Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
Ree creates this easy frozen treat for her family by layering pound cake with three different flavors of ice cream and chocolate candy!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Ice Cream Layer Cake
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 15 min (includes freezing time)
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top
Directions
Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
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Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
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Layered Cherry Angel Food Cake Recipe
This Layered Cherry Angel Food Cake recipe requires 3 ingredients and about 15 minutes of your time. It's easy, delicious and a crowd pleaser. If you’re on the hunt for easy dessert recipes, this is for you. You can’t go wrong with cherry pie filling, whipped topping and angel food cake!
Music credit: Cutter
???? Classic Angel Food Cake Recipe So Light & Airy!!
What do you do when you have too many leftover egg whites from making ice cream? Nooooooooo - not egg white omelettes! Make this Classic Angel Food Cake Recipe! Just a few easy ingredients, will give you a super springy, super tasty cake. We like our Angel food cake with strawberries and whipped cream.
Ingredients
12 large egg whites, at room temperature (about 400 mL)
7 mL (1 1/2 tsp) pure vanilla extract***
7 mL (1 1/2 tsp) cream of tartar
2 mL (1/2 tsp) coarse salt
300g (375 mL /1 1/2 cups) granulated sugar
160g (310 mL / 1¼ cups) cake and pastry flour
Method:
Preheat to 180ºC (350ºF) .
Whip egg whites in a stand mixer at medium-low, until frothy.
With the mixer still running add salt, cream of tartar, and vanilla.
Increase speed to medium and then whip in sugar 1 tbsp at a time.
Continue whipping until whites are glossy and stiff peaks form when beater is lifted.
Transfer meringue to a large bowl and sift one-third of flour over the meringue and gently fold in.
Repeat 2 - 3 more times with the remaining flour, folding to completely incorporate.
Transfer batter into ungreased 9 tube / angel food pan and run your spatula through to remove air pockets.
Smooth top with the back of your spatula and tap the pan a few times on the countertop.
Bake until cake springs back when touched lightly or a cake tester inserted in centre comes out clean, 35 to 40 minutes.
Remove from oven and turn pan upside down on the neck of a wine bottle or similar inserted in the centre post hole of the pan.
Let cake cool completely upside down in pan. (This keeps it from collapsing)
Remove cake from pan, and serve bottom-side up.
Use a serrated knife when slicing to avoid crushing the cake.
***Tips:
- You could substitute other flavourings like lemon extract, orange extract, etc.
- A springform angel food cake pan will save you a lot of trouble.
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Ice Cream Angel Food Cake
Yields: 12 servings
Ingredients:
1 (10-inch) angel food cake
3 pints ice cream, flavors of your choice, softened
1 container whipped topping
Preparation Directions:
~ Wrap cake in plastic wrap and freeze 30 minutes, making it easier to cut into layers. Slice cake horizontally into 4 equal layers using a serrated knife.
~ Place bottom layer on serving platter, spread with 1 pint of the ice cream leaving a ½-inch border around edge. Top with second layer of cake and second pint of ice cream; repeat with third layer. Top with cake. Wrap cake in plastic wrap and freeze for at least 8 hours.
~ When ready to serve spread with whipped topping.
Homemade Angel Food Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 371
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Angel Food Cake Hack To Satisfy Your Cravings • Tasty
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