Ice Cream Crunch Cake

Ingredients

• 2 1 1/2-quart containers vanilla ice cream
• 1 9-ounce package chocolate wafers (such as Nabisco Famous)
• 1 7-to-8-ounce bottle chocolate shell ice cream topping
• 1 1 1/2-quart container chocolate ice cream
• 5 cups whipped cream
• Rainbow sprinkles, for decorating (optional)

Directions

Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.

Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.

To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

                                                                      XOXO, Izzy

Vanilla Malted Ice Cream Cake

Ingredients

• 1 12-ounce store-bought angel food cake
• 1 1/2 cups cold heavy cream
• 1/4 cup plus 2 tablespoons malted milk powder
• Cooking spray
• 1 1/2 quarts vanilla ice cream, softened
• White sprinkles, for topping (optional)

Directions

Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife. Thinly slice the cake.

Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened. Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray. Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed. Drizzle half of the malted cream over the cake slices.

Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer. Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed. Drizzle with the remaining malted cream. Repeat with the remaining ice cream and cake slices. Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days.

Loosen the edges of the cake with an offset spatula, then invert onto a platter. Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form. Spread over the top and sides of the cake and top with sprinkles.

Photograph by Johnny Miller  We got this recipe HERE!

                                                               XOXO, Izzy and Zoey

Ice Cream Cone Cakes

 

1

box Betty Crocker® SuperMoist® party rainbow chip cake mix

Water, vegetable oil and eggs called for on cake mix box

24

flat-bottom ice cream cones

1

to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.

3Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

   

                                                            XOXO, Izzy & Zoey

Blackberry Shakes

Ingredients

• 1 pint fresh blackberries
• 2 to 4 tablespoons sugar (depending on berries sweetness)
• 1 pint vanilla ice cream
• 12 ounces pomegranate juice
• 1 cup milk

Directions

Combine all but a few blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.

Put the cooked berries, the ice cream, pomegranate juice and milk in a blender and puree until thick and creamy. Pour into tall glasses and garnish each glass with a few berries.

This recipe is from Bobby Flay!

                                                                 XOXO, Zoey!!!!

8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies

Ingredients

• 3 eggs, separated, whites reserved for Cinnamon Wafer Cookies
• 1 cup sugar
• 1 cup heavy cream
• 1 cup milk
• 1 (15-ounce) can pumpkin puree
• 2 tablespoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg, plus more for garnish
• 4 cups vanilla ice cream
• Whipped cream, for garnish
• Cinnamon Wafer Cookies, for garnish, recipe follows

Directions

Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, ground nutmeg, and a Cinnamon Wafer Cookie shard.

RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Cinnamon Wafer Cookies:

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• Pinch nutmeg
• 3 egg whites, beaten
• 1/2 stick melted butter
• 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.

In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.

I got got this recipe from HERE!!! : )

                                                          XOXO, Zoey!!!!

Peppermint Ice Cream Loaf

A perfect Christmas Holiday dessert.                 

Ingredients

• 2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)
• 3 tbsps. butter, melted
• 1 cup crushed hard peppermint candy, divided
• 1/4 cup water
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 to 2 drops red food coloring (optional)
• 2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping)

Directions

LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.

BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.

COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.

FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.

Click HERE to go to website!!

                                                            XOXO, Zoey

Peach Sorbet

Hey, it's Zoey here!  Here are some photos...

And... SURPRISE!  

I have the recipe for peach sorbet!!!

This amazingly refreshing peach sorbet recipe is the perfect way to use up that last basket of peaches from the farmer's market. The ease of preparation, along with the fresh from the orchard flavor, makes this peach sorbet a classic favorite for family reunions and other social functions. If you don't have access to fresh peaches, frozen peaches create a delicious sorbet as well.

Cook's note: If you plan to use frozen peaches or firmer, out-of-season fruit, increase the amount of sugar from 2/3 cup to 3/4 cup.

Prep Time: 10 minutes

Cook Time: 10 minutes

Chill: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

• 2/3 cup of sugar
• 1 cup of water
• 2 1/2 lbs ripe peaches, peeled, halved and pitted
• 3 tablespoons lemon juice
• 1/2 teaspoon fresh lemon zest

Preparation:

Bring the sugar and water to a boil in a large saucepan over medium-high heat. Continue boiling the mixture for 4 minutes. Add the peaches to the boiling simple syrup and cook over medium heat, stirring frequently, for 5 minutes for fruit of average ripeness, or 3 minutes for overly ripe fruit.

Remove the peaches and sugar syrup from the heat, stir the lemon juice and zest, and allow it to cool at room temperature for 5 to 10 minutes. Puree the mixture until it is smooth with a food processor or immersion blender.

Allow the peach puree to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.

This peach sorbet recipe makes 6 to 8 servings.

                                                                            I got this recipe from HERE! :)

                                                                                         XOXO, Zoey