No Recipe Recipe Ice Cream Sandos And Sundaes Recipes
FRUIT SANDO
Generally eaten as a snack or for breakfast, fruit sandwiches are thought to have been created in Japan more than a century ago. You can find them at bakeries, cafes and convenience stores, but they are really easy to make at home. Choose one type of fruit or several kinds (just be sure it is fresh and ripe), then layer the pieces with sweetened whipped cream between thick slices of fluffy milk bread. How the cross section looks after you cut the sandwich depends on how you arrange the fruit. Search the Internet for other ideas and get as creative as you like.
Provided by Food Network Kitchen
Time 2h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Gently pat the kiwis, strawberries and mango dry.
- Whisk together the cream, sugar and vanilla in a large bowl until almost stiff peaks form. (You don't want to over-whip the mixture, but it needs to be a little stiffer than standard whipped cream in order to hold the sandwich together.)
- Lay the milk bread on a cutting board in 2 rows of 4 slices. Spread one-eighth of the whipped cream evenly on each slice.
- Place half a kiwi in the middle of each bottom slice of bread. Place half a strawberry at each corner of each bottom slice, with the stem end facing the kiwi. Place a piece of mango along the length of the top of each strawberry, fitting it between the berry and the kiwi.
- Cover each sandwich with one of the top slices of bread, cream-side down.
- Carefully and tightly wrap each sandwich in a piece of plastic wrap, then lightly and evenly press on it with your hand. Refrigerate for 2 hours or up to 8 hours.
- Unwrap the sandwiches and carefully cut off the crusts if you like with a serrated knife. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.
EASY ICE CREAM SUNDAE DESSERT
In summer, nothing's better than ice cream sundaes. We kids couldn't wait to dig into this tempting dessert. It's cool and smooth with a ribbon of fudge inside. Whenever I make it for my family, I think of Mom. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, melt chocolate chips with milk and salt; cook and stir until thickened, about 25 minutes. Remove from the heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into a greased 13-in. x 9-in. pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15 minutes or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.
Nutrition Facts : Calories 406 calories, Fat 24g fat (14g saturated fat), Cholesterol 54mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
HOMEMADE ICE CREAM - NO-COOK VERSION
Mother's no-cook very versatile ice cream recipe that's rich and creamy. Add fruits of your choice, peppermint candy, or chocolate chips and marshmallows. Time does not include churning ice cream.
Provided by BeachGirl
Categories Frozen Desserts
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients and 1 quart of the milk, adding fruit if desired (optional).
- Pour into a 2-gallon ice cream freezer.
- Add enough of the remaining 1-quart milk to fill the ice cream canister to the fill line on the canister.
- You may not need all of this last quart.
- Do not over-fill the canister.
- Make ice cream according to manufacturer's instructions for the ice cream freezer/churn.
- VARIATION: For Peppermint and Chocolate: Crush 1 small bag of peppermint candy pieces and add 1 small (6 oz) bag of chocolate mini-chips.
- Add marshmallows and/or nuts, if desired.
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