CARAMEL LATTE ICEBOX CAKE
Give your barista a break and make this caramel latte-inspired treat instead. With just six ingredients, you'll build an impressive layered dessert that softens and sets up in the fridge as it chills.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
- Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
- Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
- Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.
VANILLA ICE-CREAM LATTE
Steps:
- Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.
ICE CREAM LATTE
Provided by Rachael Ray : Food Network
Categories dessert
Time 2m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Pour coffee over ice cream in a mug. Enjoy.
OATMEAL COOKIE LATTE ICE CREAM
I tried this ice cream flavor at Two Roosteres in Raleigh, NC and knew I had to come home and try to recreate it!
Provided by LauraF
Categories Ice Cream
Time 13h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
- Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
- Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
- Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
- For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
- Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
- Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
- Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
- Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 53.5 g, Cholesterol 86.9 mg, Fat 20.8 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 12.3 g, Sodium 277.1 mg
MOCHA LATTE ICE CREAM
Make and share this Mocha Latte Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Whisk together the first 4 ingredients in a large heavy saucepan.
- Gradually whisk in milk and whipping cream.
- Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
- Whisk egg yolk until slightly thickened.
- Gradually whisk about 1 cup hot cream mixture into yolk.
- Add yolk mixture to remaining cream mixture, whisking constantly.
- Whisk in vanilla bean paste.
- Cool 1 hour, stirring occasionally.
- Place plastic wrap directly on cream mixture, and chill 8-24 hours.
- Meanwhile, preheat oven to 350°.
- Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through.
- Cool completely (about 30 minutes).
- Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.
- Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.
Nutrition Facts : Calories 3628.3, Fat 297.2, SaturatedFat 99.6, Cholesterol 560.4, Sodium 645.6, Carbohydrate 243.2, Fiber 30.7, Sugar 159.2, Protein 51.2
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