Chunky Cherry Fudge Ice Cream

Chunky Cherry Fudge Ice Cream
No Churn Homemade Ice Cream!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required
Chill Time: 6-8 hours

Ingredients

2 cups heavy cream

1 can sweet condensed milk

1 tsp vanilla extract

1 tbsp Cherry Kirsch syrup

12 fresh cherries, pitted, halved

1 1/2 cups ready made fudge, small chunks

chocolate sauce (optional)

Cooking Tools

Electric hand mixer

Large mixing bowl

Container with lid 

Directions
In the mixing bowl, whip heavy cream, cherry kirsch and vanilla until light and fluffy, drizzle sweetened condensed milk in a steady stream until blended well.  Fold in cherries and chocolate fudge.  Place in container and freezer until set, about 6 hours.
Serve with chocolate sauce
Serves 4

Ice Cream Cake Parfait

Ice Cream Cake Parfait

Create a Second Dessert With Leftover Cake!
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

leftover chocolate cake, small cubes

chocolate chip ice cream

3/4 cup heavy cream

2 cups semi-sweet chocolate chips

1 tsp butter

whipped cream (optional)

Cooking Tools

Bain Marie 

Directions
In a Bain Marie add water to the bottom half and place the top half on top and place on berner on medium high heat.  whisk together chocolate chip and heavy cream until melted into a thick creamy chocolate sauce.  Add in a pat of butter and whisk until melted, this will make the sauce nice and glossy.  In a serving glass or bowl, add; cubed chocolate cake, ice cream scoops, then top with chocolate ganache, then add a second layer. top with whip cream (optional).
Serves 4

Strawberry Buttermilk Ice Cream

Strawberry Buttermilk Ice Cream
No Ice Cream Maker, No Problem With This No-Churn Recipe!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: No cooking required
Cooling Time: 5 + hours

Ingredients
2 cups fresh strawberry slices
1 1/2 cups heavy cream
1 cup buttermilk
1/2 cup super fine sugar
1 can sweetened condensed milk
1/2 tsp vanilla bean paste

Cooking Tools
2 medium mixing bowls
Electric hand mixer
Container for ice cream

Directions
Add strawberry slices and sugar in a mixing bowl, toss and set aside to create the strawberry juices. Whip the heavy cream and vanilla bean in a separate bowl until whipped.  Mix in sweetened condensed milk and buttermilk into the strawberry mixture. Fold in whipped cream into the strawberry mixture until well incorporated.  Place strawberry ice cream mixture into a container and freeze for 5-6 hours+.
Serves 4

 

Cereal Bon Bons

Cereal Bon Bons
The Best Dessert To Make With Children!
Difficulty: Easy
Prep Time: 25 minutes + 3 hours freezing
Cooking Time: No cooking required

Kellogg's Fruit Loops,  Frosted Flakes And Coco Krispies Were Used!

 Cereal Bon Bons
Ingredients
3-4 assorted favorite cereal, individual servings
1 pint vanilla ice cream

Cooking Tools
Parchment lined glass baking dish
Small ice cream scoop
3-4 small bowls

Directions
Slightly crush cereal in the bag it comes in. Place crushed cereal in the individual bowls.  Scoop out ice cream balls and roll in the cereal and place in the parchment lined dish.  If the ice cream bon bons start to soften, place in freezer for a few minutes to harden, same goes with the ice cream.  1 pint will yield about a dozen bon bons.  Freeze for several hours before serving.
Yields 12

Let Your Cereal Imagination Soar!

Baked Banana Split

Baked Banana Split
A Perfect Dessert, Even In Winter!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 16 minutes

Ingredients
3 bananas
2 heaping tbsp brown sugar
2 tbsp butter, melted
3/4 cup chopped pecans
1/4 tsp vanilla extract
pinch of salt
vanilla ice cream
maraschino cherries

Cooking Tools
Sheet pan
Small mixing bowl
Foil 

Directions
Preheat oven to 400 Degrees F.  Create 2 boats out of foil.  Peel and slice bananas in half length wise and place 3 slices in each boat.  In a small mixing bowl, add; brown sugar, melted butter, pecans, vanilla, salt and mix well. Place equal amount of sugar mixture on bananas and place in the oven and bake for 15 minutes.  Place under broil for 1 minute, making sure not to burn the pecans.  Let cool for 5-10 minutes, scoop ice cream on top and garnish with a cherry.
Serves 2

Caramelized Figs Over Vanilla Ice Cream

Caramelized Figs Over Vanilla Ice Cream
The Sweetest Way To Use Figs!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

 Ingredients
2 cups fresh figs, halved
1/2 stick butter
3/4 cup brown sugar
1/4 cup apple juice
1/2 cup pecans, chopped
1 tsp vanilla extract
1 pint vanilla ice cream

Cooking Tools
Medium skillet

Directions
In a skillet on medium heat, melt butter, vanilla extract and sugar in the apple juice.  Simmer to evaporate some of the liquid then add halved figs, cut side down and pecans, cook for about 10 minutes or until the edges start to get caramelized.  Spoon fig sauce on top of the dished ice cream.
Serves 4

 

Fudgy Raspberry Brownie Tower

Fudgy Raspberry Brownie Tower
This Is Our First Product Testing!
Cooking With Calphalon, Non-Stick Bakeware
Dessert Bar Pan
Difficulty: Easy

 Ingredients
(1)  16 oz. can Dancing Deer Baking Co. Fudgy Chocolate Brownie Mix
3 eggs
1 1/2 sticks butter
2 tbsp sour cream
1 tsp instant coffee
1/2 cup raspberry preserve
1 cup fresh raspberries
1 pint chocolate raspberry ice cream

Directions
Preheat oven to 350 Degrees F.  In a large mixing bowl, whisk all the ingredients.  Ladle brownie mixture half way full in the Calphalon Dessert Bar Pan.  Cook for 20 minutes.  Cool on raised rack in the pan.  Serve with Chocolate Raspberry Ice Cream in alternating layers. Garnish with fresh raspberries.
Makes approx. 18 bars

Cooking With Calphalon

Fill To 1/2 Full

Cool In Tray

Review:
This product was excellent!  Cuts the cooking time in half and is perfect for clean edges and leaves a nice crispy edge without drying out the brownies.  Easy removal of the brownies and makes for a quick clean up.  Would be fantastic for bake sales and is great with perfect portion control.  I purchased this product at a Home Goods store for $7.99.

Mango Lassi Zabaglione

Mango Lassi Zabaglione
Flavor Combinations From India And Italy!
Difficulty: Easy

Jeni's Ice Cream Is A Local Vendor, You Can Use Another Brand To Substitute.

Ingredients
2 cups fresh mangos, cubed
1/2 pint Jeni's Mango Lassi Frozen Yogurt, melted
1 egg yolk
1/4 cup heavy cream
1 tbsp Marsala wine

Directions
In a double broiler/ bain marie, whisk together melted mango yogurt, egg yolk, heavy cream and Marsala wine, place over boiling water and whisk continuously until the it start to thicken, approximately 15 minutes.  Remove from heat, and let it cool to room temperature before placing in refrigerator for an hour before using.
Place 1/2 cup of cubed mangos into dessert dish and place 2-3 tbsp of Mango Lassi Zabaglione on top.
Serves 4

Halo! Halo!

Halo! Halo!
Difficulty: Easy

Ingredients
2 tbsp palm nut
2 tbsp coconut orange gel
2 tbsp coconut grape gel
2 tbsp lychee
2 tbsp sweetened langka (jackfruit strips) optional
2 tbsp sweetened white beans
2 tbsp coconut sport strips (macapuno)
1 scoop purple yam jam (Ube) *recipe below
2 tbsp crème caramel custard (leche flan)
1 scoop azuki ice cream (red bean)
1 cup crushed ice or shaved ice
1/4 cup evaporated milk
1 tsp white sugar (this is optional)

Directions
Most of the ingredients can be found in Asian markets.
In a clear glass bowl, place a cup of shaved or crushed ice.  Pour ¼ cup of evaporated milk.
Add the first nine ingredients in sections, then top with ice cream at the center.

Ube
Ingredients
5 medium size purple sweet potato
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 heaping tbsp of palm sugar or light brown sugar
Direction
In a large pot of boiling water, boil the purple potatoes for about 45 minutes until cooked tender.  Remove potatoes and cool just enough to handle, peel off skin and place potatoes into mixing bowl and mash, add the rest of the ingredients and whip.  Place in refrigerator to cool and become slightly firm.  Use a ice cream scoop to serve on top of the Halo Halo!

The Ingredients Can Be Found In Asian Markets!

 The ingredients are for 1 individual serving.  Just follow the quantities for each serving!

Waffle Ice Cream Sandwich

Waffle Ice Cream Sandwich
Difficulty: Easy

Ingredients
1 cup waffle mix (Arrowhead Mills)
1 egg, beaten
1 tbsp butter, melted
1 tbsp honey
1 tsp pure vanilla extract
2/3 cup whole milk
2 cups mini chocolate chips
2 pints premium vanilla ice cream

Directions
In a large mixing bowl, stir the first six ingredients together until lumps disappear.
Cook waffles in a waffle maker or waffle grill pan according to waffle makers instructions.
Cool waffles, place two scoops of ice cream between two waffles and sprinkle open sides with the mini chocolate chips.
Place in freezer until you serve.
Serves 2

Cherries Jubilee

Cherries Jubilee
Difficulty: Easy

Ingredients
1 pint vanilla ice cream
1 lb. fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/2 cup black cherry jam
1/3 cup Cassis (optional)
whip cream
Directions
Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top and add the cherry jam, stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
To flambé the Cassis: If cooking over a gas flame, pull the pan off the heat and add the Cassis.  Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
Ladle the cherries and their juices over prepared ice cream scoops, top with whip cream. Serve immediately.
Serves 4

Caffe Gelato Affogato

Caffe Gelato Affogato
Difficulty: Easy



Ingredients
1 pint premium coffee gelato
Italian roast hot coffee
2 tbsp chocolate covered coffee bean
2 cinnamon sticks

Directions
place 2 scoops of coffee gelato into a mug, add about a 1/4  to 1/2 cup of hot Italian roast coffee on top of ice cream.  Garnish with chocolate covered coffee beans and cinnamon stick.

Serves 2



Profiteroles

Profiteroles
Difficulty: Easy

Ingredients
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tbsp honey
2 tbsp prepared coffee
3 tbsp nutella
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Directions
Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 2 inches wide and 2-inch high or (1 inch wide and 1 inch high for smaller profiteroles, make about 16) onto a baking sheet lined with parchment paper. You should have about 8 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey, nutella and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Serves 8