BUTTERSCOTCH SAUCE Cyd Quinn Kitchen
MAKING THE SAUCE:
1 cup sugar
1 cup cream
1 square butter
Cook until sugar is dissolved. Serve over cake or ice cream.
We know you love good stuff
Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts
Monday, July 21, 2025
PEPPERMINT OREO ICE CREAM Pat Tewksbury Kitchen
MAKING THE ICE CREAM:
1 package Oreo's
1 qt. vanilla ice cream
1 package peppermint candies
Crush the Oreo's in a plastic bag and press in the bottom of a 9x13 greased pan. Reserve some to sprinkle on the top.
Crush peppermint candies.
Soften ice cream and stir in peppermint candies. Pour on top of Oreo crust and top with the remaining crushed Oreo's. Freeze and enjoy!
We know you love good stuff
Monday, September 23, 2013
Snickers Ice Cream Cake
ice cream cake recipes ice cream cake ideas snickers cake snickers ice cream cake homemade ice cream cake recipe
ice cream cake recipes ice cream cake ideas snickers cake snickers ice cream cake homemade ice cream cake recipe
Ana's Corner
Having made THIS delicious ice cream cake for my husband's birthday, I decided to stick with the ice cream cake theme for my daughter's birthday a little while back. This time I thought I'd switch it up and try to do a Snickers cake (thank you, pinterest), because, come on, what one-year-old doesn't want a Snickers ice cream cake for her birthday? It turned out awesome--I actually think this one is a lot yummier than the mint one. It is SUPER rich so all you need is a small slice to satisfy your sweet tooth, but by golly it's good!
Snickers Ice Cream Cake
1 box brownie mix (mix batter according to
instructions on box)
instructions on box)
8 oz cream cheese, softened
1 1/2 cups peanut butter
3/4 cup sugar
1/2 cup milk
8 oz Cool Whip, thawed
chocolate syrup (I used Hershey's)
caramel syrup
1 11.5 oz bag mini snickers, chopped (divided)
(In place of the first five ingredients you can use peanut butter ice cream).
(In place of the first five ingredients you can use peanut butter ice cream).
Line the bottom of an 8" spring-form pan
with parchment paper (I lay a square of parchment paper on the bottom and then close the spring-form top around it to hold it down into place) and pour in half of your brownie batter (I just eyeball it). Cook at 350 degrees for twenty minutes leaving them slightly soft (you don't want to over-bake your brownies or they'll go hard when you freeze them!). Once you remove your first brownie from your pan, reline the pan and bake the rest of the batter for twenty minutes (if you're fancy enough to have two pans that are the same size, you could bake both brownies at the same time).
While your brownies are baking, go ahead and mix up your ice cream. Beat your cream cheese until smooth, then beat in the peanut butter, and then beat in the milk and sugar (if you don't beat your cream cheese well first, it will stay lumpy). Once this mixture is smooth, fold in your cool whip and set aside.
You should now have both of your brownies cooled down on parchment paper on your counter. Line your spring-form pan once more, but this time you're going to line the sides of it, not the bottom. I cut a length of parchment paper big enough to roll into a circle to fill my pan (it will extend way above the top of your pan--I cut mine in half and save the other half). With the sides of your pan now lined (and the spring-form clamped back together), drop in one of your brownie circles. My brownies were still stuck to the bottom of the parchment paper which made it really easy to lower the brownie down into the pan face down and then peel the parchment paper up and off of it. Spread a couple handfuls of snickers onto the brownie, drizzle some caramel syrup, and then smooth half of your ice cream mixture out on top. Lower the second brownie on top, spread a couple handfuls (about a third) of snickers down, drizzle with caramel sauce (you could drizzle chocolate sauce too but I didn't because I didn't want it to be to rich), and then spread the remaining ice cream out.
Top with the rest of the snickers and drizzle with caramel and chocolate sauces. Cover the top of the parchment paper with saran wrap and put in the freezer until frozen through (about an hour). Enjoy! This ice cream cake really is so rich and so yummy--anyone who loves chocolate/peanut butter/snickers is going to be in heaven!
While your brownies are baking, go ahead and mix up your ice cream. Beat your cream cheese until smooth, then beat in the peanut butter, and then beat in the milk and sugar (if you don't beat your cream cheese well first, it will stay lumpy). Once this mixture is smooth, fold in your cool whip and set aside.
You should now have both of your brownies cooled down on parchment paper on your counter. Line your spring-form pan once more, but this time you're going to line the sides of it, not the bottom. I cut a length of parchment paper big enough to roll into a circle to fill my pan (it will extend way above the top of your pan--I cut mine in half and save the other half). With the sides of your pan now lined (and the spring-form clamped back together), drop in one of your brownie circles. My brownies were still stuck to the bottom of the parchment paper which made it really easy to lower the brownie down into the pan face down and then peel the parchment paper up and off of it. Spread a couple handfuls of snickers onto the brownie, drizzle some caramel syrup, and then smooth half of your ice cream mixture out on top. Lower the second brownie on top, spread a couple handfuls (about a third) of snickers down, drizzle with caramel sauce (you could drizzle chocolate sauce too but I didn't because I didn't want it to be to rich), and then spread the remaining ice cream out.
Top with the rest of the snickers and drizzle with caramel and chocolate sauces. Cover the top of the parchment paper with saran wrap and put in the freezer until frozen through (about an hour). Enjoy! This ice cream cake really is so rich and so yummy--anyone who loves chocolate/peanut butter/snickers is going to be in heaven!
ice cream cake recipes ice cream cake ideas snickers cake snickers ice cream cake homemade ice cream cake recipe
Tuesday, February 7, 2012
Maracas
From Megan's Kitchen
What better dessert can you think of to go with our fiesta theme than "fried" ice cream maracas? So delicious and such an easy dessert. I've decided I love this dessert because you can make a bunch of them and just keep them in your freezer to be devoured at any time, or if you need a last minute dessert! I just decorated them with chocolate and strawberry sauce, but sprinkles would also make them really fun. I think I am going to try them again and drizzle melted chocolate over them instead of chocolate syrup and see how that is. So, if you are going to make these amazing treats, this is what you will need:
Ingredients:
Vanilla Ice Cream
5 cups corn flakes
2 tbsp. butter
4 tbsp. sugar
2 tsp. cinnamon
Pretzel Rods
Chocolate and Strawberry Sauce
Sprinkles
Let the ice cream sit out on the counter while you do the cornflakes so that it softens a little bit. Turn your oven to 350 degrees. Put cornflakes in a ziplock bag and crush them up. Then add melted butter to the bag and shake it up. Mix the sugar and cinnamon and then add that to the bag and shake it up. Spread mixture out on a baking sheet and bake in the oven for 5 minutes. I was nervous about mine burning so I pulled it out too soon and the cornflakes turned out a little chewy. I loved it but I will bake it for the full time next time. Just watch so that they don't burn. Transfer the cornflakes to a glass baking dish and let cool. Take a big scoop of ice cream and drop it in the middle of the cornflakes. Roll it around making sure it is fully covered. When I was rolling my ice cream I wish I had crushed my cornflakes a lot more. The smaller your crumbs, the better coverage you will get. Put ice cream balls on a plate or in another glass baking dish and return to freezer.
Once they have hardened completely, cut pretzel rods in half and stick them in the sides of your ice cream balls. Put on or in a dish and sprinkle with chocolate and strawberry sauce. Or let kids decorate their own maracas with sauces and sprinkles!
Tuesday, October 11, 2011
Homemade Oreo Ice Cream
I love homemade ice cream. But really, I have never heard anyone say "You know, I just really don't like homemade ice cream", so there you have it...it's just good. My husband and I have had an interesting living situation since we were married and most of our stuff was in storage for two years. When we finally settled down somewhere, it was like Christmas opening up all our old boxes. Among the loot I found an ice cream maker that we had gotten for our wedding 3 years prior that had NEVER been used. It had never even been taken out of it's box to be admired. And now I use it all the time. I repeat I LOVE homemade ice cream. Here is my husbands favorite.
Homemade Oreo Ice Cream
Ingredients:
2 cups heavy cream (chilled)
1 cup milk (chilled)
3/4 cup sugar
1 tsp. Vanilla extract
13 Oreo's
Whisk together cream, milk, sugar and vanilla in a liquids measuring bowl. Pour into ice cream maker and let run for 20 minutes. In the meantime, chop up the oreos - I like pretty big chunks but chop to your hearts desire. Add the Oreo's in the last five minutes of freezing. I find that it's a bit more oreos that my machine has room for, so I add as many as I can and then I fold in the rest once I transfer the ice cream to a bowl. Transfer ice cream to airtight container and put in freezer for an additional 2 hours. Enjoy.
Monday, July 4, 2011
Summertime Ice Cream
Making The Summertime Ice Cream:
One half gallon green ice cream, softened (I used Chocolate Chip Mint)
One half gallon pink ice cream, softened (I used strawberry and added red food coloring)
Chocolate Chips
Line a deep rounded bowl with plastic wrap. This is optional, but it is so easy to lift the ice cream out of the bowl. Line the inside of the bowl with the green ice cream. Spoon the pink ice cream on top of the green ice cream and smooth the top. Freeze until ready to eat. To serve, cut ice cream into slices and decorate with chocolate chips for the seeds.
The combination of mint and strawberry sounds odd, but everyone loved it.
Wednesday, June 22, 2011
Delicious Ice Cream Dessert
Making The Dessert:
1 cup brown sugar
1/2 cup butter
3 cups corn flakes
1 cup chopped pecans
2 cups coconut
1 gallon ice cream, softened
Chocolate Sauce
In a saucepan melt sugar and butter. Stir in the cornflakes, nuts and coconut. Put softened ice cream in a 9x13 pan. Spread corn flake mixture over the top of the ice cream. Freeze until firm. To serve, cut into squares and drizzle with the chocolate sauce.
Chocolate Sauce
1/2 cup butter
6 tbsp. cocoa
2 cups sugar
1/2 cup corn syrup
1 cup canned milk or light cream
1 tsp. vanilla
Melt the butter and chocolate in a medium saucepan. Add sugar, corn syrup, canned milk and vanilla. Bring to a boil stirring constantly. Remove from heat.
Friday, February 11, 2011
Red Velvet Ice Cream and Brownies
Emily's Red Velvet Ice Cream and Homemade Brownies
For a fun Valentine treat tonight, the kids and I made some red velvet ice cream with brownies. Caden helped me with the ice cream and Hailey helped me make the brownies, and by help I mean Caden drank coconut milk and half and half and Hailey dumped things in the bowl and waited to lick the spoon after stirring the brownies. Love these kids! We had fun though and the ice cream turned out delicious. It looks a little runny in the picture because it was only in the freezer for half an hour instead of the required 3 hours. The kids couldn't wait for dessert after dinner! The brownie recipe comes from a Better Homes and Garden cookbook and is one of our favorites. It has more of a dark chocolate flavor and they are really thick of made in an 8x8 pan.
Red Velvet Ice Cream
- 1 C. coconut milk
- 1 C. half and half
- 3 egg yolks
- 2/3 C. sugar
- 1 t. vanilla extract
- 2 t. dutch cocoa powder
- 1 T. red food coloring
- 1 C. heavy cream
In medium saucepan, over medium-low heat, cook coconut milk and half and half just until steaming. (This is important - you are about to add the eggs, and if the mixture on the burner is too hot it will cause the eggs to curdle).
Meanwhile, in medium heatproof bowl, whisk egg yolks and sugar until combined. Pour half of milk mixture into bowl with egg yolks and sugar, and whisk until smooth. Then pour contents of bowl back into saucepan, and return to burner on medium-low.
Cook custard an additional 3-5 minutes, until you can run your finger across a rubber spatula dipped in the custard and it leaves a trail. Remove saucepan from heat and add cocoa powder - whisk until combined and no lumps remain. Then add vanilla extract and red food coloring and whisk.
Transfer mixture to a large, coverable bowl. Add 1 C. heavy cream, but do not stir. Cover bowl and place in refrigerator to chill 3-4 hours.
Once mixture is thoroughly chilled, transfer to ice cream maker and freeze according to manufacturer's instructions. Then transfer to coverable, freezable container and put in freezer at least 3 hours before serving. Makes about one quart.
Homemade Brownies
- 1/2 Cup Butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup chopped nuts (optional)
In a medium sauce pan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool. I rarely have unsweetened chocolate in my cupboard so I usually just use 9 tablespoons of unsweetened coco and 3 tablespoons of canola oil. Instead of using the stove I then just melt my butter completely in the microwave and stir in my coco and oil. It has worked great every time.
Meanwhile grease an 8x8 or 9x9 baking pan and set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combined. Stir in the vanilla.
In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir until just combined. If desired, stir in the nuts. Spread the batter in the prepared pan.
Bake in a 350 degree oven for 30 minutes for 8 inch or 25 minutes for 9 inch pan.
The ice cream was so good that Caden couldn't help but lick it off of his shirt when he spilled. Why waste good food!
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