Holiday Ice Cream Loaf Recipes

Steps:

• LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
• BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
• COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
• FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
• In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
• Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
• Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
• To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.

Steps:

• Preheat your oven to 350˚F (175˚C).
• Combine melted ice cream and self-rising flour. Mix until well combined.
• Add any additional sprinkles, chocolate chips, or goodies to the batter.
• Line a loaf pan with parchment paper and grease with a nonstick spray.
• Pour batter into a loaf pan and spread evenly.
• Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
• Allow to cool fully before cutting.
• Enjoy!

Steps:

• Line a loaf pan with foil, extending over sides of pan. Combine cookie crumbs and butter, press firmly into bottom and partway up sides of pan.
• Blend 1/4 cup peppermint candy and water in a blender until candy dissolves. Combine milk,food coloring,1/2 cup of crushed peppermint candy and the peppermint liquid; mix well.
• Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover. Freeze at least 6 hours or overnight. To serve , remove from pan, peel off foil gently and slice. Garnish with chocolate leaves and whipped cream, if desired.

Steps:

• Sprinkle the inside of an 8-by-4-inch (6-cup capacity) loaf pan with water (to help plastic stick to pan). Line pan with two sheets of plastic wrap; crisscross, leaving a 6-inch overhang on all sides. In a small bowl, combine crushed cornflakes and cinnamon.
• Sprinkle half the cornflake mixture in bottom of pan; drizzle with 2 tablespoons honey. Top with half the ice cream; spread gently to flatten. Repeat with remaining cornflake mixture, honey, and ice cream.
• Fold plastic overhang over ice cream, and freeze until firm, 6 hours or up to 4 days. To serve, unfold plastic; invert pan onto a plate, and peel off plastic. Top with more crushed cornflakes, if desired. Slice and serve immediately.