Cooking with Grandma- ice box cake
Ice box cake is a very easy dessert to make for a bunch of people. It is very simple yet deceptively tasty. It only uses 3 ingredients pudding, gram cracker and cinnamon sugar! Place in the refrigerator for about 30-40.
Chocolate Malteser Ice Box Cake | Good Housekeeping UK
An ice-box cake is made up of layers of biscuits and whipped cream, set overnight in the fridge so it softens and becomes one squidgy cake. Our chocolate malt version will take you straight back to your childhood!
Ingredients
The cake
600 ml double cream
4 tbsp. malt powder – we used Horlicks
1 tsp. vanilla extract
2 tbsp. icing sugar
About 250g (9oz) Maltesers, roughly chopped
About 300g (11oz) malted milk biscuits, plus extra to decorate, optional
To decorate
125 ml (4 fl oz) double cream
100 g (3 ½oz) dark chocolate, chopped
1 tbsp. golden syrup
Party rings and smarties, to decorate, optional
Directions
Lightly oil an 18cm (7in) loose-bottom cake tin, then line with clingfilm. In a large bowl, whip the cream, Horlicks, vanilla and icing sugar to soft peaks. Fold in two thirds of the Maltesers.
Line the bottom of the tin with about a third of the biscuits, then spread with about a third of the whipped cream mixture. Repeat twice more, finishing with cream. Transfer to the fridge and chill overnight.
The next day, make the chocolate sauce. Heat the cream, chocolate and syrup in a small pan over a gentle heat, stirring occasionally, until the chocolate is melted and the sauce is smooth. Remove from the heat and set aside to cool to room temperature.
Release cake from the tin and put on a serving plate. Carefully take off the clingfilm. Pour the sauce over the top, encouraging it to drip down the sides. Top with remaining Maltesers and extra biscuits, if you like, to decorate. Smarties and party rings can also be optionally added.
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How To Make A No-Bake Cake | Bon Appétit
Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam's recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream.
Check out the recipe here:
--
VIDEO BREAKDOWN
0:00 Introduction
0:45 Make the raspberry sauce
1:38 Make a slurry with hot jam and cornstarch, add to pot, and let cool
2:35 Make the caramel cream
2:42 Cook the caramel, add cream, and let cool completely, about 2 hours
4:51 Make whipped cream
5:40 Fold cooled caramel into the whipped cream
5:57 Assemble the cake
6:48 Layer cookies, raspberry sauce, fresh raspberries, and whipped cream in a parchment-lined 8x8 baking pan
9:11 Wrap and chill for at least 6 hours.
9:15 Finish the cake
9:22 Unmold cake
9:51 Top cake with fruit
10:29 Plate
10:51 Taste!
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Graham float in a cup | IceBox Cake ( easy Dessert)
Graham float in a cup | IceBox Cake ( easy Dessert)
Graham float in a cup
Cream ingredients:
740ml All Purpose cream (chilled overnight)
390g condensed milk (chilled overnight)
1 1/2 tbsp vanilla extract
1 tbsp gelatin, clear and unflavored(optional)
1/4 cup hot water for gelatin(more if needed)
base and fillings:
1 cup honey grahams, crushed
1 cup chocolate grahams, crushed
1/3 cup mangoes
1/3 cup fruit cocktail
1/3 cup cherry
1/4 cup oreo, crushed
1/3 cup chocolate chips
1/3 cup mini marshmallows
1/3 cup peanuts
2 tbsp cocoa powder
Procedure:
1) Whip cream on high speed until doubled in size
2) Dissolve gelatin in hot water
3) Gradually add condensed milk and mix well
4) Add dissolved gelatin and vanilla extract
5) Transfer cream mixture into the pastry bag
6) For flavored cream: combine 2 cups cream mixture and 1/4 cup oreo
Combine 2 cups cream mixture and 2 tbsp cocoa powder
Assemble:
1) In 10oz cup pour 2 tbsp of crushed graham
2) Add a layer of mangoes(filling)
3) Add a layer of cream mixture
4) Add another layer of crushed grahams
5) Add another layer of mangoes
6) Add the last layer of cream mixture
7) Add the last layer of crushed grahams
8) Chill overnight
9) Add toppings
10)Repeat steps for the other graham floats
Perfect Mango Graham Float-
Rocky Road Graham float-
Double Dutch Graham Float-
Black forest Graham Float-
Oreo Cookies and
Cream Ice box cake-
How To Make Strawberry Icebox Cake
How to make Strawberry Icebox Cake. This No Bake Strawberry Cheesecake Icebox Cake is the perfect easy no-bake dessert with a cheesecake pudding, whipped cream, graham crackers, and fresh strawberries. The best part about this no bake dessert recipe is that you can make it ahead and store it in the fridge! Amazing for potlucks, parties and barbecues!
GET TIPS AND GRABE THE FULL PRINTABLE RECIPE HERE:
*3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip)
*1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
*2 cups cold milk to make the pudding - omit if using cream cheese option
*12 graham crackers
*2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top
Optional Toppings:
crushed graham cracker crumbs
chopped nuts
drizzle of chocolate
powdered sugar for dusting
To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.
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How to Make the Most Delicious No-Bake Pumpkin Spice Icebox Cake Dessert | Bon Appetit
No need to even touch the oven to make this perfect autumn dessert. Our pumpkin spice icebox cake is easily assembled and unbearably delicious. Get the recipe here:
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How to Make the Most Delicious No-Bake Pumpkin Spice Icebox Cake Dessert | Bon Appetit
Starring: Eli Jaime
Producer: Vincent Cross
Editor: Vincent Cross
Camera Operator: Vincent Cross