KAHLUA Cookie Butter RUM Raisin Ice Cream Recipe on Let's Get Greedy! #62
This is a LGG Recipe on making our boozy Ice Cream flavored with Cookie Butter, Rum Raisin and Kahlua. Enjoy!
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Recipe:
-2 cups whole milk
-3/4 cup of granulated sugar
-pinch salt
-2 cups heavy cream
-1 tablespoon of pure vanilla extract
-1/2 a cup of Kahlua
-1 shot of espresso (Starbucks or Dunkin Donuts)
-3 tablespoon of cornstarch
-pinch of sea salt
-1/2 cup of raisins
-1/2 cup of Jamaican Rum (Wray & Nephew)
-About a 1/2 jar of Cookie Butter (Crunchy)
INSTRUCTIONS:
*In a large pot on low-medium heat; combine the milk, cream, sugar, espresso, Kahlua, salt, cornstarch and whisk until the sugar is dissolved. Remove from heat. Cover and refrigerate overnight. Next day, mix in vanilla.
*In a small container, pour Jamaican Rum over raisins. Cover and refrigerate overnight. Next day, drain raisins. Turn on ice cream maker; pour the ice cream mixture into the frozen freezer bowl and let mix.
*After 15-20 minutes or when the ice cream is starting to thicken, add in raisins and cookie butter (pieces should be about 1/4 teaspoon in size). Once the ice cream comes to the top or has a soft creamy texture the ice cream is completed. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer overnight. Plate, serve and enjoy!
STARBUCKS Tiramisu HOMEMADE Ice Cream Recipe:
Ice Cream Machine Brand:
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At-Home Pumpkin Ice Cream Pie
Looking for a different way to serve Pumpkin Pie? Try a homemade Pumpkin Ice Cream Pie with a little help from Whitey's!
Caramel Swirl Ice Cream Pie - Lakeland Cooks!
Caramel Swirl Ice Cream Pie
Very easy to make with delicious results
Ingredients:
Crust:
18 vanilla wafers
1/3 cup pecan halves
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
Mocha-Fudge Sauce:
1 (16-ounce) jar hot fudge sauce
2 tablespoons Kahlua or any coffee liqueur
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons hot water
Filling:
2 pints dulce de leche ice cream or caramel-swirl ice cream
Directions:
Preheat oven to 350 degrees.
Make crust by placing vanilla wafers and pecans in food processor or blender and whirl until fine crumbs form. Transfer to medium mixing bowl. Add sugar, cinnamon and mix to blend. Pour in melted butter and mix with a fork until the mixture is evenly moistened. Press evenly into a lightly buttered 9-inch pie plate. Bake in preheated oven for about 10 minutes, until lightly toasted. Remove from oven and let cool completely.
Combine all Mocha-Fudge Sauce ingredients in a 2-cup glass measure. Microwave at 60% power, stirring after each minute until sauce is smooth, blended and warm -- not hot.
Soften 1 pint of ice cream and spread evenly in the cooled crust. Drizzle fudge sauce over the ice cream. Place in freezer for 10 minutes or until fudge sauce is set. Soften the remaining ice cream. Spread evenly over the set mocha-fudge sauce and drizzle with more sauce. Freeze until sauce is set. Cover with plastic wrap and freeze for 4 hours or overnight.
At serving time, place wedge of pie on plate and spoon a dollop of whipped cream on top. A sprinkling of chopped pecans is nice, too. Warm mocha-fudge sauce can be served on the side. Makes 8 servings.
Sue's Tips:
Store remaining mocha-fudge sauce in the same jar the fudge sauce came out of. Kept in the refrigerator, it's ready at a moment's notice to dress a big scoop of ice cream.
Intensely flavored instant espresso powder can be found in many grocery stores, sometimes near the coffee and sometimes in the international aisle. It keeps forever in a cool, dark cupboard. In a pinch, use regular instant coffee, being sure to dissolve it in the 1 1/2 teaspoons hot water before mixing into the sauce.
Easy No-Bake Ice Cream Desserts (Kahlua & Limoncello)
Easy No-Bake Ice Cream Desserts, with Kahlua & Limoncello
Kahlua and Cream Milkshake
Here's the recipe:
KAHLÚA AND CREAM MILKSHAKE
2 oz (60ml) Coffee Liqueur
2 oz (60ml) Vanilla Vodka
Vanilla Ice Cream
Whipped Cream
Sprinkles
PREPARATION
1. Add ice cream, vanilla vodka and coffee liqueur to blender. Combine until smooth.
2. Pour mix into glass and top with whipped cream, sprinkles and a drizzle of coffee liqueur. Enjoy responsibly!
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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.
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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