CHOCOLATE SANDWICH ICE CREAM RECIPES
ICE CREAM SANDWICH CAKE RECIPE | SOUTHERN LIVING
Layers of ice cream, chocolate, and whipped cream topped with any candy you'd like – now that's a summertime sweet we can get behind. Our ridiculously good-looking Ice Cream Sandwich Cake is the crowd-favorite dessert you didn't know your party was missing. Part ice cream sandwich, part layer cake, this simple no-bake dessert lures you in with its presentation and hooks you on the first bite.Best yet, it only takes about 20 minutes of hands-on time and 6 ingredients to make ice cream cake magic happen. While we suggest homemade whipped cream, you can still get the job done with cool whip if you're in a time crunch. The cake layers are best made with extra thick, square ice cream sandwiches, like FatBoy Ice Cream Sandwiches. If you have standard size sandwiches on hand, though, you can simply add an extra layer to bulk up your cake. Just put ½ cup whipped cream mixture between each layer and you will still have plenty for frosting the outside.Once assembled and chilled, make it your own with your favorite crumbled cookies or ice cream toppings. From sprinkles to caramel sauce and strawberries, you can pack in the childhood flavor in any way that fits your fancy.
Provided by Southern Living
Categories Cakes
Total Time 2 hours 20 minutes
Yield Serves 8 (serving size: 1 slice)
Number Of Ingredients 6
Steps:
- Line a 9- x 5-inch loaf pan with parchment paper or plastic wrap, leaving 1-inch overhang on long ends as handles.
- Beat heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes.
- Arrange 4 1/2 ice cream sandwiches in a single layer on bottom of prepared loaf pan, cutting sandwiches as needed to fit evenly. Dollop with 1 cup of the whipped cream mixture, spreading to evenly cover sandwich layer. Top with remaining 4 1/2 ice cream sandwiches; spread 1/2 cup of the whipped cream mixture to cover sandwich layer. Cover with plastic wrap; freeze at least 2 hours or up to 4 hours. (Refrigerate remaining whipped cream mixture until ready to use.)
- Remove plastic wrap from cake. Using parchment handles, lift and remove cake from loaf pan; invert cake onto a large plate. Spread sides and top of cake with remaining whipped cream. Drizzle with chocolate syrup, and sprinkle with crushed cookies.
KETO CHOCOLATE ICE CREAM RECIPE | FOOD NETWORK KITCHE…
This low-sugar chocolate ice cream (only 2 grams per serving!) fits right in with a keto diet. The egg yolk-based custard is the key to its full-bodied creaminess, while good-quality cocoa powder ensures a rich chocolate flavor. We tested various keto-approved sugar substitutes and found some to be gritty or simply too sweet. Stevia adds just the right amount of sweetness without changing the texture. Take care not to over-churn, to avoid graininess.
Provided by Food Network Kitchen
Categories dessert
Total Time 4 hours 50 minutes
Cook Time 15 minutes
Yield about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
- Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
- Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.
Nutrition Facts : Calories 250, FatContent 25 grams, SaturatedFatContent 15 grams, CholesterolContent 175 milligrams, SodiumContent 75 milligrams, CarbohydrateContent 5 grams, FiberContent 1 grams, ProteinContent 3 grams, SugarContent 2 grams
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- Remove the cake from the freezer, then carefully remove the cake from the dish and peel off any foil that has stuck to the bottom and sides. Slice and serve.
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KETO CHOCOLATE ICE CREAM RECIPE | FOOD NETWORK KITCHE…
This low-sugar chocolate ice cream (only 2 grams per serving!) fits right in with a keto diet. The egg yolk-based custard is the key to its full-bodied creaminess, while good-quality cocoa powder ensures a rich chocolate flavor. We tested various keto-approved sugar substitutes and found some to be gritty or simply too sweet. Stevia adds just the right amount of sweetness without changing the texture. Take care not to over-churn, to avoid graininess.
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- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.
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