Moundsicecream Recipes
MOUNDS ICE CREAM
Rich, creamy coconut ice cream laced with coconut and dark chocolate! Nothing better....worth busting a diet for.
Provided by Lauren in Wisconsin
Categories Frozen Desserts
Time 20m
Yield 3-4 qts
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine sugar, salt and coconut and whole milk. Cook over medium heat stirring occaasionally until mixture is streaming. Reduce heat to low. In a medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour all back into the saucepan. Cook over medium-low heat until slightly thickened, about 3-4 minutes. Remove from heat and refrigerate until cold or preferably overnight (get the best results this way).
- When ready to make the ice cream, stir heavy cream, coconut and vanilla into the chilled custard. Pour into the ice cream maker and freeze until thick.
- Stir the shaved chocolate into the thickened ice cream and place in freezer to harden.
Nutrition Facts : Calories 2987.2, Fat 194.4, SaturatedFat 125.9, Cholesterol 885.9, Sodium 898.5, Carbohydrate 292, Fiber 9.2, Sugar 271.9, Protein 35.6
MOUNDS® BAR CAKE
Very rich and so yummy.
Provided by Dale Hughes
Categories Desserts Cookies Bar Cookie Recipes
Time 1h5m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
- Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
- Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
- Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.
Nutrition Facts : Calories 749.5 calories, Carbohydrate 89 g, Cholesterol 91 mg, Fat 43.9 g, Fiber 7.2 g, Protein 8.2 g, SaturatedFat 31.2 g, Sodium 302.9 mg, Sugar 73.2 g
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HOMEMADE MOUNDS BARS - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
Estimated Reading Time 1 min
- Preheat oven to 350 degrees. Prepare a 9x9 baking dish with non stick spray. You can line the pan with foil and spray the foil for easy removal of the bars.
- In a food processor, grind the graham crackers into crumbs. Add in the melted butter and sugar; pulse again until well combined. Press the crumbs into the bottom of the prepared pan. Bake for 15 minutes.
- Once done baking, spread the shredded coconut all over the top and then pour the sweetened condensed milk all over the top. Bake for another 15 minutes.
- In a microwave safe bowl, add the chocolate chips and vegetable oil; heat for 30 seconds at a time and stir between each time. Once the chips are all melted, spread the chocolate over the top of your bars. Cool completely. Process can be sped up by placing them into the fridge.
MOUNDS BAR ICE CREAM RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
Cuisine AmericanTotal Time 35 minsCategory Dessert
- In a medium saucepan, heat cream, coconut milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer and remove from heat.
- Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/coconut milk mixture back into the saucepan with the rest of the milk.
- Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
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