RED VELVET ICE CREAM SANDWICHES
Fun and festive, these bright red velvet cookies make for great ice cream sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 to 14 ice cream sandwiches
Number Of Ingredients 10
Steps:
- Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
- Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round or square cookie or biscuit cutter, cut out the dough. Place the cut-outs on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
- Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
- Line a rimmed baking sheet with parchment. Scoop a generous 1/4 cup ice cream into a 2 1/2-inch round or square cookie or biscuit cutter set on the parchment. Smooth the top flat and remove the cutter. Repeat with the remaining ice cream to form 12 to 14 disks or squares, spaced evenly apart. Freeze until firm, about 2 hours.
- Place 1 portion of ice cream on 1 cookie and top with another cookie. Trim off any ragged edges of ice cream. Repeat with the remaining cookies and ice cream. Freeze for at least 4 hours or overnight.
RED VELVET ELF SHAKE
This delicious shake is a real treat-made with red velvet cake and topped with a candy decorated cone.
Provided by Food.com
Categories Ice Cream
Time 30m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Firstly, heat the red candy melts in the microwave until smooth and melted. Brush all over the cone with a pastry brush and then sprinkle over the sanding sugar to cover completely. Place onto a chopstick in a tall glass to dry.
- Roll the marshmallow in your hands till round and slightly sticky and then coat in the green sanding sugar.
- Stick onto the top of the cone with a little candy melt and put aside to dry.
- Flatten out the green taffy using a rolling pin and cut into a zig zag using a pair of kitchen scissors. Stick around the base of the cone using a little candy melt and mold into shape.
- Cut the biscuit in half for the ears.
- Whip the cream to soft peaks and put into the piping bag fitted with a star nozzle. Put the cupcake, ice-cream, milk, cocoa powder and red food dye into the blender and blitz for 1 minute until smooth.
- Pour into the shake glass.
- Pipe the cream on top in a large swirl.
- Place the cone hat on top and finally stick the ears onto the side.
Nutrition Facts : Calories 1175.7, Fat 82.5, SaturatedFat 47.8, Cholesterol 277.6, Sodium 647.3, Carbohydrate 92, Fiber 2.9, Sugar 47.5, Protein 20.1
RED VELVET MILKSHAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Put the ice cream, 1/2 cup of the milk and the cupcake into the jar of a blender and puree until smooth. Add more milk if the shake is too thick. Pour into 2 sundae glasses or pint glasses and serve immediately.
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