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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.