Icecreamcrunch Recipes

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ICE CREAM CRUNCH CAKE



Ice Cream Crunch Cake image

Provided by Food Network Kitchen

Time 5h50m

Yield 10-12 servings

Number Of Ingredients 6

2 1 1/2-quart containers vanilla ice cream
1 9-ounce package chocolate wafers (such as Nabisco Famous)
1 7-to-8-ounce bottle chocolate shell ice cream topping
1 1 1/2-quart container chocolate ice cream
5 cups whipped cream
Rainbow sprinkles, for decorating (optional)

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 CRUNCH ICE CREAM



Chocolate Crunch Ice Cream image

Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. -Rosalie Peters, Caldwell, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 quarts.

Number Of Ingredients 10

1-1/2 cups milk
3/4 cup sugar, divided
4 egg yolks
2-1/2 teaspoons instant coffee granules
2 cups 60% cacao bittersweet chocolate baking chips, melted and cooled
1-1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips, melted
3/4 cup slivered almonds, toasted
1/3 cup milk chocolate toffee bits

Steps:

  • In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 675 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 95mg sodium, Carbohydrate 67g carbohydrate (61g sugars, Fiber 5g fiber), Protein 9g protein.

ICE CREAM CRUNCH



Ice Cream Crunch image

Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 6

1/2 cup butter, cubed
1/2 cup packed brown sugar
3 cups crisp rice cereal
2 cups sweetened shredded coconut
1 cup chopped mixed nuts
1/2 gallon vanilla ice cream, softened

Steps:

  • In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.

Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 44mg cholesterol, Sodium 249mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

ICE CREAM CRUNCH



Ice Cream Crunch image

This recipe combines regular ice cream with other ingredients to create a special frozen dessert. You don't need an ice cream freezer, just space in your freezer to store until serving!

Provided by breezermom

Categories     Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/4 cup quick-cooking oats, uncooked
1/4 cup brown sugar, firmly packed
1/2 cup butter
1/2 cup pecans, chopped
1/2 cup chocolate syrup, divided
1/2 cup caramel topping, divided
1 quart vanilla ice cream, softened

Steps:

  • Combine flour, oats, and brown sugar. Stir well. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in pecans. Spray a 13x9x2 inch pan with cooking spray. Press the crumb mixture in the bottom of the pan. Bake at 400 degrees for 10 minutes. Stir the crumb mixture, and let cool in the pan.
  • Sprinkle half of the crumb mixture into a 9 inch square pan. Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan. Spoon the ice cream into the pan, spreading evenly.
  • Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth. Cut into squares and serve.
  • Cooking time does not include freezer time.

Nutrition Facts : Calories 441, Fat 22.8, SaturatedFat 11.6, Cholesterol 53.3, Sodium 261.1, Carbohydrate 55.4, Fiber 2.2, Sugar 24.6, Protein 5.5

CRUNCHY ICE CREAM



Crunchy Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 6

1 pint vanilla ice cream
2 teaspoons cinnamon sugar
2 tablespoons honey
1 cup crushed corn flakes
2 ounces chopped nut topping, found on baking aisle of market
4 Maraschino cherries

Steps:

  • Top large scoops of vanilla ice cream with a sprinkle of cinnamon sugar, a drizzle of honey, crushed corn flakes, chopped nut topping and a cherry on top. Serve.

ICE CREAM CRUNCH CAKE



Ice Cream Crunch Cake image

This is always a winner at Christmas time, of course in Aus it's hot at Christmas, so its ideal as a sub for a hot dessert. SO good. Cooking time doesn't include time taken to soften ice cream, or overnight freezing.

Provided by Droopy Drawers

Categories     Frozen Desserts

Time 15m

Yield 1 Loaf Cake, 8 serving(s)

Number Of Ingredients 9

250 g macadamia nut cookies (no choc chips)
2 liters vanilla ice cream, softened
90 g white chocolate, chopped
1/2 cup unsalted macadamia nuts, chopped
1/4 cup shredded coconut
1/3 cup chopped strawberry red licorice
1/3 cup chopped apple licorice (I always use Darrell Lea brand)
125 g fresh raspberries
icing sugar, for dusting

Steps:

  • Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
  • Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
  • Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
  • Cover and freeze overnight, or until firm.
  • To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.
  • Enjoy.

Nutrition Facts : Calories 445, Fat 27.6, SaturatedFat 14.3, Cholesterol 67.6, Sodium 138.2, Carbohydrate 46.4, Fiber 2.9, Sugar 40.8, Protein 6.8

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