Tag Archives: ice cream

Sweet, Savory, and Simple Apples

Written by Nick -

Apples

Everyone loves a classic apple pie in the fall, but summer is a time for apples too! They’re a great way to sweeten some muffins or add a bit of crunch to your summer salads. Best of all, for most of the country, it’s apple picking season right now. So, experiment a bit and enjoy apples from summer to winter.

Smoked Poultry Salad with Chocolate Dressing Recipe

Smoked Poultry Salad with Chocolate Dressing

Crunchy apples go great with smoked turkey. This salad has a sweet and smoky taste and a fresh crispness. The recipe calls for Golden Delicious apples, but I’ve enjoyed this salad with all types of apples.

Apple Bran Muffins Recipe

Apple Bran Muffins

Try these apple bran muffins to kick-start your morning. I like to keep them around for an afternoon snack too.

Pumpkin Apple Butter Recipe

Pumpkin Apple Butter

This spread is great on a piece of toast for a quick breakfast, but if you’re adventurious, try it as a sandwich spread. A little pumpkin apple butter turns a simple grilled cheddar cheese sandwich into a gourmet, restaurant quality, sandwich.

Apple-Cranberry Cobbler Recipe

Apple-Cranberry Cobbler

A classic dessert, the Apple-Cranberry Cobbler takes only 10 minutes to prepare. It’s a great treat after a summer BBQ, try it with a scoop of DREYER’S® or EDY’S® SLOW CHURNED™ Vanilla Ice Cream.

If you’re looking for more apple desserts, take a look at our Apple Desserts recipe collection on Meals.com. It’s chock-full of sweet apple recipes.

Liquid “Cookies” and a New Caramel & Coconut Milk Shake Recipe

Written by Chris -

Coffee Mate Girl Scouts Flavors

Have you had a chance to try Coffee-mate’s newest creamers, flavored like Girl Scouts® cookies? Thin Mints are the top selling Girl Scouts® cookies followed closely by Samoas/Caramel deLites, so it makes sense that Coffee-mate selected these cookies as their two new flavors.

When I first tasted the Girl Scouts® flavors, I was immediately taken back to my childhood. I was actually a Brownie when I was in grade school, which is a division of Girl Scouts of the USA. So, not only did I sell the cookies, I ate my fair share!

I loved to freeze Girl Scouts® cookies as a child, and it wasn’t necessarily to preserve them. I just liked to eat them when they were really cold. I admittedly did this with Ding Dongs® (remember those?) and candy bars, too. So, thinking of these cookies in a chilled, liquid form caught my attention. And if you are wondering, yes, I still do freeze my Girl Scouts® cookies.

I decided to share my frozen fetish with our test kitchen, but in the form of a milk shake. Not just any milk shake. A milk shake made with refrigerated coconut milk (the lower fat/calories kind), light vanilla ice cream and Caramel & Coconut flavored creamer. I even got all fancy and drizzled dulce de leche caramel down the inside of the glasses (this is just a serving suggestion, but I couldn’t help myself). Wow, was this ever good! Now that the creamer is widely available, I can share the recipe with you!

Caramel & Coconut Milk Shakes Recipe

Coconut & Caramel Milk Shakes

Ingredients for 2 servings:

Directions:

PLACE ice cream, milk and Coffee-mate in blender; cover. Blend until smooth.

SWIRL caramel syrup around inside of 2 glasses. Divide milk shake between glasses. Garnish milk shakes with coconut and chocolate, if desired. Got a crowd? Recipe can easily be doubled.

Thin Mint Chocolate-Drizzled Pretzels Recipe

A milk shake made with Thin Mints-flavored creamer, light chocolate ice cream and lowfat milk would be absolutely divine! Or, how about trying these Thin Mint Chocolate-Drizzled Pretzels? I couldn’t just share one recipe with you!

Also, if you are attending the BlogHer conference in Chicago this week, be sure to drop by our Coffee-mate Coffee Bar. We will be sampling our Nestlé Coffee-Mate Girl Scouts® Liquid Coffee Creamers!

Cheers!

Chris

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Happy German Chocolate Cake Day & Early Father’s Day

Written by Liz -

German Chocolate Cake Ice Cream Sundaes recipe

My dad’s favorite cake has always been German chocolate cake. Early in this cake’s life, that meant using Samuel German’s baking chocolate to make a light-bodied chocolate layer cake, then adding coconut, caramel and pecan icing or glaze in between the layers and on top. You can see why he liked it so much!

When I was young, this was not my favorite cake to eat (no nuts or coconut for this girl, thank you) and it wasn’t the easiest cake to make either. My dad sometimes received a leaning tower of cake mess, other times a whole new version of the cake without layers or coconut or nuts after misreading the salt measurement — I accidentally switched the salt and sugar amounts — and dumping the entire first attempt into the creek behind our house. And for this, he should be thankful.

Today, I join my dad in loving German chocolate cake. And even though I now know how to make chocolate layer cakes (thanks to you Chris!) I really love to make these German Chocolate Cake Ice Cream Sundaes instead. It’s easy and satisfying and I don’t even have to turn on my oven! The ice cream even has little bites of chocolate cake in it (and if you can’t find this summertime flavor, any chocolate ice cream with brownie chunks will do). The flavor takes me right back to countless Father’s Days and birthdays for my dad, which I can now make taste richer and creamier.

Here’s to you dad!

German Chocolate Cake Ice Cream Sundaes

Ingredients:

Directions:

German Chocolate Cake Ice Cream Sundaes recipe

COMBINE evaporated milk, sugar, egg yolk and butter in a large saucepan. Cook over low heat, stirring constantly, for about 5 minutes or until thickened, as shown above.

German Chocolate Cake Ice Cream Sundaes recipe

Remove from heat; stir in vanilla extract, pecans and coconut. Pour into a bowl; cool to room temperature.

German Chocolate Cake Ice Cream Sundaes recipe

PLACE scoop of ice cream into each of 6 bowls; drizzle with topping. Garnish with whipped cream and cherries, if desired as shown above. Serve immediately.

Related German chocolate recipes:

Rich & Creamy German Hot Chocolate recipe German Chocolate Brownies recipe
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It’s Not Complicated: Coffee Ice Cream Sandwich Terrine Recipe

Written by Chris

Ice Cream Sandwich Terrine Recipe

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:

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.

Ice Cream Sandwich Terrine Recipe

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.

Ice Cream Sandwich Terrine Recipe

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!

Ice Cream Sandwich Terrine Recipe

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

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Remaking a Classic 1950s Dessert: Baked Alaska Cups

Written by Liz -

Baked Alaska Cups recipe

If you’re like me, you have nostalgic taste buds and you remember Baked Alaska being a fancy dessert your mom only made for special dinner parties. It went very well with an Old Fashioned cocktail, Beef Wellington and brightly colored polyester pantsuits. She probably learned how to make this dessert from her mom, who impressed her 1950s dinner guests even more than her daughter did.

This dessert is a version of ice cream cake that’s finished by flash-baking it in a very hot oven to brown the outside, keeping the inside frozen. It originated in Switzerland & France, then migrated to America with several modifications, like replacing the outer pastry crust with whipped egg-whites with sugar, otherwise known as meringue. The dessert picked up its current name by a pastry chef in New York, who made it famous during the time the U.S. acquired the Alaska territory.

Our Baked Alaska Cups recipe uses brownies for the cake portion, strawberry ice cream, then classic meringue in individual serving cups — canning jars work very well for this! And it’s easier than you think. You can make them ahead of time, then store the cups in the freezer until dessert time. Just pop them in a 500-degree oven for 2 minutes and your guests can enjoy their own retro-chic treat. The combination of frozen ice cream and brownie with hot meringue is sublime.

Baked Alaska Cups

Ingredients for 6 servings:

Directions:

PLACE six 8-ounce custard cups on baking sheet; set aside.

SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.

Baked Alaska Cups recipe

PREPARE brownie mix (or your favorite brownie recipe) according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter. (If you’re using canning jars, you can use the jar to cut the brownies to correct size: turn jar upside down, press into brownies, turn back over and press brownie down with spoon, as shown above).

Baked Alaska Cups recipe

PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup, as shown above. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.

Baked Alaska Cups recipe

BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form, as shown above. Slowly add sugar and vanilla; continue beating until glossy peaks form.

Baked Alaska Cups recipe

REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly ½-3/4 cup each), covering the top completely and swirling the meringue into a high dome, as shown above.

PREHEAT oven to 500° F.

Baked Alaska Cups recipe

BAKE for 2 minutes or until meringue is browned, as shown above. Serve immediately.

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Free-Form Strawberry Rhubarb Tart

Written by Chris

Free-Form Strawberry Rhubarb Tart Recipe

Mouth-puckering when raw, rhubarb really blossoms when it’s cooked and sweetened. This Free-Form Strawberry Rhubarb Tart has a fine balance of sweet and sour that makes you crave another bite. Trust me on this!

A free-form tart is basically a single layer of buttery pie dough folded up around fruit, and then baked. If you are at all intimidated by fluting a pie crust or using a tart pan, you must try a free-form tart! All you need is a rimmed baking sheet and parchment paper.

The crust is simple: flour, butter, salt and water. I experimented with different flours and really liked white whole-wheat flour but my taster’s had a slight preference for all-purpose flour. I also tried adding a little sugar but found that it made the crust a bit too fragile. Sparkling sugar is added to the dough prior to baking, so this adds additional sweetness and crunch. If you prefer a gluten-free crust, this should work just fine! Or you can go the super easy route by using ready-made pastry shells. Our recipe editor made this tart over the weekend using two pastry shells (this is how they are packaged). She stacked the pastry shells on floured piece of parchment paper and rolled into a 12-inch circle.

A note about the delicious filling: I’ve made this type of tart on several occasions and each time some of the liquid leaks out of the crust. I’ve found this to be normal with free-form fruit-filled tarts. The tart is baked on a piece of parchment paper, so the cleanup is pretty minimal. But I wanted to find a way to reduce the leakage. I ended up macerating the strawberries and rhubarb in a little sugar first. Macerating sweetens up the fruit and draws out some of the moisture. So I ended up draining the syrupy liquid that formed, then added back more sugar plus cornstarch. There was still a little leakage, but not as much this time. I was pleased with the end result!

Rhubarb can be found from late winter through spring with a peak season from April to June. The deep red color in rhubarb lets you know this is a food full of immunity-boosting nutrients. It’s rich in vitamin C, which is known to prevent infections. It’s also high in dietary fiber, proven to be good for heart health. Once picked, wrap in plastic and refrigerate for up to 1 week. Strawberries are available year round, but I think they are at their best right this very moment! Their peak season is April to June. You can check out more strawberry tips in this post.

Once baked, this tart is best eaten warm, or within a couple hours. Leftovers can be reheated in a 350° F oven for a few minutes. I think you will find that it’s delicious on its own, but it’s even better with vanilla ice cream (especially when it starts to melt and pool on the fruit!).

Free-Form Strawberry Rhubarb Tart

Ingredients for 8 servings:

CRUST

  • 1 1/2 cups all-purpose or white whole-wheat flour
  • 1/2 teaspoon salt
  • 10 tablespoons chilled unsalted butter, cut into small pieces
  • 4 to 6 tablespoons ice water

FILLING

  • 1 pound rhubarb (about 5 medium stalks), washed, cut into 1/4-inch pieces (about 3 1/2 cups)
  • 2 cups sliced fresh strawberries
  • 1 cup granulated sugar, divided
  • 1/4 cup cornstarch
  • White sparkling sugar for sprinkling (optional)
  • Vanilla DREYER’S or EDY’S SLOW CHURNED Light Ice Cream

Directions:

FOR CRUST:
PLACE flour and salt in a food processor; pulse to combine (or whisk by hand in a large bowl). Scatter butter over the top; pulse until mixture resembles coarse crumbs (or cut in with pastry blender). Continue to pulse (or mix with a fork), adding 1 tablespoon of water at a time, until the dough holds together when pinched with fingers (mixture will be crumbly).

Free-Form Strawberry Rhubarb Tart Recipe

TRANSFER dough to a floured cutting board or counter and gather into a ball; slightly flatten into a disk. Wrap tightly in plastic wrap; refrigerate for 30 to 60 minutes so that it’s easier to roll (can hold in refrigerator up to one day but be sure to let dough sit at room temperature for 10 minutes to soften).

PLACE dough between two large, floured pieces of parchment or wax paper; roll to a 12-inch circle (think rustic here; it doesn’t need to be perfect). Remove top piece of parchment paper. Place dough with parchment on rimmed baking sheet and refrigerate while you make the filling.

PREHEAT oven to 400° F.

FOR FILLING:
COMBINE rhubarb, strawberries and ¼ cup sugar in large bowl; toss gently to coat. Allow to macerate for at least 20 minutes. Drain liquid from bowl.

Free-Form Strawberry Rhubarb Tart Recipe

ADD remaining 3/4 cup sugar and cornstarch to bowl and stir until starch has dissolved.

Free-Form Strawberry Rhubarb Tart Recipe

SPOON rhubarb mixture into center of dough, leaving a 3-inch border around the edge of the fruit.

Free-Form Strawberry Rhubarb Tart Recipe

FOLD outermost dough over fruit, pleating every 2 to 3 inches as needed; gently pinch pleated dough to secure. Working quickly, brush dough with a little water then sprinkle evenly with sparkling sugar.

Free-Form Strawberry Rhubarb Tart Recipe

BAKE for 45 to 55 minutes or until crust is golden and filling is bubbling (some of strawberries and rhubarb will have a roasted appearance – so delicious!). If you don’t want the berries or rhubarb to get roasted, just place a piece of aluminum foil over the fruit during the last 15 minutes of baking. Transfer baking sheet to wire rack to cool for 15 minutes. To serve, use metal spatula to loosen tart from parchment and remove parchment if desired.

Free-Form Strawberry Rhubarb Tart Recipe

CUT into wedges. Top each serving with small scoop of ice cream.

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