SNICKERS ICE CREAM RECIPE RECIPES
ICE CREAM CAKE RECIPE | ALLRECIPES
This is a basic recipe for ice cream cake. You can use any flavor of ice cream or cake mix you like! Frost with frosting or fudge topping or thinned ice milk or anything!
Provided by winnie the pooh
Categories Ice Cream Cake
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 18 servings
Number Of Ingredients 2
Steps:
- Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
- Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
- Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
- Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
- Cover with waxed paper and freeze until very firm. Decorate as desired.
Nutrition Facts : Calories 249.7 calories, CarbohydrateContent 37.5 g, CholesterolContent 19.9 mg, FatContent 10.9 g, FiberContent 1.4 g, ProteinContent 3.9 g, SaturatedFatContent 4.9 g, SodiumContent 281.5 mg, SugarContent 25.9 g
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This keto-friendly ice cream is creamy, rich, and just barely sweet. Here's how you can make our favorite vanilla ice cream at home if you're on the keto diet and looking for a low carb option!
Provided by Lauren Miyashiro
Categories low sugar Summer dessert
Total Time 8 hours 15 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 5
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- Chill coconut milk in the fridge at least 3 hours, ideally overnight. Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside. Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla. Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan. Freeze until solid, about 5 hours.
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- Preheat oven to 350°. Line a large baking sheet with parchment paper and grease with cooking spray. In a large bowl, whisk together cocoa powder, almond flour, sweetener, baking soda, and salt. Add melted butter and eggs and whisk until just combined. Using an offset spatula, spread batter into an even layer on prepared baking sheet. Bake until barely set and a toothpick inserted in middle comes out clean, about 7 minutes. Let cool completely. Line another large baking sheet with parchment paper, then flip cooled cookie onto it. Cut in half widthwise. Let ice cream sit until softened slightly, then spread over one half using an offset spatula. To help spread ice cream, run your offset under hot water and wipe off with a paper towel. Use parchment to help flip the other half on top and press to make sure it is sandwiched well. Freeze until completely solid, at least 4 hours. Cut into 24 squares that are 2x2-inch each and keep in freezer until ready to serve.
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