SUGAR WAFER NEAPOLITAN ICE CREAM CAKE
Ice cream cone, who? There's crunchy wafer cookie and ice cream in every bite of this frozen chocolate, strawberry and vanilla cake.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap.
- Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
- Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
- When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
- Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles.
ICE CREAM SANDWICH
This recipe is adapted from SeriousEats.com. The recipe suggests using chocolate ice cream, but you can use whichever one you like.
Provided by TasteAtlas
Categories Ice Cream
Yield 12 servings
Number Of Ingredients 8
Steps:
- Press ice cream into a 9x13-inch, parchment-lined baking tray, then smooth out the top. Transfer into a freezer for at least one hour.
- Position one rack in the upper-middle part of the oven and the other in the lower-middle part. Then, set the oven to preheat to 350°F.
- Sift the flour, the cocoa, and the salt into a medium-sized bowl.
- Cream sugar and butter with a mixer on medium speed until light and frothy, then with the mixer still on, add the yolks and the vanilla.
- Stir in the flour and the cocoa mixture, but do not overmix.
- Divide the dough in half, then shape each half into a 5-inch square. Wrap each square in plastic wrap. Refrigerate for 30 minutes.
- Put one rectangle of dough on a lightly floured working surface, then roll out to an 8x12-inch rectangle and cut into 12 4x2-inch cookies. Do the same with the other rectangle of dough.
- Using a flat spatula, place the cookies on two parchment-lined baking sheets. Then, poke 15 holes in each cookie using a pointy object.
- Bake for 10-12 minutes, switching the baking sheets from bottom to top and from front to back at the 5-6 minute mark.
- When done, take out of the oven and wait until the cookies are completely cooled, before proceeding with the next steps.
- Take the ice cream out of the tray, then trim the edges for a cleaner look and cut the ice cream into 12 4x2-inch rectangles.
- Place each rectangle in between two cookies, then wrap each ice cream sandwich in plastic wrap and refrigerate overnight, so they soften.
CREAM WAFERS
My sons used to help me make these cookies, and now my oldest granddaughter helps. When the smaller grandchildren are home, they help, too. The cute little sandwich cookies are tender, buttery and melt-in-your-mouth good! -Linda Clinkenbeard, Vincennes, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 91 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ICE CREAM SANDWICH WAFERS
Assemble the sandwiches the day before, so they can freeze thoroughly.
Provided by Martha Stewart
Yield Makes 2 to 3 dozen
Number Of Ingredients 8
Steps:
- Melt together chocolates and butter in a medium bowl over simmering water, stirring with a wooden spoon. When smooth, add the salt and sugar, stirring well. Remove from heat. Beat in eggs, then fold in flour until mixed. Let cool, roll in plastic wrap, and refrigerate for at least 1 hour.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper.
- When dough is firm, cut off a large piece. Dust a work surface with sugar and roll dough 1/4 inch thick, sprinkling more sugar as needed to prevent sticking. Cut into desired shapes and bake on prepared sheet for 11 minutes. Cool wafers on a wire rack.
ICE CREAM CONE CAKES
Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings
Provided by Sarah Cook
Categories Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
- Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
- Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
- To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
ICE CREAM CAKE WITH VANILLA WAFERS
A friend at church made this and I had to have the recipe. This is so simple and yet so yummy! My kids request this for b-days! I hope you like it as much as we do.
Provided by children from A to Z
Categories Frozen Desserts
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Grease 13x9 pan.
- Crush vanilla wafers, mix with melted butter (reserve 1 Cup for topping).
- Press cookie crumbs in greased pan.
- Melt chocolate chips and combine evap. milk and salt.
- Pour over crust, freeze until firm (about 20 min.).
- Spread softened ice cream over chocolate layer, top with remaining cookie crumbs.
- Freeze until firm.
Nutrition Facts : Calories 672.9, Fat 40.7, SaturatedFat 22.6, Cholesterol 82.9, Sodium 410.9, Carbohydrate 75.5, Fiber 3.5, Sugar 42.8, Protein 8.9
CREAM WAFERS
Butter, whipping cream and flour are the magic trio that creates dough that bakes into melt-in-your-mouth wafer cookies.
Categories Dessert
Time 1h45m
Yield 60
Number Of Ingredients 8
Steps:
- In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
- Heat oven to 375°F. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
- Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
- Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.
Nutrition Facts : Calories 65, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg
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