HTFunny.com

Tag: homemade ice cream cake

  • How to make Chocolate Peanut Butter Ice Cream Cake

    How to make Chocolate Peanut Butter Ice Cream Cake

    Chocolate Peanut Butter Ice Cream Cake – the combination of chocolate and peanut butter creates a great taste. Creamy and very well balanced with a crispy oreo crust and crunchy peanut on top.

    Chocolate Peanut Butter Ice Cream Cake Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 16 servings

    Crust
    10 oz (300g) oreo cookies
    3 oz (90g) butter, melted

    Peanut Butter Ice Cream
    1 1/4 cup (300g) whipping cream, chilled
    7 oz (198g) sweetened condensed milk
    5 oz (150g) peanut butter, melted

    Chocolate Ice Cream
    1 1/4 cup (300g) whipping cream, chilled
    7 oz (198g) sweetened condensed milk
    1/4 cup (30g) unsweetened cocoa powder

    Hot Chocolate Fudge Sauce
    1/2 cup (100g) sugar
    1/4 cup (30g) unsweetened cocoa powder
    1/4 tsp (2g) salt
    2/3 cup (160g) whipping cream
    4 oz (120g) semisweet chocolate, divided
    2 tbsp (30g) unsalted butter
    1 tsp (5g) vanilla extract

    Garnish
    roasted peanuts, chopped

    1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

    2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.

    3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.

    4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.

    5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.

    6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.

    7. Cover and freeze for about 6 hours or overnight until firm.

    8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.

    9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.

    10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.

    11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.

     

  • Homemade Tiramisu Ice Cream- easy

    Homemade Tiramisu Ice Cream- easy

    This creamy and elegant dessert is always a delight for me and our guests. The smooth Mascarpone cream combined with the coffee dipped ladyfingers turns into an heavenly, iressistible dessert. Give it a try. It’s easy, quick and most of all delicious.

    Homemade Tiramisu Ice Cream

    Home Cooking Adventure

    Ingredients:

    Makes about 4-6 servings

    4 eggs
    1/2 cup sugar
    8 oz (250 g) Mascarpone cheese
    1 tsp vanilla extract

    For Dipping
    3 oz (80 g) savoiardi cookies, about 8 cookies
    5 tsp instant coffee
    5 tbsp hot water
    2 tbsp brandy or amaretto liqueur

    Garnish
    1 tbsp cocoa powder, for dusting

    Directions

    1. Combine the coffee with water and brandy and set aside to cool.Cut the cookies in smaller pieces.

    2. Separate the egg yolks from the whites. Mix egg yolks with sugar until thick, creamy and pale yellow colored. Add Mascarpone cheese and vanilla extract and blend well.

    3. Whip egg whites until foamy with a mixer, and gently fold them to the Mascarpone mixture.

    4. Line a 1.5 litre-capacity loaf tin with plastic wrap. Toss the broken cookies in the coffee mixture. (Be careful not to soak the cookies too much otherwise they will get too hard on the freezer, only the edges need to be soaked ). Pour 1/3 of the mixture into the tin and add half of the cookies. Put another 1/3 of the cream mixture over the cookies, add the rest of the cookies and finish with the last 1/3 of the cream. Cover and put it in the freezer.

    5. When ready to serve invert onto a plate, remove the plastic wrap, sift cocoa powder over the top and cut into slices.

     

  • how to make Polish Carpathian Mountain Cream Cakes

    All choux pastry lovers will love this Karpatka dessert. Double layer of choux pastry with a rich vanilla ice cream.

    Polish Carpathian Mountain Cream Cake

    Home Cooking Adventure

    Ingredients

    Choux pastry layers
    ¾ cup (95g) bread flour
    ⅓ cup (80ml) milk
    ⅓ cup (80ml) water
    2 tsp (10g) sugar
    1/2 tsp (2g) salt
    2 oz (60g) unsalted butter
    3 eggs

    Vanilla Filling
    2 cups (500 ml) milk
    ⅔ cup (135g) sugar
    ¼ cup (30g) cornstarch
    1 tbsp (10g) flour
    2 eggs
    2 tsp (10g) vanilla extract
    3/4 cup (170g) butter, room temperature

    For Decorating
    Powdered sugar