It’s Not Complicated: Coffee Ice Cream Sandwich Terrine Recipe

Written by Chris –

This double-decker ice cream sandwich tastes just like the original. Layered in a loaf pan, it’s sophisticated enough for entertaining and yummy enough for kids. And making this ice cream cake is easier than you think! I always love recipes that look complicated, but are a breeze to make.

You can customize this layered terrine with your favorite ice cream. Try adding a splash of color by using strawberry and vanilla (think Neapolitan). I chose to use one flavor, coffee, because it’s my favorite flavor of ice cream. But, really, the sky is the limit with this recipe. Customize to your liking.

I tried to make the cookie layer as close in texture and flavor to that of an ice cream sandwich; I love how it’s thick and somewhat spongy. If you are short on time, you could take a short cut and use a packaged brownie mix. You will need to bake the brownie in a 13 x 9-inch pan and just cut the brownie to the dimension of the bottom of your loaf pan.

Ice Cream Sandwich Terrine

Ingredients for 8 servings:

• Nonstick cooking spray
• Parchment paper and aluminum foil
• 1 cup all-purpose flour
• 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 2 large eggs
• 1/2 cup granulated sugar
• 1/3 cup NESTLÉ NESQUIK Chocolate Flavor Syrup
• 1/2 cup unsalted butter, melted
• 1 carton (1.5 quarts) DREYER’S or EDY’S GRAND Coffee, Vanilla or Chocolate ice Cream, softened

Directions:

PREHEAT oven to 350° F. Spray rimmed 15 x 10-inch baking sheet or 15 1/2 x 10 1/2-inch jelly roll pan with nonstick cooking spray; line with parchment paper (the spray holds the parchment in place while you spread the cookie mixture onto it).

SIFT flour, cocoa, salt, and baking soda into medium bowl. Beat eggs, sugar and Nesquik in large bowl until light brown. Add melted butter; whisk until fully incorporated. Add flour mixture to egg mixture. Stir until evenly moistened and no dry streaks remain. Pour batter into prepared baking sheet; using offset metal spatula, spread batter evenly in pan.

BAKE for 10 to 13 minutes or until cookie springs back when touched with finger. Cool in pan on wire rack for 10 minutes; invert onto cutting board lined with parchment paper and carefully peel off parchment paper from cookie. Cool to room temperature.

SCOOP softened ice cream into a large bowl with a wooden spoon; stir with spoon or beat with mixer to remove any lumps, working quickly so the ice cream doesn’t melt. Tip: if your ice cream isn’t softened, which just means it hasn’t been sitting at room temperature long enough, you can place it in the microwave on HIGH (100% power) in 5-second intervals until soft enough to spread, but not melting.

CUT cookie into 3 rectangles that will fit into 8- or 9-inch loaf pan (use bottom of loaf pan as guide). Just plop your loaf pan on top of the cookie and use a knife to cut around the pan.

LINE loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang). Plastic wrap and foil work well here too, I just find it easier to use parchment paper.

PLACE one cookie rectangle into the bottom of the prepared pan. Top with half of the ice cream, smoothing down top. Top with one more cookie rectangle and the remaining ice cream, smoothing down top. Press the last rectangle over the ice cream, fold parchment overhang over top layer, cover tightly with foil then freeze overnight. You really want this terrine firm, so it’s best to make it at least the day before you plan on serving it.

TO SERVE, lift terrine from pan using parchment overhang. If desired, although likely not necessary, you can trim the sides with a warm knife so that they look uniform. Slice the ice cream terrine into 1-inch slices. Store any remaining terrine tightly covered in plastic wrap and then foil and freeze for up to 1 month. I should note we’ve never had any leftovers. Never. I did do a storage test in our kitchen though and it does hold really well for at least a month!

Quick, eat it before it melts! Or you can just eat it with a spoon. Enjoy!

Related recipes:

Ovaltine Ice Cream Sandwich Milkshakes	Black & White Brownie Terrine

10 Summer Grilling Tips + Zesty BBQ Ribs Recipe

Written by Liz -

Summer is grilling time! If you aren’t as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year. Well, we’ve got 10 grilling tips to get you heated up and in the swing of summer.

1. Gas grills burn cleaner than charcoal grills, but give food a less smoky taste.
2. Grilling is a great way to eat healthy (because grilled vegetables taste so good!) as long as you pick lean meats to grill.
3. Make sure to preheat your grill 10-15 minutes before cooking, to get it to the right temperature and clean the grill.
4. Cooking on high heat caramelizes the food on the outside, boosting flavors on the inside.
5. Wet & dry rubs are a quick way to season meat and vegetables; marinades can be done the night before.
6. Apply BBQ sauce after grilling or near the end of the grilling time. The sugar in the sauce can burn more quickly, charring the meat on the outside too soon.
7. Try to turn the food as little as possible; keep the food on one side to get seared, turning it only once. If the outside is seared well and the inside isn’t done, consider lowering the heat or moving the food to the top shelf.
8. Follow the FDA’s guidelines to safe cooking temperatures for meats.
9. Pull food off the grill just before it’s done and let it rest for 5-10 minutes under foil; it will continue cooking and marinate in its own juices.
10. If you want to cut fat off the meat, do it after cooking. Fat helps the meat retain juices during cooking and it will taste better.

Zesty BBQ Ribs (shown at top)

Ingredients for 8 servings:

RIBS

• 2 racks (about 4 pounds total) baby back ribs
• 2 1/2 teaspoons packed brown sugar
• 1 1/4 teaspoons NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules or NESCAFÉ CLÁSICO Pure Instant Coffee Granules
• 1 1/4 teaspoons sea or kosher salt
• 1 1/4 teaspoons garlic powder
• 1 1/4 teaspoons ground coriander
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon vegetable oil
• 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

BBQ SAUCE

• 2 tablespoons canola oil
• 2 tablespoons chopped onion
• 2 cups ketchup
• 1 1/2 cups apple cider vinegar
• 3/4 cup packed brown sugar
• 1 1/2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
• 3 tablespoons Dijon mustard
• 2 teaspoons chili powder
• 2 teaspoons chipotle adobo sauce

Directions:

FOR RIBS:  FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.

PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.

FOR BBQ SAUCE:  HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

More rib recipes:

Coffee-Spice Rubbed Ribs	Grilled Sticky Ribs

Grill Season: Marinated Flank Steak

Written by Nick - 

This past weekend was the perfect weather to have some friends over and fire up the grill. As opposed to the usual burgers and dogs, I thought some steak would fit the bill. Flank steak is the perfect choice for entertaining. It’s a flavorful cut of beef and budget friendly, but it’s not known for being tender. So, finding the perfect marinade makes all the difference.

I thought I would grill up some steak and serve it fajita style. It’s a great way to feed a group and everyone can customize to their liking. This Marinated Flank Steak recipe seemed like just the right amount of seasonings to stand on its own or work as tacos/fajitas. The recipe calls for marinating for 4 hours or overnight. I went a bit further and marinated it for two days. This was purely a timing consideration. I was cooking dinner Friday night and figured I’d prepare the marinade for a Sunday barbecue.

The flank steak turned out great. Although I served it as fajitas, everyone was eating it straight off the serving dish. I think this flank steak could easily work with a variety of meals, not just tacos/fajitas. It was very tender and flavorful. And because it’s already marinated, there is little prep-work for when your guests arrive.

So, if you’re grilling for friends and want to do something special, this flank steak is the perfect way to treat them to steak and stay on a reasonable budget.

Marinated Flank Steak

Ingredients for 4 servings:

• 1/4 cup hot water
• 2 MAGGI Beef Flavor Bouillon Tablets, crushed
• 1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
• 1/2 cup chopped cilantro
• 2 limes, juiced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cloves garlic, finely chopped
• 1 1/2 pounds flank steak

Directions:

COMBINE water and bouillon in medium bowl; stir until dissolved. Stir in Juicy Juice, cilantro, lime juice, oil, oregano, chili powder, cumin and garlic. Pour into 1-gallon heavy-duty plastic bag. Add flank steak, squeeze out as much air from bag as possible. Marinate in refrigerator, turning steak occasionally, for at least 4 hours or overnight.

PREHEAT grill or broiler. Remove steak from bag; discard marinade.

GRILL or broil using medium heat for 7 to 8 minutes per side or until desired doneness. Let steak rest for 10 minutes before cutting. Cut steak against the grain on the diagonal in thin slices to serve. Serve hot with warm tortillas, sliced avocados and fresh pico de gallo, if desired.

Related Recipes:

Seared Steak Salad with Balsamic-Shallot Reduction	Asian Flank Steak

Bachelor in the Kitchen: Dressing Up a Seasonal Favorite

Written by Nick -

I eat seasonally. Wintertime is for meat and potatoes, but when the sun is shining, I’m all for a fresh salad. Salad doesn’t need to be a side dish. It’s easy to “dress-up” with your favorite salad dressing and adding a bit of grilled chicken or any other favorite protein item makes it a filling meal. A salad is also a great way to get your recommended five servings of fruits and veggies. And it’s one of the simplest meals to make for one or two people, which is what I typically cook for. But, I think, the best thing about a salad is the constant variety you can create by adding new and interesting dressings with the seasonal veggies and fruits.

I’m lucky enough to live close to a fantastic green grocer. Not only do they have great, fresh produce, but shopping there takes out the headache of dealing with the crowds at the grocery store. Plus it helps you avoid the grocery store temptations. After all, salads should be healthy, but I can’t help adding bacon to my cart when I see it right next to the low fat ranch dressing…

You can add all the different veggies you want, but if you don’t have a unique dressing, salads can become stale and boring. So I’m always on the lookout for homemade dressing recipes. I like making dressings at home so I can constantly customize to my individual liking and then brag about my expert skills in the kitchen. Anyone can chop some lettuce and tomatoes and throw in a bit of store bought dressing, but when you have a“signature” dressing it’s worth showing it off.

I decided to step out of my comfort zone and try this creamy salad dressing, which uses NESTLÉ COFFEE-MATE Liquid Coffee Creamer! I didn’t follow the recipe for the salad, I like to pick out whatever looks fresh. In this case I mixed in some romaine, added some spinach, cherry tomatoes, red onion, avocados (since moving to California I add avocados to everything), and topped it all off with some grilled chicken. This dressing is a delicious, creamy mixture with a kick of pepper. Each tablespoon is packed with flavor, so don’t get too overzealous when adding to your salad. A little goes a long way with this dressing.

What’s your favorite way to dress up a salad?

Creamy Parmesan Romaine

Ingredients for 4 Servings:

• 2 slices whole-wheat bread (about 2 ounces total), cut into 1/2-inch cubes
• 8 cups chopped romaine lettuce
• 1 cup sliced cucumber
• 1/2 cup thinly sliced red onion
• 3 tablespoons Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
• 2 tablespoons fat free sour cream
• 1 1/2 tablespoons light mayonnaise
• 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
• 1 1/2 to 2 teaspoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions:

PREHEAT oven to 350° F.

PLACE bread cubes in single layer on large baking sheet. Bake for 12 minutes or until lightly golden. Remove from oven; cool completely.

PLACE lettuce, cucumber and onion in large bowl; set aside.

COMBINE Coffee-mate, sour cream, mayonnaise, cheese, vinegar, salt and pepper in small bowl; stir until completely blended. Add to lettuce mixture; toss gently, yet thoroughly, to coat completely. Add bread cubes; toss gently.

Related Recipes:

Tortellini Salad Italiana	Chickpea-Spinach Salad with Avocados and Oranges

A New Favorite: Fennel & Apple Salad with Apple Vinaigrette

Written by Chris -

This Fennel & Apple Salad has become my new favorite salad – and mind you, this is coming from someone who avoided fennel her whole life. Really. I’m not sure why it took me so long to warm up to fennel, but now, I can’t get enough of it. Fennel and apple play so well together and I’m kicking myself for just discovered this.

I have our local Farmer Fresh to You program to thank for my new obsession. Bi-weekly, we get fresh, local and organic produce delivered to our doorstep, so I like to challenge myself to create new recipes from what’s in the box. Two of our recent deliveries were overflowing with apples and fennel. My first thought was – shoot, what am I going to do with all this fennel? Then I remember coming across a recipe for a stacked fennel salad that caught my eye. It was more the visual that I fell in love with, because, well, fennel was the star ingredient.

I nearly always add fresh thyme, glazed walnuts or pecans and crumbled blue cheese to my salads, so why not incorporate these elements into a stacked fennel & apple salad? I thought I’d tie it all together with an apple vinaigrette that I created for Nestlé. Wow! I am certain I ate at least 3 servings.

I used a mandoline to slice the apples and fennel, but you could thinly slice with a sharp chef’s knife as well. I made one minor change to this recipe after photographing it. I’ve been using the mandoline to shave the apples and fennel almost paper-thin. This way, you can eat it with just a fork. It’s really just a matter of preference. One tip: if you like fennel, double the recipe and save half. This salad gets even better the second day! The fennel softens ever so slightly, the apple stays crisp and the flavors marry beautifully. I was topping everything with it – turkey burger, ahi tuna – you name it.

Apple & Fennel Salad with Apple Vinaigrette

Ingredients for 4 servings:

• 1 1/2 cups Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
• 3 tablespoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 to 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 small red apples, washed, cored and thinly sliced
• 4 small fennel bulbs, washed and thinly sliced (about 4 cups total)
• 2 to 3 slices red onion (optional)
• 1/4 cup chopped glazed pecans
• 1/4 (1 ounce) cup crumbled blue cheese
• Fresh thyme leaves

Directions:

BRING Juicy Juice to a boil in small saucepan over medium-high heat. Reduce heat to low; cook for 20 minutes or until juice is reduced to ½ cup. Cool to room temperature. (Juice can be refrigerated in covered container for up to 2 days.) Whisk in vinegar, oil, mustard, salt and pepper.

TO ASSEMBLE: Alternately stack layers of fennel and apple (and onion if using) on salad plates. Drizzle with apple vinaigrette. Sprinkle with pecans, blue cheese and thyme leaves.

Related recipes:

Apple Quinoa Salad	Spring Farro Salad

Blissfully Delicious: 14-Layer Milk Chocolate Crêpe Cake

Written by Chris -

I’ve been seeing crêpe cakes everywhere lately. And for good reason; they’re easy on the eyes and they taste heavenly! Crêpe cakes may look a little intimidating to make, but they’re actually very easy to put together. The crêpes themselves can even be made in advance and refrigerated for up to two days.

Each layer is separated by a milk chocolate mascarpone filling (our recently introduced Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer is used in the filling). If you haven’t tasted the Natural Bliss line, do yourself a flavor and give it a try! I love, love, love creating dessert recipes using Bliss. It’s made with milk, a little sugar, cream, and natural flavors – that’s it!

I prefer to assemble the cake and serve the same day, but it can certainly be made a day in advance. Just be sure to cover it so the edges don’t get dried out.

Here’s my most recent creation with Bliss…

Milk Chocolate Crêpe Cake

Ingredients for 10 servings:

CRÊPES

• 6 large eggs
• 1 cup whole milk
• 1/2 cup Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/8 teaspoon salt
• Butter

FILLING

• 1 package (8 ounces) mascarpone cheese
• 1 package (8 ounces) cream cheese, at room temperature
• 3/4 cup powdered sugar
• 1/2 cup Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer
• 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa
• Fresh raspberries or other berries plus fresh mint for garnish
• Powdered sugar

Directions:

FOR CRÊPES:

PLACE eggs, milk, Natural Bliss, flour, powdered sugar and salt in blender; cover. Blend until well combined.

HEAT 9-inch nonstick skillet over medium heat; lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for 30 to 45 seconds or until underside is golden and top is just set. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook for an additional 15 seconds. Transfer to a plate. Repeat procedure with remaining crêpe batter. You should have about 14 crêpes total. Set aside to cool completely.

FOR FILLING:

COMBINE mascarpone cheese (if you don’t have mascarpone, double the cream cheese), cream cheese (1/3 less fat cream cheese works great, too!), 3/4 cup powdered sugar, Natural Bliss and cocoa in large mixer bowl; beat until smooth and creamy.

CENTER a crêpe on a serving plate.  Using an offset spatula, spread a layer of filling (about 3 heaping tablespoons) over the crêpe. Continue stacking crêpes and spreading with filling, ending with a crêpe on top.  Cover; refrigerate for at least 4 hours and up to 24. Top with fresh berries and sprig of mint; dust with powdered sugar. Slice and serve.

For Valentine’s Day, here’s an idea… Make the recipe as is, but cut the cooled crêpes with a large heart-shaped cookie cutter. A friend of mine just shared this great idea with me (thank you Bridgett!).

Not all of the filling is needed (I’d just reduce it by half) and you will have a few crêpe scraps, but look how cute the heart crêpe cake is!

Hope you enjoy this recipe! And if you have a crêpe cake recipe you love, please share the link in our comments section!

Thanks!

Chris

Related recipes:

Love Struck Chocolate Bundt Cake	Bliss Hot Cocoa