COCONUT-LEMON ICE CREAM CAKE
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.
Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)
Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican Desserts
Time 6h15m
Yield 16
Number Of Ingredients 4
Steps:
- Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
- Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
- Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g
LEMON ICE CREAM BARS
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 9 bars
Number Of Ingredients 12
Steps:
- Make the lemon curd: Combine the egg yolks, granulated sugar and lemon juice in a medium saucepan over medium heat; cook, whisking, until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula. Stir in the lemon zest and salt. Fill a large bowl halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.
- Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together.
- Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days.
- Lift out of the pan using the overhanging foil. Cut into pieces and dust with confectioners' sugar.
LEMON ICE CREAM CAKE
Bliss on a hot summer's day. The cooking time includes the freezing time and is only a guesstimate. Please make this cake as close to serving time as possible: you will not want the cake layers to freeze too much, as it will make the cake cutting more difficult.
Provided by txzuckerbaeckerin
Categories Frozen Desserts
Time 5h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Allow ice cream or sherbet soften slightly.
- Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
- Preheat oven to 350°F.
- Grease and flour bottom only of 2 9-inch pans.
- Blend cake mix with egg whites, water and lemon extract.
- Beat according to instructions on the box.
- Pour into the 2 pans, dividing evenly.
- Bake 30 minutes or until toothpick comes out clean: the top should "spring" back, when lightly touched in the center.
- Cool 10 minutes in pan, then invert onto wire rack.
- Cool completely.
- Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
- Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
- Mix food color into Cool Whip at this time, if you choose to.
- Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
- Push down lightly for the ice-cream to adhere better to the cake rounds.
- Cover the cake with Cool Whip, making swirls with a spatula.
- Sprinkle with lemon strips.
- Return to the freezer until ready to serve depending on the setting of your freezer.
Nutrition Facts : Calories 315.6, Fat 10.4, SaturatedFat 6, Sodium 267.1, Carbohydrate 52.7, Fiber 2.7, Sugar 40.6, Protein 3.2
LEMON MERINGUE ICE CREAM CAKE
This looks and tastes so good people will never believe it only takes 20 minutes to put together
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 4h30m
Number Of Ingredients 5
Steps:
- Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
- Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
- When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.
Nutrition Facts : Calories 464 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
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