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Desserts

Homemade Ice Cream Cake

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Homemade Ice Cream Cake

 

Hey y’all…since it’s summer and really hot, my kids have been begging me to make another Ice Cream Cake.  So I did…

This time we took pictures of the procedure in case you wanted to make one too.  It’s really not that hard to do and it’s really delicious!  You can make it with whatever flavors you like.  My first one was with lactose free Tofutti ice cream.  This one is with regular ice cream and frozen yogurt: chocolate brownie, strawberry and vanilla.

Crushed Oreos

 

The first step is to prepare your pan.  Line a springform pan with a large sheet of plastic wrap.  I had some extra wide plastic wrap but if you don’t, just use a couple strips of regular sized and overlap them so the entire pan and up the sides is covered with the plastic.

Line the Pan

Next, crush 2 packages of cookies (Oreo’s or similar) in a ziplock bag and a meat mallet.  Do about 1/3 of the package at a time.  Spread a layer of the crumbs over the bottom of the prepared pan.

First Layer Of Ice Cream

 

Spoon softened ice cream over top of the oreo crust layer, spreading out evenly.  You will use about 1 quart for this layer.

Second Oreo Layer

 

Sprinkle a layer of crushed cookies on top and cover with plastic wrap and put into freezer for at least 30 minutes.

Second Ice Cream Layer

 

Remove from freezer and uncover.  Spread another layer of ice cream over the crumb layer. Top with more cookie crumbs and the cover with plastic wrap.  Freeze for at least 30 minutes.  Repeat with final layer of ice cream.  Cover and freeze overnight.

Freeze Overnight

The next day, remove all plastic wrap from the ice cream cake and place on a cake plate.

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Spread with thawed cool whip.  Freeze uncovered for an hour then cover with plastic wrap.

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When ready to serve, remove from freezer about 15 minutes before serving.  Cut using a big, bad chef’s knife.  Enjoy!

*Try different flavor combos according to your taste.  Some to try…coffee, chocolate, caramel, or different flavors of sherbet with crushed shortbread cookies or coconut cookies in between the layers.

Homemade Ice Cream Cake

 

Sharon Springfield

Sharon Springfield

 Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Desserts

Cherry Cheesecake Trifle Recipe

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Cherry Cheesecake Trifle

Cherry Cheesecake Trifle

This delicious Cherry Cheesecake Trifle recipe was something I threw together one year for our family Christmas dinner party.  I saw something similar in a magazine but they used a different kind of filling.  Since we all love cheesecake, I knew this would be a big hit in our family.  This cherry cheesecake trifle recipe is fast and easy to put together.  It only takes a few minutes to mix up the filling and layer it in the trifle dish.  I prepare this cherry cheesecake trifle recipe at least one day ahead and let it chill out in the refrigerator, so that the croissants soften up and the flavors have time to mingle.  Of course, you could use different pie fillings to change this to your liking.  I have only tried the cherry but I’m sure this could be made with whatever kind of canned pie filling you love.  I hope you enjoy this Cherry Cheesecake Trifle Recipe!

Cherry Cheesecake Trifle Recipe Ingredients:

5 medium croissants
1 box instant no-bake cheesecake filling
1 3/4 cup milk
1 8-oz. tub of Cool Whip, thawed
2 cans cherry pie filling

Cherry Cheesecake Trifle Recipe Directions:

Tear the croissants into small pieces, about an inch in size.  Layer the bottom of your trifle dish with half of the croissants.

Mix together the cheesecake mix and milk until thoroughly blended.  Add the cool whip and mix just until combined.  Layer about half of the cheesecake filling over the croissant layer in your trifle dish.

Top the cheesecake layer with one can of cherry pie filling.

Repeat the layers, ending with the cherry pie filing on top.  Cover with plastic wrap and refrigerate.  This tastes best if you make it a day ahead so the croissants become softened.

I hope you enjoy this Cherry Cheesecake Trifle and experiment with other variations.  It’s such an easy and elegant dessert that will make you look like a cooking goddess!

Cherry Cheesecake Trifle

Sharon Springfield

Sharon Springfield

Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg 

Cakes, Desserts, Homemade Mixes

Basic Cake Mix And Variations

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  • 2 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
  • Pour batter into greased and floured 9×13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
  • Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
  • Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
  • Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
  • Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Desserts, Dips, Pumpkin, Vegetarian

Silky Pumpkin Dip

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1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar or 1/2 cup brown sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice

In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.

Serve with gingersnap cookies & vanilla wafers.

It’s a nice idea to seve this dip in bowl that sits in a bowl of ice.

Desserts, Holidays, Ice Cream

Ice Cream Flag Cake

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2 containers (1.5 qt. ea.) chocolate or vanilla ice cream
4 cups assorted sliced fresh fruit
1 can (7 oz.) whipped cream or 2 cups whipped cream
50 fresh blueberries
2 pints raspberries or 1 quart strawberries, sliced

1. With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each into 4 lengthwise slices.

2. In 13X9-in. baking dish, arrange 4 Ice Cream slices, pressing to form an even layer. Top with fruit, then remaining 4 ice cream slices, pressing to form an even layer. Cover and freeze at least 2 hrs.

3. Just before serving, top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry or strawberry “stripes.”

Serves 24