NUTTY CARAMEL ICE CREAM CAKE
We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL & COBBLER ICE CREAM CAKE
Make and share this Caramel & Cobbler Ice Cream Cake recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 1h10m
Yield 1 9-inch round cake
Number Of Ingredients 17
Steps:
- Equipment:.
- 2 9-inch round cake pans.
- 9-inch springform pan.
- stand mixer and paddle attachment.
- Directions:.
- Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans with nonstick spray, line the bottom with parchment rounds and spray the rounds. Spray the bottom and sides of a 9-inch springform pan with baking spray, line the bottom with a parchment round.
- In a large bowl, whisk to combine flour, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add eggs, once at a time, until completely combined. Reduce speed to low and stir in the flour mixture. Stir in the sour cream, vanilla extract and peaches until just combined.
- Pour the cake batter into the two prepared pans and smooth to make even. Bake for 25-28 minutes until cakes are cooked through, then transfer to a wire rack to cool. Invert to remove cakes and peel off the parchment rounds.
- Place biscuit dough on a parchment lined baking sheet and sprinkle 1 tablespoon sugar over the tops. Bake according to package directions until golden, about 13-16 minutes. Transfer to a wire rack and let cool.
- Place the vanilla ice cream in a large mixing bowl and fold in 6 ounces Peach Preserves until well combined. Return to freezer until ready to use. Alternatively, use store bought peach ice cream.
- To assemble the cake, place a layer of cake in the bottom of the prepared springform pan. Top with 10 ounces Peach Preserves and crumble over 3 biscuits. Spread ice cream over and smooth into an even layer. Top with another layer of 10 ounces peach preserves, then 3 crumbled biscuits, then another 10 ounces Peach Preserves. Cover with the second cake layer and freeze for at least 3 hours.
- To make the buttercream icing, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Reduce speed to low and slowly add the sugar. Beat until smooth then beat in the milk. Remove from mixer and fold in the orange food coloring to make the icing peach colored.
- Working quickly so that the buttercream does not harden, frost the cake completely with the icing. Crumble over the remaining 2 biscuits, drizzle caramel sauce all over the cake and slice to serve.
CARAMEL COBBLER
We triple this recipe and serve it at the Senior Citizens Center to our patrons and homebound elderly. This is a fun recipe because you can drizzle Hershey's syrup over it before you bake it or coconut or slice fresh apples and pears into the pan before adding the batter! This is a recipe you can play with and what great...
Provided by Melissa Johnson
Categories Other Desserts
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Place butter in 13 x 9 baking dish and melt in oven. Mix flour, sugar, milk, and vanilla in bowl and pour over melted butter. Sprinkle brown sugar evenly over mixture. Pour boiling water over all. Bake for 30 minutes or until golden and bubbly. Serve while hot. You can also top with whipped cream or vanilla ice cream.
APPLE SNICKERDOODLE DUMP CAKE
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. -Rachel Garcia, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 475 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 3g fiber), Protein 3g protein.
CARAMEL ICE CREAM
If you've never tried homemade ice cream before, you're in for a sweet treat! This caramel ice cream is decadent, dreamy, and surprisingly easy to make when you learn along with Betty.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
- With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
- Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
- Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.
Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 1 g
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