ice cream dessert

Barbecued Ice Cream, A Surefire Showstopper

cream of tartar

confectioners sugar

raspberry

Klondike ice cream bars (your favorite flavor or a mix of flavors)

chocolate-mint fudge sauce

mint

Chocolate sprinkles,

This rich and creamy ice cream dessert is the perfect choice for a refreshing summer treat.

Ice Cream Dessert

chocolate sandwich cookies (crushed, divided )

butter (melted)

1.5 quart containers Edy’s Slow Churned Vanilla Ice Cream (softened)

jars hot fudge ice cream topping (warmed, divided)

whipped topping (thawed)

Place the cookies into a food processor and pulse until a crumb texture. Remove ¼ cup of cookie crumbs to be used as a sprinkle topping.  For the remaining crumbs, run the food processor and drizzle in the melted butter, and run for about 15 seconds.

Press the cookie crumbs into the bottom of a greased 9x13 pan. Place the pan in the freezer for about 10 minutes while you let the ice cream soften. To soften the ice cream, remove the lid from the ice cream and let it sit at room temperature for about 10 minutes. See the tip to further soften the ice cream below.

Remove the 9x13 pan from the freezer and using an ice cream scoop place scooped ice cream all over the crust and then spread the softened ice cream over the cookie crust. Lay a piece of cling wrap on top of the ice cream and place in the freezer to freeze until solid again (about 2 hours).

Warm the jars of hot fudge ice cream topping per the instructions on the jar. Measure out 2 cups of the warmed topping, reserve the remaining fudge to pour over the finished dessert.  Pour the warmed fudge over the top of the frozen ice cream and spread it into an even layer. Freeze again until solid (about one hour).

Remove the dessert and spread the thawed whipped topping evenly on top of the dessert. Sprinkle with the reserved ¼ cup of crushed cookies. Place back into the freezer for two hours or until ready to serve.

When ready to serve, remove the dessert from the freezer and thaw in the refrigerator for 30 minutes or on the countertop for 15 minutes. Drizzle with remaining warmed fudge topping as desired.

https://embed.mediavine.com/videos/ohxqc0qtrgpwygjnu6l2

Cool and creamy, this easy ice cream dessert will be a crowd-pleasing treat. A rich cookie crust, ice cream, whipped topped, hot fudge sauce, and more cookies make a fun dessert to share.

Cool and creamy ice cream meets the crispy and crunchy texture of a taco shell, topped with a drizzle of chocolate. These chocolate-dipped ice cream tacos are a playful and creative dessert option that will satisfy your sweet tooth.

Chocolate-Dipped Ice Cream Tacos Recipe by Tasty

eggs

sugar

milk

vanilla extract

unsalted butter, 1/4 stick, melted

all purpose flour

cocoa powder

oz good-quality chocolate, finely chopped

coconut oil, melted

vanilla ice cream, softened

salted peanut, crushed

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Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.

Add the milk, vanilla, and butter, and whisk until fully incorporated.

Sift in the flour and cocoa powder. Whisk until smooth.

Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.

Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.

If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.

Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.

Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.

Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.

Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.

Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.

Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.

Serve immediately or return to the freezer until ready to eat.

https://vid.tasty.co/output/101027/landscape_480/1530811191

Layers of brownies, ice cream, bananas and your favorite sundae toppings make this the perfect summer treat.

Ice Cream Sundae Trifle Recipe

Brownies

vanilla ice cream

chocolate ice cream

bananas (sliced)

nuts, sprinkles, whipped topping, maraschino cherries, hot fudge, etc (optional toppings)

In a trifle bowl, layer brownies, vanilla ice cream, and bananas.

Repeat step with chocolate ice cream.

Top with your favorite sundae toppings: we used whipped topping, fudge, nuts, sprinkles, maraschino cherries, and extra bananas.

Serve immediately.

A French iced celebration cake that&#x27;s easy to prepare in advance. Just add meringue to a layer of vanilla ice cream and raspberry sorbet and top with unsugared Chantilly cream, laced with Chambord raspberry liqueur (gluten free).

Vacherin Ice Cream Cake

g (3.5 ounces) sugar

100 g (3.5 ounces) icing sugar ((powdered/confectioner's sugar))

raspberry sorbet

whipping cream ((crème fleurette 30% fat))

vanilla powder

tbsp Chambord Liqueur (or Kirsch) ((optional))

pistachios

icing/confectioner's sugar

raspberries

Take an 18cm cake ring and trace the circle on to parchment paper as a guide for the spiral. Preheat the oven to 130°C/110°C fan/250°F/Gas 1/2

Using an electric whisk (hand or stand mixer) whip up the egg whites until foaming, then gradually add a third of the normal sugar until it starts to look brilliant. Then add the rest until the meringue has stiff peaks. Stop the whisk and fold in the icing sugar.

Transfer the meringue to a piping bag with a regular, straight tip and pipe out into a spiral on to the parchment paper. Using the rest of the meringue, either pipe out another spiral or pipe out small kisses. Bake in the cool oven for an hour.

Meringue

Using ice cream that&#39;s a little soft for ease of use, place the cake ring on to a rimmed baking sheet and spread the ice cream into an even layer.  Place in the freezer for 30 minutes. Then repeat the process by topping with the sorbet. Freeze for another 30 minutes.

Ice Cream

Whip the whipping cream for about 5 minutes until thickened.  There&#39;s no need to add any sugar as there&#39;s enough sugar in the ice cream and meringue. Once whipped into peaks, add the liqueur, if using. Transfer the cream to a piping bag with a star tip.

It needs quick work during this stage so that the ice cream doesn&#39;t melt. Remove the ice cream mould, placing the meringue spiral underneath.  Spread a third of the cream all around the surface and stick on the meringue kisses around the sides, sticking on a little extra cream for each meringue. Finish off the rest of the cream by piping it out in a circle around the edges. Either serve immediately or freeze for at least another 30 minutes until ready to serve. Decorate as desired with pistachios, flaked almonds, raspberries and icing sugar.

Chantilly Cream and Preparation

I would rate this cake 6 stars if I could.  Thank you so much Jill for making this special cake for my special birthday.  I thought it was absolutely fabulous especially when it contained the macarons that Lucie made.

Ice cream cakes are so cool (pun not indended). They always remind me of birthday parties on holiday when I was little. I will have to try and make this myself.

I've never had a vacherin, but oh, I would absolutely love it! Love everything about this dessert, especially that it can be made in advance! Great for summertime entertaining! Can't wait for this housebound stuff to be over so I can get on with cooking and baking normally!

Hahaha, love those pink boobies. It's almost a shame your father in law didn't spot them. Gosh, but it looks tempting, meringue cream AND ice-cream. Pinned.

Hoping you're OK. Are you actually tied to the house, or are you still allowed to go out?

I love how simple this recipe is.  I remember the advent of Baskin Robbins in Glasgow at the end of the 70's and my first taste of an ice cream cake. Great memories and so simple to make.

This choc cherry ice cream cake is the only dessert you need at a summer gathering. You will need a kitchen thermometer for this recipe.

Chocolate and roasted cherry ice cream cake recipe

caster sugar

thickened cream

x jar good-quality cherry jam

dark (70%) chocolate, chopped

sour cream

(250 milliliters) pure (thin) cream

icing sugar mixture

cherries, pitted, whole

(150 grams) caster sugar

lemons

Step 1

To make the ice cream, place the egg yolks in the bowl of a stand mixer with the whisk attachment and whisk until thick and pale. Place the sugar and 1/3 cup (80ml) water in a saucepan over medium- high heat. When the sugar syrup reaches 118°C on a kitchen thermometer, slowly pour into the yolks while whisking continuously. Continue to whisk until cooled and combined. Set aside. Place the thickened cream in the cleaned bowl of a stand mixer and whisk to soft peaks. Fold gently into the egg mixture, followed by cherry jam (you want this to form a ripple effect). Line the base and side of a 25cm (1.5 Lt capacity) springform pan with baking paper. Pour the mixture into the pan and wrap with plastic wrap and freeze overnight to set. Preheat oven to 220°C.

Step 2

For the roast cherries, place cherries in a roasting pan and scatter over sugar, zest and juice. Roast for 20-25 minutes or until cherries are roasted and syrupy. Set aside to cool completely at room temperature.

Step 3

To make the chocolate shards, melt dark chocolate and thinly spread over a large piece of baking paper. Cover with another piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll (the chocolate will break into shards).

Step 4

Place the sour cream and the pouring cream in a bowl with the icing sugar and whisk to stiff peaks. Remove the ice cream cake from the springform pan and place on a platter. Spoon over whipped cream and spread over the top. Scatter over chocolate shards roasted cherries to serve.

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The most viewed ice cream dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine