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Ice Cream Sandwiches Ice-Cream: 1 quart Vanilla Peppermint Butter Pecan Hard Shell Topping Sorbets: Grapefruit |
Frozen treats can make your summer
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Ice-Cream Cakes
Actually quite easy to do, ice-cream cakes are a special treat for a party or even a Thursday. Make this the day before serving at least..you can store this in the freezer for a week easily.
If you are a More Cake person:
If you are a More Cake person:
- Bake two layers of your cake and once turned out of the pan level the rounded top of each cake and set aside for a later reveal.
- Wrap in clear wrap and freeze.
- Take the ice-cream that you are going to use and put it in the refrigerator for an hour or so. I check mine at the hour mark and then again every 15 minutes or so.
- Line one of the same cake pans you baked in with clear wrap. It helps to wet the pan or even spray it with oil to allow the wrap to stay in place. Don't worry about the folds and creases in the wrap. The ice-cream will be layered between the cakes and then frosted.
- Once you can stir the thick but movable mass, press it into the prepared pan. Smooth the top surface and freeze.
- Make up your frosting or bring it to room temperature if it's already made.
- Turn out the ice-cream and remove the wrap.
- Place one cake on the serving plate and layer the ice-cream and then the other cake.
- Do a quick crumb cover layer of frosting and put back in the freezer for about a half of an hour.
- Frost the cake and pipe any borders and decorations that you want to do.
- Place back into the freezer until about 15 minutes before slicing and serving.
- Use only one lay of cake with the layer of ice-cream on the top.
- Refreeze and serve as listed in #11 above.
- Frost the cake and refreeze and then put the ice-cream layer on top and decorate.
- Refreeze and serve as listed in #11 above.
Ice Cream Sandwiches |
IngredientsChocolate Cookie Ice Cream Sandwiches
Oatmeal Cookie Ice Cream Sandwiches
Let's make this
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Ingredients notes
Tips
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Per Serving (Chocolate): 310 Calories; 15g Fat (41.9% calories from fat); 4g Protein; 43g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 2 Other Carbohydrates.
Per Serving (Oatmeal Cinnamon): 341 Calories; 21g Fat (53.6% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 192mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Fat; 2 Other Carbohydrates.
Ice-Cream
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Serves 6
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This is for a 1-quart ice-cream maker or you can use a frozen bowl and stir every 10 minutes without removing from the freezer until frozen.
Ingredients
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Ingredient notes
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Let's make this
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Tips
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Per Serving of Plain Vanilla Ice-cream: 382 Calories; 27g Fat (63.0% calories from fat); 5g Protein; 31g Carbohydrate; 0g Dietary Fiber; 198mg Cholesterol; 105mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.
Ice-Cream |
Serves
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Full size ice cream maker Coming Soon!
Ingredients
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Ingredient notes
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Let's make this
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Tips
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Per Serving:
Butter Rum Hard Shell Topping |
16 servings
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Ingredients 5 Tablespoons and 1 teaspoon of coconut oil
2 cups of white baking chips 1 teaspoon of rum vanilla 1 teaspoon of butter rum flavoring (I prefer Loraine brand) Let's make this
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Ingredients notes
Tips
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Per: 209 Calories; 17g Fat (69.9% calories from fat); 2g Protein; 14g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Fat.
Sorbets/Italian Ices
Grapefruit Sorbet |
serves 6
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Ingredients1 1/2 cup grapefruit juice
1/2 cup water 1 cup + 1 Tablespoon sugar 2 teaspoon grapefruit zest 1 Tablespoon vodka |
Ingredients notes
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Let's make this
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Tips
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Per Serving (excluding unknown items): 166 Calories; trace Fat (0.3% calories from fat); trace Protein; 41g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Other Carbohydrates.