Festive Mini Ice Cream Cakes Recipes

FESTIVE MINI ICE CREAM CAKES

Festive Mini Ice Cream Cakes image

Chocolate wafer crumbs and chopped peanuts are swirled into a velvety fudge topping and layered with vanilla ice cream in these personal-sized desserts.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 7

Ingredients

1 serving Crisco® Original No-Stick Cooking Spray
⅔ cup Smucker's® Hot Fudge Spoonable Ice Cream Topping
½ cup coarsely crushed chocolate wafer cookie crumbs
¼ cup chopped peanuts
1 (1.5 quart) container vanilla ice cream
2 (7.25 ounce) jars Smucker's® Magic Shell® Vanilla Cupcake Flavor Topping
1 (13.5 ounce) container Pillsbury® Easy Frost™ Vanilla Dream Flavor No Fuss Frosting

Steps:

Coat inside of four 9-ounce clear plastic drink cups with no-stick cooking spray. Line each cup with a sheet of plastic wrap, allowing ends of plastic wrap to hang over edges of cups about 3 inches.
Mix fudge topping, cookie crumbs and peanuts in small bowl just until combined. Scoop ice cream into large mixing bowl. Let stand 10 minutes or until softened. Blend at low speed of electric mixer until smooth and creamy.
Spoon about 1/2 cup softened ice cream into each drink cup. Using the back of a spoon, make a well in the center of ice cream and spread to thoroughly coat sides and bottoms of cups. Working quickly, spoon fudge mixture into center of each cup. Divide remaining ice cream over top of each cup. Spread carefully to cover fudge mixture. Lift edges of plastic wrap to cover tops. Pat gently to pack mixture into cups. Freeze at least 2 hours or until firm.
Unwrap ice cream cakes, one at a time, and invert onto cooling rack placed over plate. Slowly drizzle with Magic Shell to coat, using back of spoon to help spread over entire surface. (Excess Magic Shell that drips onto plate may be spooned onto cakes as necessary.) Transfer to a freezer-safe serving plate. Decorate with frosting as desired. Keep frozen until ready to serve.

Nutrition Facts : Calories 1670.5 calories, Carbohydrate 195.5 g, Cholesterol 87.6 mg, Fat 93.7 g, Fiber 2.2 g, Protein 14.5 g, SaturatedFat 42 g, Sodium 611.9 mg, Sugar 63.5 g

MINI CHRISTMAS CAKES

Mini Christmas cakes image

These delightful mini fruitcakes filled with Christmas spice make perfect gifts for friends and neighbours

Provided by Jane Hornby

Categories Treat

Time 45m

Yield Makes 8 small cakes

Number Of Ingredients 11

Ingredients

butter , for greasing
1 quantity Easy apple fruit cake, uncooked (see link below)
2 tbsp apricot jam
500g pack natural marzipan
500g pack ready-to-roll white icing
16 fresh cranberries
bunch rosemary , broken into small fronds
50g caster sugar
1 egg white
50g icing sugar
approx 1m gold ribbon

Steps:

Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack.
If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - wrap up well for another time.) Using a rolling pin, gently roll the balls into flat circles, approx 1cm thick and the same diameter as the cakes. Sit the marzipan on the jammy side of the cakes. Do the same with the icing, brushing the marzipan with a little cooled, boiled water to help it stick.
Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.

Nutrition Facts : Calories 1064 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 191 grams carbohydrates, Sugar 129 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.07 milligram of sodium

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