir in half-and-half and milk. Pour over bread mixture in pan; toss to mix well. Let stand 10 to 15 minutes or until most of liquid has been absorbed.
- Bake 1 hour or until set. Serve warm bread pudding with warm caramel topping. Store in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 44 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 0 g
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- In the a large bowl or the bowl of a stand mixer, add the coffee and the heavy cream. Next add 1 packet of the German Chocolate Curious Cream Ice Cream Cake Mix and the granulated sugar. Beat on high speed for 3-5 minutes until thick and wavy. Gently stir in the chocolate covered coffee beans.
- In a 3 quart pan, layer one third of the ice cream cake mix, one third of the salted caramel sauce and of the crushed chocolate sandwich cookies. Repeat the layers twice.
- Freeze for at least 6 hours or until solid. Remove from the freeze and let it soften just a bit until it will come loose from the pan. Invert onto a serving platter. Decorate with whipped cream, salted caramel sauce and chocolate covered coffee beans.
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