looking for a recipe for a good desert??

Question

something with ice cream

Answer 1

Mud Cake Ice Cream

Ingredients:
1 scoop of your favorite ice cream
1 piece chocolate cake

Method:
Put scoop of ice cream in desert dish
Allow to soften, but not melt
Stir rapidly
Add the piece of chocolate cake
Stir again to break up the piece of cake, but leave large chunks for the pieces
of mud.


Coffee Toffee Ice Cream Torte
2 cups of Oreo cookie crumbs (ready made from the box)
1/2 cup sugar
1/2 cup melted butter
2 pints of ice cream softened (see hints above)
3 cups pecan halves
3/4 cup sugar
1/3 cup orange juice
1/2 tsp cream of tartar
1/2 tsp cinnamon

Pull out your 9-inch springform pan. Pour the crumbs and 1/2 cup sugar into the bottom. Toss thoroughly with a fork. Drizzle the butter over the crumbs and then use your fork to combine. You save washing a bowl with this method. Make the
crust right in the pan. Spread the buttered-up crumbs with your fingers across the bottom of the pan and halfway up the sides. You don't have to be precise.

Open the softened ice cream and, by scoops, fill the springform pan. You can layer the scoops or just assort them around the pan as you choose. With a table knife, gently spread the ice cream so it evens up pretty well. Put this in your
freezer to begin hardening while you make the topping.

In a sauce pan, combine 3/4 cup sugar, orange juice, and cream of tartar. Bring
to a low boil and stir while the sugar melts. This should take a couple of minutes. Raise the temperature slightly so you have a quiet boil going. You're taking the temperature up to 240 degrees if you have a candy thermometer, but if
you don't, watch for the point when it starts to thicken up and darken slightly.

Stay near in case it's tempted to try to boil over. Thickening should take about 5 to 7 minutes. Now take it off the heat and stir in the pecans. If you've used a large enough sauce pan, they can all fit; otherwise combine the sugar sauce
and pecans in a bowl. When the pecans and sugar sauce are mixed, sprinkle on the cinnamon and mix one more time.

Take your partially hardened ice cream torte out of the freezer and carefully pour on the pecan mixture. No need to really decorate with it. Just spread it around to the edges. Quickly get it back in the freezer because the warm pecans will soften up the ice cream more, and some of the melted parts will rise to the top. That's okay. It should stay in the container just fine. It's never leaked
on me. Keep the torte in the freezer at least four hours to fully harden.

When you want to serve it, run a sharp knife around the inside edge of the springform pan. Loosen the latch and take the torte out. Cut into slices with the same sharp knife.

This recipe has been tried by my friend, so I know it is very good.


Caramel-Coffee Ice Cream Sandwiches
* 1 pint (2 cups) coffee ice cream, slightly softened
* 1 T Big Deluxe Classics® Chocolate Chip Cookies
* 1 (1 lb. 2-oz.) pkg. Pillsbury® Ready To Bake
* 1/4 cup hot caramel ice cream topping (do not heat)
* 1/4 cup chocolate and/or colored sprinkles
- Heat oven to 350°F. Place cookie dough about 2 inches apart on ungreased cookie sheet. Bake at 350°F. for 12 to 16 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.

- Cut six 12x9-inch sheets of foil. Place 2 baked cookies, bottom side up, on each foil sheet. Spread 1 teaspoon caramel topping on each cookie.

- For each sandwich, place about 1/3 cup ice cream in center of 1 caramel-topped cookie; flatten slightly. Place second cookie, caramel side down, on ice cream. Gently press ookies together in center to form ice cream sandwich; ice cream should spread to edge of cookies. Gently roll ice cream edge
of sandwich in chocolate sprinkles. Quickly wrap sandwich in foil; immediately place in freezer. Freeze at least 2 hours or until firm. Let stand 5 to 10 minutes before serving.


Oreo Ice Cream Cake

2 C. Oreo chocolate cookie crumbs
1 C. Pecan pieces, toasted and chopped
1/2 C. Sugar
1/2 C. Butter, melted
1/2 C. Butterscotch-flavored topping
1/2 gallon ice cream of choice or frozen yogurt, softened
Prepared whipped topping
For garnish, maraschino cherries

In medium bowl, combine cookie crumbs, pecans, sugar and butter. Reserve 1
cup crumb mixture.

Press remaining crumb mixture on bottom and 2 inches up the side of 9-inch
springform pan. Spread butterscotch-flavored topping over crumbs. Top with
softened ice cream or frozen yogurt. Sprinkle reserved crumbs, pressing
lightly.

Freeze 4 hours or until firm. Garnish with whipped topping and cherries if
desired.


Jack-o'-Lantern Cake

Jack-o'-Lantern Cake
For Halloween fun, bake this adorable
Jack-o'-Lantern Cake.
Everyone will wonder how you did that!

2 packages Betty Crocker® SuperMoist® devil's food or white cake mix
Water
Vegetable oil
Eggs or egg whites
2 tubs Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting Yellow and
red food color
1 green flat-bottom ice-cream cone Betty Crocker® Fruit Roll-Ups® chewy fruit
snack rolls (any flavor)


1. Heat oven to 325ºF. Grease and flour 2-quart round casserole or 2 1/2-quart
ovenproof bowl. Make 1 package cake mix as directed on package, using water, oil
and eggs or egg whites. Pour batter into casserole. Bake devil's food cake 1
hour 20 minutes to 1 hour 25 minutes, white cake about 1 hour 15 minutes, or
until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake
from casserole; place rounded side up on wire rack. Cool completely. Repeat with
remaining cake mix.
2. Empty frosting into medium bowl; tint with 9 drops yellow and 6 drops red
food color to make orange frosting. Place 1 cake, rounded side down, on plate.
Spread with 2/3 cup of the orange frosting almost to edge. Place second cake,
rounded side up, on frosted cake to make round shape. Frost with remaining
orange frosting.
3. Trim ice-cream cone to desired height for stem; place upside down on cake.
Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on
frosted cake to form face.
24 servings

High Altitude (3500-6500 ft) For devil's food: Heat oven to 375°F. Make each
cake mix with 1 3/4 cups water, 1/4 cup Gold Medal® all-purpose flour, 1 Tbsp
oil and 3 eggs. Beat on low speed 30 sec; beat on medium speed 4 min. Bake 1 hr
5 min to 1 hr 15 min. For white: No changes.


TIPS from the kitchen
Do-Ahead Tip You may want to bake the cake a day ahead so there's not a long
wait and those involved in the decorating are at their creative best.

Substitution Just for fun, replace your usual entry in the pumpkin-carving
contest with this tempting dessert.

Answer 2

Ice Cream Pie:

1 box Chocolate Wafers, crushed
1/2 cube butter, melted
1 tsp sugar

Mix the above and spread into pie pan, or baking dish, and chill for 1 hour.

1 pint softened strawberry ice cream
1 pint softened chocolate fudge ice cream

Spread container of strawberry ice cream onto crust, place in freezer for 1 hour. Remove and spread softened chocolate ice cream over the strawberry. Return to freezer until serving time.

1 pint fresh strawberries, sliced and sweetend with a little sugar.
1 container hot fudge sauce
1 container heavy whipping cream
1 tsp Vanilla
3 T sugar

Beat cream with vanilla and sugar until peaks form. Spread on top of pie. At serving time, cut into wedges and put on some of the strawberries. Drizzle with hot fudge and serve. Yum!

Answer 3

Ice Cream cake. Thaw out vanilla or chocolate or both not completely thaw just soft enough to spread. Spread it out on a 9 x 13 baking pan crush up oreos and then spread the next layer on top of the oreos. My kids love this ..it is messy but it's soooo good!

Answer 4

Fast Fixin’ Chocolate Chip Cake

1Package Duncan Hines Devil’s Food Cake Mix
¼ Cup Oil
2Eggs
1 ¼ Cup water
13.9 oz size chocolate instant pudding mix
16 oz bag semi-sweet chocolate chips

Pour oil into a 13x9x2 inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients in pan. Stir with fork until blended. Scrape sides and spread batter evenly in pan. Bake until toothpick inserted in center comes out clean. (350• for 35 to 45 minutes) Cool. Use a knife to loosen cake from sides and serve directly from pan. Store leftover cake loosely covered. This is heavenly when served hot with vanilla ice cream and hot fudge sauce on top!! It’s also good with a creamy brownie frosting. Transports well also!

Answer 5

Baked Alaska sounds great!
1 1/3 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup butter, softened
4 cups vanilla ice cream
3 egg whites
1/4 teaspoon salt
1 teaspoon almond extract
6 tablespoons white sugar
-----------------------------------
Preheat oven to 375 degrees F (190 degrees C).

Mix the graham cracker crumbs, sugar, and butter, or margarine together. Set aside 3 tablespoons of the crumbs for the topping. Press the remaining crumbs into one 9 inch pie plate.

Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool then chill in freezer. Fill the chilled crust with the firm vanilla ice cream. Place in freezer.

Beat egg whites until frothy, add salt, almond extract and slowly add sugar, beating until stiff and glossy. Spread over ice cream, sealing edges. Sprinkle with remaining crumbs. Place under broiler 500 degrees F (260 degrees C) for 2 minutes. Serve at once.

Answer 6

chocolate tart

ingrediants

500g dark chocolate (64% minimum coaco)
3 eggs
150ml single cream
2x 170g tins evaporated milk
20cm (8in) round sweet pastry case Baked Blind

preheat oven to 180 degrees C

1 melt chocolate over a pan of hot water

2 whisk eggs in a large bowl

3 pour cream and evaporated milk into a saucepan and bring to the boil

4 pour hot cream over eggs and whisk together

5 strain the egg and milk over the chocolate and mix well

6 pour this mix into the pre baked pastry case

7 put into oven on a non stick tray and close door

8 TURN OVEN OFF

9 leave in oven for 40-45minutes

10 remove from oven and allow to cool 1-1.5 hours

11 cut into slices and serve with vanilla ice cream and hot chocolate sauce



hot choc sauce

double cream
dark chocolate

heat cream and add the chocolate as much as it takes to make a nice rich sauce

Answer 7

I make brownies and top w/vanilla ice cream and hersheys syrup.and a cherry.we served this at my old job its easy but good.

Answer 8

Pfft.


Go buy a cake.


=D

Answer 9

www.dianasdesserts.com