ICE CREAM CRUNCH CAKE
My sister-in-law found this recipe in her grandmother's things one day and asked me to make it and we loved it so I decided to put it on here.
Provided by LRB07
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 6
Steps:
- Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer, stirring frequently, until melted and smooth, 5 to 10 minutes.
- Place rice cereal in a large bowl. Pour melted chocolate mixture on top; toss gently to combine. Spread on a baking sheet and cool until firm, about 30 minutes. Break cereal mixture into small pieces. Measure out 1 cup into a bowl; reserve for topping.
- Fold remaining rice mixture into the softened ice cream. Spread ice cream into a 10-inch springform pan. Sprinkle reserved rice mixture on top.
- Freeze ice cream until firm, about 1 hour. Spoon whipped cream on top; garnish with strawberries.
Nutrition Facts : Calories 330 calories, Carbohydrate 35.3 g, Cholesterol 34.7 mg, Fat 20.8 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 10.4 g, Sodium 119 mg, Sugar 28.9 g
ICE CREAM CRUNCH CAKE
Provided by Food Network Kitchen
Time 5h50m
Yield 10-12 servings
Number Of Ingredients 6
Steps:
- Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
- Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
- Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
- Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
- Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
- To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
- Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.
CHOCOLATE CRUNCH ICE CREAM
Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. -Rosalie Peters, Caldwell, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 675 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 95mg sodium, Carbohydrate 67g carbohydrate (61g sugars, Fiber 5g fiber), Protein 9g protein.
ICE CREAM CRUNCH CAKE
This is always a winner at Christmas time, of course in Aus it's hot at Christmas, so its ideal as a sub for a hot dessert. SO good. Cooking time doesn't include time taken to soften ice cream, or overnight freezing.
Provided by Droopy Drawers
Categories Frozen Desserts
Time 15m
Yield 1 Loaf Cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
- Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
- Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
- Cover and freeze overnight, or until firm.
- To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.
- Enjoy.
Nutrition Facts : Calories 445, Fat 27.6, SaturatedFat 14.3, Cholesterol 67.6, Sodium 138.2, Carbohydrate 46.4, Fiber 2.9, Sugar 40.8, Protein 6.8
TOASTED ALMOND ICE CREAM CAKE
Add some nuttiness to your frozen sweets with Toasted Almond Ice Cream Cake. Toasted Almond Ice Cream Cake is perfect for special occasions or everyday.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 16 servings.
Number Of Ingredients 3
Steps:
- Sprinkle 1 cup of the crushed cookies and 1/3 cup of the almonds on bottom of 9-inch springform pan; carefully spread half of the ice cream evenly over cookie mixture. Repeat all layers. Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure. Cover.
- Freeze at least 4 hours.
- Remove side of pan. Cut dessert into 16 slices to serve. Store leftover dessert in freezer.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.8997 g, Sugar 0 g, Protein 4 g
MOCHA CRUNCH ICE CREAM CAKE
Categories Cake Coffee Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
- For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
- Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
- Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
- Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.
ICE CREAM CRUNCH
Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.
Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 44mg cholesterol, Sodium 249mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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