Chocolate Almond Butter
Cup Ice Cream with Almond Butter Swirl: Aida recreated her sister's childhood obsession with this decadent combo.
Not exact matches
For example, make it a point to eat at the dinner table instead of in front of the TV, or replace your nightly bowl of
ice cream with a hot
cup of tea.
Every elementary school child received a red polka - dotted
cup with a flat wooden spoon on
Ice Cream Days and in - school holidays.
Top each base
with 1/4
cup (50 mL) warm pear mixture, whipped
cream or
ice cream.
Filed Under: Archives, Butterscotch, Cake, Chocolate, Chocolate, coffee,
Cream Cheese, Holiday, Ingredient, No Bake Recipes, Recipes, Whipped
Cream Tagged
With: best k
cup flavors, coffee desserts, how to make
iced coffee, icebox cake recipe, no bake oreo dessert, oreo dessert
Evenly fill the muffin
cups with the batter (the muffin
cups will be full), using two spoons or an
ice cream scoop.
Make sure you have some vanilla
ice cream or a
cup of coffee on hand to go
with this cake or you won't make it.
American Pie
with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold
ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy
cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Fill each muffin
cup about 3/4 full
with the batter, using two spoons or an
ice cream scoop.
Evenly fill the muffin
cups with batter, using two spoons or an
ice cream scoop.
Top each serving
with 1/2
cup ice cream and 1 Tbs.
Or, eat it at home, on a plate, in your kitchen,
with a hot
cup of tea and a scoop of cold vanilla
ice cream.
Using an
ice cream scoop or measuring
cup with a 1/4 -
cup capacity, scoop out mounds of dough.
Layer the vanilla and chocolate
ice cream into layers in a jar or
cup and decorate
with your choice of toppings.
Fill these chewy crisp brownie
cups with any dairy free
ice cream topped
with dairy free coconut
cream.
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted) Filling: 3 - 8 oz pkgs
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
Cream Cheese 1 can Sweetened Condensed Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4
cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel
ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/2 C. hot fudge
ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl
with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
Filed Under: Cakes / Cupcakes, Desserts Tagged
With: caramel, dessert, hot fudge,
ice cream, marshmallow
cream, peanut butter, peanut butter
cups, whipped
cream
cups of Breyers Delights
ice cream with 70 - 80 calories and five grams of protein per
cup.
cups of Breyers Delights
ice cream with 70 - 80 ca...
These cookies are gluten - free and I highly recommend eating them for dessert
with some vanilla
ice cream and then again for breakfast
with a
cup of coffee.
Filed Under:
Ice Cream and Pie, Marshmallows and Everything Else Tagged
With: cheesecake, chocolate, jars, no bake, peanut butter, peanut butter
cup
But I have to say that I too enjoyed it tremendously, especially
with a scoop of vanilla
ice cream and a
cup of tea.
The sundaes feature vanilla - flavored
ice cream with salted - caramel and fudge swirls, pecans and chocolatey sea - salt caramel bunnies in a grab - and - go
cup.
Reese's Peanut Butter Sundae Dasher featuring Reese's Peanut Butter
ice cream on top of a layer of peanut butter sauce, mixed
with Reese's peanut butter
cups and topped
with a layer of fudge and whipped
cream.
I
iced these cupcakes
with 1 brick of
cream cheese, 1 tsp orange oil, 1/2
cup gluten free
icing sugar and 2 Tbsp coconut milk creamer.
Confession — I just finished a bowl of vanilla
ice cream with a chopped Reese's
cup, chocolate syrup and caramel sauce.
White chocolate cupcakes
with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g)
icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
* Whenever I make
ice cream I always fill my sink
with 3 inches of cold water, 2
cups of
ice and teaspoon of kosher salt.
Milk Chocolate
Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream with Reese Whoppers (Adapted
Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4
cup milk chocolate and 1/4
cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2
cups half and half 1 1/2
cups 2 % milk 3/4
cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the chocolate and
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
2
cups Whole Wheat Flour 1
cup Rice Flour or Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4
cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons
Ice Cold Water 3/4
cup Organic Sour
Cream 1/4
cup Fresh Chopped Chives 3/4
cup Gorgonzola Crumbles 1 Large Egg, beaten
with 2 Tablespoons Almond Milk for Egg Wash
I usually never finish a
cup of
ice cream / frozen yogurt because it gets too cloying
with the sweetness.
This peachy mint shake sets itself apart by using only a quarter -
cup of
ice cream per serving, and then loading it up
with juicy peaches and flavorful mint.
• using a 1/4
cup ice cream scooper, fill each quadrant (of the waffle iron)
with about 1 1/2 scoops of batter.
Chocolate
ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the coc
ice cream with macadamia brittle from here and here
Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the coc
Ice cream: 2
cups (480 ml) heavy
cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one
with 70 % cocoa solids 1
cup (240 ml) whole milk 3/4
cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1
cup (240 ml) of
cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.
Coconut Ginger Chowder Confetti Cookies Cookies «n»
Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter
Ice Cream Cups (stop it) Deep Dish Pear Pie
with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi
with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones
with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad
with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits
with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies
with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake
with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle
with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale,
with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles
with Amaretto
Cream and Chocolate Sauce Pupusas!
Cherry
ice cream with white chocolate from here 1 1/2
cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4
cup (180 ml) milk 1 3/4
cups (420 ml) heavy
cream 1/2
cup (100g) sugar pinch of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white chocolate, melted Put cherries, milk, 1
cup (240 ml) of the
cream, sugar, and salt into a medium saucepan.
First you get me started on caramel / chocolate covered matzoh and then every conceivable kind of unimaginably delicious
ice creams, and now peanuts made
with no less than a
cup of sugar.
Pistachio
ice cream 1 1/2
cups (200g) raw, shelled and unsalted pistachios 3 3/4
cups (900 ml) whole milk * 4 egg yolks 3/4
cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring
with a wooden spoon to keep the foam from overflowing.
Breakfast
with a
cup of coffee or tea or dessert
with a scoop of vanilla bean
ice cream and fresh whipped
cream.
Evenly fill the muffin
cups with the batter, using two spoons or an
ice cream scoop.
This syrup is delicious over
ice cream or as a base for an intense hot chocolate (heat 1
cup milk
with 1/3
cup syrup).
Fill the muffin
cups with the batter using two spoons or an
ice cream scoop.
The Tetra Pak Filling unit LT module is a multi-purpose filler designed for the filling of low temperature
ice cream,
with or without ripple, directly into
cups and containers.
Duncan Hines Dark Chocolate Fudge Cake Mix 18.25 oz (Pack of 2) Smucker's Caramel
Ice Cream Topping, 12.25 ozSnickers Milk Choc Peanut Butter Square 11.5 Oz (Pack of 2) KitchenAid K45SSOB 4.5 - Quart Classic Series Stand Mixer, Onyx BlackNorpro 3 -
Cup Stainless Steel Rotary Hand Crank Flour Sifter
With 2 Wire AgitatorRegency Wraps Greaseproof Baking Cups, Yellow and White Pisa Stripe, 40 - Count, Standard.Good Living Stainless Steel Ice Cream Scoop with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - s
With 2 Wire AgitatorRegency Wraps Greaseproof Baking Cups, Yellow and White Pisa Stripe, 40 - Count, Standard.Good Living Stainless Steel
Ice Cream Scoop
with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - s
with Release Lever and Rubberized Handle for Comfort Grip, Colors Vary, 1 - scoop
Chocolate is forever a favourite of mine, no matter what the season, so I'd have to say peanut butter chocolate
ice cream with pieces of peanut butter
cups swirled through it.
Scatter banana slices over batter, fold in to incorporate and, using an
ice cream scooper, fill muffin
cups 3/4 full
with mixture.
Notes: This drink is traditionally made
with ice cream soooooo if you don't have frozen banana slices, go ahead and add a few big, fat scoops of
ice cream (and two
cups of
ice) in place of the frozen bananas.
I served
with ice cream, which is a good choice because it adds sweetness (the recipe is not sweet at all and I did add about 1/4
cup extra sugar).
I've made this recipe in small
cups and served in parfait glasses; made
ice cubes
with the mixture and dropped into seltzer for spritzers; and let it defrost a bit to serve over vanilla
ice cream!
Add about a tablespoon of syrup to a
cup of coffee
with cream for a pumpkin spice latte or drizzle over
ice cream.