Kicked Up Ice Cream Cake Recipes
KICKED UP MAC AND CHEESE
This ain't your grandma's mac and cheese.
Provided by HYPERPUPPY
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
- Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
- Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 19.6 g, Cholesterol 68.7 mg, Fat 23.3 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 13.8 g, Sodium 690.2 mg, Sugar 5 g
KICKED UP ICE CREAM CAKE
Steps:
- Preheat the oven to 350. Crumble 8 cookies into small, bite-size pieces. Finely grind remaining cookies in a blender. Add butter and process until moist crumbs form. Press mixture into bottom of a 9 1/2-inch spring form pan. Bake until golden, about 8 minutes. Remove from oven and cool completely on wire rack. Spread all of softened chocolate ice cream over crust. Sprinkle with half of crumbled cookies and cover with 3/4 cup ganache (do not allow it to get too hot as it will melt the ice cream) and freeze until set. Spread all of softened ice cream over hardened ganache. Sprinkle with the remaining crumbled cookies. Freeze until very firm, at least 4 hours. Cut around pan sides to loosen cake. Turn cake out onto a wire rack set over baking sheet. Pour the ganache over top and sides of cake. Let sit and pour remaining ganache over so cake is completely coated with chocolate. Freeze on wire rack until very firm, at least 4 hours. Serve cake straight from the freezer. Walnut Butter Cookies: Yield: 24 cookies Ice Creams: Yield: 1 quart each Chocolate Ganache: 3 cups heavy cream 2 tablespoons butter 2 pounds semisweet chocolate, chopped Scald the cream and butter in a small saucepan over medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream and let sit for 2 minutes, then whisk until smooth. Let cool to room temperature before using. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)
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- Prepare the Cake Pan. Place a nine-inch springform pan into your freezer to chill. This will help prevent the ice cream from melting as you assemble the cake.
- Make the Chocolate Cookie Crunch. Preheat oven to 350°. While it heats, pulse the Oreo cookies several times in a food processor. Add the melted butter and then pulse for a few more seconds until rough cookie crumbs remain.
- Make the Ganache. In a small saucepan, bring the heavy cream to a strong simmer. Remove from heat and then pour over the semisweet chocolate chips in a medium glass bowl.
- Form an Ice Cream Barrier. While the ganache cools, remove the vanilla ice cream from the freezer and let soften for 15-20 minutes on the counter.
- Create the Bottom Ice Cream Layer. Remove the chocolate ice cream from the freezer and let soften for 15-20 minutes. Once the vanilla ice cream “wall” has firmed up in the pan, spoon the chocolate ice cream into the center of the cake pan lined with vanilla ice cream.
- Add Fudge and Cookie Crumble. Next, pour a generous layer of the chocolate ganache over the chocolate ice cream layer. Smooth with an offset spatula before sprinkling the ganache with the chilled cookie crumbles.
- Top It Off with More Ice Cream. While the previous layers firm up in the freezer, remove the vanilla ice cream again and let it soften on the counter.
- Make Whipped Cream Icing. While the cake freezes, prepare the whipped cream icing. Whip the heavy cream until soft peaks begin to form. Then add the powdered sugar and vanilla.
- Remove the Outer Ring. Remove the ice cream cake from the freezer and use a clean dishcloth soaked in hot water to defrost and loosen the ice cream from the sides of the springform pan.
- Decorate. Finish the cake by applying a thin, smooth layer of the whipped cream icing. Use a cake smoother or offset spatula to smooth the icing neatly over the sides and top of the ice cream.
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- For the crust, put cookies in the bowl of a food processor and pulse until crumbly. Or place in freezer baggie and smash and roll with rolling pin until big chunks are broken down. Add melted butter and add to food processor while pulsing to combine, only adding enough to moisten the cookies, might be less depending on type of cookies used.
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