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Category Archives: Frozen desserts

Butterscotch Ice Cream Towers

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Butterscotch Ice cream towers!!!!

 These beautiful, stacked desserts have layers of ice cream sandwich and a creamy butterscotch filling.  Topped with melted chocolate, they make a fun and elegant summer dessert!

Butterscotch Ice cream towers!

I’ve been craving ice cream sandwiches.  These little desserts were a combination of that craving and an extra box of butterscotch pudding in my cupboard.  I love how they turned out!  They require some hands-on time and an overnight in the freezer, so they aren’t a last minute idea- but I think the extra time is worth it!!  The end result is pretty and SO yummy!  Here’s the recipe:

INGREDIENTS: (printable recipe here)

  • One box of 12 ice cream sandwiches
  • 1 (3.4 oz) package of Jell-O Instant Butterscotch pudding mix
  • 1 1/2 cups of cold milk
  • 1 tub of Cool Whip topping
  • 1 cup of chocolate chips
  • 6 tablespoons of butter

DIRECTIONS:

  • Make butterscotch filling first, and freeze overnight
  • In a large bowl, beat together milk and pudding mix on high for 3 to 4 minutes until thick.
  • Fold in 1/2 of the container of Cool Whip topping
  • Put parchment paper in a small (I used a 9×9 square) pan, and spread pudding mixture evenly into container.
  • Freeze overnight.
  • To assemble, use a fluted square (I used a 2″ inch square) cookie cutter to cut ice cream sandwiches.  I got 2 squares from each sandwich. Return to freezer after cutting.

Butterscotch Ice cream Towers

  • Remove pudding mixture from freezer, lift out of pan using edges of parchment paper, and lay on a clean counter.
  • Cut squares using the same cookie cutter (dip in warm water between cuts, if it becomes sticky), return to freezer as you cut them.
  • Assemble no more than one or 2 hours before serving, and keep frozen.
  • Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between, until melted and smooth.
  • Place an ice cream sandwich square on a plate, top with butterscotch filling square, top with a second ice cream sandwich square.
  • Drizzle with melted chocolate (and I added a few butterscotch chips).
  • Return to freezer and keep frozen until serving.

 

Butterscotch Ice Cream Towers!!

My thoughts:  These are the most spectacular dessert to serve (you should have heard the oohhh’s and ahhh’s!), and the most awkward dessert to eat.  The kids figured out that you need to just pick these up and eat them with your fingers!  I allowed mine to melt just a touch, and then it was perfect with a fork!  The flavors are so yummy! Butterscotch and chocolate?  Yes, please!!!!  Enjoy!  ~r

Other yummy frozen treats:

Mango Smoothie PopsPudding popsicles!Frosty Almond Joy Cups!Heath Bar Ice Cream Dessert3

 

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Baked Alaska Cupcakes

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Baked Alaska Cupcakes!!!!Rich chocolate cupcakes topped with a scoop of ice cream and a cloud of toasted marshmallow meringue. Best. Dessert. Ever!!!!!

Every year for Christmas our family goes out to an incredible restaurant near Marshall, MI called Win Schulers. They have the most amazing prime rib…oh my.  Anyway, within a week of Christmas it is my birthday, my mom’s birthday and my sister-in-law’s birthday.  Schuler’s gives you a Baked Alaska for your birthday….so it’s a feast of Baked Alaska and it is SO good.  About 2 weeks ago I was craving it and suddenly was struck by the idea of making it in cupcake form.  A.M.A.Z.I.N.G.  Just go and make these.  Use your favorite ice cream.  You will love them…!

Baked Alaska Cupcakes!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One boxed chocolate cake mix (plus the oil, water and eggs to make according to package)
  • One quart of your favorite ice cream (I used mint chip)
  • 8 egg whites
  • 2 cups of granulated sugar
  • 1/4 teaspoon of cream of tartar

DIRECTIONS:

  • Make cake mix according to box directions and divide equally into 24 cupcake liners in cupcake tins.
  • Bake according to package.
  • Cool completely (I refrigerated mine to get them nice and cold before adding the ice cream)
  • While they are baking and cooling, make the marshmallow meringue (I got my recipe here)

(Don’t be afraid….I was afraid to try this, it sounded complicated, but it isn’t hard- it just takes time with a mixer in your hand if you are like me and not fortunate enough to have a stand mixer!  It is actually kind of fun!  Make sure your bowl and beaters are free of any oils.  I swiped mine with a little lemon juice 1st)

  • Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water.  (I had to experiment a bit to find a good fit)
  • Bring water to a boil in the saucepan and set the bowl on top.
  • Whisk ingredients together for about 3-4 minutes.  Sugar will be dissolved and egg whites should be heated to 145F degrees.
  • Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes.  The meringue will become the most beautiful, white, glossy mixture.  It should form stiff peaks before you stop beating it.
  • Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
  • Assemble one cupcake at a time, and then pop it into the freezer immediately.
  • Take a cupcake, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cupcake.  Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

Marshmallow Meringue!Marshmallow Meringue!Marshmallow Meringue!!

  • When all cupcakes are prepared and in the freezer, use a kitchen torch
    to toast the marshmallow just before serving.
  • These are best served within a couple of hours of making them.  

Since they are a fork-eating-cupcake anyway, I see no harm in adding hot fudge….

Baked Alaska Cupcakes!!My thoughts: I loved them.  They satisfied my craving for a baked Alaska plus they have the cute factor of a cupcake!  Fun, fun, FUN!!!!! Enjoy!!!  ~r

Baked Alaska Cupcakes!!!Other yummy cupcakes:

Peanut Butter Cupcakes!!Key Lime Cupcakes!Doughnut cupcakes!!Chocolate molten lava cupcakes

Heath Bar Ice Cream Dessert

Heath Bar Ice cream Dessert2
This recipe is a classic family favorite.  It is one of my grandma’s recipes, and I say “one of” because my grandma is a treasure trove of recipes (especially desserts!)  My cousins and I joke about how many desserts show up at family gatherings.  The conversations go something like this:

“Oh no, we only have 8 desserts today…this could be a disaster.”

“There are 24 of us here…that means we can each only have 1/3 of a dessert.”

“I want to try a little of everything.”

“I get a third of that chocolate cake”

“There’s ice cream?  Does that count as a ninth dessert?”

This is nearly always one of the desserts at our family dinners.  It’s fabulous. Creamy and light and butterscotch-y…oh my.  You’ve got to try this one out with your family!

Heath Bar Dessert!!

Ready for the recipe?  Here you go: (printable version)

INGREDIENTS:

  • 1 stick (1/2 cup) butter, melted
  • 1 package (10 oz) Lorna Doone cookies, crushed (if you can’t get these specific cookies, use 2 cups of another brand of shortbread cookies)
  • 3 packages (3.4 oz) INSTANT vanilla pudding
  • 2 and 3/4 cups milk
  • 1 quart of butter pecan ice cream (softened)
  • 1 (8oz). Cool Whip
  • One bag of Heath Milk Chocolate Toffee Bits (or several crushed Heath bars)

DIRECTIONS:

Crust:

  • Combine  melted butter with crushed shortbread cookies and press into a 9″ by 13″ cake pan (I use glass)

Filling:

  • In a large bowl, combine milk and pudding and beat on high for about two minutes, until pudding becomes thick.
  • Add softened ice cream to pudding and stir by hand until well combined.
  • Pour over crust in pan.

Topping: 

  • Spread Cool Whip topping over the entire dessert.
  • Top this with desired amount of Heath Milk Chocolate Toffee Bits (I used the whole bag!!)
  • Cover dessert tightly with plastic wrap and freeze until serving.  Allow dessert to warm for several hours before serving.
  • Enjoy!

Heath Bar Ice Cream Dessert3
My thoughts: I love toffee and pecans and butterscotch and ice cream…this dessert just makes me smile.  It reminds me of family meals and laughter and love.  You can’t argue with a dessert that does that!  I hope you have a chance to try this recipe with your family!  Thanks for sharing your recipe grandma!  Love you!  ~r

Other yummy treats for your family:

German Chocolate Pie!Chocolate lava cupcakes!Peanut Butter Cup Layer CakePumpkin Roll

Frosty Fall Pudding Treats

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Frosty Candy Corn Dessert!
Who says you can’t do frozen treats for Halloween??  These yummy little frosty pudding cups have a Golden Oreo crust and are decorated like fun candy corn treats!

I’m back with a recipe in my Chicago Metallic Mini Cheesecake Pan.
For those of you who haven’t gotten one of these yet, they are SO much fun.  I’ve done some of my favorite desserts in this little pan.  You can do this particular dessert in cupcake liners placed in muffin tins, but they are just SO cute in the mini cheesecake pan.

Here’s how the pan works:  You get a pan that looks just like a muffin tin but each cup has a hole in the bottom.  You also get 12 little metal disks that fit perfectly in each cup, covering up that hole.  You make, bake, freeze, etc. your dessert and then just push up through that hole in the bottom and the disk pushes out with your little dessert on top.  I love fun individual desserts, so this is pretty much the perfect idea, in my opinion!

These are really easy, but they need to freeze for several hours/overnight, so make them ahead.

Frosty Fall Pudding Treat!!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One package of Golden Oreos
  • 1 package (4 servings, 3.3 oz.) of Jell-O Instant White Chocolate Pudding
  • 1 1/2 cups of cold milk
  • 1 (8 oz.) container of Cool-Whip topping (thawed in refrigerator)
  • Food colorings in yellow and orange
  • Fall sprinkles

DIRECTIONS:

  • Crush about 2/3 package of Golden Oreos in a food processor or large food chopper.
  • Add orange food coloring until desired shade of orange is reached and mix on high until cookie bits and color are well combined.
  • Place metal disks into cheesecake pan and spoon cookie crumbs evenly into all 12 wells of mini- cheesecake pan (or cupcake liners), and press firmly into bottom (I use a Mini Tart Shaper– and I love it!)
  • In a large mixing bowl, mix cold milk with pudding for 2 minutes.
  • Add yellow food coloring to get desired shade and mix until well combined.
  • Fold in 1/2 of the Cool Whip (the rest will be used as topping- keep it refrigerated until use)
  • Spoon pudding mixture into a large zip-top bag (and zip it tight).
  • Cut a corner of the bag off and pipe pudding mixture into each cup, all the way to  the top.
  • Use a knife to smooth the tops flat and cover entire pan with plastic wrap.
  • Freeze until serving (at least a few hours)
  • Before serving, remove pan from freezer and allow it to warm up a little bit before popping desserts out.
  • Press a finger up through the hole in the bottom of the pan, pushing each dessert up- grab it by the crust and take metal disk off the bottom.
  • Serve immediately, or place in a sealed container back in the freezer until ready to serve.
  • Pipe remaining Cool Whip on top of each little dessert cup and decorate as desired.
  • Enjoy!!

Frosty Fall Pudding Treats!!!My thoughts:  There are two things that make a dessert perfect in my mind.  Taste and the amount of smiles that happen when you serve them.  These are really yummy (how can you go wrong with pudding and Oreos???) and the number of smiles….?  Well, you are just going to have to make them to see that for yourself!  Enjoy!! ~R

Other mini-cheesecake pan recipes you will love:

Mini chocolate chip cookie cheesecakesFrozen S'mores CupsMini Cookie Dough CheesecakeRaspberry Lemon Cream Cups!!!

Raspberry Lemon Cream Cups

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Raspberry Lemon Cream Cups!!!

These adorable chilled lemon and raspberry treats are creamy, sweet summer dessert perfection!

I love lemon and raspberry together and I just couldn’t resist trying a new flavor combination in my mini cheesecake pan !  The sweet raspberries and tart lemon cream are a perfect ending to any meal!  Want to try them???

Here’s how:  (printer friendly recipe)

Ingredients:

  • 40 Nilla Wafers
  • 4 Tablespoons of melted butter
  • 1 package (4-serving size) of instant lemon pudding
  • 1 1/2 cups of cold milk
  • 1 container of Cool Whip topping
  • 2-3 cups of fresh raspberries (about 60 berries)

Directions:

  • In a food processor or a large food chopper, crush Nilla wafers to fine crumbs.
  • Add melted butter to crumbs and pulse a few more times to combine.
  • Prepare mini cheesecake pan by placing metal disks in the bottom of each cup.
  • Evenly divide crumbs between all 12 cups.
  • Press firmly into bottom of each cup using a mini tart shaper or the end of a wooden spoon.
  • In a large mixing bowl, combine cold milk with packet of pudding mix.  Beat on medium for 2 minutes.
  • Mix in HALF of the Cool Whip topping (the rest will be used on top once dessert is frozen, so you can return it to the refrigerator).
  • Spoon/pour pudding mixture into a large zip-top bag and carefully clip a corner off.
  • Pipe filling into each cup, covering crust and filling only half way.
  • Place 4 to 5 fresh raspberries on top of filling in each cup.
  • Pipe filling over raspberries until it reaches top of cup (be sure to push filling down around berries and not just on top of them). You will probably have a little lemon filling left at the end. I can tell you from experience that Nilla Wafers dipped in this filling are AMAZING!!
  • Use a knife to level the tops of each cup.
  • Cover with plastic wrap and freeze for several hours (or overnight!)
  • Once frozen, (and just before serving) allow pan to warm just slightly at room temperature and then use your fingers to push up on metal disk and push each dessert out of the pan.
  • Remove metal disks from bottom crust.
  • Pipe remaining Cool Whip on top and garnish with remaining raspberries on top.

Raspberry Lemon Cream Cups!!!

These can be served frozen, or allowed to warm at room temperature for a little while before serving.  Don’t leave them at room temperature for longer than an hour or so, or your crust will start to get soggy!

My thoughts:  I cannot even think of the words to describe how yummy these little cups are.  Plus they are EASY to make and quick (except for the freezer time, of course!)  If you do not have a mini cheesecake pan, you can make these in cupcake liners in a muffin tin…or you could get a mini-cheesecake pan and add to the fun in your life.  I absolutely love mine!!!  So many possibilities!!

Raspberry Lemon Cream Cup!!!

Other recipes that use the mini-cheesecake pans:

Frosty Almond Joy Cups!Mini Cookie Dough CheesecakeMini Pineapple Upside Down CakesFrozen S'mores Cups

Frosty Almond Joy Cups

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Frosty Almond Joy Cups!These adorable frozen cups are layered with chocolate, coconut and almonds.  A new twist on some favorite flavors!!  These use a mini cheesecake pan that is SO much fun, but if you want, you can make these in muffin tins lined with cupcake papers instead.  This recipe makes 12 frozen cups.

INGREDIENTS:

  • 1 1/2 c. of crushed Oreo cookies
  • 1/2 c. semi-sweet chocolate chips
  • 1/4 c. whipping cream
  • About 2 cups of shredded, sweetened coconut
  • About 1 cup of slivered almonds
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz) instant coconut pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. Wilton’s Candy Melts (to drizzle on top as decoration)

DIRECTIONS

  • Crush Oreos into fine crumbs. (I love my KitchenAid food chopper for this job!)
  • Prepare mini cheesecake pan by placing disks into the bottom of each cup.
  • Evenly divide crust mixture into all 12 cups (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
  • Place semi-sweet chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
  • Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
  • Sprinkle about a tablespoon of coconut and slivered almonds into each cup

Almond Joy How-to

  • Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
  • Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the coconut and almonds so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!)
  • Use a knife to smooth the tops level with the top of the pan.
  • Freeze for at least a couple of hours.
  • Allow the pan to warm just a bit before popping each dessert cup out.  Poke a finger up through the hole in the bottom of the pan and grab that Almond Joy cup by its crust.  Remove the disk from the bottom and you are ready to add topping. 
  • For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I topped it off with a little melted chocolate (Wilton’s candy melts) and a whole almond with some coconut.  You could decorate yours however you want!
  • Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

Frozen Almond Joy Cups!!My thoughts:  I love Almond Joy candy bars…I love Oreos and anything frozen….so I love these!  These were inspired by an earlier recipe, Frosty S’mores Cups.  I ran across coconut pudding in the store the other day and the wheels started turning.  I think it turned out perfectly– it’s like a coconut cream pie with Almond Joy bars mixed in. mmmmm…….!  I hope you enjoy these little treats!  

Almond Joy cups!
Do you like coconut?  We LOVE it here at Easybaked!  Click on a picture to see other recipes with this yummy ingredient:

Caramel Coconut Creme CupsCoconut Cheesecake BonbonCreamy Coconut CheesecakeLemon Drop Cookies with Coconut

Frosty Pudding Pops

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Finish off the hot days of August with these creamy popsicles made with pudding!

INGREDIENTS:

  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 box (4 servings, 3.9 oz)instant vanilla pudding
  • 3 cups of cold milk (divided)
  • 1 (8oz) container of Cool Whip topping (divided)
  • 12-14 popsicle or sucker sticks
  • 12-14 (3oz) paper disposable cups

DIRECTIONS:

  • Empty vanilla pudding into a mixing bowl and add 1 1/2c. of cold milk.
  • Beat on medium speed for 2 minutes.
  • Add 1/2 of Cool Whip to pudding and mix well.
  • Repeat this process with the chocolate pudding.
  • Place each mixture into separate  large zip-top bags and seal.
  • Clip a corner off of each bag and squeeze into cup in layers (tap cup on counter to flatten each layer before adding the next)
  • Freeze overnight.
  • Clip into the top of each cup with scissors and tear/peel cup away from frozen pudding pop.  
  • Serve and ENJOY!

My thoughts:  These are so easy to make and so yummy to eat!  I love how rich and creamy they are.  You could use any flavor of pudding.  My next batch will be chocolate with coconut!  Enjoy!!!

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