Quick and Easy Ice Cream Pie

Ingredients:

  • 1 batch of your favorite cookie dough (or refrigerated)
  • 1 bottle ice cream topping
  • 1 pint ice cream
  • 1 8 ounce container Cool Whip

Directions:

  1. Press cookie dough in a thin layer in a 9 inch pie plate.
  2. Bake according to recipe or package directions.
  3. Chill.
  4. Spread the ice cream topping on the cookie crust and chill.
  5. Soften the ice cream and spread in the pie plate.
  6. Freeze until firm.
  7. Cover with Cool Whip.
  8. Microwave a few tablespoons of the ice cream topping and drizzle over the top.
  9. Let pie thaw slightly before serving.

Source:  My kitchen

 

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Frozen Pumpkin Pie

Ingredients:

  • 2 cups pumpkin purée
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 quart vanilla ice cream, softened
  • 1 quart butter pecan ice cream, softened
  • 1 box ginger snaps (I used the better part of a 1 pound box)
  • 5-6 tablespoons butter

Directions:

  1. Butter a 9×13 pan.
  2. Crush the ginger snaps finely.
  3. Melt the butter and combine with the ginger snaps.
  4. Press into the pan.
  5. Beat pumpkin, brown sugar, salt, and spices together.
  6. Blend in ice cream.
  7. Pour into the baking pan.
  8. Freeze until firm.

Adapted from:  http://allrecipes.com/Recipe/Frosty-Pumpkin-Pie

Banana Split Ice Cream Pie

Ingredients:

  • 1 chocolate cookie crumb pie crust
  • 1/4 cup butter, melted
  • 2 bananas, sliced
  • 1 quart vanilla ice cream, softened
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 cup Cool Whip
  • 1/4 cup chopped walnuts
  • 1/4 cup maraschino cherries
  • 1/3 cup ice-cream topping (chocolate, caramel, etc)

Directions:

  1. Arrange bananas over bottom of crust.
  2. Spread ice cream in an even layer over bananas.
  3. Top with drained pineapple.
  4. Spread Cool Whip over top.
  5. Sprinkle with nuts.
  6. Place pie in freezer for 2-3 hours or until firm.
  7. Garnish with cherries and ice-cream topping.

Adapted from: http://allrecipes.com/Recipe/Banana-Split-Ice-Cream-Pie/

Peach Snickerdoodle Cobbler

Ingredients

serves serves 4, active time 30 minutes, total time 90 minutes

  • For the Snickerdoodle:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/3 cup dark brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

For the Peaches:

  • 8 ripe peaches
  • 1/2 cup dark brown sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon bourbon

For the Sugar Coating:

  • 1/4 cup sugar in the raw (turbinado)
  • 2 teaspoons ground cinnamon
  • Vanilla ice cream, for serving

Procedures

  1. For the Cookie Dough: In a stand mixer or with a handheld electric mixer, cream together the butter and sugars. Beat in the egg and vanilla, then combine all the rest of the ingredients before beating into the dough at a low speed, finishing by hand to avoid overworking the dough. Wrap in plastic and refrigerate for at least 30 minutes.
  2. For the Peaches: Peel peaches and cut into quarters, then cut each quarter in two or three slices depending on size. Toss to coat thoroughly with brown sugar, ginger and bourbon. Set aside and allow to macerate for at least 30 minutes.
  3. To Bake: Set a rack in center of oven. Preheat oven to 350°F. Evenly divide peaches among four ramekins, adding macerating liquid equally to each one. Roll four equal lumps of cookie dough into balls slightly larger than golf ball sized. Roll to coat thoroughly in cinnamon-sugar mix, flatten slightly and place each in center of a cobbler. Bake for 20-30 minutes, until cookie is baked through but still very soft and peaches release juice that bubbles around the edges. Allow to cool slightly before serving, topped with ice cream

Source: http://www.seriouseats.com/recipes/2013/06/peach-snickerdoodle-cobbler-recipe.html

Bananas Foster Shake

Ingredients

serves 4, active time 10 minutes, total time 30 minutes

  • 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
  • 1 large banana, sliced (about 6 ounces/170 grams)
  • 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
  • 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
  • Pinch of ground cinnamon
  • 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
  • 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty

Procedures

  1. For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
  2. For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

 

Source:  http://www.seriouseats.com/recipes/2011/03/drink-the-book-bananas-foster-shake.html

Grape-Nuts Pudding

Ingredients

serves 8, active time 20 minutes, total time 1 hour 15 minutes

  • butter for greasing pan
  • 1 ¼ cups Grape-Nuts cereal, divided
  • 3 cups whole milk
  • 3 large eggs
  • ½ cup white sugar
  • 2 teaspoons vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pint vanilla ice cream

Procedures

  1. Preheat the oven to 350°F. Butter an 8 x 8 glass baking dish. Pour ¾ of a cup of Grape-Nuts in a medium bowl and set aside, reserve the rest for garnish.
  2. In a small saucepan, heat milk over medium-high until just shy of boiling. Pour milk over Grape-Nuts and let sit for 5 minutes.
  3. In a small bowl whisk together eggs, sugar, vanilla, cinnamon, and nutmeg until just combined. Once Grape-Nuts are finished soaking, slowly whisk 3 tablespoons of the warm milk into the egg mixture to temper the eggs. Then slowly pour the egg mixture into the milk and Grape-Nuts mixture whisking constantly until combined.
  4. Pour pudding into greased baking dish. Place the dish in a larger roasting pan and then fill the roasting pan with water until it reaches about half way up the side of the baking dish (about the depth of the pudding).
  5. Bake for 55 minutes or until pudding is set in the center. Cool and serve with vanilla ice cream and Grape-Nuts sprinkled on top.

Source: http://www.seriouseats.com/recipes/2011/06/grape-nuts-pudding-recipe.html

Peach Snickerdoodle Cobbler

Ingredients

serves serves 4, active time 30 minutes, total time 90 minutes

  • For the Snickerdoodle:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/3 cup dark brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • For the Peaches:
  • 8 ripe peaches
  • 1/2 cup dark brown sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon bourbon
  • For the Sugar Coating:
  • 1/4 cup sugar in the raw (turbinado)
  • 2 teaspoons ground cinnamon
  • Vanilla ice cream, for serving

Procedures

  1. For the Cookie Dough: In a stand mixer or with a handheld electric mixer, cream together the butter and sugars. Beat in the egg and vanilla, then combine all the rest of the ingredients before beating into the dough at a low speed, finishing by hand to avoid overworking the dough. Wrap in plastic and refrigerate for at least 30 minutes.
  2. For the Peaches: Peel peaches and cut into quarters, then cut each quarter in two or three slices depending on size. Toss to coat thoroughly with brown sugar, ginger and bourbon. Set aside and allow to macerate for at least 30 minutes.
  3. To Bake: Set a rack in center of oven. Preheat oven to 350°F. Evenly divide peaches among four ramekins, adding macerating liquid equally to each one. Roll four equal lumps of cookie dough into balls slightly larger than golf ball sized. Roll to coat thoroughly in cinnamon-sugar mix, flatten slightly and place each in center of a cobbler. Bake for 20-30 minutes, until cookie is baked through but still very soft and peaches release juice that bubbles around the edges. Allow to cool slightly before serving, topped with ice cream

Source:  http://www.seriouseats.com/recipes/2013/06/peach-snickerdoodle-cobbler-recipe.html

Bananas Foster Shake

Ingredients

serves 4, active time 10 minutes, total time 30 minutes

  • 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
  • 1 large banana, sliced (about 6 ounces/170 grams)
  • 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
  • 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
  • Pinch of ground cinnamon
  • 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
  • 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty

Procedures

  1. For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
  1. For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

Source: http://www.seriouseats.com/recipes/2011/03/drink-the-book-bananas-foster-shake.html

Banana Split Ice Cream Cake

Ingredients

serves serves 8, active time 20 minutes, total time 3 hours 20 minutes (includes chilling)

  • 1 1/2 cups (about 8 ounces) chocolate ice cream, softened
  • 2 1/2 cups (about 16 ounces) cookie or cake crumbs (chocolate preferred)
  • 1 cup (about 5 ounces) vanilla ice cream, softened
  • 1 cup (about 5 ounces) strawberry ice cream, softened
  • 2 medium ripe bananas, sliced into 1/4-inch coins
  • 1/2 cup hot fudge sauce
  • whipped cream, nuts, and a maraschino cherry for garnish (optional)

Procedures

  1. Line a 9-inch cake or pie plate with plastic wrap, ensuring that once pressed into the pan, the plastic wrap extends out of the plate—this will make removal much easier later.
  2. Put the chocolate ice cream in the pan. Using a spatula or wooden spoon, spread the ice cream so that it forms an even layer on the bottom of the pan. Cover the chocolate ice cream layer with 1/3 of cookie crumbs.
  3. Spread vanilla ice cream over crumbs. Spread with another third of crumbs. Lay the banana slices on top of this crumb layer, making an even layer all across the pan.
  4. Spread strawberry ice cream over bananas, then top with remaining crumbs. Let chill for at least 3 hours, or overnight
  5. When you’re ready to serve, remove the pan from the freezer. If you gently tug on the plastic wrap and then turn the pan over, it should come out on a serving plate fairly easily; if not, run a butter knife under hot water and gently run it along the inside of the pan (outside of the plastic wrap). Place a plate on top, then turn together with pan to release.
  6. Directly before serving, spoon the hot fudge on top of the cake, and top it with whipped cream and nuts, and, if desired, a maraschino cherry on top.

Spiked Thin Mint Milkshake

Ingredients

serves makes 2 milkshakes, active time 10 minutes, total time 10 minutes

  • 3/4 cup whole milk
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups chocolate ice cream (about 12 ounces / 4 medium scoops)
  • 1/2 cup mint chip ice cream (about 3 ounces / 1 medium scoop)
  • 1 ounces peppermint schnapps or ULLR Peppermint Cinnamon Schnapps
  • 1 ounce blanco tequila
  • 16 Thin Mint cookies, plus additional for garnish
  • Garnish: whipped cream and crumbled Thin Mints

Procedures

  1. Add milk and cocoa powder to a blender and blend until well mixed.
  2. Add chocolate ice cream and mint chip ice cream, mint schnapps, tequila, and Thin Mints to blender. Purée until smooth. Divide between serving glasses. Garnish with whipped cream and crumbled Thin Mints.