Butter Pecan Cookie and Peach Ice Cream Sandwiches

Butter Pecan Cookie and Peach Ice Cream Sandwiches

TOTAL TIME: 2:00

COOK: 0:20

SERVES: 8

INGREDIENTS

1 c. pecans

½ c. all-purpose flour

¼ tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

2 stick unsalted butter

½ c. light brown sugar

1 large egg

½ tsp. pure vanilla extract

2 pt. peach ice cream

DIRECTIONS

1-Preheat the oven to 375 degrees and line a 10- by- 15-inch jelly roll pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the pecans.

2-In a small bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium-high speed until smooth. Beat in the egg and vanilla. At low speed, beat in the dry ingredients. Spread the dough onto the entire baking sheet in an even layer and sprinkle the chopped pecans on top. Freeze for 5 minutes, just until firm.

3-Bake the bar in the center of the oven for about 12 minutes, until golden. Let cool completely, then invert the bar onto a work surface. Peel off the paper and cut the bar into 2 equal pieces. Spread the softened ice cream on one half and top with the other half, nut side up. Return to the freezer and freeze until firm, at least 1 hour. Cut into 8 bars and serve right away. 

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Ice Cream Cupcakes

Ice Cream Cupcakes

INGREDIENTS

Softened ice cream

3/4 c. Cookies (Oreos, graham crackers, vanilla wafers)

1/4 c. chocolate shell topping

DIRECTIONS

1- Layer softened ice cream into a lined muffin tin and freeze for 30 minutes.

2- Crush up 3/4 cup of your favorite cookies, mix with chocolate shell topping, and divvy up over ice cream layer.

3- Freeze for an hour, then add another layer of ice cream; freeze again for an hour and a half.

4- Top with chocolate shell and broken-cookie garnish. Give it a final 30 minute freeze, then dig in!

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Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Ice Cream Cake

TOTAL TIME: 0:44

PREP: 0:30

COOK: 0:14

SERVES: 10

INGREDIENTS

CAKE:

½ c. cake flour (not self-rising)

⅓ c. Unsweetened cocoa powder

¾ tsp. baking powder

¼ tsp. salt

5 large eggs

¾ c. granulated sugar

1½ tsp. vanilla extract

1½ tsp. peppermint extract

FILLING:

2 pt. peppermint-bark ice cream

GLAZE:

½ c. heavy cream

6 oz. bittersweet or semisweet chocolate

2 tbsp. dark corn syrup

1½ tsp. vanilla extract

1½ tsp. peppermint extract

GARNISH:

Dark or white chocolate curls or shavings

confectioners' sugar

DIRECTIONS

1-Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.

2-Separate egg whites and yolks into 2 large bowls. Beat whites on medium-high speed until foamy. Gradually beat in 1/2-cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form.

3-Using same beaters, beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.

4-Dust a clean towel with confectioners' sugar; invert cake onto towel. Remove pan; carefully peel off foil. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.

5-Filling: Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.

6-Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extracts; cool to room temperature.

7-Unwrap cake; trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls or shavings. Freeze cake until firm.

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Baked Alaska with Chocolate Cake and Chocolate Ice Cream

Baked Alaska with Chocolate Cake and Chocolate Ice Cream

 TOTAL TIME: 6:15

PREP: 1:15

YIELD: 9

INGREDIENTS

FOR THE CAKES:

2 c. sugar

1⅓ c. all-purpose flour

1 c. unsweetened Dutch-process cocoa powder

2 tsp. baking powder

2 tsp. baking soda

salt

1 c. vegetable oil

.67 c. warm water

2 tsp. pure vanilla extract

6 large eggs

FOR ASSEMBLING:

Vegetable oil cooking spray

6 c. chocolate ice cream

FOR THE MERINGUE:

12 large egg whites

3 c. sugar

1 pinch cream of tartar

DIRECTIONS

1- Preheat oven to 350 degrees F. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.

2- Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.

3-In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.

4-Divide batter between two 12- by 17-inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.

5-Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place one in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.

6-Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.

7- To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.

8-Preheat oven to 500 degrees F. Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.

9-Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until browned and caramelized. 

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