Ice Cream Cake

Homemade Brownie:
2 cups white sugar
1 cup butter
½ cup unsweetened cocoa
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
4 eggs

Ice Cream:
Anything you want!
Mix in peanut butter, jams, or crunched candy to vanilla ice cream to find your perfect flavor!

Chocolate Ganache:
½ cup butter
5 tablespoons unsweetened cocoa
5 ½ tablespoons milk
½ tablespoons lemon juice
3 ½ cups powdered sugar, sifted
1 teaspoon vanilla


Directions:
1. Preheat oven to 350 degrees.
2. Brownies: Melt butter and let cool (so that it doesn’t cook the eggs)
3. Sift together sugar, cocoa, flour, baking powder, and salt.
4. Mix in eggs and vanilla.
5. Stir in butter.
6. Using a regular brownie pan, cut a piece of parchment paper so that when you push down the paper into the corners of the pan, it will cover the sides and then stick up about 1 inch past the pan.
7. Push the parchment paper down into the pan and crease it as well as you can so that when you pour the brownie mix in, it will not creep into the creases. It won’t be perfect, but don’t stress. (The parchment paper make the cutting process of the cake totally headache free.)
8. Pour in brownie mix and bake for about 15 minutes. You want your brownie to be UNDERCOOKED. Because once it’s frozen, it will be chewy instead of crunchy.
9. Place the brownie in the freezer once it is cooled and mix your ice cream. (If you don’t mix your ice cream, let it sit out so that it becomes spreadable.)
10. Spread your ice cream over the chilled brownie and put in the freezer for 4 hours or until it becomes firm. (Don’t think you can cheat the 4 hours, it will not work out, I tried…)
11. Ganache: Sift powdered sugar into a bowl and set aside. Melt butter and add cocoa, milk, and lemon juice. Bring to a boil and pour over powdered sugar and whisk until smooth. Stir in vanilla.
12. Let cool for about five minutes and then pour over ice cream layer and freeze again. This will only take about 10 minutes for the ganache to firm.
13. To cut cake, lift the cake out using the parchment paper. Serve with hot fudge or caramel.


(If you want to make the mini cakes, bake your brownies in muffin tins, let cool and place a scoop of firm ice cream on each mini cake and freeze until ready to serve.)

Easy Ice Cream Pie

Ingredients
1 1/2 cups finely crushed graham crackers or chocolate wafers
5 tablespoons butter (melted)
1 quart pistachio or mint chip ice cream
1/2 cup hot fudge sauce
red and green candies

Instructions
Place 1 1/2 cups finely crushed graham crackers or chocolate wafers into a 9-inch pie pan.

Stir in 5 tablespoons of melted butter, then press the mixture into the bottom and sides of the pan.

Freeze for 30 minutes.

Fill with 1 quart pistachio or mint chocolate chip ice cream, layer on 1/2 cup hot fudge sauce, top with 2 cups whipped cream, and sprinkle with red and green candies.

Freeze before slicing and serving

Frosty Orange Creme Layered Dessert

2 cups orange sherbet
1 package cream cheese
1 can (14 oz) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) cool whip

First, line a 9 x 5 inch loaf pan with foil. Spread the sherbet onto bottom of prepared pan to form even layer.Freeze 10 min.

Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in cool whip. Pour over sherbet in pan.

Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

**I increased the sherbet to about 3 cups and would next time only use half of the creamy topping. While it is incredibly good, the topping is pretty rich. It turns out to be twice as much as the sherbet and I think it would taste much better and more balanced, if the two flavors were equal in quantity to each other.
But don't let this fool you. It is the perfect cool, sweet treat.

Apple Pie Float

from How Does She?

This Apple Pie Float recipe is a little trickier than the regular two-ingredient float. Do you think you can handle three?!

Vanilla Ice Cream, GingerAle, and Apple Cider (use high quality apple cider).

Mix to desired taste. (I like 50% cider, 50% soda). Garnish with a little cinnamon for an extra kick.

I’ve also heard cinnamon ice cream or apple pie ice cream are FABULOUS substitutes for the vanilla ice cream.

Low Fat Ice Cream Brownie Pie

from Cheat Day Cafe

Ingredients:

1 boxed low fat brownie mix
1 half gallon of 1/2 fat ice cream (I like Edy's or Dryers)
hot fudge or chocolate syrup

Directions:

1.Make brownies according to package.

2. Spray springform pan or just use a 9x13 or 8x8 dish. Add brownie batter and bake according to box direction. Let cool completely in pan.

3. Let ice cream sit on counter for 10 minutes or so to soften. Spoon ice cream onto cooked brownie. Use a knife to loosen edge of brownie from around the springform pan.

4. Drizzle fudge or chocolate sauce on top. Place in freezer for at least 4 hours.

5. Open springform pan and cut. Use thin spatula to lift servings.

Pineapple Ice Cream Float

From Kitchen Cafe

*Makes 8 floats

Note: In place of the fresh pineapple, you can drain two 8-ounce cans crushed pineapple, roast it, and skip making the syrup.

1 pineapple (about 4 pounds), top trimmed
1 cup granulated sugar
1/2 tablespoon pure vanilla extract
3 tablespoons packed dark brown sugar
1 quart vanilla ice cream
1 liter club soda, chilled

Preheat the oven to 425 degrees. Peel the pineapple using a sharp knife, reserving the peels and core as you work. Go here for a tutorial on cutting up a pineapple. Cut the pineapple flesh into 1/2-inch cubes. Transfer the peels and the core pieces to a large pot; reserving the cubed pineapple flesh.

Add 5 cups of water to the pot and bring to a boil. Add the granulated sugar and vanilla extract. Cook for about 30 minutes, mashing the peels occasionally with the back of a spoon or a potato masher to extract the juice. You won't actually see the pineapple peels "give" at all - but mashing still helps to release the juice.

Transfer the cubed pineapple to a rimmed baking sheet. Sprinkle the pineapple with the brown sugar. Cook until just golden, about 20 minutes. Transfer to a bowl and let cool completely. Cover and refrigerate for up to 2 days (or use immediately once cooled).

Pour the pineapple peel mixture from the pot through a fine mesh strainer into a large bowl. Discard the solids and return the liquid to the pot. Bring the liquid to a boil and cook until reduced to 1/2 cup about 10-12 minutes. Refrigerate the syrup, covered, until it is ready to serve, up to 2 days.

When ready to serve, divide the pineapple evenly among the 8 serving glasses. Top with 2 teaspoons syrup and 2 scoops of ice cream. Fill with club soda. Drizzle with remaining syrup and serve. I garnished the glasses with a few chunks of pineapple skewered on a wood stick.

Deceptively Easy Ice Cream Cake

4 boxes (6 ct) ice cream sandwiches (roughly 24 sandwiches)
1 container Cool-Whip
1 jar Dove hot fudge
1 jar caramel (optional)
a few handfuls unsalted peanuts

Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan. You may have to cut some of the sandwiches a little bit to get the perfect fit. Drizzle some of the chocolate and caramel over the sandwiches. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!

Homemade Vanilla Ice Cream

1 cup whole milk--well chilled
3/4 cup sugar
2 cups heavy cream--well chilled
1 to 2 tsp vanilla extract

In a medium bowl, use a hand mixer or a whisk to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla. Turn machine on (I use my Cuisinart), pour mixture into freezer bowl through ingredient spout and let mix until thickened--about 25 to 30 minutes.

You may also add fruit or cut up pieces of candy bars for a fun change!!