BEN & JERRY'S HEATH BAR CRUNCH ICE CREAM
Provided by Eric Asimov
Categories ice creams and sorbets, dessert
Time 5m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
- Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
- After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.
CRUNCHY ICE CREAM BARS
What makes these delicious chocolate and vanilla ice cream bars so crunchy? Try a yummy mix of crushed vanilla wafers, toasted pecans and coconut.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield Makes 16 servings, 1 bar each.
Number Of Ingredients 5
Steps:
- Mix wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
- Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
- Freeze 4 hours or until firm. Let stand 10 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
STRAWBERRY CRUNCH ICE CREAM BARS
When the ice cream truck would roll down the street during summers on Wadmalaw, I would always run out and choose the same thing: those strawberry-flavored ice cream bars coated in sweet pink cookie crumbles. For fun, I decided to make those summertime treats myself-all the way down to the homemade strawberry ice cream.
Provided by Kardea Brown
Categories dessert
Time 6h50m
Yield 8 ice cream bars
Number Of Ingredients 11
Steps:
- For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
- Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer's instructions.
- Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
- Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
- Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.
RHUBARB CRUMBLE ICE CREAM
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 1-1/2 quarts
Number Of Ingredients 10
Steps:
- Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.
Nutrition Facts :
CRUNCHY ICE CREAM BARS
Make and share this Crunchy Ice Cream Bars recipe from Food.com.
Provided by CJAY8248
Categories Frozen Desserts
Time 4h20m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix corn syrup thoroughly with peanut butter. Add cocoa krispies cereal and stir until well coated. Press mixture evenly and firmly into bottom of buttered 13x9x2 inch pan. Place in freezer until firm. Cut into 12 three inch squares and place a slice of ice cream between each 2 squares. Cut each square into two bars. To store, wrap individually in foil and keep in freezer until needed.
Nutrition Facts : Calories 151.7, Fat 8.1, SaturatedFat 2.7, Cholesterol 10.6, Sodium 77.3, Carbohydrate 18.7, Fiber 0.8, Sugar 9.9, Protein 3.5
CRUNCHY ICE CREAM BARS
Make and share this Crunchy Ice Cream Bars recipe from Food.com.
Provided by Kzim4
Categories Frozen Desserts
Time 4h15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- MIX wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
- SPOON vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 minute or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
- FREEZE 4 hours or until firm. Let stand 10 minute at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.
Nutrition Facts : Calories 250.2, Fat 16.2, SaturatedFat 5.5, Cholesterol 13.5, Sodium 129.3, Carbohydrate 25.3, Fiber 1.5, Sugar 10.2, Protein 2.8
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