CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE
No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
TRIPLE-CHOCOLATE ICE CREAM CAKE
A trifecta of chocolate stars in this uniquely constructed frozen dessert: decadent dark chocolate cake, rich white chocolate ganache, and luscious chocolate ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 16
Steps:
- Cakes: Preheat oven to 350 degrees. Butter a 9-inch round cake pan (2 inches deep); line with parchment. Butter parchment, then dust with cocoa, tapping out excess. Repeat process with a 15 1/2-by-10 1/2-inch jelly-roll pan. In the bowl of a mixer fitted with the paddle attachment, beat together cocoa, flour, sugar, baking soda, baking powder, and salt on low speed until just combined. Add eggs, buttermilk, oil, and vanilla; beat to combine. Add water; increase speed to medium and beat until smooth, about 3 minutes.
- Transfer 1 cup batter to prepared cake pan and remaining batter to prepared jelly-roll pan, spreading both batters evenly with an offset spatula. Bake until set and a tester inserted into centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks and let cool 15 minutes. Invert cakes from pans; reinvert onto racks and let cool completely.
- White Chocolate Ganache: Place chocolate in a medium bowl. Heat cream in a small saucepan over medium; pour over chocolate. Let stand 3 minutes. Gently stir with a spatula until fully incorporated. Cover and refrigerate until set but still spreadable, about 1 hour. If ganache is too firm, let stand at room temperature or beat with a mixer until softened.
- Trim edges of rectangular cake. Top with ganache; spread evenly to edges. Using a ruler, cut cake evenly into quarters; stack on top of one another, gently pressing down to adhere layers. Cover and refrigerate 30 minutes. Using a ruler, cut cake lengthwise into 1-inch-wide strips, then cut each strip in half (they should be about 3 1/2 to 4 inches tall).
- Transfer 9-inch cake to a 10-inch springform pan. Place cake strips around perimeter of cake, flush with edge of pan.
- Spread ice cream over cake in pan; cover and freeze overnight. Just before serving, remove cake from freezer; unlatch pan, remove cake, and top with whipped cream and chocolate shavings.
VANILLA ICE CREAM WITH CHOCOLATE FUDGE SWIRL
Make and share this Vanilla Ice Cream With Chocolate Fudge Swirl recipe from Food.com.
Provided by Andrea P.
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Vanilla Ice Cream with Chocolate Fudge Swirl:.
- In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the fudge swirl over ice cream. Spread one-third of the ice cream over the fudge swirl. Spread half of the fudge swirl over ice cream. Spread remaining one-third ice cream over the fudge swirl. With a knife, gently swirl the ice cream with the fudge swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
- Fudge Swirl:.
- Place heavy whipping cream and semisweet chocolate chips in a double-boiler. Stir until all of the chocolate chips have melted and the mixture is smooth. Cool completely. Store in a tightly covered container in the refrigerator.
Nutrition Facts : Calories 722.4, Fat 54.1, SaturatedFat 33.2, Cholesterol 138, Sodium 127.8, Carbohydrate 61.7, Fiber 3.4, Sugar 53.4, Protein 7.9
EASY MARSHMALLOW FLUFF CHOCOLATE ICE CREAM CAKE
This is so easy and yummy. Everyone who has eaten this cake, loves it! It only takes a few minutes to make. Note: Marshmallow cream is the same as marshmallow fluff. Just in case you were wondering.
Provided by Sarah in New York
Categories Frozen Desserts
Time 2h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Crush Oreos in food processor or by hand until fine.
- Add melted butter to them and mix.
- Press into 13x9 pan to make crust.
- Soften the ice cream in a mixer until smooth, but not melted.
- Stir in (by hand) all of the fluff into the ice cream until nice and evenly distributed.
- Pour into pan and spread evenly.
- Let freeze for at least 2 hours or overnight.
- You may garnish with any kind of whipping cream or Cool Whip that you like!
Nutrition Facts : Calories 594.7, Fat 30.7, SaturatedFat 17.4, Cholesterol 79, Sodium 300.4, Carbohydrate 77.6, Fiber 2.7, Sugar 60.5, Protein 7.9
More about "chocolate ice cream cake with hazelnuts and marshmallow swirl food"
HAZELNUT CHOCOLATE CAKE WITH CARAMEL MARSHMALLOW ICE …
From monpetitfour.com
5/5 (3)Total Time 1 hr 25 minsCategory DessertCalories 404 per serving
- Start by making the caramel sauce. If you’re using store-bought, skip the next couple of steps. Otherwise, to a small, heavy-bottom saucepan, add 2 tbsp of water and the granulated sugar. Give this a stir to combine, then set the saucepan over medium-high heat. Do not stir this mixture anymore. Just let the mixture come to a boil and continue to simmer until it becomes a reddish, dark amber color and starts to smoke - about 7 to 9 minutes. Keep your eye on the caramel the entire time as it can turn from ready to burnt very quickly!
- Once the caramel has reached the dark amber color and is starting to smoke, remove the saucepan from the heat. Carefully add in the heavy cream, leaving space between you and the pan as the mixture will bubble violently. Stir the cream and caramel together until it’s completely smooth. Pour the caramel into a bowl to cool.
- Create the ice cream by first whipping the heavy cream until stiff peaks form and the cream looks like frosting. Add in the vanilla extract and give it another whisk to combine. Pour the sweetened condensed milk into the whipped cream, and use a rubber spatula to gently fold the condensed milk into the cream to combine.
- Stir in the toasted marshmallows and 2 tbsp of the prepared caramel sauce into the ice cream. Pour the entire mixture into a 1.5 lb. loaf pan, then cover directly with a sheet of plastic wrap. Freeze the ice cream until firm - about 4 hours.
DEATH BY CHOCOLATE ICE CREAM CAKE - DELISH
From delish.com
4/5 (2)Category Dessert
- Step 1Preheat oven to 350° and line two 9” round cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mix according to package instructions.
- Step 2Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8" springform pan. Top with ice cream and smooth ice cream with an offset spatula until smooth.
- Step 4 Meanwhile, make ganache: Put chocolate chips in a large heat-proof bowl. In a small saucepan over medium heat, bring heavy cream to simmer. Remove from heat and pour over chocolate chips.
- Step 5Remove cake from springform pan and pour ganache over top of cake. Garnish with sprinkles and serve immediately.
OUR BEST ICE CREAM CAKE RECIPES - MARTHA STEWART
From marthastewart.com
CHOCOLATE MARSHMALLOW SWIRL ICE CREAM - WHAT SHOULD …
From whatshouldimakefor.com
SUPER EASY CHOCOLATE ICE CREAM CAKE RECIPE - MUNCHKIN …
From munchkintime.com
THE BEST DESSERT RECIPES WITH MARSHMALLOWS - MARTHA …
From marthastewart.com
Estimated Reading Time 5 mins
EASY CHOCOLATE ICE CREAM CAKE RECIPE | BEYOND FROSTING
From beyondfrosting.com
5/5 (3)Total Time 6 hrs 28 minsCategory CakeCalories 478 per serving
17 EASY MARSHMALLOW CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
61 RECIPES USING MARSHMALLOW THAT TASTE JUST TOO GOOD TO …
From food.allwomenstalk.com
CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND MARSHMALLOW SWIRL
From pinterest.com
CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND MARSHMALLOW SWIRL
From pinterest.co.uk
MARSHMALLOW-STUFFED HOT CHOCOLATE CAKE RECIPE | EPICURIOUS
From epicurious.com
CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND …
From pinterest.ca
CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND MARSHMALLOW SWIRL
From mealplannerpro.com
ANNA OLSON’S BEST CHOCOLATE RECIPES - FOOD NETWORK …
From foodnetwork.ca
CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND MARSHMALLOW SWIRL
From pinterest.com
55 BEST GRADUATION CAKE IDEAS FOR THE GRAD IN YOUR LIFE - PARADE
From parade.com
CHOCOLATE MARSHMALLOW ICE CREAM - NO CHURN - CRUMBS AND …
From crumbscorkscrews.com
SWISS CHOCOLATE CAKE AND CREAM CHEESE FROSTING RECIPE - THE …
From thespruceeats.com
MARSHMALLOW SWIRL ICE CREAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love