Month: December 2022

Ingredients:

• ¼ cup raw pecans1
• ½ cups chilled heavy cream
• 1 tsp. powdered sugar
• 2/3 cup peach jam or preserves
• ½ tsp. vanilla extractPinch of kosher salt
• 30 Ritz crackers
• ½ pint butter pecan ice cream, softened at room temperature until pliable

Directions:

1. Line a 9×5″ loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes. Let cool, then coarsely chop; set aside.
2. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
3. Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don’t worry if it’s a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
4. To serve, using plastic overhang, unmold cake (if it’s hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices.
5. Do ahead: Cake can be made 2 days ahead. Keep frozen.

Ingredients:

FOR THE ICE CREAM

• 2 c. chocolate ice cream, slightly softened
• 6 c. strawberry ice cream, slightly softened
• 6 c. vanilla ice cream, slightly softened

FOR THE BROWNIE BASE

• 1 box brownie mix.

FOR THE MERINGUE

• 8 egg whites
• 1/4 tsp. cream of tartar
• 1 c. granulated sugar

Directions:

1. Step 1Spray a 3-quart bowl with cooking spray and line with plastic wrap. Add chocolate ice cream in a layer, then strawberry and vanilla ice creams. Cover loosely with plastic wrap and freeze until completely firm, at least 4 hours.
2. Step 2Preheat oven to 350º. Grease a 8” round cake pan with cooking spray and line with parchment. Prepare brownie batter according to package instructions and bake until a toothpick inserted in the center comes out clean, 25 to 27 minutes.
3. Step 3Let brownies cool completely, then remove ice cream bowl from freezer and place brownie on top. Cover with plastic wrap and return to freezer for one hour or until ready to serve.
4. Step 4Make meringue: Using a hand mixer, beat egg whites and cream of tartar on medium-high speed, 2 minutes. Increase speed to high and add sugar in a slow steady stream. Continue beating until glossy peaks form, about 12 minutes.
5. Step 5Unmold ice cream dome and cover completely with meringue, using the back of a spoon to make swirly peaks.
6. Step 6Broil until golden, 2 minutes. (Or use a kitchen torch if you have.)
7. Step 7Slice and serve immediately.

Ingredients:

• Cooking spray, for pan
• 1 box chocolate cake mix
• 2 pt. Talenti Belgian Chocolate Gelato
• 2 c. chocolate chips
• 1 c. heavy cream
• Chocolate jimmies, for garnish

Directions:

1. Preheat oven to 350° and line two 9” round cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 20 minutes. Let cake cool completely. 
2. Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8″ springform pan. Top with ice cream and smooth ice cream with an offset spatula until smooth. Top ice cream with second cake. 
3. Freeze cake until ice cream has hardened, about 2 hours. 
4. Meanwhile, make ganache: Put chocolate chips in a large heat-proof bowl. In a small saucepan over medium heat, bring heavy cream to simmer. Remove from heat and pour over chocolate chips. Let sit 2 minutes, then whisk until smooth. Let cool slightly. 
5. Remove cake from springform pan and pour ganache over top of cake. Garnish with sprinkles and serve immediately. 

Ingredients:

• 6 c. Cinnamon Toast Crunch Cereal
• 1/2 c. butter, melted
• 1 gal. vanilla ice cream, softened
• 1 13-16 oz. jar dulce de leche

Directions:

1. Make the crust: Place cereal in a food processor and pulse until you have fine crumbs. Alternatively, you can crush the cereal in a Ziploc bag with a rolling pin (or your hands). Add the melted butter and process (or stir) until combined. The texture should be similar to wet sand.
2. Build the cake: Press half of the ground cereal-butter mixture into the bottom of an 8-inch springform pan. Spread half of the softened ice cream on top of the crust. Pour dulce de leche on top of the ice cream and carefully spread. Sprinkle the remaining crust on top of the dulce de leche and carefully press down on it with your hands.
3. Spread the remaining softened ice cream on top of the second cinnamon toast crunch crust layer. Cover with plastic wrap and freeze until frozen, 6 hours or up to overnight.
4. When ready to serve, carefully cut around the pan with a knife to loosen the cake from the springform sides. Remove the springform sides. Take off the plastic wrap and drizzle the top of the cake with dulce de leche. Decorate with more Cinnamon Toast Crunch.

Ingredients:

FOR THE CAKE

• 6 tbsp. butter
• 1/2 c. granulated sugar
• 1/4 c. packed brown sugar
• 1 tsp. ground cinnamon
• Kosher salt
• 5 c. lightly crushed corn flakes
• Cooking spray
• 3 c. strawberry ice cream, slightly softened
• 3 c. chocolate ice cream, slightly softened
• 3 c. vanilla ice cream, slightly softened

FOR HOT FUDGE SAUCE

• 3/4 c. heavy cream
• 1/3 c. cocoa powder
• 1/4 c. light corn syrup
• 2 tbsp. butter
• 6 oz. chocolate chips
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• Whipped cream, for serving
• Maraschino cherries, for topping

Directions:

1. Make the cake: Preheat a large T-fal 12″ nonstick skillet over medium heat, until the Thermo-Spot turns solid. Melt butter in preheated skillet and add sugars, cinnamon, and a large pinch of salt, stirring to combine. 
2. Add corn flakes and cook, tossing, until cereal is coated and lightly toasted and cinnamon is fragrant, about 3 minutes. Scrape toasted flakes onto a rimmed baking sheet and spread into a single layer. Let cool. 
3. Spray the bottom and sides of a 9″ cake pan with cooking spray and line with a few pieces of plastic wrap, leaving at least a few inches overhang on all sides. 
4. Dollop strawberry ice cream in the bottom of the prepared pan and smooth the top. Sprinkle evenly with 1 ¼ cups of cereal mixture. Dollop chocolate ice cream over the cereal layer, smooth the top, and sprinkle evenly with another 1 ¼ cups of cereal mixture. Dollop vanilla ice cream over the cereal layer and smooth the top.
5. Using your hands, break 1 cup of the remaining cereal mixture into finer crumbs and press into vanilla layer to create a crust.
6. Cover top of cake pan with a piece of plastic wrap and freeze until firm, at least 5 hours and up to overnight. Reserve remaining cereal mixture in an airtight container for topping the cake.
7. Meanwhile, make the hot fudge sauce: Heat a large nonstick T-fal skillet over medium heat until the Thermo-Spot turns a solid red. Add heavy cream, cocoa powder, light corn syrup, and butter and cook, stirring until butter is melted and everything is combined, about 2 minutes. Remove from heat and stir in chocolate chips, until melted. Stir in vanilla and salt. Serve warm, or chill and reheat before serving.
8. To serve, using the overhang of the plastic wrap, lift cake out of pan. Flip upside down onto a platter, unwrap, and discard plastic wrap. Let soften slightly to make slicing easier, about 10 minutes.
9. Top cake with reserved cereal mixture and slice. Dollop each slice with whipped cream, a drizzle of fudge sauce, and top with a cherry.

Ingredients:

FOR THE ICE CREAM PIE

• 30 Oreos
• 4 tbsp. (½ stick) butter, melted
• Nonstick cooking spray, optional
• 1 qt. cookies ‘n’ cream ice cream, softened

FOR THE FUDGE SAUCE

• 4 oz. unsweetened chocolate, chopped
• 3 tbsp. butter, softened
• 3/4 c. granulated sugar
• 2/3 c. whole milk
• 1 tsp. cornstarch
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt

Directions:

1. Line the bottom and sides of an 8″ springform pan with plastic wrap, leaving enough overhang to cover the top.
2. Make ice cream pie: In the bowl of a food processor, pulse Oreos until fine crumbs form. Add butter and pulse until combined and the mixture resembles wet sand.
3. Pour cookie crumbs into springform pan and, using your hands or the bottom of a small measuring cup, press into an even layer. (If cookies are sticky, grease your hands or the measuring cup with nonstick cooking spray.) Top with softened ice cream, spreading into an even layer. Cover tightly with plastic wrap overhang and set in freezer for at least 6 hours until very firm.
4. Before serving, make fudge sauce: In a small heavy-bottomed saucepan over low heat, melt chocolate and butter. Stir in sugar, milk, and cornstarch and cook, stirring often, until sauce begins to thicken and sugar has dissolved. Remove from heat; stir in vanilla and salt.
5. Remove pie from pan (for softer ice cream, let sit up to 30 minutes), slice into wedges, and top with fudge sauce. Freeze leftovers wrapped tightly in plastic for up to 2 weeks. Refrigerate sauce in airtight jar for up to 1 week.

Ingredients:

• 30 golden sandwich cookies, divided
• 1/4 tsp. kosher salt
• 3 tbsp. butter, melted
• 5 1/2 c. vanilla ice cream, slightly softened, divided
• 4 c. strawberry ice cream, slightly softened
• 1 1/2 c. freeze-dried strawberries, divided

Directions:

1. Line the bottom and sides of an 8”-x-8” baking pan with parchment paper, leaving a 2” overhang on each side.
2. In a food processor, blitz 20 golden sandwich cookies and salt to fine crumbs. Add melted butter and pulse until crumbs are the texture of wet sand. Press evenly into the bottom of the prepared pan and freeze for 15 minutes.
3. In a large bowl, mix 4 cups vanilla ice cream until smooth and spread on partially frozen crust. Freeze for at least 30 minutes more.
4. In the same bowl, mix strawberry ice cream until smooth. Stir in ½ cup freeze-dried strawberries. Spread on vanilla layer. Freeze for 30 minutes more.
5. Pulse remaining 10 sandwich cookies and remaining 1 cup freeze-dried strawberries in the food processor until they form pea-sized crumbs. 
6. In the same bowl, mix the remaining 1 ½ cups vanilla ice cream until smooth and spread on strawberry layer. Sprinkle the crumbs evenly over top, pressing down to ensure they stick. 
7. Freeze at least 4 hours or until firm, or cover and freeze up to 1 week. Lift the cake out of the pan using the paper overhang. With a sharp knife, cut into 9 square or 12 rectangular pieces and serve.

Wipe the knife between cutting slices to get cleaner, nicer looking cuts.

Ingredients:

• 2 (16.5-oz.) packages refrigerated chocolate chip cookie dough
• 1/2 gallon vanilla ice cream, softened (see tip)
• 1 c. mini chocolate chips

Directions:

1. Preheat oven to 350° and line two 9-inch cake pans with parchment paper. Press 1 package cookie dough into bottom of each prepared pan. Bake until golden, about 20 minutes. Let cool in pans 10 minutes, then remove and freeze 30 minutes. 
2. Remove cookies from freezer. Flip one over, flat-side up, and scoop on vanilla ice cream, smoothing top with a spatula to create an even layer. Sandwich with second frozen cookie, flat-side down, pressing to push ice cream out to the sides. Smooth ice cream along sides and press sides in chocolate chips until exposed ice cream is completely covered. 
3. Set ice cream sandwich on serving plate and freeze until firm, 2 hours. 
4. When ready to serve, remove from freezer to let soften, 10 minutes, then slice like a cake.