Frozen Chocolate Crunch Recipes

COPYCAT DAIRY QUEEN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
• 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
• 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
• 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
• 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
• 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
• 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
• 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
• 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
• 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
• 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

CHOCOLATE CRUNCH RECIPE

Steps:

• Preheat oven to 180C
• Mix the flour, sugar and cocoa in a large mixing bowl
• Melt the butter until runny (either in microwave or in a pan)
• Pour the melted butter into the flour mixture and mix to a crumble
• Butter a deep-sided tin, then tip the crumble mixture into it
• Use your hands or a spatula to press the crumble down to form a flat, dense cake
• Bake in the oven for 20 minutes
• Remove from the oven and sprinkle with more granulated sugar
• Allow to cool for 1 minute if you like them warm and soft, otherwise allow to fully cool for a 'crunch'

FROZEN CRUNCHY PUNCH

Steps:

• 1. Dissolve the 3 packages of Jello in 13 Cups of boiling water,add the 4 Cups of Sugar,stir untill dissolved.COOL:Add the 12 oz of Lemon Juice and the 2-46 oz Cans of Pineapple Juice.Mix well and pour in to the 4-1/2 gallon cartons or 4-2 liter soft drink bottles and freeze.(I have frozen these for up to 5 months)About two (2) hours before serving time ,remove carton from freezer ,cut away carton and place in punch bowl.Break into pieces with a large fork and SLOWLY add 1 Bottle of the Ginger Ale or 7Up for each frozen carton.Stir till crunchy and ready to serve.BE SURE TO HAVE THE GINGER ALE OR 7UP COLD WHEN YOU ADD TO THE FROZEN PUNCH.Personal Note::::I all way's slice a orange or lime thin and float on top of punch for presentation ...Hint.Pour Ginger Ale or 7Up SLOWLY down the side of the punch bowl,into the frozen punch it will stop the foaming that some time happens when pouring soda...I use Ginger Ale ,as I find it keeps the punch from being to sweet.In Fact I use the Wall-Mart brand because it is not as sweet..PERSONAL NOTE I just tryed 4 empty 2 liter soda bottles to freeze the punch in. I divided the punch evenly among the bottles,and then froze ..It worked as well if not better then the 1/2 Gallon milk jug's.It was eazer to cut open,I just punched a whole in the side of the soda bottle ,then cut in half and dumped the slightly defrosted punch in the bowl and then broke up with a fork till slushy.Then slowly pourded the Ginger ale down side of bowl.JUST becarefull when cuting the soda bottle in half that it does not roll that is why you punch a hole in it then use the hole to cut thru....

FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE

Steps:

• Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
• Set remaining slices aside.
• Bring cream just to a boil in a medium saucepan. Remove from heat.
• Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth.
• Pour half of the chocolate mixture over pound cake in pan, spreading evenly to with 1/4 inch of edge of pan.
• Cover; freeze for 1 1/2 hours or until chocolate is set.
• Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan.
• Cover; freeze until ice cream is firm, about 2 hours.
• Top ice cream with remaining pound cake slices; press down firmly.
• Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
• To serve, remove sides of pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired.
• To cut cake easily, run a knife under hot water and dry with a paper towel before slicing.