|Strawberry Shortcake Ice Cream Bars|
Via Life Made Sweeter
Strawberry Shortcake Ice Cream Bars
Yields: 12 - 16 bars
Oreo Cookie Crust
22 Golden Oreo cookies, (or any Vanilla Creme Sandwich Cookies) crushed with the cream filling (about 2 cups)
4-5 tablespoons butter, melted
4 1/2 - 5 cups of your favorite Vanilla Ice Cream (homemade or store-bought)
2 1/2 cups of Strawberry Sorbet (homemade or store-bought)***
12 Golden Oreo cookies, crushed
1 1/2 tablespoons butter, softened
3 tablespoons freeze-dried strawberry (pulsed into powder*) OR strawberry gelatin (jello) powder
Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
Make the cookie crust - In a medium-sized bowl or a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the melted butter and blend until well combined. Press mixture into the bottom of lined baking dish. Place in freezer for about 1 hour to set.
Make the crumbled topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour freeze-dried strawberry powder (or strawberry jello powder) over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cookies. Set aside and place in the freezer to set.
Assemble - Remove vanilla ice cream and strawberry sorbet from freezer to soften. When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
Place pan in freezer to harden slightly (about 10 - 20 minutes).
Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
Sprinkle the reserved Oreo cookie crumbs over the top. Next remove the strawberry cookie crumbs from the freezer and crumble evenly over the bars. Place in the freezer for 3-4 hours or overnight.
Lift out of pan using the parchment paper overhang . Using a sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.
*To make the strawberry powder, pulverize the freeze dried strawberries using a food processor, mortar and pestle, or plastic bag and rolling pin. We want the powder to be fine. Around 1 ounce of freeze dried strawberries will yield 3 tablespoons of powder.
**If you can't find strawberry sorbet, you can use strawberry ice cream and blend with 1 - 1 1/2 cups of frozen strawberries.
***To ensure even layers of the ice cream, place the pan back in the freezer for about 10 minutes after adding each layer.
|Peanut Butter Cup Ice Cream Dessert|
Via Lovely Little Kitchen
Peanut Butter Cup Ice Cream Dessert
25 Nutter Butter Cookies, finely crushed
7 tablespoons melted butter
2 cartons vanilla ice cream (1.5 quarts each)
Fudge Topping (Recipe Below)
8 ounces whipped cream topping, thawed
35 miniature peanut butter cups roughly chopped
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 ounces semisweet chocolate chips, divided
2 tablespoons butter
See a Sausage Alfredo Recipe
In a medium bowl combine crushed cookies and melted butter until well combined. Press the crushed cookies into the bottom of a 9 by 13 baking dish. Place the crust into the freezer for 1 hour to harden.
Soften ice cream on the counter so that it is easy to spread.
Remove cookie crust from the freezer, and spread both cartons of vanilla ice cream over the crust. Put it back into the freezer for an hour to refreeze the ice cream.
In the meantime, make fudge topping according to the following recipe, and allow to cool slightly.
Remove the ice cream from the freezer and spread fudge over the ice cream in an even layer. Return to freezer.
Spread cool whip over fudge layer, and sprinkle with chopped peanut butter cups and return to freezer.
When serving, allow the ice cream dessert to sit at room temperature for 10-15 minutes to make cutting easier.
Fudge Topping from Center Cut Cook.
In a medium saucepan combine cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate and bring to a gentle boil stirring continuously over medium heat until chocolate is melted.
Reduce heat to medium low and boil the chocolate gently for 5 minutes, stirring frequently.
Remove the saucepan from the heat and stir in butter and remaining chocolate until smooth.
Allow to cool slightly before pouring over ice cream layer.
Via Can't Stay Out of the Kitchen
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
1 half gallon vanilla ice cream
16-oz. container cool whip
2 small pkgs. instant French vanilla pudding and pie filling (dry)
1 box graham cracker crumbs
6-8 crushed Butterfinger candy bars (or 18 miniature bars)
butter and sugar are needed for the graham cracker crust
Mix graham cracker crumbs according to package directions for a 9x13” pan.
Spray baking dish with cooking spray. Press graham cracker mixture into the dish.
Bake at 350° for about15-20 minutes or until crust is set. Cool crust completely. (I usually put in the freezer to cool quickly).
Soften ice cream.
Using a mixer, mix the two packages of vanilla pudding with the ice cream until well blended. Pour over cooled, baked graham cracker crust. Cover, refrigerate approximately 1-2 hours until mixture is set.
After set, spread cool whip over top and then sprinkle with crushed butterfingers. (I just cut them cross-wise with a knife to get them in small pieces).
Cover and refrigerate until ready to serve. (I prefer to freeze this and serve straight from freezer).
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