Foodie Friday: Cold Desserts
|Fudge Ice-Cream Dessert|
Via Betty Crocker
Fudge Ice-Cream Dessert
Prep: 15 minutes
Total: 6 hours 25 minutes
1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1/2 cup butter or margarine, melted
1 can or jar (16 oz) hot fudge topping, warmed
2 cups Oreo™ chocolate creme sandwich cookies (20 cookies)
1/2 gallon vanilla ice cream, slightly softened
Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease or spray bottom only of foil.
In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Using greased fingers, spread or pat in pan. Bake 18 to 21 minutes or until surface appears dry and is no longer shiny. Run knife around side of cake to loosen. Cool completely in pan, about 1 hour.
Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm, about 30 minutes.
Spread ice cream over cookies. Cover and freeze at least 4 hours or overnight until firm. Sprinkle with remaining 1 cup chopped cookies. Let stand 15 to 20 minutes before serving. For easier cutting, remove from pan, using foil to lift. Store covered in freezer.
|Strawberries and Cream Popsicles|
Via Domestically Blissful
Strawberries and Cream Popsicles
Prep Time: 10 min
Cook Time: 20 min
Total Time: 4 hr 30 min
3 Cups Strawberries (Hulled & Halved)
1/3 Cup Honey
1 & 1/2 Cup Heavy Whipping Cream
3 Tablespoons Sugar
3/4 Teaspoon Pure Vanilla Extract
First, preheat your oven to 350 degrees Fahrenheit.
Place the strawberries in a single layer on a baking sheet lined with parchment paper. *(1)
Drizzle the strawberries with honey & bake for 15-20 minutes until the strawberries are soft.
Let cool for 10-15 minutes or until room temperature.
Once cool pour the honey roasted strawberries (juice & all) into a food processor, pulse blend a few times to create a slightly chunky strawberry mixture, & set to the side for later use.
In a chilled medium bowl*(2) combine the 1 & 1/2 cups heavy whipping cream, 3 tablespoons of sugar, & 3/4 teaspoon pure vanilla extract & whisk on the highest speed for 1 minute, or until stiff peeks form.
Next, layer the whipped cream & strawberry mixture into your popsicle mold, a few spoonfuls at a time, swirling with a knife or toothpick as desired. *(3)
Freeze for 30 minutes, add popsicle sticks, & then continue freezing for 3-4 hours until the Strawberries & Cream Popsicles are completely frozen.
Once frozen, remove the Strawberries & Cream Popsicles from the mold & enjoy! *(4)
*1. I recommend you use a rimmed baking sheet so that the strawberry juice does not spill over into your oven.
*2. I placed my bowl in the freezer before beginning this recipe so that it is really cold by the time I get to this step.
*3. Be sure to gently drop/shake the popsicle molds on your counter to prevent air bubbles.
*4. A quick & easy way to remove the Strawberries & Cream Popsicles is by running the popsicle mold under warm water for a few seconds.
|Frozen Caramel Crunch Torte|
Via Creations by Kara
Frozen Caramel Crunch Torte
Prep time: 4 hours
Cook time: 22 mins
Total time: 4 hours 22 mins
Yield: 12 servings
1 1/4 cups graham cracker crumbs (10 full crackers)
3 Tbsp sugar
1/4 cup melted butter
Butter Brickle Crunch:
3/4 cup brown sugar
3/4 cup oats (quick or regular)
3/4 cup chopped pecans or walnuts
1/2 cup soft butter
1 1/2 cups heavy cream, whipped
1 tsp vanilla
1/4 cup powdered sugar
8 oz cream cheese, softened
1 14oz can of sweetened condensed milk
1/2 cup caramel topping
For crust, mix graham cracker crumbs, sugar, and melted butter in a small bowl. Press into the bottom of a 9" springform pan. Bake at 350° for 6 minutes. Let cool completely
For butter brickle crunch: Mix all ingredients together and pat into a 9x13" pan. Bake for about 15 minutes or till lightly browned. While still hot, crumble up with two forks. Let cool.
For filling: Whip cream till soft peaks form. Add vanilla and powdered sugar and beat for another minute. Set aside
Beat cream cheese in a large mixing bowl till smooth. Gradually beat in the sweetened condensed milk. Mix well, then fold in whipped cream.
To assemble: Spread half of the filling over the cooled crust. Sprinkle with half of the crunch topping. Drizzle with half of the caramel.
Spread on the remaining filling, then sprinkle the rest of the crumbs over the top. Cover and freeze for several hours, or till firm.
Remove from freezer 15 minutes before serving. Drizzle remaining caramel sauce over slices as you serve.
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