Tag Archives: ice cream

Celebrate National Ice Cream Month with Our Delicious Tiramisu Ice Cream Cake

Written by : Chris

Tiramisu Ice Cream Cake Finished

July is National Ice Cream Month, so it’s the perfect time to share this Tiramisu Ice Cream Cake Recipe with you!

Traditional tiramisu is a light-as-air chilled dessert that consists of ladyfingers dipped in a coffee-liqueur mixture, then layered with mascarpone and grated chocolate. While it’s absolutely heavenly, we wanted something a bit more refreshing for summer.

Seeing that we have a fascination with frozen layered cakes, we thought we’d put a frozen, layered spin on traditional tiramisu. So in this recipe, you will find the traditional tiramisu ingredients, but we are substituting light vanilla ice cream for mascarpone.

Ladyfingers are small, finger-shaped sponge cakes available in two forms – crisp and soft. They can be found in most grocery stores as well as specialty markets. Crisp ladyfingers absorb the espresso-liqueur mixture really well without becoming mushy so that is what we prefer to use.

Before assembling this tiramisu cake, it’s essential to soften your ice cream. The best way to do this is by placing it in the refrigerator for 20 minutes, then scoop it into a large mixing bowl and beat until smooth.  This way it is universally smooth before spreading over the soaked ladyfingers.

View our Tiramisu Ice Cream Cake Recipe now on Meals.com!

Tiramisu Ice Cream Cake Ingredients

Ingredients for 8 servings:

•Plastic wrap or parchment paper

•3 NESCAFÉ DOLCE GUSTO Espresso Intenso capsules, brewed according to package directions (1.7 fl. oz. each)

•1/4 cup coffee liqueur, brandy or dark rum

• 1 package (6.17 to 7 oz.) crisp ladyfingers (package size varies by manufacturer)

•1 carton (1.5 quarts) Vanilla Bean DREYER’S or EDY’S SLOW CHURNED Light Ice Cream, softened

•3/4 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, chopped, divided

•2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa


Tiramisu Ice Cream Cake Step 1

LINE an 8-inch loaf pan with plastic wrap or parchment paper, leaving a 3-inch overhang.

Tiramisu Ice Cream Cake Step 2

COMBINE espresso and liqueur in a shallow dish. Dip one-third of ladyfingers into mixture and place in bottom of prepared pan.

Tiramisu Ice Cream Cake Step 3

LAYER one-third of ice cream over top; sprinkle with ¼ cup morsels. Repeat layers 2 more times.

Tiramisu Ice Cream Cake Step 4

FOLD plastic wrap overhang over top of cake and freeze overnight.

Tiramisu Ice Cream Cake Finished

To serve, lift cake from pan using plastic wrap overhang. Remove plastic wrap. Dust top of cake with cocoa powder. Slice into 1-inch slices.

Kitchen Tips:

1 package (3 to 3 1/2 oz.) soft ladyfingers can be used in place of crisp, but be sure to dip, not soak in the espresso liquid.

Here is the Tiramisu Ice Cream Cake nutrition information. The slices are generous in size, so they can easily be cut in half making 16 servings total (this is what we do!).


All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

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Sweet, Savory, and Simple Apples

Written by Nick


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:


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!



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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



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:


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:


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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