Best Chocolate Ice Cream Recipe Recipe For Lasagna

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ICE CREAM LASAGNA



Ice Cream Lasagna image

Provided by Food Network

Categories     dessert

Time 6h30m

Yield 9 servings

Number Of Ingredients 8

1 vanilla pound cake or loaf cake
2 quarts vanilla ice cream, softened
Strawberry Sauce, recipe follows
2 1/2 cups chocolate rice puff cereal
1/2 cup grated white chocolate
3/4 cup strawberry preserves
Juice of 1 lemon
1 quart strawberries, hulled and halved (or quartered if they are large)

Steps:

  • Slice the cake from end to end (not side to side) into 8 long slices (about 1/4 inch thick).
  • Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
  • In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

ICE CREAM LASAGNA



Ice Cream Lasagna image

This yummy, chocolatey, peanut buttery, frozen layered ice cream treat is sure to be a hit with all! This is an often requested dessert in my house. Warning: It's VERY addictive!

Provided by Frauline

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 7

24 frozen ice cream sandwiches, divided
1 (16 ounce) jar crunchy peanut butter, divided
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container frozen whipped topping, thawed
16 peanut butter cups, chopped, divided
1 (12 ounce) jar hot fudge ice cream topping, divided
1 (12 ounce) jar caramel ice cream topping, divided

Steps:

  • Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
  • Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
  • Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
  • Spread half the peanut butter cups over the whipped topping layer.
  • Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
  • Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
  • Freeze the dessert until solidly frozen, 1 to 2 hours.

Nutrition Facts : Calories 976.6 calories, Carbohydrate 116.8 g, Cholesterol 41.2 mg, Fat 52.3 g, Fiber 6.6 g, Protein 19.7 g, SaturatedFat 22 g, Sodium 658.3 mg, Sugar 70.3 g

KRISTI'S CHOCOLATE LASAGNA



Kristi's Chocolate Lasagna image

No-bake chocolate lasagna.

Provided by Kristi Poole

Categories     Desserts

Time 1h25m

Yield 12

Number Of Ingredients 9

36 chocolate sandwich cookies (such as Oreo®), crushed to fine crumbs
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
1 dash vanilla extract
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
3 ½ cups milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 ½ cups mini chocolate chips

Steps:

  • Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator.
  • Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator.
  • Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top.
  • Freeze until set, about 1 hour, or refrigerate for 4 hours.

Nutrition Facts : Calories 561.2 calories, Carbohydrate 63.5 g, Cholesterol 41.5 mg, Fat 33.3 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 19.8 g, Sodium 539.7 mg, Sugar 48.2 g

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