Breakfasticecream Recipes

BREAKFAST ICE CREAM CAKE

Breakfast Ice Cream Cake image

Breakfast-for-dessert or dessert-for-breakfast? Either way you slice it, this layered ice cream cake will satisfy your sweet tooth-- morning or night. Layers of coffee and chocolate ice cream get a crunchy cinnamon boost from breakfast cereal.

Provided by Food Network Kitchen

Categories dessert

Time 6h10m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

4 cups (1 quart) coffee ice cream
3 cups crushed cinnamon cereal, plus more for topping
3/4 cup dulce de leche, warmed until spreadable
4 cups (1 quart) chocolate ice cream
2 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the coffee ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
Sprinkle 1 cup of crushed cinnamon cereal in the bottom of the chilled pan. Spread the softened coffee ice cream over the cereal and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup crushed cinnamon cereal and pat evenly. Spread evenly with the dulce de leche. Freeze the cake until firm, 1 to 2 hours.
Cut the chocolate ice cream into pieces and beat in the mixer to soften. Spread on top of the dulce de leche layer, then sprinkle with the remaining 1 cup crushed cinnamon cereal. Freeze until firm, at least 2 hours or overnight.
Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with cinnamon cereal. Freeze until firm, at least 3 hours or overnight.

THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED

The Only Ice Cream Recipe You'll Ever Need image

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.

Provided by Melissa Clark

Time 20m

Yield About 1 1/2 pints

Number Of Ingredients 6

Ingredients

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see note)

Steps:

In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

BREAKFAST ICE CREAM

Breakfast Ice Cream image

From a veggie blog; description that follows is hers-- The night before, freeze one banana and one cup fresh pineapple, in chunks. The next morning, you are ready to begin. Put the chunks of banana in the bowl of the food processor and with the S blade, process until very creamy and smooth. Add ½ tsp of vanilla while it is running. Then, and this is the important part, reach into this part of you that is totally crazy and corny. You NEED to add the chunks of pineapple while singing Copa Cabana BUT changing the words to Pina Cabana. You can say Colada instead of Cabana if you wish but change nothing else ! It could explode right there ! And you have to sing OVER the sound of the food processor. Pretend you are at a Barry Manilow show and people are thrashing everywhere... that will help. When you have sung a whole verse and the chorus twice, your dog is howling, your cat is scared to death (figure of speech), the neighbors have called the police and the mixture is smooth, add ½ tsp coconut extract. I hope you can follow these instructions to the letter because it's really good. Decorate with a little coconut (toasted would be pretty) and eat immediately. Think to take a picture after you have already eaten half the bowl. With that, I'm Chiquita Banana and I'm here to say, that I wish I was organic and have a nice day !

Provided by BumblingBs

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 banana, frozen
1 cup fresh pineapple, frozen
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
toasted coconut, for garnish

Steps:

Follow the instructions above, as written by the cook. I can't top that.

Nutrition Facts : Calories 190.4, Fat 0.6, SaturatedFat 0.1, Sodium 3, Carbohydrate 46.8, Fiber 5.2, Sugar 29.1, Protein 2.1

SNEAKY BANANA BREAKFAST ICE CREAM

Sneaky Banana Breakfast Ice Cream image

A great way to get young children and also older adults(and anyone in between) to eat breakfast! Adapted from the Sneaky Chef cookbook.

Provided by Sharon123

Categories Breakfast

Time 5m

Yield 1 1/2 cups, 2 serving(s)

Number Of Ingredients 4

Ingredients

1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons plain soy yogurt (or plain yogurt or vanilla yogurt)
1 tablespoon honey (or sugar)
1/2 teaspoon vanilla (optional)

Steps:

Place all ingredients in a food processor and puree on high. Be careful and hold on tight, it will be rough until is smooths out.
Pour out into a bowl and enjoy!
Makes about 1 1/2 cups ice cream.

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