Beat the heat with everyone's favorite treat -- ice cream! This favorite is the star player in inspired desserts for family meals and casual entertaining. Scoop up your share of compliments when you serve unique ice cream creations that are simple to make!
Purchase a 12-ounce pound cake and prepare by cutting the cake into 3/4-inch thick slices, then use a cookie cutter to make rounds of cake from the slices. Place the cake circles on a tray lined with plastic wrap. Top each cake round with a scoop of ice cream and place in the freezer until the ice cream is frozen firm, about 1 hour. Pour prepared chocolate topping in a bowl and remove the ice cream/cake rounds from the freezer. Insert a plastic fork into each piece of cake to serve as a "handle" and dip the ice cream into the topping to cover. Place the rounds back on the tray and return to the freezer for an additional 15 minutes to firm before serving.
Packaged or bakery chewy cookies make this favorite a snap to put together! Soften 2 pints of vanilla ice cream. Stir in crushed cream-filled mint chocolate sandwich cookies -- you'll need about 15. After blending the cookie pieces into the ice cream, return the mixture to the freezer for 30 minutes. When ready to assemble, spread large chewy cookies with the ice cream/cookie mixture and top with a second chewy cookie. Place these ice cream sandwiches in a plastic bag and refreeze for at least 1 hour.
One possible variation is to omit the cookie pieces and substitute butter pecan ice cream for the vanilla. Drizzle a little butterscotch topping on the ice cream as you assemble the sandwich. This is yummy on sugar cookies or chewy chocolate cookies.
For this impressive-looking ice cream dessert, you will need 1 pint of strawberry ice cream, 2 pints of pistachio ice cream and 3 pints of chocolate ice cream. You'll also need a 10-ounce package of fudge brownies, 5 ounces of coarsely chopped sandwich cookies, the whites from 4 large eggs, 1/2 cup of sugar and 1 cup of heavy cream. Chocolate sprinkles to garnish are optional.
Let all the ice cream sit at room temperature to soften it enough to spread. Meanwhile, line a 3-quart metal bowl with plastic wrap, allowing extra wrap to hang far down outside the bowl.
Spoon strawberry ice cream into the bottom of the bowl. Top this with a single layer of brownies, pressing to compress everything into an even layer. Spoon in pistachio ice cream and smooth the top surface before sprinkling on the crushed cookies. Then spoon chocolate ice cream over the cookie layer. Fold the overhang of plastic wrap over the ice cream and compress. Freeze until firm, a minimum of 3 hours. To unmold the bombe, let the bowl stand at room temperature for 15 minutes, then wrap a towel soaked in warm water around the bowl. Invert the bowl and pull on the plastic wrap. Return the unmolded bombe to the freezer.
Whip the egg whites with a mixer at medium speed to form soft peaks while gradually adding sugar. Continue beating at a higher speed until stiff. Whip the cream separately until stiff and fold it into the egg mixture. Combine gently and spread on the bombe to cover. Garnish with sprinkles. Cut slices with a large knife.
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