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It is very easy to do.
Remove the ice cream from the freezer in time to melt a little. I used a mix of ice cream (cocoa, peanuts and cream)
In a bowl put ice cream, flour and baking powder. Mix these ingredients well.
Add the two types of confetti and mix well.
I used a disposable cake form. But if you use the classic cake form, line it with baking paper.
We put the composition in shape and level.
Put in the preheated oven at 175 degrees C for 35-40 minutes.
When ready, let cool completely and then slice.
Top 10 ice cream desserts
Treat yourself with our most indulgent ice cream desserts. Our guide includes ice cream sandwiches, boozy sundaes, ice cream cakes and a favorite retro.
Looking to cool down in the summer months? These ice cream desserts will satisfy your sweet-tooth. We have perfect options for entertaining including build-your-own ice cream sandwiches and sensational ice cream cakes. Our family favorites, like arctic rolls, are sure to delight both kids and grownups.
Our guide includes no-cook recipes, minimal ingredients and quick desserts that come together in five minutes. We also include gluten-free and vegetarian recipes.
For more ideas, see our ultimate collection of dessert recipes.
1) Profiterole & salted toffee ice cream sandwiches
Our profiterole & salted toffee ice cream sandwiches are a luxurious treat, perfect for entertaining. Heap on hot toffee sauce and set up a toppings bar so guests can add whatever they like. We suggest honeycomb, toasted hazelnuts or almonds, salted pretzels, Crunchies, hundreds and thousands, Maltesers or Oreos. Kids will love assembling their own sandwiches.
2) Club Tropicana ice cream cake
For a tropical twist, make our Club Tropicana ice cream cake. This showstopping cake layers mango and raspberry sorbet, sponge, ice cream and chocolate. Shop-bought cake makes this summer dessert easy to whip up - no baking required. Vibrant mango and raspberry sorbet highlights the flavors of the season. It’s a sure bet to wow any dinner party guests.
3) Cherry ripple, chocolate & rose ice cream
Try our cherry ripple, chocolate & rose ice cream for an indulgent dessert that will satisfy the whole family. Scoop it into cones for kids or cut into slices for adults. This simple recipe doesn’t require an ice cream maker and only takes 15 minutes to prepare. The ice cream is gluten-free, making it a great crowd-pleaser.
For more allergy-friendly recipes, see our gluten-free dessert collection.
4) Churros ice cream sandwich
Our churros ice cream sandwich combines a Spanish-style donut coated in cinnamon sugar with ice cream. Try filling with dulce de leche, vanilla or chocolate ice cream. This unique dessert takes the average ice cream sandwich up a notch. For a more traditional take, try our chocolate-chip cookie ice-cream sandwiches. Kids will love these scrumptious treats.
For more kid-friendly puddings, see our family dessert collection.
5) Chocolate hazelnut ice cream cheesecake
For a rich dessert that’s sure to make an impact, try our chocolate hazelnut ice cream cheesecake. This easy recipe uses only four ingredients and doesn’t require any cooking. It comes together in just 15 minutes. Just leave to freeze overnight and this luxe dessert is ready for your dinner party.
For more options, see our collection of hazelnut recipes.
6) Nutty caramel & shock sundaes
What’s more indulgent than a classic ice cream sundae? Our nutty caramel & choc sundaes layer salted peanuts, ice cream, caramel, dark chocolate and biscuits. Fill with our vanilla or chocolate ice cream and try our homemade caramel sauce to take this recipe to the next level.
See our chocolate collection for more inspiration.
7) Classic Arctic roll
Our classic Arctic roll is a retro dessert guaranteed to delight kids and grown-ups. Homemade strawberry jam and vanilla ice cream makes this frozen dessert extra special. For a twist on the classic recipe, see our clotted cream & raspberry ripple arctic roll or our Black Forest Arctic roll.
For more vintage favorites, see our retro dessert collection.
8) Peach & red berry ice cream cake
Our peach & red berry ice cream cake combines raspberries, redcurrant and peaches for a gorgeous summer treat. Soured cream and mascarpone make this luxurious cake extra creamy. Try serving with berries on top and our red berry coulis.
For more fruity desserts, see our collection of red berrry recipes.
9) Caramel & coffee ice cream sandwich
Our caramel & coffee ice cream sandwich tests adults can have their ice cream sandwiches too. This easy recipe requires only three ingredients and takes just five minutes to assemble. The sandwiches combine chocolate, caramel and coffee. But if you’re not into coffee, there’s our rum ‘n’ raisin ice cream sandwich or our choc hazelnut ice cream sandwich.
For other speedy options, see our quick dessert collection.
10) Boozy pineapple & coconut sundae
Our boozy pineapple & coconut sundae brings the classic favors of a piña colada into a decadent dessert. Combine your favorite coconut liqueur (such as Malibu) with fresh pineapple, dired coconut, ice cream and gingernut biscuits. Top with a homemade dried pineapple ring for an extra special touch.
Desert Ice Cream Bread - Recipes
You scream, I scream, we all scream for. frozen dairy dessert?
With summer now in full-swing, I thought it'd be a good time to take a look at the official hot weather dessert: ice cream.
The words "frozen dairy dessert" sound far less appealing than "ice cream," which evokes a sense of childhood nostalgia (at least for me) about the satisfying sweetness that made hot summer days just a little bit more bearable. But the reason that some ice cream packages note that the product inside is a "frozen dairy dessert" is due to FDA regulations on the term "ice cream."
In order to qualify as ice cream, a product must meet two criteria:
1. Ice cream must contain a minimum of 10% dairy milkfat.
2. Ice cream must have no more than 100% overrun and weigh no less than 4.5 lbs. per gallon.
But what the heck is "overrun," you ask? Well, overrun is the amount of air that is whipped into the ice cream base during freezing and is usually presented by a percentage. For example, with 100% overrun, for every gallon of ice cream base you would wind up with 2 gallons of finished ice cream.
The more air churned into the ice cream base, the lighter and fluffier the texture. A product with low overrun will be more dense and heavier. The FDA regulates the amount of overrun in ice cream in order to prevent unscrupulous manufacturers from producing and selling an ice cream product that is mainly air instead of cream. (Thanks, U.S. government!)
So now we know what constitutes ice cream. Anything with less than 10% milkfat and / or more than 100% overrun cannot officially use the term "ice cream", hence the designation of "frozen dairy dessert."
But to make things even more confusing, the "frozen dairy dessert" category itself can be broken down into numerous subcategories based on the milkfat percentage, and all of those categories include the words "ice cream" (in conjunction with descriptors) despite failing to meet the criteria for ice cream proper.
Keep in mind, though, that these labels are Commercial Item Descriptions set out by the USDA. That is, they are marketing terms and, with the exception of "ice cream" as defined, are not federally regulated. Companies may choose to use these item descriptions for their products if they wish.
The following are labels you might see applied to frozen, creamy treats regarding their milkfat content, and an example of each.
Ice Cream - As mentioned, ice cream must contain no less than 10% dairy milkfat. Examples: Dreyer's / Edy's.
Reduced Fat Ice Cream - Contains at least 25% less total milkfat compared to standard product. Example: Dairy Queen and McDonald's soft serve.
Light Ice Cream - A minimum of 50% less total milkfat. Example: Dreyer's / Edy's Slow Churned line.
Lowfat Ice Cream - Has a maximum of 3g of total fat per 1/2 cup serving. Example: Skinny Cow Lowfat Ice Cream.
Nonfat Ice Cream - Contains less than 0.5g of total fat per serving ("nonfat" is a bit of a misnomer, but companies are allowed to round down to 0g fat on their nutritional information labels). Example: Breyers Fat Free line.
A company may sell multiple types of dairy-based products from line to line. For example, Breyers sells both ice cream (their original "Natural" line) and frozen dairy desserts (the entirety of the Breyers Blasts! Line), which include many of the candy flavors like Reese's.
In addition to labels based on the fat content of the ice cream (or frozen dairy dessert, to be more accurate), there are likewise quality segments within the official "ice cream" category based on overrun and ingredient quality. Once again, these are marketing definitions set out by the USDA but are not federally regulated.
Superpremium Ice Cream - These ice creams tend to have a very low overrun (as low as 20% even) and a high fat content (& gt14%), resulting in a very dense and rich product with a weight typically greater than 80g per 1/2 cup. They also typically use higher-end ingredients with a price point to match, and come in smaller containers with gourmet flavors. Examples: Haagen-Dazs, Ben & Jerry's
Premium Ice Cream - Premium ice creams tend to have lower overrun (
60-90%) and higher fat content (11-15%) than regular ice cream, resulting in a heavier ice cream (weight of about 73g per 1/2 cup). Examples: Blue Bell, Baskin-Robbins
Standard Ice Cream - Meets the fat (10%) and overrun (100% or less) required of the federal ice cream standard. The weight of standard ice cream tends to fall around 65g for 1/2 cup. Example: Breyers ice cream line
Economy Ice Cream - Meets the fat (10%) and overrun (100% or less) required of the federal ice cream standard, but tends to sell for a lower price than standard ice cream. Example: Typically the store brand, or those large tubs of ice cream ubiquitous to kid's birthday parties everywhere.
So what about the other kinds of treats that pop up in the frozen dessert aisle at your local supermarket? What makes gelato and frozen custard different from "ice cream" as we have now defined it?
Gelato is ice cream's Italian cousin. The word ice cream actually means "ice cream" in Italian, but there are differences between gelato and ice cream in the U.S. regarding milkfat content. Gelato generally contains less milkfat than the FDA requirement for ice cream, but it also tends to have a particularly low overrun (typically 20-30%), resulting in a lower-fat but still dense and rich frozen dessert.
There is no standard definition set out by the FDA regarding gelato, but the Italian government requires their gelato to contain a minimum of 3.5% milkfat with no upper limit established.
Talenti is an an example of gelato, which has a dense texture with a weight of 100g per 1/2 cup but only 9% milkfat (according to my calculations of the nutritional info on the Tahitian Vanilla Bean flavor).
Frozen Custard, also known as French ice cream, is very similar to ice cream except that it must contain a certain amount of egg. Frozen custard must contain a minimum of 10% milkfat as well as at least 1.4% egg yolk (anything with less egg yolk is simply considered ice cream). Frozen custard is characteristically very dense and typically has an overrun of 15-30%, and combined with the high milkfat and egg yolk, produces a frozen dessert with a smoother consistency than ice cream.
Unlike ice cream, frozen custard was typically prepared fresh at the place of sale (such as a frozen custard shop), but recently Dreyer's / Edy's has released a Frozen Custard line commercially available in supermarkets.
Personally, no matter the label attached to the container, I'll always just call it "ice cream" if it's creamy and frozen. This includes the pints upon pints of Talenti currently nestled in my freezer.
If you'd like to read the official FDA regulation code on ice cream, you can find it here. If you'd like to see the USDA Commercial Item Description for ice cream and related products, the document can be found here.
This Ancient Technique to Make Ice in the Desert is Mind Boggling
Making ice in the desert? The irony is in the sentence itself, as most people can only fathom making ice by using their freezers, in a practical and modern manner. However, people had figured out how to make ice in the desert over a millennia ago. This practice requires an ingenious structure called a yakhchāl, and was used as far back as 400 BC.
Believe it or not, it’s actually stated in the Bible that people could make ice in the desert at a long time before electricity and fridges. This practice seems baffling for modern society, but it was actually quite simple and practical - and most often used in Persia. The creation of yakhchāls (a Persian word - yakh meaning “ice” and chāl meaning “pit”), a structure which worked as a cooler, allowed the freezing of water to take place.
Yakhchāls were large above ground structures built with heat-insulating materials which served as coolers during the hotter months of the year. The structure had a deep hole in the center of it, which lead to an underground storage space. Yakhchāls were often used to store ice which naturally formed during winter, as well as storing food. However, these structures were also able to freeze water - even in the desert!
It’s all about physics. Once water is stored inside the yakhchāl, it’s able to freeze into ice because of the extremely low temperatures that the structure creates. The hole in the center allows cold air to enter and make its way all the way down to the subterranean bottom, where water is stored. The cone-like structure is also designed to make any hot air present inside the yakhchāl make its way out. The insulating materials used to build the structure - including sand, clay and even goat hair - ensure that the inside of the yakhchāl remains much cooler than the outside temperatures. These materials also make the structure impermeable. This brilliant invention is only one of the many ways in which ancient society handled the desert and made it a more uninhabitable place to live long before modern technology.
Cherry & # 038 Chocolate Ice Cream Pie
A delicious and easy dessert that tastes amazing. Layers of Oreo crust, hot fudge, vanilla and cherry ice cream topped with a divine cherry sauce.
- 15 whole Oreo Cookies
- & frac14 cups Unsalted Butter, melted
- & frac34 cups Hot Fudge Ice Cream Topping
- 4 cups Vanilla Ice Cream, Softened
- 3 cups Fresh Or Frozen Dark Sweet Cherries, Pitted And Quartered, Divided
- & frac12 cups Water
- & frac14 cups Sugar
- 2 Tablespoons Thawed Cranberry Juice Concentrate
- 1 Tablespoon Cornstarch
- 1 Cherry Liqueur Tablespoon (optional)
Pulse cookies in a food processor until fine crumbs form. Add butter process until blended. Press mixture onto bottom and up the sides of an ungreased 9-inch pie plate. Freeze until firm, about 15 minutes. Carefully, spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.
Combine the ice cream and 1 cup cherries spread over hot fudge later. Freeze until firm, about 8 hours.
Meanwhile, in a large saucepan, combine water, sugar, cranberry juice and cornstarch. Bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat. If desired, stir in liqueur. Cool completely.
Ranging from Gulab Jamuns to Payasam, nostalgic favorites to modern avatars, we bring to you the most loved 13 Indian desserts.
1. Gulab Jamun
The good old delight made with khoya, fried golden and finally dipped in saffron induced sugar syrup. Also a festive favorite! You'll be surprised how easily you can try these at home.
Dessert Recipes: One of India’s most loved sweet, Gulab Jamun is there for every celebration.
2. Gajar Ka Halwa
Warm your winter with this recipe that is sure to delight even the pickiest of dessert eaters! Halwa made Pakistani style with grated carrot, condensed milk, nuts and golden varq.
A melt-in-the-mouth dessert! Bengal's super hit sweet, made with cottage cheese, cardamom and saffron. One of the easiest way to please the sweet tooth!Dessert Recipes: Bengal's gift to all of India, Sandesh is now popular in many parts of the world.
Sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. Steamed to perfection. A famous Indian dessert prepared during the festival of Ganesh Chaturthi.
5. Aam Shrikhand
A Gujarati favorite made with hung curd. Few ingredients, great flavors! In this recipe mildly sweetened yogurt is studded with mango pieces and served with a zesty mango salad.
Dessert Recipes: This South Indian version of Kheer is loved all over the country.
7. Kaju ki Barfi
This one's a childhood favorite with many! Barfi made with cashew nuts and milk, topped with silver varq. Usually exchanged as a sweet gift on special occasions.Indian Dessert Recipes: The sweet of every occasion and the king of sweets, Kaju Barfi is undoubtedly loved all over.
8. Shahi Tukda
The earliest visitors to India called it the land of milk and honey. Marut Sikka whips up a rich, saffron infused shahi tudka from Awadh. The recipe of Shahi Tukda is believed to have been invented out of a way to use up unused bread in the nineteenth century Mogul cuisines.
Dessert Recipes: The delicious combination of milk and honey, infused with saffron makes for this amazing sweet.
9. PhirniIndian Dessert Recipes: A delicious dessert, traditionally made on occasions like Eid, Diwali, etc.
A popular frozen dessert that is sinfully rich, dense and creamy. Reduced milk flavored with saffron, cardamom, pistachio and almonds, served chilled. Kulfi is a delectable summer dessert to relish.
Dessert Recipes: The traditional Indian ice-cream, Kulfi is often found in different flavors like rose, mango, etc.
11. Puran Poli
A Maharashtrian dessert made on various festive occasions like Ganesh Chaturthi. Puran poli is an easy recipe of flat bread stuffed with a sweet lentil filling made from Chana dal and sugar. In Marathi language, the sweet filling is called Puran and the outer bread is the Poli.Indian Dessert Recipes: Puran poli is a delicious side dish with rich flavors yet extremely easy and quick to make.
12. Ney Appam
A handful of ingredients is all that you need to create these magical, feather-light appams. Here is A delicious sweet, rice-based fried dish from the south Indian cuisine that is made with a mix of banana, coconut, jaggery and raw soaked rice. Ney appam is perfect sweet treat to serve during holidays.
Halo Top & # 8211 Mint Chip
I specifically chose the Mint Chip flavor to review because I thought that that would be the easiest flavor to do well, under the circumstances. Why do I think this? I have no clue. Regardless, below I will rate it on taste, price and nutrition.
Halo Top Mint Chip tastes surprisingly good, considering it's essentially an ice cream diet. My only real complaint with the flavor was that it wasn't creamy enough. Halo Top isn & # 8217t specifically made for people doing keto so in making it & # 8220diet & # 8221 they also skimped on the fat. Which is a real shame. Because if it was creamy it would be near indistinguishable to real ice cream. While typing this I just had the idea of mixing it in a blender with heavy whipping cream to make a mint keto shake. That might actually be the best use of it. I & # 8217m going to try that and report back with the results.
Halo Top Mint Chip essentially has 6 grams net carbs per serving. Which, isn't bad at all for desert as long as you're keeping an eye on your total carb counts for the day. Other than the six net carbs you & # 8217re getting 5 grams of protein and 2 grams of fat. It's not ideal, but it's not exactly bad either. As a desert replacement you can definitely squeak it into your macro count for the day. It does contain erythritol which is more or less considered benign. In multiple studies it & # 8217s has been shown not to produce an insulin response in healthy individuals. It does contain a small amount of cane sugar as well. So that & # 8217s just something to keep in mind.
Here in South Carolina a carton runs between $ 4.50 to $ 5. So, it is a bit pricier that your average supermarket ice cream, especially considering the amount you get. Whether you can fit it into your budget is up to you but I would like to see a buck knocked off the price. My bet is, you & # 8217ll find a way to fit a keto ice cream in there.
All in all, Halo Top can be enjoyed responsibly wile following a keto diet as long as you exercise some self control. It definitely tastes better then some of the other diet ice creams I've tried and is worth giving you a shot when you feel those cravings creeping up. If you want a keto ice cream, give it a try, in moderation.
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