Tag: strawberry 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.

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.

July 2, 2021
No-Bake White Chocolate Strawberry Mousse Cake Recipe
This white chocolate strawberry mousse is a delicate and elegant summer dessert that is refreshing and tastes great.
Just imagine, a crunchy crust, a soft white chocolate mousse, followed by a fruity mousse and everything topped with strawberries also brings out a bit of texture and flavor.

Home Cooking Adventure
Ingredients
Makes about 10 servings
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.
2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted
coconut oil or butter and process until completely combined.
4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you
prepare the white chocolate mousse.
5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
June 1, 2021
How to make strawberry ice cream
This ice cream secret ingredient is sweetened condensed milk. With only 2 ingredients, sweetened condensed milk and heavy cream, you can have one of the best ice creams ever, so easy and quick. This is simply the base, to which you can add various ingredients to make more ice cream options. Add vanilla for a simple vanilla ice cream, or add fruit jam, cookies for a bit of texture, chocolate and the list ca go on.

Home Cooking Adventure
Ingredients:
Makes about 2 pounds ice cream
1 can (14 oz, 397g) sweetened condensed milk
2 1/2 cups (600 ml) heavy cream
1 tsp vanilla extract
1 cup strawberry jam
7 oz (200 g) cookies, ladyfingers- about 12 cookies
Directions
1. In a large bowl whip the heavy cream with an electric mixer until stiff peaks form.
2. Add sweetened condensed milk and vanilla extract and mix for a couple of minutes more.
3. In a separate bowl break some ladyfingers into small pieces.
4. Add a layer of cream mixture and stir to combine.
5. Add strawberry jam and stir gently just to create some strawberry swirls. Repeat steps until all cream mixture is done.
6. Transfer in one large or 2 smaller covered storage container and place in the freezer. Freeze for at least 4 hours or overnight.
May 17, 2021
How to make Strawberry Tart
This decadent tart with it’s almond crust, strawberries and ricotta filling makes the perfect dessert for summer.
Home Cooking Adventure
Ingredients:
Almond Sweet Pastry
1 1/4 cups flour
1/2 cup ground almonds
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
1/2 tsp salt
2 tbsp sugar
1 egg
1 tsp vanilla extract
1-2 tbsp ice water
Ricotta Filling
1 pound (500 g) ricotta cheese
1 tbsp minced fresh mint
juice of 1 lemon
zest of 1 lemon
1/2 cup powdered sugar
Almond extract
Strawberry Glaze
3 tbsp strawberry jam
1 tbsp water
Topping
1 1/2 pound fresh strawberries
1 tbsp chopped almonds
Directions
1. Prepare the sweet pastry. In a large bowl mix flour with sugar and salt. Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, press slowly to form a disk and refrigerate for at least 30 minutes or overnight.
2. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 11 inch tart pan lined with parchment paper. Remove the edges and refrigerate for 30 minutes before baking.
3. Preheat the oven to 350 F (180C).
4. Prick the dough with a fork and line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
5. Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes.
6. Brush the shell with beaten egg and return to oven for 2 minutes more, to seal the shell.
7. Remove from the oven and let cool completely before removing the shell out of the tart pan.
8. Prepare the ricotta filling. In a large bowl place the ricotta cheese with sugar, lemon zest, lemon juice, almond extract and minced mint. Mix it well and refrigerate until ready to fill the tart.
9. Prepare the strawberry glaze. Heat the strawberry jam and water and strain it through a sieve. Set aside to cool.
10. Assemble the tart. After removing the tart shell from the pan (if desired) start filling it with ricotta mixture. Add halved strawberries on top and brush with strawberry glaze. Sprinkle chopped almonds on top and refrigerate to cool.

May 16, 2021
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.
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
December 24, 2020