CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
ICE CREAM CRUNCH CAKE
Provided by Food Network Kitchen
Time 5h50m
Yield 10-12 servings
Number Of Ingredients 6
Steps:
- Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
- Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
- Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
- Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
- Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
- To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
- Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.
ICE CREAM CRUNCH
This recipe combines regular ice cream with other ingredients to create a special frozen dessert. You don't need an ice cream freezer, just space in your freezer to store until serving!
Provided by breezermom
Categories Dessert
Time 30m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, oats, and brown sugar. Stir well. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in pecans. Spray a 13x9x2 inch pan with cooking spray. Press the crumb mixture in the bottom of the pan. Bake at 400 degrees for 10 minutes. Stir the crumb mixture, and let cool in the pan.
- Sprinkle half of the crumb mixture into a 9 inch square pan. Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan. Spoon the ice cream into the pan, spreading evenly.
- Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth. Cut into squares and serve.
- Cooking time does not include freezer time.
Nutrition Facts : Calories 441, Fat 22.8, SaturatedFat 11.6, Cholesterol 53.3, Sodium 261.1, Carbohydrate 55.4, Fiber 2.2, Sugar 24.6, Protein 5.5
ICE CREAM CRUNCH
Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.
Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 44mg cholesterol, Sodium 249mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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CARAMEL CRUNCH ICE CREAM DESSERT – 5 BOYS BAKER
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