ICE CREAM LASAGNA
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.
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
ICE CREAM LASAGNA
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
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
CHOCOLATE LASAGNA
I've made this a few times and it a great dessert. Change the flavors of ice cream if you wish-I do. It is a bit of work, and I've included the chilling time with prep time. The original post came from Cookin'Mom.
Provided by Diana Adcock
Categories Dessert
Time 12h10m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
- Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.
- Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.
- Freeze for 10 to 15 minutes.
- Remove the foil sheets of chocolate from the pan and return to the freezer.
- Prepare pans with foil again.
- Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.
- Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.
- Remove the foil sheets from pan and return to freezer.
- Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.
- Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.
- Repeat with remaining ice cream and peanut butter in second bowl.
- Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.
- Place 1 white chocolate layer in bottom of plastic wrap lined pan.
- Carefully spread on 1/3 of the ice cream mixture.
- Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.
- Repeat, ending up with the last layer being the semisweet chocolate layer.
- Cover and freeze for at least 12 hours.
- Place pan upside down on a cookie sheet.
- Place hot towels on bottom of pan.
- When just warm you should be able to remove pan and plastic wrap.
- At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder.
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