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.
How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre
Hello There Friends, This Dark Chocolate Kahlua Cheesecake is the perfect dessert for chocolate lovers! The rich chocolate flavor is balanced perfectly with the creamy cheesecake and a crunchy hazelnut Oreo crust! Let me know what you think in the comments below.
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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!
How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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Insanely Delicious Pecan Cream Pie Recipe
I’m not sure there’s anything better in the world than a slice of delicious pecan cream pie. The rich, creamy filling, the crispy crust, and the sweet, nutty flavor of pecans combine to create an amazing dessert experience.
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INGREDIENTS
6 ounces 9-inch ready-made pecan crust (I used Diamond brand)
16 ounces cream cheese, room-temperature
½ cup light brown sugar
⅓ cup pure maple syrup
1 teaspoon vanilla extract
8 ounces whipped topping, thawed and divided
1 cup toasted finely chopped pecans, I used Fisher brand, divided
INSTRUCTIONS
Remove the plastic lid from the ready-made pecan crust. You will want to save this as it can be flipped over and used as a storage lid for your pie.
In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
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Kahlua Milk Stout Beer Ice Cream Float Recipe #quick #recipe #dessert #kahlua
Today I'm sharing how to quickly make Kahlua Milk Stout Beer Ice Cream Float! I made way too many of these during the summer but they taste amazing. If you want a little sweet buzz, then definitely try this out. The amount of each will definitely depend on the size of your cup but you can check out all the ingredients on the blog here:
Hope you enjoy & have fun making it!