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Schaum Torte
Dessert European

Schaum Torte

3.9

Prep
20 min
Cook
90 min
Total
170 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
  2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
  3. 3 Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
  4. 4 To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

By Lene Marie Dotzler

Ice Cream Scones
Dessert

Ice Cream Scones

3.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
  3. 3 Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
  4. 4 Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

By pinkdazzi

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

Tempura Fried Ice Cream
Dessert

Tempura Fried Ice Cream

3.8

Prep
10 min
Cook
1 min
Total
70 min

Instructions

  1. 1 Place each scoop of ice cream between two pieces of pound cake like a sandwich. Wrap each tightly in plastic wrap, pressing on the sandwich to squeeze the corners around the ice cream. Place into the freezer, and freeze until solid, 1 to 2 hours.
  2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. 3 Whisk together the egg and water, then whisk in the flour until no lumps remain. Unwrap the frozen sandwiches, and dip into the tempura batter. Allow the excess batter to drip off, then place the sandwiches into the hot oil. Fry 20 to 30 seconds until golden brown. Drain briefly on a paper towel-lined plate before cutting in half to serve.

By alexis

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

Easy Rum Raisin Ice Cream
Dessert Asian

Easy Rum Raisin Ice Cream

4.5

Prep
10 min
Cook
Total
535 min

Instructions

  1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
  3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
  4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Banana Split with Raspberries
Dessert

Banana Split with Raspberries

3.5

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Place the banana on any plate that follows its curves. Cut in half using a sharp knife. Place scoops of ice cream in the middle and at each end of the banana. Place ice cream-sized scoops of whipped cream swirls between the ice cream scoops.
  2. 2 Melt 3 of the chocolate chunks in a microwave-safe bowl in the microwave. Pour on top of the split. Sprinkle raspberries on top, followed by remaining chocolate chunks.

By Tamara Lazarevic

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

Homemade Banana Split
Dessert

Homemade Banana Split

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cream scoops in a row in an oblong dish. Sprinkle almonds around the ice cream, then strawberry slices, and then banana slices. Place 1 cherry on top of each ice cream ball except the middle one. Put whipped cream on the middle ice cream scoop and top with remaining cherry. Drizzle with strawberry syrup.

By gabrielle999

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

Lemonade Cake I
Dessert

Lemonade Cake I

4.4

Prep
30 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
  2. 2 Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
  3. 3 Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
  4. 4 Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

By Mona

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

Ice Cream Cupcakes
Dessert

Ice Cream Cupcakes

4.5

Prep
30 min
Cook
10 min
Total
520 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
  2. 2 Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
  3. 3 Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.

By footballgrl16

Flambe for Two
Dessert

Flambe for Two

3.8

Prep
5 min
Cook
6 min
Total
11 min

Instructions

  1. 1 Melt butter and brown sugar together in a skillet over medium heat until caramelized, 3 to 5 minutes. Pour in orange juice; mix well for 2 minutes. Stir in banana slices until evenly coated with orange juice mixture.
  2. 2 Pour rum into the skillet. Light rum carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds. Cook for 1 minute more.
  3. 3 Divide vanilla ice cream between 2 bowls. Spoon banana mixture over ice cream.

By Kristen Egert

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

Chocolate Chip Cookie Ice Cream Cake
Dessert

Chocolate Chip Cookie Ice Cream Cake

4.8

Prep
20 min
Cook
Total
305 min

Instructions

  1. 1 Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
  2. 2 Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.
  3. 3 Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.
  4. 4 To serve, garnish with remaining fudge topping, whipped cream, and cherries.

By Arvilla

Strawberry Mint Seduction
Dessert

Strawberry Mint Seduction

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix the strawberries with the mint in a bowl.
  2. 2 Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
  3. 3 Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

By Dawn Camacho

Baked Alaska
Dessert American

Baked Alaska

4.6

Prep
25 min
Cook
10 min
Total
635 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.
  3. 3 Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.
  4. 4 Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake.
  5. 5 Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C).
  7. 7 Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.
  8. 8 Slice and enjoy!

By shirleyo

Peanut Butter Ice Cream Pie
Dessert

Peanut Butter Ice Cream Pie

5.0

Prep
15 min
Cook
10 min
Total
395 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix together graham crackers, 3/4 cup peanuts, and sugar in a medium bowl. Stir in melted butter until mixture resembles wet sand, then press into a 9-inch pie plate.
  3. 3 Bake crust in the preheated oven until lightly browned, about 8 minutes. Place in the freezer to chill.
  4. 4 Beat together ice cream and peanut butter in a large bowl on medium-low speed until combined. Pour into chilled crust. Sprinkle with 1/4 cup peanuts. Place in the freezer until filling is firm, at least 6 hours.
  5. 5 Remove pie from the freezer 10 minutes before serving.

By Carolyn

Grand Marnier Apples with Ice Cream
Dessert

Grand Marnier Apples with Ice Cream

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
  2. 2 Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

By TIME2SING

Apple Pie a la Mode Taco Cup
Dessert

Apple Pie a la Mode Taco Cup

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Pour apple pie filling into a bowl. Dice the apple slices.
  3. 3 Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; liberally sprinkle with cinnamon sugar.
  4. 4 Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
  5. 5 Scoop ice cream into the taco cup and top with the apple pie filling. Garnish with a dollop of whipped cream and cinnamon.

By Paula

Blue Marshmallow Sundaes
Dessert American

Blue Marshmallow Sundaes

5.0

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
  2. 2 Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
  3. 3 Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

By Sammy Mila

Balsamic Strawberries
Dessert American

Balsamic Strawberries

4.7

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
  2. 2 Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.

By DENMOZZ

Baked Peaches 'n Cream
Dessert American

Baked Peaches 'n Cream

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Create 8 brown sugar mounds, 1 teaspoon per mound, spaced about 2- to 3-inches apart in a 9x13-inch baking dish. Top each mound with 1 piece butter and sprinkle with cinnamon. Place 1 peach half, cut-side down, on each brown sugar-butter mound.
  3. 3 Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
  4. 4 Place 2 warm peach halves on each serving plate; top with ice cream.

By prttimecook