Frozen Dessert Recipes - Home Cooking Adventure

Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors

Ella - Home Cooking Adventure — Wed, 03 Jul 2024 12:57:23 +0000

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day, this Neapolitan ice cream cake offers a delightful combination of familiar flavors in a unique and delicious presentation.

First, you need to bake e a dense, brownie layer that serves as the cake’s base. You can also consider making an Oreo crust for a no-bake dessert.

Once the brownie cools, spread a layer of smooth homemade chocolate ice cream over it. After freezing the chocolate layer until slightly firm, add a refreshing layer of homemade strawberry ice cream, followed by another round of freezing. The final layer, a creamy homemade vanilla ice cream, tops the cake, creating a visually stunning dessert.

The brownie’s deep chocolate flavor and texture perfectly balance the lightness of the ice cream layers, making each bite a delightful contrast of textures and tastes. Garnishing the cake with fresh strawberries and chocolate candies adds an extra touch of indulgence.

How to make Neapolitan Ice Cream Cake

Start by preheating your oven to 350°F (180°C) and grease and line an 8-inch (20cm) springform pan with parchment paper.

How to prepare the cocoa brownie

In a bowl, whisk together egg and sugar until well combined, then incorporate oil and vanilla extract. Sift in the flour, salt, and cocoa powder, and whisk until fully incorporated.

Pour the batter into the prepared pan and bake for 10-12 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the brownie cool completely.

How to prepare the strawberry sauce

Combine strawberries, sugar, and lemon juice in a small saucepan and place over medium heat. Bring to a boil and cook for about 5 minutes until the mixture thickens.

Remove from heat, sieve to remove seeds, and allow the sauce to cool completely.

How to prepare the chocolate ice cream layer

For the chocolate ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt, and cocoa powder until well combined.

Transfer the cooled brownie onto a serving platter, place a cake ring around it, and line with an acetate sheet. Pour the chocolate ice cream mixture over the brownie, smooth the top, and freeze for 1-2 hours until slightly set.

How to prepare the strawberry ice cream layer

Whip cream in another large bowl until stiff peaks form, then blend in sweetened condensed milk and the cooled strawberry sauce.

Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer, smooth the top, and freeze for another 1-2 hours until slightly set.

How to prepare the vanilla ice cream layer

For the final vanilla ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt and vanilla extract until well combined.

Pour the vanilla ice cream mixture over the strawberry layer, smooth the top, and freeze for 6 hours or overnight to set completely.

Decorate the Neapolitan Ice Cream Cake

Finally, decorate the cake. Remove the cake ring and acetate sheet, then top the cake with fresh strawberries, chocolate candies or shards, and a dusting of powdered sugar.

This delightful multi-layered ice cream cake, featuring a rich cocoa brownie base and creamy layers of chocolate, strawberry, and vanilla ice cream is sure to impress at any celebration.

Hope you will give this Neapolitan Ice Cream Cake a try as I am sure everybody will love it! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Frozen Desserts.

Other frozen treats you may like to try

This Raw-Vegan Neapolitan Cake is a guilt-free dessert featuring layers of chocolate, vanilla, and strawberry flavors.

Our Raspberry Almond Ice Cream Cake has a perfect combination of tangy raspberries and nutty almonds making a treat perfect for any occasion.

Experience the decadent fusion of rich chocolate and sweet cherries in our irresistible Chocolate Cherry Ice Cream Cake.

Enjoy this elegant Baked Alaska, featuring layers of cake and ice cream encased in a golden meringue shell.

Neapolitan Ice Cream Cake

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake, Neapolitan cake, summer

Prep Time 20

Cook Time 10

Freezing time 8

Total Time 8 30

Servings servings

Calories 220kcal

Equipment

Ingredients

Cocoa Brownie

1 large egg
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/3 cup (70g) vegetable oil
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (30g) all-purpose flour

Chocolate Ice Cream

1 cup (240g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt

Strawberry Sauce

7 oz (200g) strawberries , fresh or frozen
2 tbsp (30g) sugar
2 tbsp (30ml) lemon juice

Strawberry Ice Cream

7 oz (200g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
strawberry sauce

Vanilla Ice Cream

1 cup (240g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
2 tsp (10g) vanilla extract
1/4 tsp (1g) salt

For Decoration

Instructions

Prepare the cocoa brownie.

Preheat the oven to 350F (180C). Grease and line a 8-inch (20cm) springform pan with parchment paper.
In a bowl whisk the egg with sugar, salt, and vanilla extract until well combined.
Incorporate oil.
Add the flour and cocoa powder and whisk to fully incorporate.
Pour the batter into the prepared pan.
Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
Let cool completely.

Prepare the strawberry sauce.

Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the chocolate ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk, salt and cocoa powder until well combined.
Transfer the cake onto a serving platter.
Add a cake ring around the cake and line with an acetate sheet.
Pour the chocolate ice cream mixture over the cake. Smooth the top.
Freeze for 1-2 hours until slightly set.

Prepare the strawberry ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk and the strawberry sauce until well combined.
Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer. Smooth the top using a spatula.
Freeze for another 1-2 hours until slightly set.

Prepare the vanilla ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk, salt and vanilla extract until well combined.
Pour the vanilla ice cream mixture over the strawberry layer. Smooth the top.
Freeze for 6 hours or overnight to set completely.
Decorate the cake with fresh strawberries and chocolate candies or shards. Dust with powdered sugar.

Video

Nutrition

The post Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors appeared first on Home Cooking Adventure.

Lemon Basil Yogurt Popsicles

Ella - Home Cooking Adventure — Mon, 24 Jun 2024 12:57:09 +0000

These refreshing Lemon Basil Yogurt Popsicles are a healthy treat perfect for hot summer days. Made with ripe bananas, creamy Greek yogurt, and a touch of honey, these popsicles offers a guilt-free pleasure without compromising on flavor.

The zest of fresh lemons adds a bright, zesty citrus flavor, balanced by the aromatic hint of fresh basil. It is a unique flavor combination that stands out from traditional popsicles.

Unlike conventional ice creams, our Basil Lemon Yogurt Popsicles are made with nutritious ingredients. Bananas provide a smooth, velvety texture and natural sweetness, while Greek yogurt adds rich creaminess, probiotics, and protein. A drizzle of honey enhances the overall sweetness, perfectly complementing the tart lemon and fragrant basil.

Perfect for summer refreshment these Basil Lemon Yogurt Popsicles are a delightful way to enjoy a treat that is both delicious and nourishing.

How to make lemon basil yogurt popsicles

Begin by placing a large banana in the bowl of a blender. Add lemon zest, lemon juice, Greek yogurt, honey, and fresh basil. Blend the mixture until it becomes a smooth puree.

Next, pour the puree into popsicle molds. Insert sticks into each mold, then place them in the freezer for 4-6 hours or until completely frozen.

Once the popsicles are frozen, unmold them and enjoy your refreshing treat!

Hope you will give these Lemon Basil Yogurt Popsicles a try as I am sure you will love them as much as we did! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Frozen Desserts.

Other frozen treats you may like to try

Refresh with homemade Nectarine Popsicles, a healthy and delicious treat made with fresh nectarines and Greek yogurt. These popsicles are perfect for a cool, fruity frozen treat.

This Raw Vegan Zebra Cake is a delightful guilt-free frozen dessert that appeals not only to those following a raw vegan diet but also to anyone seeking a delicious healthy treat.

This delightful Ice Cream Terrine features layers of ice cream, molded in a loaf pan, and served in stunning slices, showcasing its beautiful, eye-catching layers. My version is a delightful blend of pineapple, blueberries, raspberries, and mango.

Lemon Basil Yogurt Popsicles

These refreshing Lemon Basil Yogurt Popsicles are a healthy treat perfect for hot summer days. Made with ripe bananas, creamy Greek yogurt, and a touch of honey, these popsicles offer a guilt-free pleasure without compromising on flavor.

Course Dessert, Snack

Cuisine American

Keyword banana, basil, frozen yogurt, lemon, popsicles

Prep Time 10

Freezing time 4

Total Time 4 10

Servings popsicles

Calories 66kcal

Ingredients

5 oz (150g) banana , about 1 large banana
1 ½ cup (360g) Greek Yogurt , 10% fat
3 tbsp (60g) honey
1/4 cup (60ml) fresh lemon juice , from 1 large lemon
Lemon zest of 2 lemons
1 cup (20g) fresh basil leaves

Instructions

Place the banana in the bowl of the blender.
Add the lemon zest, lemon juice and Greek yogurt.
Add honey.
Add fresh basil.
Blend the mixture until smooth.
Pour the puree into popsicle molds.
Add sticks and freeze for 4-6 hours or until frozen.
Unmold when frozen and enjoy!

Nutrition

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20 Easy Homemade Ice Cream Recipes

Ella - Home Cooking Adventure — Mon, 31 Jul 2023 12:39:53 +0000

Discover a delightful collection of 20 easy homemade ice cream recipes. Made with passion and creativity, these flavors will delight all ice cream enthusiasts.

In a world filled with store-bought options, our collection invites you to slow down, embrace creativity, and savor the satisfaction of homemade ice cream. Whether you’re seeking comfort, celebration, or just a delightful treat, these recipes will become your go-to guide for crafting frozen joy that brings smiles to faces and creates cherished memories with every spoonful.

The recipes are easy to prepare, ensuring that you don’t need any fancy equipment or special techniques. With easy-to-follow instructions, you’ll be able to create creamy goodness with minimal effort, allowing you to find joy in the simple pleasure of creating homemade ice cream from scratch.

Here you can find various ice cream recipes, from classic favorites like velvety vanilla ice cream and decadent chocolate ice cream to unique combinations such as chocolate and cherry, melon, mango and coconut, tiramisu or raspberries and almonds.

Classic Ice Cream Recipes

Enjoy timeless favorites like vanilla, chocolate and strawberry, crafted with ease and love. Relish the joy of making your own frozen treats, taking you back to simpler times.

Homemade Vanilla Ice Cream

This is the easiest recipe for homemade vanilla ice cream you can ever get. No need for an ice cream maker, or for churning every half an hour.

Check out this recipe

Chocolate Mascarpone Ice Cream

Chocolate Mascarpone Ice Cream recipe – rich, creamy, chocolaty and refreshing, irresistible to true chocolate lovers. No churn ice cream , no ice cream maker.

Check out this recipe

Nutella Ice Cream

If you're a fan of Nutella, you absolutely must give this incredible Nutella Ice Cream recipe a try. It is a perfect chocolaty treat for summer. The taste is beyond words. It is easy and quick to prepare, no need for an ice cream maker.

Check out this recipe

Easy Strawberry Ice Cream

The recipe for this Strawberry Ice Cream recipe is easy and quick and is absolutely mouthwatering. There is nothing better on hot summer days, than an flavorful homemade ice cream.

Check out this recipe

Strawberry Condensed Milk Ice Cream

Strawberry Condensed Milk Ice Cream, egg less, no churn ice cream, quick and easy, done in no more than 15 minutes. Perfect for summer.

Check out this recipe

Ice Cream Cakes

Discover the joy of ice cream cakes with our delightful recipes. Indulge in luscious layers of creamy ice cream and cake, creating a heavenly fusion of flavors and textures. Whether it’s a special occasion or a sweet treat for yourself, our easy-to-follow recipes will have you crafting irresistible ice cream cakes in no time.

Baked Alaska

Baked Alaska is one of the best summer desserts as it is refreshing, creamy and looks absolutely impressive. A layer of chocolate brownie topped with homemade strawberry and vanilla ice cream, with chocolate inserts, everything topped with a toasted meringue. It is totally irresistible.

Check out this recipe

Chocolate Cherry Ice Cream Cake

This Chocolate Cherry Ice Cream Cake is a delightful and refreshing cake you can prepare during the hot summer days.

Check out this recipe

Raspberry Almond Ice Cream Cake

There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond ice cream cake is simply one of the best you can try. Almond crust followed by two different layers of no-churn ice cream and filled with fresh raspberries and homemade raspberry jam.

Check out this recipe

Chocolate Peanut Butter Ice Cream Cake

Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.

Check out this recipe

Unique ice cream recipes

Experience a tantalizing blend of flavors you won’t find anywhere else. From exotic fruits to surprising savory combinations, each scoop is a delightful adventure in frozen creativity.

Coconut Mango Ice Cream

This homemade ice cream is a great combination of the tropical flavors of creamy coconut ice cream and refreshing fruity mango.

Check out this recipe

Apricot Ice Cream

Apricot ice cream made with sweetened condensed milk and apricot jam. Easy, quick, no churn ice cream perfect for summer. No machine involved.

Check out this recipe

Melon Ice Cream

Easy, quick recipe for melon ice cream, no ice cream machine needed. In no more than 15 minutes you can have a refreshing, flavorful and fruity ice cream.

Check out this recipe

Nectarine Yogurt Popsicles

Fruit and yogurt popsicles are so easy to prepare, take only a few minutes, and they are really delicious and healthy too, as no sugar is added. So simple and refreshing, these flavorful frozen treats are definitely a good choice for hot summer days.

Check out this recipe

Blueberry and Strawberry Yogurt Ice Cream

This refined sugar free Blueberry and Strawberry Yogurt Ice Cream is just great. It has fruits, yogurt and some honey. What ice cream can be healthier than that? No ice cream machine needed either.

Check out this recipe

Blackberry Swirl Yogurt Ice Cream

Delicious and very refreshing blackberry swirl yogurt ice cream – with marbled effect no ice cream maker needed. Not to mention healthy too.

Check out this recipe

Marbled Strawberry Parfait

This marbled strawberry parfait recipe is easy to prepare and turns into a delicious, creamy summer dessert, very refreshing and sweet. Perfect for romantic dinners.

Check out this recipe

Ice Cream Terrine Recipes

Our easy-to-follow recipes will guide you in creating show-stopping ice cream terrines that will make any occasion special.

Triple Chocolate Semifreddo

This Triple Chocolate Semifreddo is creamy and chocolaty, not too sweet, with bites of crunchy chocolate curls, by far one of the best treats for summer days.

Check out this recipe

Tiramisu Ice Cream

Tiramisu Ice Cream – creamy and elegant, a dessert no one can ever resist. Mascarpone cream , coffee dipped ladyfingers turns into an heavenly ice cream.

Check out this recipe

Cherry Semifreddo

Cherry semifreddo is an amazing summer dessert, creamy, refreshing and elegant, perfect to end a dinner on hot summer days. No ice cream maker needed.

Check out this recipe

Homemade Ice Cream Terrine

This is the ultimate homemade ice cream terrine – smooth, creamy, and bursting with colors. No ice cream machine required, just a trusty kitchen robot. This frozen delight features layers of ice cream, molded in a loaf pan, and served in stunning slices, showcasing its beautiful, eye-catching layers.

Check out this recipe

No matter if you like traditional flavors or love trying new and exciting ingredients, our collection of 20 easy homemade ice cream recipes has something for everyone. These recipes are flexible, allowing you to make each one just the way you want. You can add extra hot fudge, sprinkle crushed nuts, or mix in your favorite candy for a special and unique ice cream experience. Let your creativity run wild and enjoy your personalized scoop of ice cream happiness!

If you do, make sure to share the photos with me on Instagram. Enjoy!

OTHER RECIPE COLLECTIONS:
20 Eggless Cake Recipes
10 Choux Pastry Recipes
30 Irresistible Custard Desserts
15 Cake Roll Recipes
35 Mouthwatering Gluten-Free Desserts
35 French Desserts
15 Delicious Coffee Desserts
15 Lemon Desserts
20 Baked Cheesecake Recipes
15 No-Bake Cheesecake Recipes
Coconut Recipes
25 Healthy Recipes
20 Muffin Pan Recipes
40 Best Back-to-School Recipes
35 Strawberry Desserts
Easy 10 Breakfast Recipes
1 Minute Mug Cake Recipes: 6 ways
Top 10 Refined Sugar-Free Desserts
10 Nutella Recipes
10 Apple Recipes
20 Yogurt Desserts

The post 20 Easy Homemade Ice Cream Recipes appeared first on Home Cooking Adventure.

Homemade Ice Cream Terrine

Ella - Home Cooking Adventure — Sat, 22 Jul 2023 10:08:21 +0000

I am glad to share with you the ultimate Homemade Ice Cream Terrine – smooth, creamy, and bursting with colors. No ice cream machine required, just a trusty kitchen robot.

This frozen delight features layers of ice cream, molded in a loaf pan, and served in stunning slices, showcasing its beautiful, eye-catching layers.

My version is a delightful blend of pineapple, blueberries, raspberries, and mango, but feel free to experiment with your favorite fruits or add jams, cookie crumbs, nuts, and more for a mouthwatering, refreshing treat, perfect for hot summer days. Get creative and savor the goodness!

How to make homemade ice cream terrine

You need a good blender or a kitchen robot and all the fruits to be frozen. Line a 8.5 x 4.5 loaf pan (21 x 11 cm) loaf pan with parchment paper.

Start making the first layer. For this put into the kitchen robot the frozen pineapple, the powdered milk and powdered sugar and start to pulse at first, until the pineapple chunks start to break, then keep mixing at high speed until stiff peaks form and the mixture is creamy, for about 10 minutes. You can add more powdered sugar if needed. Spread out the mixture into an even layer across the bottom of the loaf pan. Spread a thin layer of blueberry jam (home made or bought) over the pineapple mixture then place it into the freezer while you make the other flavours.

For the raspberry layer, repeat all the steps from the pineapple flavour. Take the pan out from the freezer and spread the raspberry mixture evenly all over the other one, then but the pan back into the freezer.

For the mango ice cream layer repeat all the previous steps but in this one you don’t need powdered sugar, as the mango is sweet enough. After the mixture is creamy, spread it over the two others and top it with 6-7 store bought butter biscuits. Place the loaf pan into the freezer for at least 2 hours.

To serve, lift the terrine out of the pan, flip it upside down on a platter and peel away the parchment paper. Leave it for 5-10 minutes on the counter to soften, then you can slice it. Hope you will try this amazing fruit frozen dessert. If you do, share the photos with me on Instagram. Would love seeing how it turns out for you. Enjoy!

Other frozen desserts you may like to try

This Chocolate Cherry Ice Cream Cake is a delightful and refreshing dessert you can prepare during the hot summer days. It consists of a moist and intense cherry brownie at the bottom, a no churn vanilla ice cream with bits of semisweet chocolate and served with a fresh cherry coulis.

This Raspberry Almond Ice Cream Cake is simply one of the best ice cream recipes you can try. It consists of an almond crust followed by two different layers of no churn ice cream and filled with fresh raspberries and homemade raspberry jam.

This luscious Triple Chocolate Semifreddo consists of layers of rich chocolate flavors. It offers a heavenly experience for chocolate enthusiasts. Perfect for any occasion, savor the creamy texture and irresistible taste of this delightful frozen treat.

Homemade Ice Cream Terrine

Course Dessert

Cuisine American

Keyword homemade ice cream cake, ice cream, terrine

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings servings

Calories 130kcal

Author Medana

Ingredients

Pineapple Ice Cream

9 oz (250g) frozen pineapple
1/3 cup (40g) powdered milk
3 tbsp (25g) powdered sugar
4 tbsp (40g) blueberry jam , homemade or bought

Raspberry Ice Cream

7 oz (200g) frozen raspberries
1/3 cup (40g) powdered milk
3 tbsp (25g) powdered sugar

Mango Ice Cream

7 oz (200g) frozen mango
1/3 cup (40g) powdered milk
6-7 pieces (40g) butter biscuits

Makes: 8.5 x 4.5inch rectangle

Instructions

Prepare the pineapple ice cream.

Line a 8.5 x 4.4 inch (21 x 11 cm) loaf pan with parchment paper.
In a kitchen robot, pulse together the frozen pineapple, powdered milk and powdered sugar until the pineapple chunks break into small pieces.
Mix at high speed until the mixture becomes creamy, for about 10 minutes.
Pour the mixture into the prepared pan. Put it into the freezer for about 10-20 minutes.

For the blueberry layer.

Spread 4 tbsp (40g) of homemade or bought blueberry jam over the pineapple layer.
Put the pan back in the freezer until you prepare the next layer.

Prepare the raspberry ice cream.

In the kitchen robot, pulse together the frozen raspberries, powdered milk and powdered sugar.
Mix at high speed until the mixture becomes creamy.
Take the pan out of the fridge and pour the raspberry mixture over the other one. Place it back in the freezer until you prepare the next layer.

Prepare the mango ice cream.

In the kitchen robot, pulse together the frozen mango and powdered milk until the chunks break into small pieces.
Mix at high speed until the mixture becomes creamy.
Take the pan out of the fridge and pour the mango mixture over the pineapple and raspberry one.
Top with 6-7 butter biscuits.
Place the pan into the freezer for at least 2 hours.
Lift the terrine out of the pan, flip it upside down on a platter and peel away the parchment paper. Leave it for 5-10 minutes on the counter to soften, then you can slice it.
Serve with fresh fruits. Enjoy!

Nutrition

The post Homemade Ice Cream Terrine appeared first on Home Cooking Adventure.

Chocolate Raspberry Mousse Domes

Ella - Home Cooking Adventure — Wed, 08 Feb 2023 16:05:36 +0000

These Chocolate Raspberry Mousse Domes are a decadent dessert that is sure to impress. The combination of creamy white chocolate and smooth and airy raspberry mousse creates a delicate balance of sweet and sour that is sure to delight your taste buds. The mousse domes are served over a chocolate almond biscuit that adds an amazing flavor and texture. Whether you’re hosting a dinner party or simply looking for a special treat for yourself and your loved ones, these mousse domes are sure to satisfy.

How to make Chocolate Raspberry Mousse Domes

These mousse domes are easy to prepare and can be made in advance. You need a bit of organizing but each step is really easy and quick to prepare.

How to prepare the white chocolate mini domes insert

For this recipe, first, you need to prepare the white chocolate and raspberry mini domes insert. For this, you simply melt chocolate and cream and pour it into the small semicircle silicone dome mold. Add in each mini dome a fresh raspberry, smooth the top, and freeze for at least 4 hours or even overnight.

How to prepare the chocolate almond biscuit dome base

Meanwhile, prepare the chocolate almond biscuit dough for the base of the domes. For the dough whisk together the dry ingredients, incorporate the chilled butter and water. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes. Roll the dough between two pieces of parchment paper or plastic wrap until it’s about ¼ inch (6mm) thick. Use a 3 inch (7.5 cm) round cutter to cut into disk. Remove the excess dough. Transfer the cookies onto a parchment paper lined baking sheet. It is best to refrigerate the dough for about 30 minutes before baking if the time allows. Bake forabout 8-9 minutes. Let cool completely.

How to prepare the raspberry mousse

For the raspberry mousse, first, you need to prepare the raspberry sauce. You can easily parepare this with a day or two in advance and refrigerate until needed. For this, you simply place the raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5-10 minutes until slightly thickens. Remove from heat and sieve to remove seeds.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and add to the raspberry sauce. Add the cooled raspberry mixture to whipped cream and mix until well combined.

How to assemble the chocolate raspberry mousse domes

To assemble the domes transfer the mousse to a piping bag fitted with a plain ½ inch (1cm) tip. Pipe some raspberry mousse into the domes and use a spoon to spread the mousse on the sides of the domes. Fill with more raspberry mousse, insert the mini domes, and cover with the remaining raspberry mousse. Smooth the top and freeze for at least 4 hours or even overnight. It is essential to freeze the domes to remove them easily from the silicon mold.

Transfer the frozen domes to the biscuit base and rfrigerate for at least 1 hour before serving to completely thaw. Decorate as desired and enjoy.

The raspberry white chocolate mousse domes are beautifully presented, delicious and elegant perfect for any special occasion. Whether you’re a fan of fruity or chocolatey desserts, you’ll love the delicious combination of raspberry and white chocolate in this mousse dome.

Hope you will try them out and don’t forget to tag me on Instagram if you do. Enjoy!

Other raspberry mousse desserts you may like

These Raspberry Chocolate Cups are rich, creamy and chocolatey, the chocolate shell pairing so well with the raspberry creamy mousse. This Raspberry Coconut Mousse Cake is another elegant dessert bursting with flavor. Raspberries are pairing so well with the coconut flavor. If you are searching for a no-bake mousse cake this No-bake Berry Lemon Yogurt Mousse Cake is very refreshing and sure to please. In this Mango Raspberry Mousse Cake the raspberries and mango are making a heavenly match while the pistachio cake and crunch bringing a great texture and color. This Chocolate Raspberry Mousse Cake is a decadent dessert bursting with raspberry flavor.

Chocolate Raspberry Mousse Domes

Course Dessert

Cuisine American

Keyword chocolate, mousse, mousse domes, raspberry, valentines day

Prep Time 40

Cook Time 10

Total Time 50

Servings

Calories 503kcal

Ingredients

White Chocolate Raspberry Mini Domes Insert

2.5 oz (75g) white chocolate
2 tbsp (25g) whipping cream
6 fresh raspberries

Chocolate Almond Biscuit Dome Base

6 tbsp (80g) butter , chilled
2/3 cup (70g) ground almonds
1/4 cup (50g) brown sugar
1/2 cup (60g) all-purpose flour
1/2 tsp (2g) salt
2 tbsp (16g) unsweetened cocoa powder
1 ½ tsp (7ml) water

Raspberry Mousse

9 oz (250g) raspberries , fresh or frozen
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water ,
1 cup (240g) whipping cream , 35% fat

For Decoration

freeze dried raspberries
chocolate decorations

Instructions

Prepare the small chocolate domes.

Place white chocolate and cream into a heat-proof bowl and melt over a bain-marie.
Use a small 1 ½ inch (4cm) semicircle silicone mold. Pour the melted chocolate into 6 domes of the silicon mold. Insert a fresh raspberry inside and smooth the top. Place in the freezer for at least 4 hours or even overnight.

Prepare the chocolate biscuit dough.

In a large bowl combine flour with sugar, almonds, cocoa powder, and salt. Incorporate chilled butter into the flour mixture, using a pastry blender, a fork, or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape it into a disk, and refrigerate for at least 30 minutes.
Roll the dough between two pieces of parchment paper or plastic wrap until it's about ¼ inch (6mm) thick.
Use a 3-inch (7.5 cm) round cutter to cut into a disk. Remove the excess dough. Transfer the cookies onto a parchment paper-lined baking sheet. Refrigerate the dough for about 30 minutes before baking if time allows.
Preheat the oven to 350F (180C).
Bake for 8-9 minutes. Let cool for a few minutes on the baking sheet. Transfer to a cooling rack to cool completely.

Prepare the raspberry mousse.

First, prepare the raspberry sauce. Place raspberries, sugar, and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5-10 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Set aside to cool.
Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and add to the raspberry sauce.
Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined.

Assemble the Mousse Domes.

Transfer the mousse to a piping bag fitted with a ½ inch (1cm) plain tip.
Place 2.7-inch (7cm) dome silicone molds on a baking tray and pipe some raspberry mousse, into the base of the molds, and use a spoon to spread the mousse on all sides of the molds. Add some more mousse to up to half of the mold.
Add the small domes on top of each and pipe raspberry mousse on top. Smooth the top.
Freeze for at least 4 hours or even overnight.
Place each dome on the prepared chocolate biscuit crust.
Refrigerate the domes for at least 1 hour to thaw before serving.
Decorate with freeze-dried raspberries and chocolate decorations. Enjoy!

Video

Nutrition

The post Chocolate Raspberry Mousse Domes appeared first on Home Cooking Adventure.

Chocolate Cherry Ice Cream Cake

Ella - Home Cooking Adventure — Fri, 08 Jul 2022 09:10:02 +0000

This Chocolate Cherry Ice Cream Cake is a delightful and refreshing dessert you can prepare during the hot summer days. What can be more satisfying than serving a big slice of ice cream cake with your friends or family?

This ice cream cake is very easy and quick to prepare. It consists of a moist and intense cherry brownie at the bottom, a no-churn vanilla ice cream with bits of semisweet chocolate and served with a fresh cherry coulis. As it is an ice cream cake, it is best to make it in advance, like a day before, to have time to set.

As cherries are in season now, I’ve made this ice cream cake with fresh cherries, but feel free to change the fruits with any other seasonal fruits you like best. Berries are also a good alternative to cherries. Decorate the cake just before serving if you don’t want the fruits on top to be frozen.

The ice cream layer is extremely easy to prepare. No need to use store-bought ice cream and let it soften. For this no churn ice cream you need some chilled whipping cream, sweetened condensed milk and your favorite flavoring. This time it is vanilla, but use any other flavoring you like best, like almond, rum, mint, coffee, coconut extracts and so on.

How to make chocolate cherry ice cream cake

Begin by preparing the cocoa brownie. Then continue with preparing the vanilla ice cream and cherry coullis.

How to prepare the cocoa brownie.

Preheat your oven to 350°F (180°C) and grease an 8-inch (20cm) springform pan. Line it with parchment paper for easy removal.

In a bowl, whisk together eggs and sugar until well combined. Add oil and rum extract, then sift in the flour, salt, and cocoa powder. Whisk until fully incorporated.

Pour the batter into the prepared pan and place pitted cherries on top. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the brownie to cool completely.

How to prepare the vanilla ice cream

In a large bowl, whip cream until stiff peaks form. Mix in sweetened condensed milk and vanilla extract until well combined. Fold in the mini chocolate rocks.

Transfer the cooled brownie onto a serving platter. Place a cake ring around the brownie and line it with an acetate sheet.

Pour the ice cream mixture over the brownie, smoothing the top. Freeze for 6 hours or overnight until completely set.

How to prepare the cherry coulis

For the cherry coulis, combine cherries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes. Remove from heat, purée with a blender, strain through a fine-mesh strainer, and let it cool.

Before serving, decorate the ice cream cake with fresh cherries and chocolate decorations. Serve with the cherry coulis.

Hope you will try this Chocolate Cherry Ice Cream Cake as it is simply amazing. If you do, let me know if you try it out and share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

If you like ice cream recipes you can also consider trying this amazing Homemade Vanilla Ice Cream or Nutella Ice Cream. These fruit ice cream recipes are also a great choice: Cherry Semifreddo, Baked Alaska, Melon Ice Cream and Apricot Ice Cream.

Chocolate Cherry Ice Cream Cake

This Chocolate Cherry Ice Cream Cake is a delightful and refreshing cake you can prepare during the hot summer days.

Course Dessert

Cuisine American

Keyword ice cream cake, no churn ice cream cake

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 415kcal

Ingredients

Cocoa Brownie

2 eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
1 tsp (5g) rum extract
1/2 tsp (2g) salt
1/2 cup (60g) unsweetened cocoa powder
1/2 cup (60g) all-purpose flour
9 oz (250g) fresh cherries
, pitted

Vanilla Ice Cream

2 cups (500g) whipping cream
12 oz (330g) sweetened condensed milk
2 tsp (10g) vanilla extract
1.5 oz mini chocolate rocks

Cherry Coulis, optional

10 oz (300g) cherries , fresh or frozen
1/3 cup (70g) sugar
2 tbsp (30g) lemon juice

For Decoration

Fresh Cherries
chocolate decorations

Instructions

Prepare the cocoa brownie.

Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
In a bowl whisk eggs with sugar until well combined. Incorporate oil and rum extract. Sift the flour, salt and cocoa powder and whisk to fully incorporate.
Pour the batter into the prepared pan.
Add the pitted cherries on top and bake for 15-20 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
Let cool completely.

Prepare the vanilla ice cream.

In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and vanilla extract until well combined. Fold in the mini chocolate rocks.
Transfer the cake onto a serving platter.
Add a cake ring around the cake and line with an acetate sheet.
Pour the ice cream mixture over the cake. Smooth the top. Freeze for 6 hours or overnight to set completely.

Prepare the cherry coulis for serving.

Place the cherries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes. Remove from heat and purée with a blender.
Strain through a fine-mesh strainer and let cool.
Before serving decorate the cake with fresh cherries and chocolate decorations and serve with cherry coulis. Enjoy!

Video

Nutrition

The post Chocolate Cherry Ice Cream Cake appeared first on Home Cooking Adventure.

Raspberry Almond Ice Cream Cake

Ella - Home Cooking Adventure — Thu, 08 Aug 2019 11:37:22 +0000

There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond Ice Cream Cake is simply one of the best you can try. Almond crust followed by two different layers of no-churn ice cream and filled with fresh raspberries and homemade raspberry jam. The first layer of ice cream is rich in almond flavor and the other one is bursting with fresh raspberries. This flavor combination is simply irresistible and a crowd pleasure.

You can make a lot of variations to the recipe, trying different crusts like cookie crust, sponge cake, ladyfingers if desired, different types of berries or fruits, and different flavor combinations and have each time an amazing dessert ready to impress your family and friends. Hope you’ll try this Raspberry Almond Ice Cream Cake out and enjoy!

How to make Raspberry Almond Ice Cream Cake

To start, prepare the raspberry jam. Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for 10-15 minutes until the mixture thickens. Remove from heat and sieve to remove seeds. Let it cool completely and divide it into two portions.

Next, prepare the almond crust. Place almonds, dates, coconut, and cocoa powder in the bowl of a food processor and process until crumbs form. Add water and almond extract and process until the mixture is well combined and sticks together when squeezed between your fingers. Grease an 8-inch (20cm) springform pan with butter and line it with parchment paper. Line the sides with acetate sheet for easier removal. Press the crust mixture into the prepared pan using your fingers or the back of a spoon. Set it aside.

How to prepare the almond ice cream

In a large bowl, whip cream until stiff peaks form. Mix in the sweetened condensed milk and almond extract until well combined. Pour the ice cream mixture over the crust and freeze for 1-2 hours until slightly set.

Remove the pan from the freezer and arrange fresh raspberries in a single layer. Cover the raspberries with half of the raspberry jam and freeze for at least 30 minutes.

How to prepare the raspberry ice cream

In a large bowl, whip cream until stiff peaks form. Mix in the sweetened condensed milk, the remaining half of raspberry jam, and red food coloring if using, until well combined. Pour the ice cream mixture over the frozen raspberries and smooth the top using a spatula. Freeze for 6 hours or overnight to set completely.

Finally, decorate the cake with an ice cream cone, fresh raspberries, chopped almonds, mint leaves, and dust with powdered sugar. Leave the cake to thaw for 10-15 minutes before serving. Enjoy this delicious treat!

If you try it out, don’t forget to tag me on Instagram. Would love to see how it turns out for you.

For more frozen treats check our full collection of Frozen Desserts.

YOU MAY ALSO LIKE:
Tiramisu
Baked Alaska
Coconut Mango Ice Cream

Raspberry Almond Ice Cream Cake

Course Dessert

Cuisine American

Keyword almond ice cream, almond vegan crust, ice cream cake, raspberry almond ice cream cake, raspberry jam, summer dessert, vegan crust

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 373kcal

Ingredients

Almond Crust

1 cup (120g) raw almonds
1/2 cup (60g) dates , pitted (about 8-10 dates)
2 tbsp (16g) unsweetened cocoa powder
2 tbsp (10g) unsweetened shredded coconut
1/4 tsp (1g) salt
1 tbsp (15ml) water
1/2 tsp (3g) almond extract

Raspberry Jam

12 oz (350g) fresh or frozen raspberries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice

Almond Ice Cream

1 ¼ cup (300g) whipping cream , chilled
1/2 can (7 oz , 198g) sweetened condensed milk
1 tsp (5g) almond extract

Raspberry Ice Cream

1 ¼ cup (300g) whipping cream , chilled
1/2 can (7 oz , 198g) sweetened condensed milk
Half raspberry jam ( about 4 oz-120g)
Red food coloring , optional

For assembly

4 oz (120g) fresh raspberries

For decoration

ice cream cones
fresh raspberries
chocolate sticks
fresh mint leaves
powdered sugar

Instructions

Prepare the raspberry jam.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 10-15 minutes until thickens. Remove from heat and sieve to remove seeds. Let cool completely and divide in two.

Prepare the almond crust.

Place almonds, dates, coconut, cocoa powder in the bowl of a food processor and process until crumbs form. Add water and almond extract and process some more until the mixture is well combined and sticks together when squeezed between your fingers.
Grease with butter and line with parchment paper a 8 inch (20cm) springform pan. Line the sides with acetate sheet for easier removal. Press the crust mixture into prepared pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside.

Prepare the almond ice cream.

In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and almond extract until well combined.
Pour the ice cream mixture over the crust. Freeze for 1-2 hours until slightly set.
Remove the pan from the freezer and arrange fresh raspberries in a single layer.
Cover the raspberries with half of raspberry jam. Freeze for at least 30 minutes.

Prepare the raspberry ice cream.

In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk, the remaining half of raspberry jam and red food coloring if using, until well combined.
Pour the ice cream mixture over the frozen raspberries. Smooth the top using a spatula. Freeze for 6 hours or overnight to set completely.
Decorate the cake with ice cream cone, fresh raspberries, chopped almonds, mint leaves and dust with powdered sugar.
Leave the cake to thaw for 10-15 minutes before serving.Enjoy!

Video

Nutrition

The post Raspberry Almond Ice Cream Cake appeared first on Home Cooking Adventure.

Raw Vegan Zebra Cake

Ella - Home Cooking Adventure — Wed, 19 Sep 2018 13:11:02 +0000

This Raw Vegan Zebra Cake is a delightful dessert that appeals not only to those following a raw vegan diet but also to anyone seeking a delicious treat.

The cake is made with a chocolaty nutty crust and a smooth creamy filling, alternating vanilla with blueberry and blackberry filling. Alternating the two fillings creates an amazing zebra effect that makes it quite impressive and sophisticated. The blueberries and blackberries are giving a brilliant purple natural color that is simply astonishing, not to mention a great flavor too. It’s almost unbelievable that the filling’s base is crafted from soaked cashews, resulting in a healthier dessert option.

Raw Vegan cakes are perfect for any occasion or simply for the moments you want to reduce refined sugar in your diet and replace it with healthier alternatives. This Raw Vegan Zebra Cake has 0 cholesterol and is gluten-free which makes it great for any diet.

How to make raw-vegan zebra cake

Start by preparing the crust. In a food processor, combine pecans, dates, shredded coconut, and cocoa powder. Process until crumbs form. Add water and continue processing until the mixture is well combined and sticks together when squeezed between your fingers. Press the crust mixture firmly into the bottom of a 7-inch (18cm) springform pan, using your fingers or the back of a spoon.

Next, prepare the filling. In a blender, combine all ingredients for the vanilla base, including pre-soaked cashews, lemon juice, liquid sweetener, melted coconut oil, and vanilla extract. Blend until creamy and smooth. Transfer a bit more than half of this vanilla mixture into a separate bowl.

To the remaining vanilla mixture in the blender, add frozen blackberries and blueberries. Blend until smooth. Transfer this berry mixture into another bowl.

How to assemble the cake

Using a tablespoon, create a zebra effect by alternating spoonfuls of vanilla mixture and berry mixture over the crust. Start from the middle of the pan and layer the mixtures until all the batter is used. Tap the pan gently to even out the layers, then cover and freeze for at least 2 hours.

For serving, thaw the cake in the freezer for about 15 minutes. Decorate with fresh blueberries, blackberries, and flowers for an elegant touch. Any leftovers can be stored in the freezer for up to 1 month. Enjoy your delicious and visually stunning zebra cake!

Hope you’ll give it a try. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more vegan treats check out full collection of Vegan Recipes. If you are in search for more refined sugar-free desserts check our full collection of Refined Sugar-Free Recipes. For gluten-free options check our full collection of Gluten-Free Recipes.

Raw Vegan Zebra Cake

This Raw Vegan Zebra cake is a delightful dessert not only for the ones who follow a raw vegan diet but even for those who doesn’t. Due to the zebra effect not only looks amazing but is such a flavorful dessert that everybody will love. A chocolate crunchy nut crust with a smooth creamy filling, alternating vanilla with blueberry and blackberry filling.

Course Dessert

Cuisine American

Keyword healthy dessert, raw vegan blackberry cake, raw vegan blueberry cake, raw vegan cheesecake, raw vegan dessert, raw vegan zebra cake, zebra cake

Prep Time 30

Total Time 30

Servings servings

Calories 384kcal

Ingredients

Crust

1 cup (100g) pecans , or walnuts and almonds
1/2 cup (60g) dates , pitted (about 8-10 dates)
2 tbsp (16g) unsweetened cocoa powder
2 tbsp (10g) unsweetened shredded coconut
1 tsp (5ml) water
1/4 tsp (1g) salt

Vanilla Filling

2 cups (280g) raw cashews (soaked for 4-6 hrs or overnight)
1/3 cup (120g) liquid sweetener , (pure maple syrup
1/2 cup (100g) coconut oil , melted
1 tbsp (10g) vanilla extract
4 tbsp (60ml) lemon juice , from about one large lemon

For Berry Filling

1/2 cup (75g) frozen blackberries
1/2 cup (75g) frozen blueberries

Instructions

Prepare the crust.

Place nuts (pecans in this case), dates, shredded coconut, cocoa powder in the bowl of a food processor and process until crumbs form. Add water and process some more until the mixture is well combined and sticks together when squeezed between your fingers.
Press the crust mixture into the bottom of a 7 inch (18cm) springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.

Prepare the filling.

Add all ingredients for vanilla base, pre-soaked cashews, lemon juice, liquid sweetener of your choice, melted coconut oil and vanilla extract into the bowl of a blender and process until creamy and smooth.
Transfer in a bowl a bit more than half of vanilla mixture.
Add frozen blackberries and blueberries over the remaining vanilla mixture into the blender and process until well combined and smooth. Transfer the mixture into a bowl.

Assemble the cake.

Use a tablespoon for each mixture to create the zebra effect. Begin from the middle of the pan, take one spoon of vanilla mixture and add it over the crust then over it add a spoon of berry mixture and repeat this steps until all batter has been used.
Rap the pan for few times, cover and freeze for at least 2 hours.
Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake with fresh blueberries and blackberries and flowers for a more elegant look. Keep the lefotvers in the freezer. It can last up to 1 month in the freezer.

Video

Nutrition

The post Raw Vegan Zebra Cake appeared first on Home Cooking Adventure.

Easy Baked Alaska

Ella - Home Cooking Adventure — Tue, 27 Jun 2017 13:06:52 +0000

This Easy Baked Alaska is a truly extraordinary treat that captures the essence of summer. This dessert not only satisfies your sweet tooth but also provides a refreshing and creamy experience. With its stunning appearance, Baked Alaska is sure to impress your family and guests.

This yummy dessert starts with a layer of chocolate brownie at the bottom, which goes perfectly with the ice cream on top.

Baked Alaska truly shines with its homemade strawberry and vanilla ice cream, giving it a bright and colorful appearance. Inside the vanilla ice cream, there are surprise chocolate bits that add bursts of cocoa flavor.

The best part is the toasted meringue on top, giving the dessert a golden color. As the meringue is gently torched, it creates a great contrast between its caramelized exterior and the smooth, creamy ice cream beneath.

Baked Alaska might seem complicated, but it’s actually a simple dessert that you can easily assemble. If you’re short on time, you can use store-bought ice cream and brownie, although I believe homemade versions of both ice cream and brownie are far superior.

How to make Baked Alaska

To prepare the Baked Alaska from scratch, start by preparing the homemade strawberry and vanilla ice cream and then continue with the brownie and meringue topping.

Prepare the homemade strawberry and vanilla ice cream

To begin, prepare the vanilla ice cream by whipping cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk and vanilla extract, ensuring they are well combined. Gently fold in the chocolate, and then transfer the mixture into an airtight container.

Next, prepare the strawberry ice cream by following a similar process. Whip cream in a large bowl until stiff peaks form, and then mix in sweetened condensed milk, strawberry jam, and red food coloring (if desired). Once combined, pour the strawberry mixture into another airtight container.

Freeze both ice creams for approximately 2-3 hours. While they are freezing, line a medium-sized bowl with plastic wrap, ensuring it covers the bottom and edges. The bowl should have a capacity of about 2 pounds (900g), and the plastic wrap should extend beyond the rim by 7 inches (18cm).

Once the ice creams are sufficiently frozen, arrange the strawberry ice cream around the bottom and edges of the lined bowl. Place the vanilla ice cream in the center of the bowl. Cover the bowl with plastic wrap and freeze for approximately 4 hours or overnight. Meanwhile, prepare the brownie.

Prepare the brownie

To make the brownie, preheat the oven to 350F (180C) and butter the sides and bottom of an 8-inch (20cm) round baking pan. Line the pan with parchment paper.

In a medium bowl set over a bain-marie, melt the chocolate and butter together, stirring occasionally until smooth. Remove the bowl from heat, but keep it over the warm water. Add instant coffee and sugar to the mixture, stirring well. Then, remove the bowl from the pan and allow it to cool slightly.

Incorporate the eggs into the mixture one at a time, whisking until well combined. Stir in the vanilla extract, followed by the flour, salt, and cocoa powder, ensuring they are fully incorporated.

Pour the batter into the prepared pan and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Allow the brownie to cool completely.

Prepare the meringue

In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Place the bowl over a pan with simmering water (bain-marie). Whisk the mixture constantly for about 5 minutes, or until it reaches a temperature of 160F (71C). Remove the bowl from heat and transfer the mixture to another bowl.

Using a mixer, beat the mixture on high speed for approximately 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.

Assemble Baked Alaska

Place the cooled brownie onto a serving platter. Invert the ice cream onto the brownie, removing the plastic wrap. Spread the meringue over the ice cream and use a spoon to create decorative peaks. Toast the meringue using a brulee torch or broil for 1-2 minutes.

The final step is to serve the cake, and any leftovers can be stored in the freezer. Enjoy this delightful ice cream cake with its creamy layers, fudgy brownie base, and caramelized meringue topping.

Whether you’re having a summer party or just treating yourself, Baked Alaska is a fantastic choice that combines the deliciousness of chocolate brownie, homemade ice cream, and toasted meringue. Hope you will try it out. If you do don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other ice cream recipe you may like to try

This Chocolate Cherry Ice Cream Cake is a delightful and refreshing cake you can prepare during the hot summer days. This ice cream cake is very easy and quick to prepare. It consists of a moist and intense cherry brownie at the bottom, a no churn vanilla ice cream with bits of semisweet chocolate and served with a fresh cherry coulis. As it is an ice cream cake, it is best to make it in advance, like a day before, to have time to set.

This Raspberry Almond Ice Cream Cake is one of the best ice cream cakes you can try. Almond crust followed by two different layers of no churn ice cream and filled with fresh raspberries and homemade raspberry jam. The first layer of ice cream is rich in almond flavor and the other one is bursting with fresh raspberries. This flavor combination is simply irresistible and a crowd pleaser.

This Homemade Ice Cream Terrine is smooth, creamy, and bursting with colors. No ice cream machine required, just a trusty kitchen robot. This frozen delight features layers of ice cream, molded in a loaf pan, and served in stunning slices, showcasing its beautiful, eye-catching layers.

Baked Alaska

Course Dessert

Cuisine American

Keyword alaska, Alaska cake, baked alaska, ice cream cake, meringue cake

Prep Time 40

Cook Time 5

Total Time 45

Servings servings

Calories 449kcal

Ingredients

Vanilla Ice Cream

1 ¼ cup (300g) whipping cream , chilled
1/2 can (7 oz, 198g) sweetened condensed milk
2 tsp (10g) vanilla extract
1 oz (30g) semi-sweet chocolate , mini rocks or grated

Strawberry Ice Cream

1 ¼ cup (300g) whipping cream , chilled
1/2 can (7 oz, 198g) sweetened condensed milk
1/2 cup (120g) strawberry jam
Red food coloring , optional

Brownie

3.5 oz (100g) semi-sweet chocolate
1/2 cup (110g) butter
1 tsp (1g) instant coffee powder
1/2 cup (100g) sugar
2 eggs
1 tsp (5g) vanilla extract
1 tbsp (8g) unsweetened cocoa powder
1/2 tsp (2g) salt
1/2 cup (65g) all-purpose flour

Meringue

3 large egg whites
1/4 tsp (1g) cream of tartar
1/4 tsp (1g) salt
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract

Instructions

Prepare the vanilla ice cream.

In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and vanilla extract until well combined. Fold in the chocolate.
Pour the mixture into an airtight container.

Prepare the strawberry ice cream.

In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk, strawberry jam and red food coloring if used, until well combined.
Pour the strawberry mixture into an airtight container.
Freeze both ice creams for about 2-3 hours.
Line a medium sized bowl (about 2 pounds-900g capacity), with an 7-inch (18cm) round rim with plastic wrap
Arrange the strawberry ice cream on the bottom and edges of the bowl.
Place the vanilla ice cream in the middle.
Cover with plastic wrap and freeze for about 4 hours or overnight. Meanwhile prepare the brownie.

Prepare the brownie.

Preheat oven to 350F (180C). Butter the sides and bottom of a 8 inch (20cm) round baking pan. Line the pan with parchment paper.
Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
Pour the batter into the prepared pan and bake for about 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the brownie cool completely.

Prepare the meringue.

Place the whites, sugar, cream of tartar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
Remove from heat and transfer to another bowl.
Start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.

Assemble Baked Alaska.

Place the brownie onto a serving platter. Invert the ice cream on top of the brownie and remove plastic wrap. Spread meringue over ice cream. Use a spoon to create some meringue picks. Toast the meringue with a brulee torch or broil for 1-2 minutes.
Serve the cake and freeze the leftovers.

Video

Nutrition

The post Easy Baked Alaska appeared first on Home Cooking Adventure.

Chocolate Peanut Butter Ice Cream Cake

Ella - Home Cooking Adventure — Thu, 21 Jul 2016 14:01:31 +0000

There is no better dessert on summer days than refreshing ice cream. This time I want to share with you a great and easy recipe for an incredible and decadent Chocolate Peanut Butter Ice Cream Cake that can be easily served for any party or anniversary.

No cooking is involved in this recipe except for the fudge sauce if used and no churn is needed either. This Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.

This recipe was made using peanut and chocolate ice cream layers but the variations are endless. Coffee, coconut, fruit ice cream layers, anything you like best, just use the cream and condensed milk as the base of the ice cream and let your mind get creative with the possibilities.

For this recipe, you can use a 9-inch (23m) springform pan or use this beautiful cake ware from Delicake.

Hope you will try this amazing Ice Cream Cake and enjoy as much as we did.

Chocolate Peanut Butter Ice Cream Cake

Course Dessert

Cuisine American

Keyword chocolate, chocolate ice cream, chocolate peanut butter ice cream cake, ice cream cake, no churn ice cream cake

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 399kcal

Ingredients

Crust

10 oz (300g) oreo cookies
3 oz (90g) butter , melted

Peanut Butter Ice Cream

1 ¼ cup (300g) whipping cream , chilled
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter , melted

Chocolate Ice Cream

1 ¼ cup (300g) whipping cream , chilled
7 oz (198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder

Hot Chocolate Fudge Sauce

1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
4 oz (120g) semisweet chocolate , divided
2 tbsp (30g) unsalted butter
1 tsp (5g) vanilla extract

Garnish

roasted peanuts , chopped

Instructions

Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
Cover and freeze for about 6 hours or overnight until firm.
Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.20 min.

Video

Nutrition

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