CHEESECAKE BALLS
Steps:
- Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
- Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
- Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.
CHERRY PIE A LA MODE ICE CREAM
This amazing ice cream is flecked with small squares of cinnamon-sugar-dusted fried pie crust and dots of cherry pie filling suspended in an almond-vanilla custard base. The few extra steps are well worth the results!
Provided by SunnyDaysNora
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 13h15m
Yield 16
Number Of Ingredients 14
Steps:
- Whisk eggs and salt together in a medium bowl. Set aside.
- Heat heavy cream, half-and-half, sugar, nutmeg, and cinnamon in a saucepan over medium heat, stirring occasionally until sugar is dissolved and cream just starts to bubble. Remove from heat.
- Whisk 1 cup of the hot cream mixture into the eggs in a slow stream. Whisk the egg mixture into the remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F (90 degrees C), about 5 minutes. Remove from heat; whisk in vanilla and almond extracts.
- Let cool completely, stirring occasionally, about 15 minutes. Chill ice cream base, covered, 8 hours to overnight. Meanwhile, prepare pie crust squares and cherry pie filling.
- Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl.
- Heat oil in a frying pan to 350 degrees F (175 degrees C). Fry pie crust squares until cooked through and beginning to turn golden. Remove squares from the oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture. Stir to coat.
- Transfer coated pie crust squares to a paper towel-lined plate to cool. Store in an airtight container until ready to churn ice cream.
- Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer and freeze until ready to churn ice cream.
- Freeze base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Add pie crust pieces and dollops of frozen pie filling, broken off with a spoon, in the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 27.8 g, Cholesterol 75.2 mg, Fat 18.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.9 g, Sodium 86.6 mg, Sugar 12.7 g
CHOCOLATE-CHERRY ICE CREAM PIE
No one would ever dream that the fancy taste and look of this luscious freezer pie from Kimberly West of Prairieville, Louisiana could come from only five simple ingredients! This makes an unbelievably easy dessert-whether for an elegant dinner party or as a cool, high-energy kids' treat on a sweltering day.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm., Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping. , Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 668 calories, Fat 39g fat (18g saturated fat), Cholesterol 39mg cholesterol, Sodium 279mg sodium, Carbohydrate 80g carbohydrate (68g sugars, Fiber 2g fiber), Protein 6g protein.
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