Category: Dessert

Posted in Dessert

Tasty Treat Thursdays: Frozen Oreo Dessert

Posted on by Northerly Nosh

Frozen Oreo Dessert

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Serves 16-20

Crust:
1/4 cup butter, melted
1 package of Oreos, finely crushed (I used my food processor)

1/2 gallon of ice cream (Cookies & Cream & Chocolate Chip Mint are yummy)

Hot fudge Sauce:
1 1/2 cups sugar
6 Tbsp cocoa
dash of salt
1 (12oz) can evaporated milk
1/4 cup butter
2 tsp vanilla

To Make Sauce: Combine sugar, cocoa, and salt in a large saucepan. Slowly stir in the evaporated milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5-6 minutes, or until thickened. Remove from heat and stir in butter and vanilla. Stir till butter melts. Cool slightly before pouring into glass jars.

Serve warm, and store leftovers in the refrigerator. It heats up nicely in the microwave.

Makes about 2 cups, I was able to fill 4 of my jars.

Note: When I am making this just for my family, I cut the recipe in half and only boil it for 3-4 minutes. (Half a can of evaporated milk is about 3/4 cup.)

To Make Dessert: Combine melted butter and Oreo crumbs till well mixed. Press just over half of the crumbs into a 9×13″ pan. Place in the freezer. Take ice cream out of the freezer and let soften. I stirred mine up about every 15 minutes till it was spreadable. Spread softened ice cream on top of frozen crust. Sprinkle remaining crumbs on top. Cover and freeze for several hours or till firm.

Remove from freezer 15 minutes before serving. Cut into squares and drizzle with hot fudge sauce.

Posted in Dessert

Tasty Treat Thursdays: Traditional Ice Cream Sandwiches

Posted on by Northerly Nosh

Traditional Ice Cream Sandwiches

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Makes 8

1/2 cup unsalted butter, melted

1/2 cup white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

4 cups (2 pints) Ice Cream (any flavor) (Homemade or Store Bought), slightly softened

Prep Day – Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.

In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.

Serve Day: Remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.

Posted in Dessert

Tasty Treat Thursdays: Strawberry Ice Cream Cake

Posted on by Northerly Nosh

My first attempt at making a Strawberry Ice Cream Cake

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Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Wrap and Freeze.

FILLING
½ gallon of softened strawberry ice cream
Graham Cracker Pie Crust* reserve ½ cup for outside garnish
strawberry puréed need 1 cup

Mix ice cream with pie crust. Spread half ice cream on bottom layer. Freeze for about 15 minutes. Spread puree on cake. Top with second cake. Spread remaining ice cream. Freeze until firm.

Strawberry Whipped Cream Frosting –
1 cup heavy cream
4 tablespoons strawberry jelly or syrup
3 tablespoons powdered sugar
Chill all the ingredients and beat together until thick and fluffy.

Graham Cracker Crust –
1 ½ cups of Ground Graham Crackers
¼ cup of Sugar
½ cup of Unsalted Butter, at room temperature

In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers. Refrigerate before using. Frost cake. Freeze. Remove from freezer and place in refrigerator for about 2 hours before serving.

OPTIONAL: Garnish with sweetened whipped cream and strawberries (as shown)