BLACK AND WHITE BROWNIE ICE CREAM CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 7h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
- In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
- Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
- To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.
BLACK AND BLUE CHEESECAKE TART
Anthocyanins are responsible for the red, blue and purple pigments found in fruits and vegetables. They are part of the flavonoid family and certain foods, such as blueberries, are packed with them. Anthocyanins are recognized for their antioxidant powers, fighting the cellular damage brought on by free radicals in the body, and some studies suggest that they may help improve memory.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
- Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
- About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.
Nutrition Facts : Calories 280 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 40 milligrams, Sodium 95 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 22 grams
TART LEMON ICE CREAM
You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer.
Provided by VRMWIFE
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h
Yield 4
Number Of Ingredients 4
Steps:
- Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
- Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 57.4 g, Cholesterol 86.4 mg, Fat 23.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 48.4 mg, Sugar 52.9 g
BLACK-AND-WHITE ICE CREAM TART
This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Number Of Ingredients 3
Steps:
- Coarsely chop 6 cookies; set aside.
- Make crust: Process 10 cookies in a food processor until fine crumbs form. Add butter, and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of 8 cookies.
- Dollop ice cream by the cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border. Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.
- To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate, and cut into slices.
Nutrition Facts : Calories 305 g, Fat 16 g, Fiber 1 g, Protein 3 g
DOUBLE CHOCOLATE TART WITH BLACK PEPPER ICE CREAM
Provided by Lauren Fortgang
Categories Ice Cream Machine Chocolate Dessert Bake Freeze/Chill Valentine's Day Frozen Dessert Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For ice cream:
- Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine-mesh strainer into a medium bowl. Stir in pepper. Set bowl over a large bowl of ice water; stir until cold.
- Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 3 days ahead.
- For candied hazelnuts:
- Preheat oven to 250°F. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For tart:
- Preheat oven to 325°F. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.
- Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.
- Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.
BLACK AND WHITE ICE CREAM TART
Make and share this Black and White Ice Cream Tart recipe from Food.com.
Provided by Ariella
Categories Tarts
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Coarsely chop six cookies, set aside. Process 10 cookies in food processor until fine crumbs form. Add butter and process until combined. Transfer to springform pan. Press crust firmly into pan. Place 8 cookies around the perimeter, leaving 1/2 inch border at edge of pan.
- Dollop ice cream evenly over entire crust using a 1/4 cup measuring cup. Using a rubber spatula, spread the ice cream so that it forms a smooth, even layer. Sprinkle reserved chopped cookies around outer inch of cake forming a border all around the edge of the cake.
- Freeze for 4 hours. Can be made up to a week in advance if covered in plastic wrap. To unmold, run a warm damp cloth or sponge around outside of springform pan. Lift removable bottom out of pan and transfer for serving plate.
Nutrition Facts : Calories 236.9, Fat 12, SaturatedFat 5.5, Cholesterol 28.2, Sodium 169.8, Carbohydrate 30.7, Fiber 1.1, Sugar 21.9, Protein 3.3
COFFEE TOFFEE ICE CREAM TART
Inspired by the hit game "Restaurant Empire". The tart crust is an Emeril recipe, the filling is my interpretation of how it was made in the game. Or to save time, you can get a premade chocolate tart shell. This is a great dinner party dessert.
Provided by the80srule
Categories Frozen Desserts
Time 2h20m
Yield 1 9.5" tart, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mixi the flour, sugar, cocoa, and salt together.
- With your fingers, mush the butter pieces into the dry ingredients until the mixture resembles big crumbs.
- Blend the egg in to make the dough soft. Omit if you don't plan on eating much of the crust.
- Flatten the dough into a small disk, wrap tightly in plastic wrap and refridgerate for at least 1 hour.
- Grease a 9.5" tart pan and mold the refridgerated dough into it, make sure it's smooth on the bottom.
- Bake for 15-25 minutes at 350 or until fully set.
- Let the crust completely cool off before trying to add the filling- I prefer to just refridgerate it again for another 30-40 minutes.
- Let the ice cream sit out for about 5-10 minutes so it softens a bit.
- Scoop into the finished tart crust and smooth on top.
- Top with the toffee pieces and white chocolate shavings.
- Cut with a thick pizza cutter or a large ginsu knife, into 8ths.
- If it starts to soften, put in the freezer for 5-10 minutes; and store any uneaten pieces in the freezer and let thaw 5-6 minutes before eating.
Nutrition Facts : Calories 341.5, Fat 18.6, SaturatedFat 11.4, Cholesterol 69.2, Sodium 62.2, Carbohydrate 41.1, Fiber 1.8, Sugar 23.7, Protein 5.1
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