Ice Cream Flower Pot Desserts Recipes

Steps:

• Wash and dry flowerpot. Place vanilla wafer over drainage hole. Fill pot with ice cream; sprinkle with cookie crumbs. Cover and freeze until firm, about 1 hour. Wash stems of silk flowers and insert into ice cream just before serving.

Steps:

• Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
• Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
• Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

Steps:

• Make the biscotti: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the flour, caraway seeds, baking soda and salt in a medium bowl; stir in the raisins. Add the buttermilk and stir with a wooden spoon until combined. Gather the dough into a ball, then transfer to the prepared baking sheet. Form into a small log, about 8 inches long and 5 inches wide. Bake until golden, about 45 minutes.
• Remove from the oven and reduce the temperature to 350 degrees F. Let the log cool 30 minutes, then transfer to a cutting board and slice crosswise into 1/4-inch-thick pieces. Arrange cut-side down on an unlined baking sheet, brush with the melted butter and sprinkle with the sugar. Bake until lightly golden, about 20 minutes. Transfer to a rack; let cool.
• Assemble the desserts: Fill 6 mugs halfway with coffee and add a splash of whisky to each. Add 2 scoops of ice cream to each mug and serve with the biscotti.

Steps:

• In a food processor or blender, crush cookies until fine. Set aside. In a bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. In the flowerpot, alternate layers of cookie crumbs and pudding mixture, ending with crumbs. Chill several hours or overnight. Decorate with silk flowers and gummy worms.

Steps:

• Prep Time: 30 Minutes Difficulty: Easy Slice the pound cake (frozen is fine) into 1 to 1 ½ inch slices. Next, with a biscuit cutter or cookie cutter that fits the bottom of the flower pot cut the slices into rounds. (You can put the "scraps" in a Ziploc freezer bag and use them at a later date). Into each of your (washed and dried) flowerpots, drop a round of pound cake, lightly pressing to make sure they are all the way down. Hold a straw up against the side of a flowerpot and snip it so it's about ½ to 1 inch shorter than the top. Then, just use that as a guide to cut the rest of the straws. (Note: You can skip the straw step if you are doing a worm version instead of a flower version). Stick each straw into the center of each pot, anchoring it into the cake. Now, grab whatever flavor ice cream you'd like to use, and either set it out on the counter to soften it OR nuke it for 20 seconds or so. It needs to be somewhat soft for this step. Just spoon it into the pots, working it around the straw, until it almost reaches the very tip top of the straw. Clean up the top edges of the pot with a damp paper towel. (Note: If you are doing the worm version, just fill the pot half-way up, put in some gummy worms and put more ice cream on top). Now return the pots to the freezer until firm. In a food processor pulse the Oreo cookies until they resemble nice, rich topsoil. (You can also crush them in a Ziploc bag with a rolling pin). When they are nice and firm, take the pots out of the freezer and spoon the dirt (crushed Oreos) over the top. Be generous here! Place a fresh flower into the straw (on the flower version) and then cover the straw with a bit more dirt.

Steps:

• Chop cookies very fine in food processor. The white cream will disappear.
• Mix butter, cream cheese, and sugar in bowl.
• In a large bowl mix milk, pudding and whipped topping together.
• Combine pudding mixture and cream mixture together.
• Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
• Chill until ready to serve.
• Add artificial flower and trowel. Enjoy!