"JAMOCHA" ICE-CREAM PIE
Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Make Coffee Pat-in-Pan Pie Crust.
- Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
- Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
- To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.
Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 26 g, TransFat 1 g
MOCHA-ALMOND FUDGE PIE
Provided by Molly McCarty
Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Fall Bon Appétit Washington Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
- Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Let pie stand at room temperature 15 minutes. Cut into wedges and serve.
MOCHA ICE CREAM
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
EASY MOCHA CREAM PIE
This chocolate crust is excellent with a cool no-bake mocha filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.
Nutrition Facts : Calories 699 calories, Fat 54g fat (31g saturated fat), Cholesterol 139mg cholesterol, Sodium 400mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.
CHAMOMILE-YOGURT PANNA COTTA
Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h30m
Number Of Ingredients 7
Steps:
- Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
- Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
- Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.
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- Mix the water and the instant coffee in a measuring cup and let it sit for a few minutes to dissolve.
- Meanwhile, make the crust. Place the Oreos in a a gallon size ziploc bag and seal it almost all the way (you need to leave some room for the air to escape). Roll with a rolling pin until you get coarse crumbs. Place crumbs in a medium sized bowl and stir in softened butter.
- Press the crust into a 9x9 baking dish. The crust won’t be solid, it will be more chunky and loose.
- Place cream cheese in a large mixing bowl. Mix with a hand mixer until smooth. Whisk in powdered sugar and coffee.
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