COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING
Make mocha magic with layers of pound cake, chocolate and coffee ice creams and espresso frosting.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
STRAWBERRY COFFEE CAKE
Mildred Sherrer of Bay City, Texas enhances the mild berry flavor of this moist coffee cake with a crunchy cinnamon filling. Bake in a fluted pan, it's pretty enough to serve for an afternoon party or Sunday brunch.
Provided by Taste of Home
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter and sugar. Add eggs; mix well. combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. fluted tube pan., Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 342 calories, Fat 18g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY BANANA "ICE CREAM" RECIPE BY TASTY
Here's what you need: bananas, strawberry, milk, vanilla
Provided by Alix Traeger
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
- Place all ingredients into a food processor or blender and blend until smooth.
- Pour contents into a loaf or small pan.
- Freeze one hour or until solid.
- Enjoy!
Nutrition Facts : Calories 128 calories, Carbohydrate 30 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, Sugar 16 grams
STRAWBERRY CRUNCH ICE CREAM CAKE
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY ICE CREAM CAKE
Here's an easy, quick cake that tastes great during the long hot summers.
Provided by Patsy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 14
Number Of Ingredients 5
Steps:
- Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
- Mix cream cheese and confectioner's sugar until light and fluffy.
- About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 69.6 g, Cholesterol 27.4 mg, Fat 8.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 284.9 mg, Sugar 60.4 g
STRAWBERRY WHIPPED CREAM CAKE
Passed on from a friend, this cake sounds amazing enough to crack into the mascarpone cheese stash & ferret out some fresh (though no longer local :( ) strawberries. She found it on www.chow.com. Makes 1 big beautiful cake. I would keep this refrigerated except to slice & serve as the frosting, being whipped cream, is apt to slide to not kept pretty darned cold. I may actually stabilize the frosting with gelatin or cornstarch gel when I make it. If I do I will update recipe.
Provided by Busters friend
Categories < 4 Hours
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For the berries:.
- Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
- Strain macerated berries and reserve syrup separately.
- Refrigerate until ready to use.
- For the cake:.
- Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans.
- Sift flour, baking powder, and salt together into a mixing bowl; set aside.
- Combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip until mixture is airy and light in color (about 5 to 7 minutes). Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
- In a clean bowl using clean oil-free beaters, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
- Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes.
- Remove cakes from the oven, run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
- Make the filling and the frosting while the cakes cool.
- For the filling:.
- Combine mascarpone cheese and heavy cream and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
- For the frosting:.
- Place the cleaned bowl of the mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
- Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.).
- To assemble:.
- Using a long serrated knife, trim the tops of the cakes as necessary so they are level.
- Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
- Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
- Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
- Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.
Nutrition Facts : Calories 595, Fat 37.6, SaturatedFat 18, Cholesterol 200.8, Sodium 195.9, Carbohydrate 58.5, Fiber 1.6, Sugar 36.8, Protein 6.8
EASY NO-BAKE STRAWBERRY ICE CREAM CAKE
It's hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
- Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
- Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 36.8 g, Cholesterol 29.7 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 368.5 mg, Sugar 8.2 g
STRAWBERRY ECLAIR ICE CREAM CAKE
Make and share this Strawberry Eclair Ice Cream Cake recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 20m
Yield 1 9-inch cake
Number Of Ingredients 9
Steps:
- Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Place the milk in a small bowl. Working one or two at a time, dip the Oreo cookies quickly in the milk and arrange them in a stack around the edge of a 9-inch springform pan until you reach the top edge. You should have about 6 layers of cookies.
- Place 12 Oreo cookies in a food processor with 1 tablespoon of the milk that you used to dip the cookies. Process until the crumbs just hold together, then place the mixture in the bottom of the pan and press to make into an even crust.
- Top the crumb crust with the thinly sliced strawberries, then top with strawberry ice cream and smooth into an even layer. Top the strawberry ice cream with the strawberry shortcake ice cream and smooth into an even layer. Top with the whipped cream topping and smooth to the edge of the pan. Cover with plastic and transfer to the freezer until set, about 4-6 hours and up to overnight.
- Remove the cake from the freezer and remove the side from the springform pan. Place strawberry halves around the edge of the cake, red side up, leaving a space for the mini oreo cookies. Place the mini oreo cookies, standing on the edge, in the spaces between the strawberries. Shave the freeze dried strawberries over the top to decorate.
- Cut cake into wedges to serve.
Nutrition Facts : Calories 1345.8, Fat 77.1, SaturatedFat 47.3, Cholesterol 275.6, Sodium 534.9, Carbohydrate 147.9, Fiber 8.9, Sugar 68.1, Protein 24
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