Category Archives: Ice Cream

Mint Chip Brownie Ice Cream Squares

Mint Chip Brownie Ice Cream Squares

Mint Chip Brownie Ice Cream Squares

This Mint Chip Brownie Ice Cream Squares is perfect for ice cream lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
Brownie Layer-
  • Choose a boxed mix designed for a 9"x9" pan. I used Ghirardelli Fudge Brownies.
  • Ice Cream Layer-
  • 1 carton 1.5 quarts Mint Chip Ice Cream
Chocolate Layer-
  • 3/4 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • -OR- use good quality hot fudge sauce 1 to 1 1/2 cups
Whipped Cream Layer-
  • Use 1- 8oz tub of Whipped Topping Cool Whip
  • -OR- 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
Garnish/Toppings-
  • Chopped Andes Mints mini chocolate chips, chocolate pearls, etc.
Instructions
Brownie Layer-
  1. Line a 9"x13" pan with parchment paper.

    Prepare brownies according to package, then spread batter into pan.

    Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.

    Cool Brownies.

Ice Cream Layer-
  1. Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies.

    Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.

Chocolate Layer-
  1. Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined.

    Set aside and allow to cool to about room temperature.

    Once cool, pour the chocolate over the ice cream layer, and spread evenly.

    -OR- Heat a jar of good quality hot fudge until just warm enough to spread, and spread on top of frozen ice cream layer.

    Return pan to freezer.

Whipped Cream Layer-
  1. Thaw 1 small tub of Cool Whip at room temperature until spreadable,

    -OR- whip heavy cream, sugar and vanilla together in an electric mixer.

    Spread whipped topping over chilled chocolate layer.

    Garnish the whipped cream layer with toppings of your choice. I used a bit of everything I had on hand... a few chopped Andes Mints, mini chocolate chips and chocolate pearls.

    Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving.

    The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.

Recipe Notes

soource:http://www.glorioustreats.com/2014/07/mint-chip-brownie-ice-cream-squares.

Ice Cream Cupcakes

Ice Cream Cupcakes

Ice Cream Cupcakes

This Ice Cream Cupcakes is perfect for ice cream lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
For the cake:
  • 1 cup of cake flour
  • 1/2 cup of sugar
  • 1/4 tsp . of salt
  • 1 egg
  • 1/2 tsp . Vanilla
  • 1/2 tsp . baking powder
  • 1/4 cup milk
  • 2 Tbsp . Vegetable oil
  • 4 drops pink food coloring or 2 drops food color paste
  • cupcake liners preferably foil lined for sturdiness
For the Ice Cream:
  • Mix equal parts vanilla ice cream and strawberry ice cream to make 3 cups all together... mix with sprinkles if desired
For the Whipped Cream Frosting:
  • 1 1/2 cups heavy whipping cream
  • 1 tsp . vanilla
  • 1/2 cup powdered sugar
  • 1 1/2 tsp . Unflavored Gelatin
  • 4 tsp . water
Instructions
For the cake: Preheat oven to 350 degrees F. Mix dry ingredients together in one bowl. Cream wet ingredients in another bowl. Whisk the dry ingredients into the wet and mix until combined. Do not over-mix. Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner- the batter is only meant to fill the bottom. This batter will make about 18-24 cupcakes filled with 1 Tbsp. each. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
For the ice cream- Wait until the cupcakes are thoroughly cooled down to top with the ice cream. You will keep the cupcakes in the muffin tin until they are being served. Fill each cupcake to the top with the ice cream and chill in the freezer immediately. It helps if the ice cream is soft when you work with it. Freeze for at least 1 hour or overnight. If freezing overnight wrap them with plastic wrap to keep their flavor.
For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don't let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
  1. When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated, but obviously the ice cream need to be served immediately so you will want to top these right before serving. As with any frosting it should not sit out too long in the heat. Put some sprinkles on the top and enjoy your cake and ice cream all in one!
Recipe Notes

source:sprinklesomefun.com/ice-cream-cupcakes-pink

Ice Cream Cupcakes

Jello Ice Cream

Jello Ice Cream Jello Ice Cream

Jello Ice Cream Recipe

This Jello Ice Cream is perfect for ice cream lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Course: Dessert
Author: Juvie
Ingredients
  • Junket Ice Cream Mix in Very Vanilla. I found mine above the Jello mix at my grocery store or you can get it HERE
  • 1 1/4 cups of whole milk
  • 3/4 cup of heavy whipping cream
  • 1/2 tablespoon of powder Jello flavors: Berry Blue Orange, Raspberry, Lime (or whatever flavors you desire!)
  • Directions
Instructions
  1. Freeze your KitchenAid ice cream bowl for at least 15 hours
  2. Place the 4 glass bowls in the freezer for about 30 minutes
  3. With a whisk, combine the Junket Ice Cream Mix with the whole milk and heavy whipping cream until fully dissolved
  4. Put your ice cream bowl on “stir” then gently pour the mixture into the frozen bowl
  5. Let it stir for 25 to 30 minutes.
  6. Remove the 4 glass bowls from the freezer and evenly separate the vanilla ice cream into the four bowls using a spatula.
  7. Put 1/2 tablespoon of the different Jello powder flavors in each bowl and gently mix with a spoon until fully combined. Try to do this as fast as you can to prevent the ice cream from melting (which is why the frozen bowls are necessary).
  8. Put the 4 different ice cream flavors in a container that can be sealed (as pictured above).
  9. Gently use the back of a spoon or your spatula to connect the 4 different piles of ice cream so they freeze as 1 piece.
  10. Put a lid on the container and let it freeze for about 1-2 hours before eating.
  11. Recipe without Ice Cream Maker
  12. Combine the Junket Ice Cream Mix with 1/ 1/4 cups of whole milk and 3/4 cups of heavy whipping cream.
  13. Stir until dissolved.
  14. Pour the mixture into a 9″ x 5″ pan and freeze it until it is firm.
  15. Break it into chunks with a fork, then put the chunks into a mixing bowl.
  16. Beat the chunks with an electric mixer until smooth (about 2 minutes)
  17. Repeat steps 6-10 in the first set of directions above.
Recipe Notes

source:www.smartschoolhouse.com/easy-recipe/jello-sherbet-ice-cream

Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches

This Brownie Ice Cream Sandwiches  is perfect for ice cream lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1 chocolate fudge brownie mix prepared according to package
  • 1 ½ qt 1 kg ice cream, preferred flavor
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare the brownie mix as directed for “fudgy” brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
  3. Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
  4. Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
  5. Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
  6. Repeat steps 3 and 4 so that you have 2 thin brownie layers.
  7. Bake for 14 minutes.
  8. Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
  9. NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
  10. Take the ice cream out of the freezer and give it 5-10 minutes to soften.
  11. Once soft, spread the ice cream over the top of the brownie in the baking tray.
  12. Use a spatula to even out the layer of ice cream before taking the first brownie layer from the cooling rack and placing it on top.
  13. Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
  14. Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
  15. Quickly trim away the excess ice cream.
  16. Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
  17. Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
  18. Enjoy!
Recipe Notes

source:/tasty.co/recipe/brownie-ice-cream-sandwiches

ESPRESSO CHOCOLATE CHIP ICE CREAM

ESPRESSO CHOCOLATE CHIP ICE CREAM

ESPRESSO CHOCOLATE CHIP ICE CREAM

This  ESPRESSO CHOCOLATE CHIP ICE CREAM is perfect for ice cream lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 2 cups heavy cream
  • 7 oz sweetened condensed milk
  • 2-3 tbsp espresso powder depending on how strong of a coffee flavor you want
  • 1/2 cup mini chocolate chips
Instructions
  1. Freeze the bowl of your ice cream maker for 24 hours.
  2. In a large bowl, whisk together cream, condensed milk, and espresso powder.
  3. Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer's instructions.
  4. Halfway through the churning process, add in the chocolate chips.
  5. Once the ice cream is done churning, mine only took about 20 minutes, transfer to a freezer-safe bowl and freeze in the freezer at least 4 hours.
Recipe Notes

source:http://www.tablefortwoblog.com/espresso-chocolate-chip-ice-cream/

ESPRESSO CHOCOLATE CHIP ICE CREAM

NO CHURN OREO ICE CREAM

NO CHURN OREO ICE CREAM

NO CHURN OREO ICE CREAM

This NO CHURN OREO ICE CREAM is perfect for ice cream lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 12 oz Oreos
  • 1 tsp Vanilla
Instructions
  1. Crush 2/3 of cookies in food processor.
  2. Crumble remainder by hand to get variety of size pieces.
  3. In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form.
  4. Fold in condensed milk until blended.
  5. Fold in crushed cookies.
  6. Spread this mixture into a loaf pan.
  7. Cover with foil and freeze for 6 hours or until firm.
Recipe Notes

source:http://cincyshopper.com/no-churn-oreo-ice-cream/

NO CHURN OREO ICE CREAM