Frozen Dessert Recipes
Recipes to prepare those mouth watering frozen desserts at home at a much lesser cost and surprise everyone around you
VANILLA ICE CREAM CAKE
Ingredients:
Oil, 1 1/2 cups
Eggs, 3
Sugar, 2 cups
Buttermilk, 1 cup
Food coloring (optional), 2 tablespoons
Cocoa powder, 4 tablespoons
Cake flour, 3 tablespoons
Baking soda, 1 1/2 tablespoons
Vinegar, 1 tablespoon
Method:
Preheat oven to 350 degrees. Spread a thin layer of oil in the cake pan and dust some flour on it so that the cake doesn't attach to its body when baked. Take a large bowl to beat the ingredients. Take the eggs first. Beat them properly. Add the oil and sugar in another bowl and after mixing them thoroughly, pour down to the bowl with the eggs. Whisk in buttermilk. Add flour to the mixture and batter to mix well. In a small bowl, combine food coloring and cocoa. Add the vinegar and soda to the large bowl and mix thoroughly. Then add the food coloring and cocoa. Pour the battered mixture into the cake pan and bake for 40-45 minutes. Take it out and cool in open air for 15 minutes. Your cake is one step further to frosting. You may refrigerate to cool it properly before doing so.
Frosting Ingredients:
Cream cheese, 2 pounds
Sugar, grounded or powdered, 1 cup
Vanilla extract, 1 tablespoon
Vanilla ice cream cup, 2
Frosting Method:
To prepare a fluffy frosting, whip the cream cheese till it becomes light. Add the grounded sugar and the vanilla extract. All these need to be properly mixed to give your cake that swollen look.
The Final Touch:
If you have a flat cake, then slice it into two halves horizontally; otherwise, in case of tall cakes, slice into 3 equal layers. Soften a cup of vanilla ice cream. Place the bottom layer of the cake in an attractive plate and spread the ice cream uniformly. Spread a thin layer of your favorite jelly over it and place the middle slice on top. Spread another cup of softened ice cream, jam in two uniform layers, and place the topmost layer of cake. Freeze until solid. Finally, apply the prepared frosting and decorate. Refrigerate for 30 minutes to settle down the frosting and serve.
BONBON
Ingredients:
Butter, 1/2 cup
Vanilla ice cream, 1 cup
Milk powder, 3 tablespoons
Chocolate, 6 oz
Method:
First, line a cookie sheet with waxed paper. Scoop out the ice cream and put on the sheet. Refrigerate to freeze properly. Now melt the chocolate and mix with the butter, stirring continuously. Add the milk powder. Now you have everything ready in your hands. Take out the cookie sheet, dip the ice cream balls into the cooled chocolate and butter mixture, and line them on the baking sheet. Refrigerate again.
BANANA ICE CREAM
Ingredients:
Heavy cream, 2 cups
Milk, 2 cups
Eggs, 2
Bananas, 2 cups (crushed)
Sugar, 2 cups
Vanilla extract, 1/2 tablespoon
Nutmeg, 1 tablespoon
Method:
Take a bowl and mix together milk, cream, and sugar. Beat the eggs in a small bowl and add to the mixture. Place the bowl in the heater and stir continuously on low heat. When it thickens and becomes tough to stir, refrigerate until cool. After about 2 hours, add the crushed bananas, vanilla, and nutmeg. Again refrigerate in ice cream trays to cool properly before serving.
VANILLA ICE CREAM PIE
Ingredients:
Pie shell
Cornstarch, 2 tablespoons
Eggs, 3
Singed milk, 2 cups
Powdered sugar, 2 cups
Vanilla extract, 1 tablespoon
Method:
Take a large bowl and mix sugar and cornstarch. Beat the eggs separately and add them to it. Mix them thoroughly and blend in the milk. Put this on the stove on low heat. Stir continuously until mixture thickens when it's time to remove from the heat. Stir in vanilla. Pour into pie shell and put in the freezer.
FUDGE
Ingredients:
Milk, 1 cup
Eggs, 2
Vanilla extract, 1 tablespoon
Unsweetened chocolate, 4 ounces
Sugar, 1 cup
Heavy cream, 1 cup
Method:
Beat the eggs in a bowl and add sugar. Mix thoroughly. Add the cream and vanilla and blend. Prepare a chocolate mixture by melting the chocolate on a low heat and whisking milk into it. Stir continuously and cool off the mixture. Add this to the bowl and stir to mix well. Refrigerate for 1 hour, at least, before serving.
ICE CREAM TART
Shell Ingredients:
Sugar, 1 cup
Butter, 1/2 cup
Egg, 1
Cocoa powder, 1/2 cup
Pure vanilla extract, 1 tablespoon
All-purpose flour, 1 1/4 cups
Filling Ingredients:
Fudge sauce, 1 cup
Almonds, 1/4 cup
Strawberries, 1/2 gallon
Cherries
Method:
Preheat oven to 350 degrees F. Beat up butter and sugar in a bowl until the whole mass softens. In a small bowl, beat the egg yolk and add vanilla to it. Separately mix flour and cocoa powder and add all the mixtures together to form a dough. Press dough into a tart pan. Prick shell. Bake for about 15 minutes. Check that a dry and firm crust is formed. Cool off.
Serving:
Before serving, scoop up 10 ice cream balls and lay down in tart shell. Refrigerate. Heat the fudge sauce and sprinkle it, along with sliced almonds, over the ice cream at the time of serving. Decorate with cherries.
LEMON ICE CREAM
Ingredients:
Lemon juice, 1 cup
Grated lemons, 3
Honey, 3/4 cup
Heavy cream, 2 cups
Egg yolks, 5
Method:
First, beat up the egg yolks to make them fluffy. Add the honey and lemon juice and mix them thoroughly. Now, to this mixture, add the heavy cream. Pour this mixture in the ice cream maker and process till firm. Serve cool.
VANILLA PIE CRUST
Ingredients:
Flour, 1 1/4 cups
Vanilla powder, 1 tablespoon
Salt, 1/2 tablespoon
Shortening, 1/2 cup
Water, 4 tablespoons
Method:
Mix well the flour and salt. Add the vanilla powder and stir. Cut in shortening until mixture resembles coarse crumbs. Pour in water and stir to blend uniformly. Prepare small balls with this flour mixture and refrigerate for 1 hour. Roll out to fit a pie pan.
WHITE CHOCOLATE
Ingredients:
White chocolate, 10 oz
Light cream, 2 cups
Eggs, 4
Sugar, 2 cups
Heavy cream, 2 cups
Method:
Chop the chocolates. Slowly heat the light cream on low and add the chocolates. Gently go on heating with occasional stirring as the chocolate melts in the process. Remove from heat. Beat the eggs in a bowl until light and fluffy and add the sugar. Stir continuously to mix the sugar. Add the chocolate mixture in this bowl and stir. Pour the heavy cream and blend well. Refrigerate. This is now ready to be poured into ice cream maker. Freeze it for 5 hours before serving.
ICE CREAM SANDWICH
Ingredients:
Sugar cookie dough, 9 oz
Ice cream, 1/2 gallon
Dark molasses, 1/2 cup
All purpose flour, 1/2 cup
Ginger, 1 tablespoon
Method:
Preheat oven to 350 degrees. Ground the ginger. Mix thoroughly sugar cookie dough, dark molasses, flour, and ginger. Roll out dough until thick. Cut 10-12 gingerbread shapes. Arrange these gingerbread shapes to a parchment-lined baking sheet and bake at 350 degrees for 15 minutes. Slice the ice cream, like you slice bread, into 6 pieces resembling gingerbread men. After the cookies cool, place 1 slice of ice cream in between 2 cookies, thus making 5-6 sandwiches. Refrigerate immediately to avoid softening of the ice cream. Decorate with icing, candies, or various other decors after they are completely frozen. Freeze again and then serve.
BUTTERMILK ICE CREAM
Ingredients:
Buttermilk, 2 cups
Egg yolks, 6
Sugar, 1 cup
Method:
Batter the egg yolks well to make them light and fluffy. Add the sugar and stir until it completely dissolves. Put this mixture on the stove on moderate heat with constant beating for about 15 minutes. Remove this from heat and air cool it. Refrigerate. Add buttermilk into this mixture and whisk continuously for 5 minutes. Pour this into the ice cream maker and freeze.
PEANUT BUTTER PIE
Ingredients :
Peanut butter, 1 cup
Cream cheese, 1 cup
Butter, 2 tablespoons
Pure vanilla extract, 1 tablespoon
Sugar, 1 cup
Heavy cream, 1 cup
Light cream, 4 tablespoons
Cracker crust
Chocolate chips, 1 cup
Method:
Take a large bowl and blend peanut butter, cream cheese, and butter together. Beat them until uniform and add the sugar. Whip 1 cup of heavy cream and fold into mixture. To this, add the vanilla extract. Scrape into prepared pie crust and refrigerate for 6 hours. Prepare topping with the chocolate chips and light cream and sprinkle them all over to decorate. Refrigerate again to cool properly before serving.
MANGO ICE CREAM
Ingredients:
Sweet Mango, 1
Sugar, 1/2 cup
Light cream, 1 cup
Lemon juice, 1 tablespoon
Cornstarch, 1 tablespoon
Egg yolk, 1
Corn syrup, 1 tablespoon
Method:
First you prepare the mango. Peel it and remove all traces of the skin. Separate the pulp from the hard core inside and throw away the seed. Mix the mango along with lemon juice in a blender. Take a bowl and mix together sugar and cornstarch. In another bowl, beat the eggs and mix light cream and corn syrup. Mix them all together except the mango mixture and put on stove over medium heat stirring until bubbly. Cool in open air. Stir in mango pulp properly and pour into ice cream maker. Freeze for at least 6 hours before serving.
CHOCOLATE SAUCE
Ingredients:
Chocolate chips, 10 oz
Cream, 1 cup
Hazelnut liquor, 6 tablespoons
Method:
Put the chocolate chips in a bowl over low heat to melt them completely. By adding the cream and liquor to the molten chocolate, stir continuously to mix thoroughly. Remove from heat and cool. Serve with ice cream truffles.
STRAWBERRY ICE CREAM
Ingredients:
Strawberries, 1 1/2 cups
Egg, 3
Sugar, 1 cup
Milk, 1 cup
Vanilla extract, 1 tablespoon
Heavy cream, 2 cups
Method:
Crush the strawberries into a pulp. Beat the eggs, sugar, and milk together. Heat gently with constant stirring. Do not boil. Refrigerate for 2 to 3 hours. Pour the cream and vanilla into the milk mixture and blend. Then add the strawberry mixture. After properly mixing all of them, pour them in the ice cream maker and refrigerate.
PEPPERMINT ICE CREAM
Ingredients:
Peppermint ice cream, 1/2 gallon
White baking bar, 10 oz
Sugar cones, 10
Decorating candies
Method:
On low heat, melt the white baking bar. Soften the peppermint ice cream and dip the sugar cones into it. Freeze. Then dip this into the molten bar and make sure there is a uniform coating over the cones. Drizzle the decorating crystals and candies while the coating is wet so they adhere. Place a cherry at the pointed end of the cone. Freeze to harden.
BUTTERSCOTCH ICE CREAM
Ingredients:
Butter, 5 tablespoons
Milk, 1 1/2 cups
Sugar, 1 cup
Vanilla, 1 tablespoonn
Cornstarch, 2 tablespoons
Heavy cream, 1 cup
Method:
Melt the butter on low heat and add sugar. Stir to blend them thoroughly. Add the milk and cornstarch and stir continuously. Remove from heat when a thick mass is formed. Add the vanilla and whip the cream before adding to it. Stir properly and refrigerate for 2 hours before pouring this into ice cream maker. Cool and serve.
