ICE CREAM CRUNCH CAKE
Provided by Food Network Kitchen
Time 5h50m
Yield 10-12 servings
Number Of Ingredients 6
Steps:
- Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
- Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
- Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
- Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
- Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
- To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
- Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.
CHOCOLATE MALT ICE CREAM WITH MALT BALL CRUNCH
Steps:
- Put a 9-by-5-inch loaf pan in the freezer to get cold.
- Whisk the milk, egg yolks, sugar, malted milk powder and cocoa powder together in a medium bowl.
- Put the chocolate chips in a large bowl.
- Put the cream in a medium saucepan and heat over medium-high heat until it just starts to simmer. Slowly pour about half of the cream into the bowl with the milk/egg mixture, whisking constantly. Pour all of the liquid from the bowl back into the saucepan and cook, stirring constantly, until the custard reaches 160 degrees F, 2 to 3 minutes.
- Strain the custard through a fine-mesh sieve into the bowl with the chocolate chips. Let stand 5 minutes, then stir until the chocolate is melted and thoroughly combined. Cover with plastic wrap and refrigerate until very cold, at least 4 hours.
- Churn the custard in your ice cream maker according to the manufacturer's instructions. When the ice cream is ready, add the crushed malt balls and continue to churn until well distributed.
- Spoon about a third of the ice cream into the cold loaf pan and spread evenly with a spatula. Drizzle in half of the chocolate syrup. Add another third of the ice cream, then smooth and drizzle with the remaining syrup. Smooth the remaining ice cream on top, then cover with plastic and freeze until firm, 2 to 3 hours.
CARAMEL NUT CRUNCH PIE
This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.
CHOCOLATE ICE CREAM PIE
"I keep the ingredients for these frosty chocolate pies on hand during the summer," writes Wendy Bognar of Sparks, Nevada. "They're so quick to assemble. My husband and kids love them."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. , Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired.
Nutrition Facts : Calories 275 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 329mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CRUNCH ICE CREAM PIE
Number Of Ingredients 5
Steps:
- 1. In 2-quart saucepan, over low heat, melt chocolate chips and margarine, stirring constantly until well-mixed and smooth. Remove from heat. Reserve 3 tablespoons mixture for topping.2. Add KELLOGG'S RICE KRISPIES cereal to remaining chocolate mixture. Stir until well-coated. Arrange evenly in bottom and on side of 9-inch pie pan coated with cooking spray to form crust. Chill until firm.3. Add corn syrup to reserved chocolate mixture, mixing well. Set aside.4. Spread ice cream in pie shell. Drizzle with reserved chocolate mixture. Freeze about 2 hours or until firm. Before serving set pan on hot wet towel for a few minutes to loosen. Serve frozen.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE CRUNCH MUD PIE
This sinfully delicios pie is so easy and different from other Mud Pies. It has a creamy chocolate layer between a real whipped cream on top and a crunchy chocolaty crust made with Rice Crispies.
Provided by akgrown
Categories Pie
Time 2h30m
Yield 1 9-inch pie
Number Of Ingredients 11
Steps:
- Make the crust first. Melt chocolate and butter in the microwave.
- Mix in Rice Krispies. Quickly press mixture into a 9 inch pie plate. The bottom and up the sides.
- Freeze for 1-2 hours or until hard.
- Then blend first five filling ingredients well.
- Fold in Cool Whip and pour into frozen crust.
- Top with real whipped cream and chocolate shavings or a dusting of cocoa powder.
- Serve cold.
Nutrition Facts : Calories 2791, Fat 180.1, SaturatedFat 123.9, Cholesterol 267.4, Sodium 1458.3, Carbohydrate 287.7, Fiber 10.7, Sugar 205.1, Protein 25.9
CHOCOLATE FUDGE ICE CREAM PIE
I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time.
Provided by flower7
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
- Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
- In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
- Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
- Freeze several hours or overnight until firm.
- Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).
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