ICE CREAM CRUNCH
This recipe combines regular ice cream with other ingredients to create a special frozen dessert. You don't need an ice cream freezer, just space in your freezer to store until serving!
Provided by breezermom
Categories Dessert
Time 30m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, oats, and brown sugar. Stir well. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in pecans. Spray a 13x9x2 inch pan with cooking spray. Press the crumb mixture in the bottom of the pan. Bake at 400 degrees for 10 minutes. Stir the crumb mixture, and let cool in the pan.
- Sprinkle half of the crumb mixture into a 9 inch square pan. Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan. Spoon the ice cream into the pan, spreading evenly.
- Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth. Cut into squares and serve.
- Cooking time does not include freezer time.
Nutrition Facts : Calories 441, Fat 22.8, SaturatedFat 11.6, Cholesterol 53.3, Sodium 261.1, Carbohydrate 55.4, Fiber 2.2, Sugar 24.6, Protein 5.5
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.
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.
STRAWBERRY CRUNCH ICE CREAM CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 4
Steps:
- Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
- Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
- Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
- Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
- Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
- Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
- Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
- Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
- Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.
MAPLE CRUNCH ICE CREAM
A super-simple ice cream which goes gorgeously with warm puddings and cake
Provided by Jane Hornby
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- Stir the vanilla into the condensed milk in a large bowl. Lightly whip the cream until it just holds its shape, then fold into the condensed milk using a metal spoon. Spoon into a 1-litre freezer-proof container and freeze for about 3 hrs, until softly frozen. This mix won't crystallise at the edges like most ice creams.
- Working quickly, ruffle up the mix, pour over the syrup and the crushed caramels, then give another quick swirl. Freeze for another 4 hrs or ideally overnight until firm. Will freeze for up to 1 month.
Nutrition Facts : Calories 487 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Protein 4 grams protein, Sodium 0.14 milligram of sodium
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.
CHERRY RIPPLE & ALMOND CRUNCH ICE CREAM
Juicy cherries, crunchy almonds and creamy ice cream, it's what summer's all about
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 7h
Yield Serves 2 with leftovers
Number Of Ingredients 9
Steps:
- Remove the stalks and stones from 300g cherries (some garlic crushers have a cherry pitter on the handle, but if not, simply use a knife), then roughly chop. Put into a medium pan, add 85g caster sugar, then cook very gently for 10 mins until the sugar melts. Turn up the heat a little, then simmer for 15 mins until softened and surrounded by a syrupy sauce. Cool completely.
- Meanwhile, put the cream, icing sugar and Disaronno into a large bowl. Whip the cream until it just holds its shape. Fold in the custard, then churn in an ice-cream machine until very thick.
- For the almond crunch, lightly oil a baking sheet. Put 2 tbsp caster sugar into a non-stick pan, then gently heat until the sugar melts. Swirl or stir the sugar a few times if it melts unevenly, then bubble for 30 secs or until the sugar turns to amber caramel. Stir in the nuts, then pour onto the sheet. Cool completely until brittle. Snap into chunks, then put into a food bag and crush with a rolling pin.
- Spoon the soft ice cream into a freezer-proof container, then spoon over ribbons of the syrupy cherries and scatter with the crunchy nut caramel. Ripple through a few times with a knife. Freeze for at least 6 hrs, or ideally overnight. Serve with the whole cherries and almond biscotti.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.11 milligram of sodium
PEPPERMINT CRUNCH ICE CREAM
Well, you guys, we made it. The 2016 Holiday season is officially upon us in all of its food-and-family-filled glory.
Provided by Homemade Hooplah
Number Of Ingredients 7
Steps:
- Peppermint Crunch Ice Cream
- In a medium bowl, whisk together milk, heavy whipping cream, granulated sugar, salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved.
- Pour in crushed candy cane, mixing until mostly dissolved. It's okay if the candy clumps - the ice cream maker will slowly separate them.
- Remove ice cream bowl/attachment from freezer and attach/place it per your ice cream maker's instructions. Pour prepared ice cream mixture into the chilled bowl/attachment.
- Churn ice cream for 30-35 minutes or until desired consistency is reached.
- If you'd like soft ice cream, serve peppermint crunch ice cream immediately with additional crushed peppermint candy on top. If you'd like firmer ice cream, transfer the ice cream to a storage container, sprinkle the top with additional crushed peppermint candy, and let it freeze for 2-4 hours.
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
CRUNCHY ICE CREAM BARS
What makes these delicious chocolate and vanilla ice cream bars so crunchy? Try a yummy mix of crushed vanilla wafers, toasted pecans and coconut.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield Makes 16 servings, 1 bar each.
Number Of Ingredients 5
Steps:
- Mix wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
- Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
- Freeze 4 hours or until firm. Let stand 10 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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