"JAMOCHA" ICE-CREAM PIE
Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Make Coffee Pat-in-Pan Pie Crust.
- Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
- Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
- To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.
Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 26 g, TransFat 1 g
MOCHA / JAMOCHA SHAKE
Make and share this Mocha / Jamocha Shake recipe from Food.com.
Provided by Dancer
Categories Shakes
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
- Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy.
- Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
- Pour drink into two 16 ounce glasses.
ARBY'S JAMOCHA SHAKE COPYCAT RECIPE (FAT FREE VERSION!)
This is a copycat recipe for Arby's Jamocha Shake, only it's fat free ! Using Dreyer's Fat Free Ice Cream, you cannot detect any difference in taste !
Provided by Karen Anne Newton RN
Categories Shakes
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
- Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
- Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
- Pour into two 16 oz. glasses.
- Note: I use fat free milk, and Dreyer's Fat Free Ice Cream. It tastes rich, creamy, and sweet; just like premium vanilla ice cream.
JAMOCHA CHEESECAKE
When I was pregnant with my first child, I would move heaven and earth to get my hands on a Jamocha milkshake from Arby's. The baby factory is now closed for business, but I still get that craving from time to time.
Provided by Pinay0618
Categories Cheesecake
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but 1/2 cup topping; pour into loaf pan. Cover; chill at least 4 hours.
- Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies.
Nutrition Facts : Calories 350, Fat 18.2, SaturatedFat 12.9, Cholesterol 24.2, Sodium 212.1, Carbohydrate 35.6, Fiber 1.7, Sugar 22, Protein 13
JAMOCHA BREAD
This tasty bread is not too sweet and goes great with your morning coffee! Delicious plain, with a little cream cheese, toasted with butter, or made into French toast. Created for the ZWT9 Coffee Challenge....
Provided by loof751
Categories Yeast Breads
Time 3h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Warm the coffee to about 100 degrees (30 seconds or so in the microwave but don't make it too hot).
- Put the warm coffee, orange juice, sugar, and salt into a large bowl or the bowl of a stand mixer. Stir together, then sprinkle the yeast on top.
- Add the yogurt, egg, flour, cocoa powder and cinnamon. By hand, mix well and knead for 10 minutes OR knead with the dough hook of the mixer for 5 minutes.
- With the oven off, place the bowl of dough on the middle rack. On the rack below, put a bowl of hot water. Cover the dough bowl with towel. Leave in closed oven for 1 hour, until the dough has risen double in size.
- Spray your loaf pan with cooking spray. Put the dough on a floured cutting board and knead two or three times. Press the dough into a rectangle that is as long as your loaf pan and twice as wide. Roll the dough into a tube and place seam side down in the loaf pan, pressing lightly so the dough fills the pan.
- Allow to rise again for 1 hour, using the same method as the first rise.
- Remove the dough from the oven and preheat to 400 degrees. Bake the bread for 5 minutes at 400 degrees, then lower heat to 350 degrees and bake for 30 minutes. Allow the bread to cool in the pan for 2 minutes, then remove and place on a wire rack to cool.
Nutrition Facts : Calories 132.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 12, Sodium 152.4, Carbohydrate 27.1, Fiber 1.2, Sugar 2.8, Protein 4
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