COCONUT-LEMON ICE CREAM CAKE
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.
Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON MERINGUE ICE CREAM CAKE
This looks and tastes so good people will never believe it only takes 20 minutes to put together
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 4h30m
Number Of Ingredients 5
Steps:
- Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
- Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
- When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.
Nutrition Facts : Calories 464 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium
LEMON MERINGUE ICE CREAM
This zesty ice cream is the perfect summer treat
Provided by Merrilees Parker
Categories Dessert, Dinner, Lunch, Treat
Time 3h50m
Number Of Ingredients 6
Steps:
- In a large bowl, mix the custard and the single cream.
- Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
- Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.
Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Protein 7 grams protein, Sodium 0.19 milligram of sodium
LEMON ICE CREAM CAKE
Bliss on a hot summer's day. The cooking time includes the freezing time and is only a guesstimate. Please make this cake as close to serving time as possible: you will not want the cake layers to freeze too much, as it will make the cake cutting more difficult.
Provided by txzuckerbaeckerin
Categories Frozen Desserts
Time 5h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Allow ice cream or sherbet soften slightly.
- Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
- Preheat oven to 350°F.
- Grease and flour bottom only of 2 9-inch pans.
- Blend cake mix with egg whites, water and lemon extract.
- Beat according to instructions on the box.
- Pour into the 2 pans, dividing evenly.
- Bake 30 minutes or until toothpick comes out clean: the top should "spring" back, when lightly touched in the center.
- Cool 10 minutes in pan, then invert onto wire rack.
- Cool completely.
- Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
- Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
- Mix food color into Cool Whip at this time, if you choose to.
- Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
- Push down lightly for the ice-cream to adhere better to the cake rounds.
- Cover the cake with Cool Whip, making swirls with a spatula.
- Sprinkle with lemon strips.
- Return to the freezer until ready to serve depending on the setting of your freezer.
Nutrition Facts : Calories 315.6, Fat 10.4, SaturatedFat 6, Sodium 267.1, Carbohydrate 52.7, Fiber 2.7, Sugar 40.6, Protein 3.2
LEMON MERINGUE ICE CREAM
Categories Milk/Cream Ice Cream Machine Mixer Egg Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Lemon Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Make meringue:
- Preheat oven to 250° F. and line a baking sheet with parchment paper.
- In a bowl with an electric mixer beat whites with salt until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spread meringue 1/2 inch thick on parchment-lined baking sheet and bake in middle of oven 1 hour, or until firm to the touch. Turn off oven and let meringue stand 1 hour. Transfer meringue on parchment to a rack and cool. Peel off parchment and, working over a bowl, break meringue into 1/2- to 1-inch pieces. Meringue may be made 3 days ahead and kept in an airtight container in a cool, dry place.
- In a heavy saucepan bring cream, milk, sugar, zest, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and stir in lemon juice. Cool custard. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in meringue. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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- Process first 6 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
- Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
- Whisk together lemon curd, sour cream, lemon zest, and lemon juice. Swirl lemon mixture and crushed meringue cookies into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
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- Prepare the whipped cream first. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
- Use a springform pan or your cake pan that is the same size as your cakes (in this case, 8 inches). Wrap the edges of the pan with saran wrap. Place a cake board in the bottom of your pan, under the saran wrap.
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