Quick and Easy Ice Cream Cake – what a delightful desert on a hot summer day. Make it up the day before and you are all set to impress one and all alike.
Crust
- 1/3 cup heavy whipping cream
- 2 tbsp. sweetened condensed milk
- 3 cups chocolate cookie crumbs (or vanilla)
Flip the base of a 9 inch springform pan upside down. Line the base with foil and wrap side band with plastic wrap. Re-assemble pan.
Stir 1/3 cup cream with the condensed milk together in a bowl and stir in the crumbs until well combined but still crumbly. Press this mixture on the bottom of the prepared and midway up the sides.
Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp. instant espresso powder
Combine the ingredients and using an electric mixer, whip until soft peaks form. This should now be fluffy and very light. Scoop this into the pan and smooth the surface. Cover with plastic wrap and freeze overnight. Wait…not done yet.
Next morning make your topping.
Ganache
- 2/3 cup unsweetened chocolate, chopped
- 1/3 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 pkg. Malteser candies
Over a pot of simmering water, place the chocolate and cream in a metal bowl and place over the pan. Just don’t let the water touch the bowl. With a spatula, stir constantly until the chocolate has melted and completely smooth. Stir in 1/2 cup condensed milk until there are no streaks.
Pour this over the frozen cake and smooth the top. Arrange the candies about a 1/4 inch apart around the outer edge of the cake. Freeze for about 15 minutes or until the ganache is firm.
Release the cake from the pan, transfer to a pretty platter and slice away.
This will and should feed 12 people. Okay, you want larger servings and licking the plate is not an option. It is a must. I am kidding of course.
Homemade Dulce De Leche And …….
Recipe name is far too long so here is the rest of the story – And the icing made with it.
This is made in the oven, can be kept in the refrigerator for a week or more and can even be frozen.
2 to 4 cans of Condensed milk – that’s it but to get the end result, it takes a bit of time.
Preheat oven to 425 degrees.
Bring a kettle of water to the boil. Be sure to remove the labels and tops from the cans. Cover each can top with foil, pressing firmly about halfway down the side of the can. Place in a flat-bottom casserole dish. Pour the boiling water into the dish until 1/2 inch from the top of each can. Cover with a casserole lid and bake for 2 hours without disturbing, except to check the water level. Add boiling water only if the level has drastically dropped.
After 2 hours, remove the cans from the casserole with a set of tongs and set on a rack with the foil still in place.
After cooling down a bit, it can be used immediately or put in the refrigerator or freeze. To use cold dulce de leche, bring room temperature before stirring thoroughly. Each can will make 1 1/4 cups.
Icing
- 3/4 cup unsalted butter, room temperature
- 3/4 cup of your dulce de leche
- 1 1/2 tsp. vanilla
- 2 cups icing sugar, sifted
- 3 1/2 – 5 oz. toffee bits
Beat the butter in a large mixing bowl on high speed until light in colour and fluffy. Add the dulce de leche and vanilla, beating at medium speed for 3 minutes until lighter in colour and fluffy.
Scrape down the sides and on low speed, add the icing sugar about 1/2 cup at a time. Beat until all absorbed into the mixture.
If icing a cake with this now, sprinkle the top with the toffee bits.
Tiramisu Sundaes
This is a fun version of Tiramisu. Great for the weekend with friends (not just kids, thank you very much) but truly fabulous.
One thing that really makes it “pop” is using parfait glasses (sundae).
- 2 tbsp. instant coffee crystals
- 1/2 cup hot water
- 2 x 3 oz. packages ladyfingers, cut crosswise into quarters
- 1 x 14 oz. can condensed milk
- 8 oz. mascarpone cheese, softened
- 3 cups whipping cream
- 1 tsp. pure vanilla extract
- 1 cup miniature semi-sweet chocolate chips
- grated dark chocolate and fresh strawberries for garnish
Dissolve crystals in the hot water and set aside 1 tbsp of the coffee. Brush the ladyfingers with the remaining coffee.
With an electric mixer, beat 3/4 cup of the condensed milk into a large bowl. Add 1 1/2 cups whipping cream, vanilla and reserved coffee until soft peaks form. Carefully fold in the chocolate chips.
In a small saucepan, melt the remaining chips and condensed milk.
To serve, layer the mascarpone, chocolate mixture and ladyfingers in the parfait glasses, starting and ending with the mascarpone mixture. Chill at least 4 hours.
When ready to serve, beat the remaining whipping cream until almost firm peaks form. Top each glass with a generous dollop, sprinkle grated chocolate and top with a fanned out strawberry (not a cherry).
Looks great, tastes great, you’re great!
*Note: If truly for adults, add 1/4 cup Kalhua to the melted chocolate mixture…just sayin’
White Chocolate Truffles
I know, ANOTHER treat for the entertaining season ahead. It is fast, easy and I will bet you make more than one recipe of these delectable delights…..
This will make about 6 dozen yummies so you can divide it up if you wish to do a different flavour or two.
- 3 pkgs. white chocolate chips
- 1 can Condensed milk
- 1/4 cup white chocolate liqueur
and (here, you can also change the flavouring) 1/2 tsp. of peppermint OR orange OR lemon flavouring
- chocolate sprinkles
- sanding sugar
- coconut
In a bowl over a pot of simmering water, melt the chips with the condensed milk. Remove from the heat and add the liqueur and flavouring. (I always warm the liqueur a bit so it doesn’t seize the chocolate). Cover with plastic wrap and refrigerate until firm.
Using a generous tsp. roll into a ball and then roll into whatever you are going to use (sprinkles, sanding sugar or coconut) and shake off the excess. If it gets too soft to work, just put it back in the refrigerator to get cold again.
Store in a covered container until party time. I bet you can’t just sample one.
Lemon Bars
Oh my goodness – another scrumptious square.
- 1-15 oz. can of sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tsp. lemon extract
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup uncooked oatmeal (not instant)
- 1 1/2 cups flour
- 1 tsp. baking powder
Preheat oven to 350 degrees
Mix the milk, juice and extract and let stand while preparing the other ingredients.
Cream together the butter and sugar until fluffy and add the balance of the ingredients. Layer one half of the mixture in the bottom of a 9 inch pan and pat down. Now stir the lemon mixture until blended and pour over the base. Top with the rest of the oatmeal mixture.
Bake for 20 minutes and remove from oven to cool. When completely cooled and you are ready to put on the trays (plates) cut into 2 inch squares.
You could change this for Cherry or Saskatoon pie filling.
Holiday Liqueur
With Christmas and Thanksgiving coming up sooner than we expect or even want, here is a liqueur you can make yourself and have ready for the special dinners you have in the plans.You can also put it in a special bottle and put a pretty ribbon on , give as a hostess gift.
You will need:
- 1 can Eagle Brand condensed milk
- 1 1/2 cups white rum
- 1 cup half and half cream
- 2 eggs
- 2 1/2 tbsp. chocolate syrup
- 2 tsp. pure vanilla
In a blender, whip until throughouly mixed. In a bottle that has been sterilized, pour the contents. Do not open for one week. Shake well before serving.
That was so easy, you could make more. Yummy