Ice cream dessert recipes?

Question

Are there good things you can make with store-bought ice cream?

Answer 1

Chocolate Ice Cream Cake

Ingredients:

2 eggs, separated

1-1/2 cups sugar, divided

1-1/4 cups all-purpose flour

1/2 cup HERSHEY'S Cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable oil

1 cup buttermilk or sour milk*

ICE CREAM LAYERS(recipe follows)

3/4 cup sweetened whipped cream or non-dairy whipped topping

1/2 cup fresh fruit, sliced

CHOCOLATE CREAM ROSETTES(recipe follows, optional)

Directions:

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.

3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.

4. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. 10 to 12 servings.

ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Cream Cake  

   Prep Time: 20 Minutes

Cook Time: 30 Minutes



Ready In: 3 Hours

Yields: 18 servings  

"It's cake and ice cream in two lovely cold layers, yummy friendly fun!"



INGREDIENTS:



1 (18.25 ounce) package

chocolate cake mix 1/2 gallon chocolate ice cream,

softened

  

DIRECTIONS:

1. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.

2. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.

3. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.

4. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.

5. Cover with waxed paper and freeze until very firm. Decorate as desired

Answer 2

Baked Alaska!

1.Make a cake of your choice: I just use cake mix for these. you only use one layer, so you can reserve the other for whatever you like.

2. Chill the cake for an hour on a foil-covered cookie sheet.

3. Split the layer in half horizontally to make two layers; put ice cream in the middle ( about two cups) and then put the halves together again;then spread more ice cream on the top.

4.Chill for about 4 hours.

5. Preheat oven to 450 F.To make a merangue, take 3 egg whites and  and a half a teaspoon of cream of tartar and beat them together on high speed till foamy, Beat in 2/3 of a cup of sugar, a tablespoon at a time, untill stiff and glossy.

6. Spread the meringue on the top and sides of the cake, sealing it COMPLETELY.This is important! Bake the cake for 5 minutes ( untill the meringue has hardened on the top). You can serve it right away or serve it frozen.

Some good cake and ice cream combos:

cherry ice cream and chocolate cake

vanilla ice cream and lemon cake ( or any other fruit-flavored cake)

butter pecan ice cream and butter cake

chocolate cake and chocolate ice cream ( add 2 tbl.cocoa to the sugar when making the meringue).

Answer 3

vanilla ice creeam on top of a cookie with a cherry on the top easy and yummy

Answer 4

well, you don't have to buy such a tub of ice cream you know! here's the recipe: 6 strawberries, milk  and sugar! here's the method : put everything in a blender and wait till the strawberries are smooth and silked and pour everything in a big tub and into the freezer and wait till it's hard and strawberry! try it!

Answer 5

This is delicious;

Hot Buttered Rum Mix

1 pound butter

1 pound brown sugar

1 pound confectioners' sugar

1 quart vanilla ice cream, softened

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.

In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

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Fried Ice Cream

1 quart vanilla ice cream

3 cups crushed cornflakes cereal

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil for frying

Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.

In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.

In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).

Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Serves 8.

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