ICE CREAM LAYER CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
- When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
MILE-HIGH ICE CREAM PIE
Layers and layers of ice cream, caramel sauce and pecans.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h15m
Yield 16
Number Of Ingredients 11
Steps:
- In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add 1/3 cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
- Heat oven to 325°F. In small bowl, mix cookie crumbs and 1/4 cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
- Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle 1/3 cup of the Caramel Sauce over ice cream; sprinkle with 3/4 cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another 1/3 cup Caramel Sauce and remaining 3/4 cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another 1/3 cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining 3/4 cup Caramel Sauce until serving time.
- Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.
Nutrition Facts : Calories 515, Carbohydrate 49 g, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 251 mg
ICE CREAM PIE
My great-grandma's ice cream pie includes a Rice Krispies® crust and peanut buttery chocolate topping. This recipe can be changed to accommodate different tastes by changing the flavor of ice cream. My cousin has tried several different ones and loves them all.
Provided by steph414
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
- Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
- Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
- Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
- Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 76.6 g, Cholesterol 69.9 mg, Fat 26.8 g, Fiber 2.6 g, Protein 9.2 g, SaturatedFat 14.2 g, Sodium 391.6 mg, Sugar 49.6 g
NEAPOLITAN ICE CREAM PIE
Transform three ingredients into a delectable dessert. Prepare it and pop it in the freezer!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 8
Number Of Ingredients 3
Steps:
- Using half of the ice cream, scoop into crumb crust to cover; press down slightly to fill in gaps. Drizzle with 1/4 cup of the ice cream topping.
- Scoop remaining ice cream over topping; press down slightly. Drizzle with remaining topping. Cover; freeze at least 4 hours or until firm. If desired, serve pie with additional warm hot fudge ice cream topping.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 18 g, TransFat 0 g
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