STRAWBERRIES AND CREAM ICE CREAM CAKE
Don't be fooled, this simple-looking whipped cream frosted cake has a surprise inside: layers of strawberry and chocolate chip ice cream with a flavor boost from strawberry jam and graham cracker crumbs.
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
- Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours.
- Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight.
- Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight.
STRAWBERRY CHOCOLATE CHIP ICE CREAM
Strawberry ice cream and dark chocolate chips.
Provided by Rose
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 12h30m
Yield 16
Number Of Ingredients 10
Steps:
- Blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled, about 1 hour.
- Heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes.
- Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Transfer warmed egg mixture back to the saucepan.
- Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes.
- Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
- Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 26.8 g, Cholesterol 119.1 mg, Fat 17 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 9.9 g, Sodium 24.5 mg, Sugar 15.2 g
SIMPLE MINT CHOCOLATE CHIP STRAWBERRY ICE CREAM
I was inspired to create this dessert because I could not eat traditional ice cream from the grocery store due to a potato allergy. This recipe creates a fresh and sweet treat with minimal sugar allowing you to indulge in fruit and chocolate, the best of both worlds! Store the remaining ice cream in a container in your freezer for later enjoyment!
Provided by PDXemily
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Mix heavy cream, whole milk, sugar, and peppermint extract in a bowl. Pour mixture into an ice cream maker and freeze until slightly thickened, 25 to 30 minutes (time varies according to ice cream maker specifications). Stir chocolate and strawberries into ice cream mixture; allow to mix until thickened, 3 to 5 more minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 20.4 g, Cholesterol 84.9 mg, Fat 25.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 35.3 mg, Sugar 17.7 g
TRIPLE-CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES
Provided by Tom Douglas
Categories Milk/Cream Ice Cream Machine Berry Chocolate Dairy Dessert Freeze/Chill Fourth of July Back to School Strawberry Vanilla Summer Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
- Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.
CHOCOLATE CHIP STRAWBERRY ICE CREAM SANDWICHES
this is a good one
Provided by Patsy Fowler @hellchell1
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- Arrange 4 cookies flat side up in a single layer. Spread with ice cream. Top with berries and another cookie. Wrap in plastic and freeze for at least 1 hour.
- Combine chips and oil in a bowl. Microwave on medium for 30 seconds or more until chocolate is melted. Let cool slightly and then dip half of the ice cream sandwich into the chocolate.
- Wrap cooled sandwich in plastic and freeze for 1 hour.
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5/5 (1)Total Time 2 hrs 45 minsCategory DessertCalories 445 per serving
- In a large saucepan over medium heat, combine the milk, cream. Bring just to boiling. Remove the pan from the heat, and stir in 3/4 cups sugar, stirring until the sugar is completely dissolved. Allow this to cool.
- In a food processor fitted with a metal blade, puree the strawberries and remaining 1/2 cup sugar until very smooth. Strain this mixture through a fine sieve to remove the seeds.
- In a small glass bowl, place the chocolate chips and the coconut oil. Heat in the microwave until the chocolate is melted. Stir well to combine. Allow this mixture to cool at room temperature.
STRAWBERRY CHOCOLATE CHIP ICE CREAM - MEG'S EVERYDAY ...
From megseverydayindulgence.com
4/5 (1)Category DessertServings 4Total Time 5 hrs
- Preheat the oven to 350 degrees F. Taste an extra strawberry for sweetness. This will help you know how much sugar to add later. Add strawberries to a small rimmed baking dish (I used an 8x8 pan). Sprinkle with 1/4 cup sugar and vanilla extract and stir. Roast in oven for 20 minutes.
- Meanwhile, add heavy cream and 1/2-3/4 cup sugar. If you strawberries are super ripe and sweet, add 1/2 cup. If they weren't very sweet, add 3/4 cup. Heat over medium low heat, stirring, until bubbles form around the edges of the pan. We just want to dissolve the sugar. Pour heavy cream into a heat safe bowl with a lid and set aside.
- Add the roasted strawberries, along with any juices they released, to a blender or food processor. Add whole milk and blend until smooth. Pour into the heavy cream mixture and stir well. Refrigerate until completely cool, 4 hours to overnight.
- Once cooled, add to your ice cream machine. Freeze according to manufacturers instructions. During last few minutes of churning, add chopped dark chocolate. Eat right away or store in freezer in airtight containers.
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Ratings 1Calories 197 per servingCategory Dessert
- Place 4 cups strawberries in a baking dish lined with aluminum foil. Roast at 400F for 30-40 minutes or until soft and juicy. Stir every 15 minutes.
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- In a large bowl, combine 1 can condensed milk, 1 tsp vanilla extract and strawberry puree. Stir until combined.
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Reviews 2Estimated Reading Time 5 minsServings 12
- In a medium saucepan, combine the milk, heavy cream, sugar, espresso powder, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the mixture is just starting to boil.
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- Place a fine mesh strainer over the top of a heat-safe bowl, and pour the custard through it to remove any lumps. Then cover the bowl with plastic, placing the plastic directly on top of the hot custard, and chill in the fridge for at least 4 hours, or overnight. The mixture will be thick, and should be fully chilled through.
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From vanillaandbean.com
5/5 (9)Total Time 15 minsCategory DessertCalories 273 per serving
- Place a loaf pan or other small pan (at least 6 cup) in the freezer while freezing the bananas and strawberries. The nice cream will be stored in this container after processing.
- In the work bowl of a food processor fitted with the S blade, add the bananas, strawberries, coconut cream, salt, and extract. Process for about three minutes until fluffy and creamy, scraping down the bowl two to three times or as needed during processing. Once processed, slowly drizzle in the melted chocolate while pulsing the food processor. This results in the tasty and texture rich chocolate flecks in the nice cream.
- Spoon the nice cream into the chilled loaf pan and enjoy right away or freeze for a few hours to set for a firmer nice cream. For longer storage, place a piece of parchment paper directly on top of the nice cream and/or lid the container it's stored in.
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5/5 (1)Total Time 6 hrs 50 minsCategory Ice CreamCalories 361 per serving
- Add strawberries to a blender or food processor. Puree until the mixture is smooth and no big chunks remain. You should have 1 cup of pureed strawberries total. Set aside.
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STRAWBERRY CHOCOLATE CHIP ICE CREAM - STACY LYN HARRIS
From stacylynharris.com
4/5 (1)Category DessertCuisine American
- In a medium bowl, mix strawberries, 1/2 cup of the sugar, and lemon juice. Mix well and cover with plastic wrap and place in the refrigerator for an hour.
- In a medium saucepan bring the heavy cream, whipping cream, and whole milk slowly to a simmer. Once the mixture reaches a simmer, remove from the heat.
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- While the mixture cools, remove macerated strawberries from the refrigerator. Add half of the strawberries to a food processor and pulse until it forms a juicy consistency. Mash the remaining strawberries with a potato masher or a fork and set aside.
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5/5 (10)Category DessertServings 21.33Total Time 10 mins
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From goodfood.com.au
Servings 8-10Total Time 2 hrsCategory Dessert
- Grease a round 24cm spring-form cake tin and line the base with non-stick baking paper. Place the chocolate in a heatproof bowl. Place the cream in a saucepan, bring to the boil, then remove from the heat and pour over the chocolate. Stand for 30 seconds, then stir gently until the chocolate melts. Set aside for 15 minutes or until cooled to room temperature.
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