Icebox cake, 2 Ingredients Refrigerator Cake | No-Bake No Mixer
#refrigeratorcake #iceboxcake #chocolatecake #yummy
This icebox cake that just needs a few slicing of pre-made store brought cakes, arranged to layer a whipped cream, and finally sprinkled with some chocolate chips for decoration. Chilled for a few hours and ready to be consumed by you and your housemates as a quick dessert that’s easily customizable and so easy to do you’ll be shocked that this can be done in even less than a minute.
Written Recipe at
IINGREDIENTS
6-8 pieces of Fudgee bar (or any brand)
1 and ½ can Kremdensada (chilled overnight)
chocolate chips for toppings (optional)
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Oreo Icebox Cake - Dished #Shorts
On today's Dished #shorts we're making an Oreo Icebox Cake
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If you love this how-to-make Oreo icebox cake recipe let us know what you think in the comments below! #dished #oreo #dessert
Ingredients for making Oreo icebox cake :
3 cups heavy cream
1/3 cup sugar
1 tbsp vanilla
44 Oreos
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BLACK FOREST ICEBOX CAKE RECIPE | 5 Ingredients | No Bake | Simple & Delicious
This Black Forest Icebox cake no bake recipe is so simple, easy, and delicious using only 5 ingredients.
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings
Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Pineapple Icebox Cake - Mother's Day Recipe - Episode 590
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- cake recipe
2 cups cake flour
1 cup sugar
3 eggs
8 oz unsalted butter @ room temperature
1 cup pineapple juice / orange juice
pinch of salt
2 tsp baking powder
1 tsp vanilla essence / extract
few drops of food colouring
1/2 tsp cinnamon powder
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you can also add nuts/almonds in the filling.
1 pint cold heavy cream
1 pack unflavoured gelatin
2tbsp cold water - not tap
1/4 cup icing sugar
1 cup pureed pineapple
use crème de cassis or brandy to soak the cake to make an adult version
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Zebra icebox cake — homemade chocolate cookies in malted milk cream
Thanks Allform for sponsoring this video! Click for 20% off the sofa of your choice! We chose a whiskey leather 3-seater with a chaise. #Allform
***RECIPE, FEEDS 8***
For the cookies
1 stick (113g) butter
1 1/4 (250g) cup brown sugar (or white sugar + a glug of molasses)
3/4 cup (75g) dutch cocoa powder
1 egg
1 cup (120g) flour
1 cup (175g) mini chocolate chips
baking powder
vanilla
milk
salt
For the whipped cream
3 pints (1.5 liters) cream
1/2 cup (80g) malted milk powder (or even more if you like the taste)
1/2 cup (100g) sugar
vanilla
Melt the butter. Stir in the sugar, a little glug of vanilla, a big glug of milk, a dash of baking powder, a small pinch of salt (or a big pinch if you're using unsalted butter), cocoa powder, egg, flour and chocolate chips.
Dump the dough onto a piece of parchment or plastic wrap and shape it into a rough log. Chill until solid enough to roll into a more uniform log. Chill again until firm enough to cut into uniform thick coins of dough. Place the coins onto baking sheets and bake at 350ºF/180ºC until they look done – 10-12 minutes. Let cool completely before assembling the cakes.
Combine the cream, milk powder, sugar and a big glug of vanilla. Whip until you have whipped cream. You'll have an easier time assembling the cakes if you chill this a bit first.
Assemble the cakes by alternating cookies with heavy layers of whipped cream. Watch the video for ideas about how to shape them, but you could also just do this lasagna-style in a cake pan. Maybe bash a couple of your cookies into a powder to sprinkle over top.
Let the cakes chill in the fridge for at least a day — the cookies and cream need time to kinda melt together.