CARAMEL & COFFEE ICE CREAM SANDWICH
Keep cool this summer with a simple yet indulgent frozen dessert. Who says ice cream sandwiches are for kids? Chocolate-coated coffee beans say otherwise...
Provided by Elena Silcock
Categories Dessert, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Mix the chocolate coffee beans into the softened ice cream until combined, then transfer to a small loaf tin and freeze for a few hours or until solid.
- Use cookie cutters to cut the ice cream to the same size as the waffles, then sandwich between two waffles.
Nutrition Facts : Calories 520 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES
Steps:
- Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
- Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.
CARAMEL TOFFEE ICE CREAM PIE
This caramel toffee ice cream pie is easy to make and is so pretty. It comes together in under 30 minutes-and since you can make it in advance, it's ideal for entertaining. -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake 6-8 minutes or until set. Cool completely on a wire rack., Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 304 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g 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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- Spray the foil pan with cooking spray. Place 12 ice cream sandwiches side-by-side in the bottom of the pan.
- Spread one tub of Cool Whip over the top of the ice cream sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with the toffee bits. Place the dessert in the freezer for about an hour.
- Place a 2nd layer of 12 ice cream sandwiches on top of the toffee bits. Spread with a 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle the chopped Skor/Heath bars over the top. Place the dessert in the freezer for several hours, or until firm.
- When ready to serve, remove from freezer and use sharp knife to cut into squares. Drizzle more chocolate and caramel onto individual servings, if desired.
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