Does anyone know wat to make wit ice-cream???!
Does anyone know wat to make wit ice-cream???
i need a food that u can make wit ice cream
Answers:
Are you asking WHAT to make WITH ice cream? I dont really understand what you need. You can make sundaes, shakes, malts etc. Add anything you like really. You can also make pies and cakes and different kinds of desserts.
http://www.cooks.com/rec/search?q=ice+cr...
Japanese Mochi Ice Cream Balls
10 scoops ice cream (flavor of your choice)
1 cup glutinous-rice flour (mochiko)(sticky rice, mochi rice) http://en.wikipedia.org/wiki/glutinous_r...
3/4 cup water
1/4 cup sugar
2 tsp. vanilla
corn flour, for dusting
glass bowl
mixing spoon
plastic wrap
cutting board
airtight container
Steps
Step One
Soften the ice cream, scoop into 10 round balls, and refreeze until hard.
Step Two
Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.
Step Three
Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it’s hot.
Step Four
Cover and return to microwave for 30 seconds. Stir well.
Step Five
Place plastic wrap over a cutting board. Dust generously with corn flour. (this is a must)
Step Six
Wait for dough to cool. Place onto board and divide into 10 pieces.
Step Seven
Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.
Tips & Warnings
Choose an ice cream flavor that suits mochi such as coffee, green tea, red bean, mango, vanilla, chocolate or strawberry. Bubble Gum or peppermint may not cut it.
You can substitute Splenda for sugar.
The dough will be sticky.
Serve mochi ice cream slightly thawed, unless you have a penchant for biting into something with the consistency of cold, hard cement.
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Copycat DQ Ice Cream Cake
Posted in response to a thread. I asked the sweet gals at our local DQ about making these cakes. This is it. Simple as it may seem, this is exactly the recipe. The three hours is freezer time.
8 to 12 servings
3? hours 30 min prep
2 quarts of your 2 favorite flavors ice cream, softened (DQ uses chocolate and vanilla)
1 (1 lb) package chocolate sandwich style cookies, crushed (Oreos)
1 (11 3/4 ounce) jar microwavable chocolate fudge topping
12 ounces non-dairy whipped topping
1. Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
2. Allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.
3. Sprinkle with crushed Oreo cookies.
4. Heat the hot fudge in the microwave until pourable; let cool slightly then spoon hot fudge sauce over the top of this. Set in freezer until frozen.
5. Fifteen minutes before removing the pan, soften the second quart of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
Remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.
http://www.recipezaar.com/163672...
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PORCUPINE / Fine vanilla ice cream covered in cake and chocolate.
Ingredients :
Ice cream:
1 ? cups of sugar (the granulated kind)
8 egg yolks
2 teaspoons of vanilla
2 cups of cream
2 ? cups of evaporated milk
1 tablespoon of butter
Cake:
6 eggs
2/3 cups of sugar
? cup of prepared cake flour (not sure if it refers to boxed cake mix, or sifted flour)
? cup of chu?o (potato starch)
? teaspoon of baking powder
1 teaspooon of vanilla
3 tablespoons of melted butter (for cake)
3 tablespoons of melted butter (for greasing wax paper)
Chocolate Fudge:
1 ? cup of evaporated milk
1 can (397 g / 1 1/4 cup) condensed milk
? cup of chopped semi sweet chocolate
4 tablespoons of Hershey's powdered cocoa
1 cup of sugar
1 tablespoon of butter
1 cup of slivered almonds, peeled and toasted
How to prepare it:
Ice cream:
Place the evaporated milk in a pot and heat until just warm. Beat the egg yolks until thickened and gradually add the sugar. Take the warmed milk and add it gradually to the egg yolk mix, beating all the time. Put the mixture back into the pot and heat at low flame. Stir until the foam disappears, Add the butter and mix. Take off the fire just before it boils (it must not boil). Pour into a bowl, let it cool and place in freezer. Allow it to freeze.
Beat the cream until thickened, like chantilly cream, and fold in the frozen ice cream mix, place back in the freezer for 8 hours.
Cake:
Lightly beat the egg whites, add the yolks and continue to beat. Add the sugar and beat for 20 minutes. Lower the speed and add the chu?o, the flour, the salt, the baking powder, melted butter and the vanilla. Mix well and pour on a baking sheet that has been previously covered with buttered and floured parchment paper. Bake at 400 °F (200 °C) for 12 to 15 min.
Take out of the oven, turn over onto a floured kitchen towel laid on a flat surface and remove the waxed paper.
Line a bowl with plastic film or aluminum foil, this is to make unmolding easier. Cut the cake and line the sides and base of the bowl. Fill the center with Ice cream and cover with cake. Press firmly and return to freezer.
Chocolate Fudge:
Melt the chocolate and mix it with the milks and the sugar. Dilute the powdered cocoa in in hot water and strain through a sieve. place everything in big pot and set to boil, stirring constantly, until thickened, and you can see the bottom of the pot. Add the butter, allow it to cool.
Two hours before serving, unmold the ice cream onto a round plate and cover it entirely with the chocolate fudge/
Stick the toasted almonds into the cake so it looks like a porcupine.
10 portions
http://www.yanuq.com/buscador.asp?idrece...
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Wendy’s Frosty (copycat)
6 servings
1 cup milk
? cup Nestle’s Quick
3 cups softened ice cream (in refrig for 1 hour)
Put in blender: Then blenderize.
http://www.ichef.com/recipe.cfm/smocid/8...
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Copycat of DQ Oreo blizzard
Serves 2 Prep time 5 minutes
1/4 gallon Vanilla Ice Cream
10 Oreo Cookies (or your favorite cookies
1 cup Milk (We Suggest Fat Free or 2%-not 1%)
Optional: Whipped Cream (in a pressurized can)
1. Put Ice Cream in Blender on Medium-Low Speed then turn on for 10 seconds.
2. Add 1/2 cup of milk in and turn the blender on LOW speed for 15 seconds.
3. Add Half of the cookies (you can add more or less than 10 cookies as desired), and put on MEDIUM speed for 20 seconds.
4. Add the other 1/2 cup of milk and other cookies to the blender. Put on HIGH speed for 30 seconds.
5. Pour desired amount into cups and put some whipped cream on top, stick a straw in and they are ready to go!
6. ENJOY!
http://www.netcooks.com/recipes/beverage...
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Fried ice cream with tortilla holder
20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal (or Corn Flakes), crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 8-inch flour tortillas
Oil for deep-frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from two opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
Heat oil in wok or large deep-fryer. Place tortilla between two ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep-fry until crisp. Drain and sprinkle with cinnamon-sugar. Set aside.
Deep-fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.
TASTES GREAT!!
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Rainbow Ice Cream Cake
this is a really pretty cake when you slice it. If you are making this for kids you can leave the rum out. You can freeze the ice cream layers several days ahead. Bake cake layers, assemble cake, without frosting, wrap in aluminum foil, freeze. To serve, remove from freezer, frost just before serving.
7-layer cake
50 min 30 min prep
1 quart strawberry ice cream, softened
1 quart pistachio ice cream, softened
1 (18 1/2 ounce) package chocolate cake mix
2 tablespoons rum (optional)
1 (12 ounce) container frozen whipped topping, thawed
pistachios, to garnish
chocolate sprinkles, to garnish
1. Line an 8-inch cakepan with wax paper, and quickly spread half the strawberry ice cream evenly in pan; cover with more wax paper or plastic wrap, and quickly spread with ahlf of pistachio ice cream. repeat process with remaining ice creams. Freeze until smooth.
2. Prepare cake mix according to package instructions. Spoon batter into 3 well greased and floured 8-inch cakepans. Bake at 350F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire racks.
3. Gently fold rum into whipped topping, if desired, chill. Place serving plate in freezer to chill.
Place 1 cake layer on chilled serving plate; top with a layer of strawberry ice cream and layer of pistachio ice cream; repeat layers, and then top with remaining layer of cake. Frost top and sides of cake with whipped topping. garnish, if desired. Serve, right away. Cover and freeze any left over ice cream cake.
http://www.recipezaar.com/183888...
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How to Make an Ice Cream Cake
Don't spend $20 or more on a store bought ice cream cake! Make one yourself. It's less expensive, tastes better, and can be exactly the way you want it!
Steps
1. Frozen delight
About 24 hours before serving, take the ice cream out of the freezer and allow to thaw for about 30 minutes. You want it soft, but not too soft. You don't want it runny. When it is soft enough to work with, spread it into one of the round cake pans. It helps if you put a round piece of wax paper in the bottom of the pan (cut to fit) before putting in the ice cream. Work as quickly as you can, since you don't want it to melt too much. Try to get it as even as possible, being careful to fill in any holes and gaps. Cover with plastic wrap, then with foil. Place into the freezer overnight to re-harden.
In the morning, bake your cake. Fill the other round cake pan with half the batter, and fill the cupcake tin with the other half (save these for kids' lunch boxes). Bake, cool, and remove from pan as directed on box or in recipe. It is important that the cake is completely cool before proceeding.
About 3 hours (or more) before serving time, remove the cake pan with the ice cream from the freezer and allow to thaw slightly on the counter (about 5-15 min). Do not thaw for too long! You want to be able to easily insert a butter knife between the ice cream and the pan. Place a dinner plate on top of the pan, and invert the pan onto the plate. Allow a minute or two, and the ice cream should loosen and fall onto the plate.
Working quickly, place the cooled cake on top of the ice cream. Frost and decorate. Cover with plastic wrap and place back into freezer to harden for about three hours or more.
At serving time, remove from freezer, decorate with candles, sing Happy Birthday, and cut as you would for a store-bought cake.
Enjoy!
Tips
Use large chunks of frosting when frosting the cake. This makes it easier to spread.
Use a butter knife for frosting; don't use something soft like a rubber spatula.
If you buy the ice cream, cake mix, and frosting on sale, this cake should cost about $7. It's even less expensive if you make the cake and frosting from scratch.
It is also possible to substitute flavored (i.e. no chunks of anything in it) ice cream for the frosting. Just soften the ice cream and stir it into a whipped consistency, then spread like frosting.
If you are not an experienced baker, don't worry if your project doesn't turn out really pretty! It will still taste great, and your birthday-boy or birthday-girl will still appreciate your effort! And remember: practice makes perfect. Keep working at it and your baking projects will turn out better and better.
Once you get the hang of this cake try variations: The ice cream sandwiched between two layers of cake, Fruit fillings between the ice cream and cake layers, etc.
Warnings
When working with the ice cream, it's important to work as quickly as possible because you don't want it to melt too much.
Things You'll Need
two eight or nine-inch round cake pans
cupcake pan
whisk or electric beaters
measuring utensils
half-gallon of your favorite ice cream
one box of your favorite cake mix (with proper ingredients according to the box)
one container of your favorite frosting
candles, sprinkles, or other decorations
http://www.wikihow.com/make-an-ice-cream...
candy canes (I know its not christmas but it tastes and feels soooo good in the summer!!!
Bananas foster
-1/2 stick butter or margarine
-1 cup brown sugar(use brown sugar, white doesn't give that rich color you want)
-1/2 teaspoon cinnamon
-3 to 4 bananas, sliced on the diagonal
-1/4 cup banana liqueur(Sometimes I leave this out and just double the rum:) )
-1/4 cup rum or bananas
Mix butter, sugar, cinnamon together in a pan over low heat. When the sugar is dissolved add liqueur and bananas. Add rum when the bananas get soft. You could try to flambe by just adding a flame by a lit lighter or match to the pan. I don't even try the fancy stuff. When the flames subside pour over ice cream.Yummy.