You can always tell when Spring is right around the corner. The lawn is turning
green, buds on everything, the smell of lawn mower exhaust,
Dandelions, The green bins for lawn and leaves compost and last of all...sweat.
Still cold enough for hot soups, and warm enough for ICE CREAM! Since we are close to Ice Cream and other desserts, I'm going to give you some receipes with ice cream. I hope you enjoy it.
Snickers Ice Cream Cake
Ingredients
- 24 Ice Cream Sandwiches
- 14 oz Hot Fudge
- 14 oz Caramel Topping
- 1/3 Cup Powdered Sugar
- 16 oz Whipping Cream heavy
- 18 Candy Bars Snickers, fun size
- 1/2 Cup Peanuts roasted, salted
Steps
- Using a 9x13" pan line 12 ice cream sandwiches on the bottom.
- Microwave the hot fudge and caramel for 15-20 seconds, stir well to ensure it’s pourable
- Pour 1/2-3/4 of the hot fudge over the ice cream sandwiches and spread evenly, place in the freezer to harden for about 15-30 minutes.
- Using a handheld mixer, whip the whipping cream until thick and then add the powdered sugar and continue beating until soft peaks form.
- Divide the whipped cream in half, and spread one half of the whipped cream over the hot fudge layer, place in freezer to harden again.
- Chop 12 snickers bars into bite sized pieces. Chop the remaining 6 bars into bite sized pieces and set aside to garnish the cake.
- Evenly spread the chopped snickers bars over the whipped cream.
- Layer the other 12 ice cream sandwiches on top of the snickers bars.
- Cover with 3/4 of the caramel sauce
- Evenly spread the other half of the whipped cream over top.
- Sprinkle with the remaining snickers bars.
- Microwave the caramel and hot fudge again for 15-20 seconds to make them pourable, stir. Drizzle both all over everything.
- Top with salted peanuts!
- Freeze for 3-6 hours before serving!
- Enjoy!
Ingredients
- 1 ½ cup (360ml) heavy whipping cream
- ½ cup (120ml) sweetened condensed milk, divided
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4 egg yolks
- 15oz (430gr) Oreo cookies
- ¼ cup (4 tablespoons) unsalted butter, melted
- 2 tablespoons cream cheese, softened
- Whipped cream for decoration, optional
Steps
- To make the ice cream, in a medium saucepan, combine ½ cup of heavy cream, half of the condensed milk, vanilla extract and salt and bring it to a simmer over medium heat.
- In a medium bowl, beat the egg yolks and the remaining condensed milk until pale.
- To temper the egg yolk mixture, pour about a cup of hot cream into the egg yolks and whisk vigorously. Then pour it back into simmering cream and continue to cook for 10-15 minutes, stirring continuously.
- Pour the remaining cup of heavy cream into a medium bowl. Place a sieve over it. Transfer the custard mixture into the heavy cream through the sieve. Cover with plastic wrap, making sure the plastic touches the custard. Cool completely.
- Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.
- While the ice cream is churning, make the crust. Scrape off the filling of the oreo cookies.
- Crush the cookies into fine crumbs. Reserve about 4 tablespoons of crumbs for later.
- Combine the remaining Oreo crumbs with melted butter and cream cheese and mix until well combined.
- Pack down half of the cookie mixture into 8-inch springform pan.
- Once the ice cream is almost done, add the reserved 4 tablespoons of cookie crumb into the ice cream.
- Pour the half of the ice cream over the prepared crust. Smooth the top and freeze it for about 30 minutes, or until the ice cream is hard. Refrigerate the remaining ice cream.
- Pack down the remaining oreo cookie mixture over the hardened ice cream.
- Then pour the remaining ice cream and smooth the top.
- Freeze the cake for at least 2 hours, or overnight before serving.
- Top with whipped cream for a beautiful presentation.Brownie Chocolate Chip Cookie Dough Chocolate Ice Cream CakeIngredients
- 1 brownie mix
- 1.5 quart chocolate ice cream
- mini chocolate chips I use Nestle Toll House
- Chocolate Chip Cookie Dough:
- 1/2 cup butter melted
- 6 tablespoons brown sugar
- 6 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 cup flour
- 2/3 cup mini chocolate chips
- Best Ever Hot Fudge Sauce:
- 1 cup brown sugar
- 1/2 cup cocoa powder
- 1/2 cup butter
- 1/2 cup milk
- 2 tablespoons vanilla extract
Steps- Brownies:
- Prepare 9 inch spring-form pan by spraying with cooking spray.
- Make brownies according to package directions, using spring-form pan to bake. If using my homemade brownie recipe, click here for recipe directions and bake for 35-40 minutes.
- Remove brownies from oven and let them completely cool. To get the brownies to cool quickly I will stick them in the fridge, while I am preparing the other layers.
- Chocolate Chip Cookie Dough:
- Beat together butter and sugars until combined. Add vanilla and stir, then gradually beat in flour and cornstarch. Set aside. Full recipe here
- Hot Fudge Sauce:
- In a small mixing bowl stir together brown sugar and cocoa powder, set aside.
- In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes. Stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
- Immediately remove from heat and stir in vanilla. Set aside to cool..Once hot fudge has cooled to room temp, set the in fridge until ready to serve. I will store this in a large mason jar, until ready to use. Full Recipe here
- Assemble:
- Press the chocolate chip cookie dough onto the cooled brownies. Make sure that your brownies are completely cooled so that you don't have melted chocolate chip cookie dough.
- Once you have the chocolate chip cookie dough spread evenly over the brownies, add chocolate ice cream. I do this by scooping the ice cream over the dough then spreading gently with a knife, to make a smooth surface.
- Set in the freezer for 1-2 hours, until chilled and firm.
Homemade Double the Fudge Buster Bars
- 1 1/2 cups chocolate fudge sauce (homemade in notes)
- 1 cup roasted peanuts
- 3 pints vanilla ice cream
- 1 cup chocolate wafer or Oreo cookies, crushed crumbs
- 12 ounces dark, semi sweet, or milk chocolate, chopped
- 1 tablespoon coconut oil
Steps
- Ingredients
- Spoon 2 teaspoons fudge sauce into the bottom of 12 (3 ounce) Dixie Cups.
- Sprinkle over 1 teaspoon peanuts, then add about 2 tablespoons, or 2 small scoops, of vanilla ice cream, pressing gently to smooth the ice cream into an even layer.
- Freeze 10-15 minutes
- Remove 4-6 cups from the freezer at a time. Spoon 2-3 teaspoons of the fudge sauce over the vanilla ice cream, then sprinkle with chocolate cookie crumbs and 1 teaspoon peanuts. Freeze 10-15 minutes. Repeat with the remaining cups.
- Pull the cups out again and add another 2 teaspoons, or 2 smalls scoops, vanilla ice cream and sprinkle with peanuts. Insert popsicle sticks. Freeze until firm, 4 hours or overnight.
- To make the chocolate shell. Melt the chocolate and coconut oil together in the microwave. Cook on 30 second intervals, stirring between intervals until smooth. Let cool 10 minutes. Remove the bars from the freezer one at a time. Peel away the Dixie Cups and cover in chocolate. Keep in the freezer until ready to eat!
