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Make-Ahead Coconut Cream Frozen Dessert
Snack American

Make-Ahead Coconut Cream Frozen Dessert

5.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine 1 1/2 cups cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a glass or foil pan.
  2. 2 Combine milk and pudding mixes in a large bowl; stir in softened ice cream. Pour over crust. Top with whipped topping and remaining 1 cup cracker crumbs. Cover and freeze, at least 2 hours.
  3. 3 Remove from the freezer; allow to thaw. Cut into 24 pieces.

By Jo

Creamy Pumpkin Pie Smoothie Shake
Snack

Creamy Pumpkin Pie Smoothie Shake

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
  2. 2 Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.

By SuburbanGlitzz

Perfect Tempura Ice Cream
Snack Japanese

Perfect Tempura Ice Cream

4.5

Prep
15 min
Cook
5 min
Total
200 min

Instructions

  1. 1 Cut pound cake in medium-size slices.
  2. 2 Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
  3. 3 Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
  4. 4 Heat oil in a deep fryer or heavy pan.
  5. 5 Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
  6. 6 Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
  7. 7 Serve with a drizzle of chocolate sauce before ice cream melts!

By Lactaid

Pumpkin Parfait by Jo
Snack

Pumpkin Parfait by Jo

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
  2. 2 Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

By JoLuv

Coffee-Dusted Pear Galette
Snack

Coffee-Dusted Pear Galette

2.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. 2 Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. 3 Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
  4. 4 Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
  5. 5 Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
  6. 6 Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

By Reynolds KitchensR

Easy 3-Ingredient Vanilla Crème Brûlée
Dessert American

Easy 3-Ingredient Vanilla Crème Brûlée

4.0

Prep
5 min
Cook
45 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
  2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
  3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
  4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
  5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Creamy Apple Cider Float
Drink American

Creamy Apple Cider Float

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat apple cider and mulling spices in a saucepan over low heat. Bring to a simmer and steep until flavors blend, about 15 minutes. Divide cider between 12 mugs and add a scoop of ice cream to each mug.

By Rebecca Mustard

Ice Cream Oreo Cookie Pie
Dessert American

Ice Cream Oreo Cookie Pie

5.0

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
  2. 2 Stir crushed cookies into softened ice cream. Spread ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
  3. 3 Pipe whipped topping around the edge of pie and top with reserved cookies, standing on ends. Freeze before serving, 3 to 8 hours.

By cookin'mama

Fried Ice Cream
Dessert American

Fried Ice Cream

4.8

Prep
15 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Scoop ice cream into eight 1/2-cup-sized balls.
  3. 3 Place on a baking sheet and freeze until firm, about 1 hour.
  4. 4 Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.
  5. 5 Roll ice cream balls in egg whites.
  6. 6 Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.
  7. 7 Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.
  8. 8 Drain quickly on paper towels and serve immediately.

By Jeri

Chocolate "I Scream" Cookie Sandwiches
Dessert American

Chocolate "I Scream" Cookie Sandwiches

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
  3. 3 While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
  4. 4 Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
  5. 5 Let chocolate cool until hard and dry to the touch, at least 1 hour.
  6. 6 Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
  7. 7 Serve and enjoy!

By John Mitzewich

Toasted Waffle Ice Cream Sandwich
Dessert American

Toasted Waffle Ice Cream Sandwich

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

By got2swmfree

Overnight Oat Ice Pops
Dessert American

Overnight Oat Ice Pops

Prep
15 min
Cook
Total
465 min

Instructions

  1. 1 Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours.
  2. 2 Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.

By Amanda Cat

Dad's Brandy Ice
Dessert American

Dad's Brandy Ice

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
  2. 2 Put half the vanilla ice cream and half the brandy mixture in a blender. Blend until smooth. Add remaining ice cream and brandy mixture to blender. Blend again until smooth. Store in freezer in the ice cream container.

By Ali