BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate fudge brownie mix, ice cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
- Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
- Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
- Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
- Repeat steps 3 and 4 so that you have 2 thin brownie layers.
- Bake for 14 minutes.
- Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
- NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
- Take the ice cream out of the freezer and give it 5-10 minutes to soften.
- Once soft, spread the ice cream over the top of the brownie in the baking tray.
- Take the first brownie layer from the cooling rack and placing it on top.
- Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
- Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
- Quickly trim away the excess ice cream.
- Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
- Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
- Enjoy!
Nutrition Facts : Calories 509 calories, Carbohydrate 72 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 56 grams
COOKIE DOUGH ICE CREAM RECIPE BY TASTY
Here's what you need: flour, butter, brown sugar, milk, vanilla extract, mini chocolate chips, heavy cream, condensed milk
Provided by Nathan Ng
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (175˚C).
- Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
- In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
- Add the baked flour and mix, and gently fold in chocolate chips.
- Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
- In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
- Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
- Freeze for 3-4 hours.
- Enjoy!
Nutrition Facts : Calories 682 calories, Carbohydrate 61 grams, Fat 50 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams
RAINBOW ICE CREAM SANDWICH RECIPE BY TASTY
Here's what you need: heavy whipping cream, sweetened condensed milk, Post® Fruity Pebbles™ cereal, vanilla extract, Post® Fruity Pebbles™ cereal, mini marshmallows, butter
Provided by Milloni Merchant
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.
- Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.
- Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.
- Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.
- With a greased cookie cutter, cut out 16 rounds.
- When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.
- Sandwich an ice cream round between two cereal rounds.
- Enjoy!
Nutrition Facts : Calories 653 calories, Carbohydrate 84 grams, Fat 35 grams, Fiber 0 grams, Protein 7 grams, Sugar 60 grams
THE BEST CLASSIC ESPRESSO MARTINI YOU'LL EVER SIP RECIPE BY TASTY
Making this classic caffeinated cocktail at home is surprisingly easy! A few ingredients key to shakin' up the best espresso martini are a top-shelf vodka, high-quality coffee liqueur, and freshly brewed espresso. If your barista skills are novice, you can swap in cold brew concentrate for the espresso for an equally delicious cocktail. This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Betsy Carter
Categories Drinks
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add the vodka, espresso, coffee liqueur, and simple syrup. Secure the lid and shake vigorously for 20 seconds.
- Strain the cocktail into a 6-ounce martini glass and garnish with the espresso beans.
- Enjoy!
Nutrition Facts : Calories 309 calories, Carbohydrate 39 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 40 grams
ESPRESSO MARTINI ICE CREAM SANDWICHES RECIPE BY TASTY
Your favorite dessert just got a delicious coffee makeover! ????☕️????
Provided by Tristan Fisher
Categories Desserts
Time 7h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- To make the ice cream combine all ingredients in a large bowl and whisk together.
- Decant into a baking dish and freeze whilst you make your cookies.
- In a medium bowl combine flour, cocoa, espresso powder, baking soda & salt.
- In a mixer cream butter and sugars until pale and fluffy.
- Add eggs one at a time. Add vanilla.
- Reduce speed to low and slowly add flour mixture.
- Add in chocolate chips.
- Chill dough for at least 1 hour in the fridge.
- Preheat oven to 180C and line a baking sheet.
- Spread cookie dough over the baking sheet.
- Bake for 15-20mins, until edges are firm but centre is still soft.
- Cool for 10mins, then using a 3 inch round cutter, cut out perfect circles. Transfer to wire rack to cool completely.
- Take a scoop of ice cream and sandwich in between 2 biscuits. Squish down a little.
- Freeze for 1 hour.
- Remove from freezer 10 mins before serving
- Enjoy!
BROWNIE TIRAMISU RECIPE BY TASTY
Here's what you need: brownie mix, espresso, vegetable oil, egg, heavy cream, powdered sugar, mascarpone cheese, espresso powder, vanilla extract
Provided by Tasty
Categories Desserts
Yield 4 parfaits
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350ºF (180°C).
- Combine brownie mix, egg, vegetable oil, and strong coffee into a large bowl. Mix well.
- Pour batter into a parchment lined 10x15-inch (25x38 cm) baking sheet.
- Bake for about 10 minutes.
- While the brownie is baking and cooling, mix mascarpone cheese, espresso powder, and vanilla extract together in a bowl until smooth.
- In a separate bowl, whip the heavy cream and gradually add in powdered sugar.
- When the cream is whipped, add to the mascarpone cheese mixture and gently fold until homogenous.
- Take the brownie out from the baking sheet put on a flat surface, then use either a mason jar lid or a cookie cutter to cut out as many circles as you can.
- To assemble the tiramisu, alternate the cream and brownie, starting with the cream.
- Chill tiramisu in the fridge for an hour.
- To serve, dust with cocoa powder and/or espresso powder.
- Nutrition Calories: 1234 Fat: 128 grams Carbs: 23 grams Fiber: 0 grams Sugars: 21 grams Protein: 8 grams
- Enjoy!
ESPRESSO MARTINI
Enjoy a delightful martini with taste but not too sweet!!!
Provided by Christine Kelly
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve.
Nutrition Facts : Calories 185 calories, Carbohydrate 12.8 g, Cholesterol 20.4 mg, Fat 5.6 g, Fiber 0 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 9.7 mg, Sugar 11.3 g
HOMEMADE ICE CREAM SANDWICHES
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
GIANT COOKIE ICE CREAM SANDWICH RECIPE BY TASTY
Here's what you need: brown sugar, white sugar, butter, eggs, vanilla extract, flour, baking powder, salt, semi-sweet chocolate chips, vanilla ice cream, mini chocolate chip
Provided by Alix Traeger
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
- Add in the eggs and vanilla, and whisk until combined.
- Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
- Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
- While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
- Once the cookies have baked and cooled, turn them over onto a tray.
- Place the ice cream disk on top of one half and cover with the other half.
- With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
- Enjoy!
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