Ice Cream Trifle Recipes

SIMPLE BERRY AND VANILLA CREAM TRIFLE

Simple Berry and Vanilla Cream Trifle image

It only takes 30 minutes to create this beautiful and delicious arrangement of fresh berries, butter loaf cake and whipped topping.

Provided by By Arlene Cummings

Categories Dessert

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 purchased butter loaf cake (11.5 oz), sliced
1 box (6-serving size)vanilla instant pudding and pie filling mix
1 teaspoon vanilla
2 cups whole milk
1/2 cup sour cream
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 lb fresh strawberries, stems removed, sliced
1 pint (2 cups) fresh blueberries

Steps:

In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
Cover with plastic wrap; refrigerate until ready to serve.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g

ICE CREAM BAR TRIFLE RECIPE - (4.4/5)

Ice Cream Bar Trifle Recipe - (4.4/5) image

Provided by davidv

Number Of Ingredients 5

Ingredients

3 (10.8-ounce) packages frozen double-chocolate cake slices, cut into 1" pieces
2 (6 bars) packages original Klondike® bars, cut into 6 small squares
8 ounces dark chocolate-covered pretzels
12 ounces caramel sauce
16 ounces whipped topping

Steps:

Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3-4 minutes (so the cake can thaw slightly.)

ICE CREAM TRIFLE

Ice Cream Trifle image

Spectacular summery dessert and super quick. Hint the presentation is key here so make sure to have and "elegant" looking glass bowl so you can see the dessert!

Provided by LAURIE

Categories Frozen Desserts

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 small prepared jely roll cake, about 8 inches long filled with red jelly
1/4 cup cream sherry or 1/4 cup orange juice
1 1/2 pints French vanilla ice cream
1/2 pint fresh raspberries or 1/2 pint strawberry, rinsed and dried,strawberries should be hulled
1/2 cup Cool Whip
1 tablespoon sliced almonds

Steps:

Cut cake into 1/2inch slices crosswise.
In a small shallow glass bowl of footed compote line the bottom and sides with the slices.
Sprinkle the cake with the sherry.
Fill the cake lined bowl with scoops of ice cream.
Top with the berries, cool whip and almonds.
Serve immediately.

Nutrition Facts : Calories 321.1, Fat 19.6, SaturatedFat 12.5, Cholesterol 98.4, Sodium 68, Carbohydrate 29.9, Fiber 1.8, Sugar 25.5, Protein 4.4

PEPPERMINT ICE CREAM TRIFLE

Peppermint Ice Cream Trifle image

Savoring dark chocolate daily is linked to lower levels of cortisol, a stress hormone that can lead to excess belly fat. Chocolate and flat abs? Fab.

Provided by Marissa Goldberg

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 1/2 cups no-sugar-added vanilla ice cream
1/2 teaspoon pure peppermint extract
8 drops green food coloring
4 ounces dark chocolate
4 tablespoons fat-free evaporated milk
2 store-bought pizzelles, halved
4 mini candy canes, broken

Steps:

In a chilled metal bowl, mix ice cream, peppermint extract and food coloring. Refreeze ice cream at least 2 hours or up to 3 days. In a microwave-safe bowl, microwave chocolate and milk in 10-second intervals, stirring after each interval, until chocolate melts. Chill chocolate sauce until ready to use (up to 3 days); to reheat, microwave for 10 seconds. Pour half of chocolate sauce evenly among four 5-ounce serving glasses; scoop one quarter of ice cream into each glass; pour remaining half of chocolate sauce over ice cream. Garnish with pizzelle halves and candy canes; serve.

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