CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND MARSHMALLOW SWIRL
This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more is better.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 7h
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350 degrees. Butter two 10-inch springform pans (or one 10-inch springform pan and one 10-inch round cake pan), and line with parchment. Butter paper; flour paper and pans. Whisk together 1/3 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix oil, water, and vanilla in another bowl.
- Beat egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. Gradually add oil mixture, beating until combined. Gradually beat in flour mixture until combined.
- Beat egg whites on medium-high speed in another bowl with clean beaters until foamy, gradually adding remaining 1/3 cup sugar, until medium-stiff peaks form. Fold a third of the whites into yolk mixture with a rubber spatula, then gently fold in remaining whites.
- Divide batter between pans, and spread evenly with an offset spatula. Bake until cakes are set and spring back when touched, 10 to 12 minutes. Let cool completely in pans on a wire rack. Remove cake from 1 pan (the cake pan, if using), and crumble.
- Marshmallow swirl: Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer, starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. Use immediately.
- Assembly: Meanwhile, stir together ice cream and hazelnuts in a large bowl. Fold in three-fourths of the marshmallow swirl and all the crumbled cake. Just barely fold in remaining marshmallow swirl, and spread over cake in pan, swirling top. Freeze until firm, at least 6 hours and up to overnight. Remove side of pan, and let sit at room temperature 5 minutes. Cut into wedges, and serve.
CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE
No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE MARSHMALLOW SWIRL ICE CREAM RECIPE
Provided by á-4202
Number Of Ingredients 1
Steps:
- 1) Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave). 2) In a blender or food processer fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. 3) Add the hot milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. 4) Stir in the heavy cream and vanilla. Chill for 30 mins or longer. 5) Turn machine ON, pour chilled mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 - 30 mins. 6) When removing the ice cream to a container for freezing, layer it with dollops of chocolate sauce and scoops of marshmallow fluff. Freeze at least 2 hrs before serving.
EASY MARSHMALLOW FLUFF CHOCOLATE ICE CREAM CAKE
This is so easy and yummy. Everyone who has eaten this cake, loves it! It only takes a few minutes to make. Note: Marshmallow cream is the same as marshmallow fluff. Just in case you were wondering.
Provided by Sarah in New York
Categories Frozen Desserts
Time 2h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Crush Oreos in food processor or by hand until fine.
- Add melted butter to them and mix.
- Press into 13x9 pan to make crust.
- Soften the ice cream in a mixer until smooth, but not melted.
- Stir in (by hand) all of the fluff into the ice cream until nice and evenly distributed.
- Pour into pan and spread evenly.
- Let freeze for at least 2 hours or overnight.
- You may garnish with any kind of whipping cream or Cool Whip that you like!
Nutrition Facts : Calories 594.7, Fat 30.7, SaturatedFat 17.4, Cholesterol 79, Sodium 300.4, Carbohydrate 77.6, Fiber 2.7, Sugar 60.5, Protein 7.9
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