Xander's Birthday Cake Made by Seth and Grandma

 

• 9 x 13-inch baking pan
  Parchment paper
  Blender or food processor
• 
  
• 36 Oreos (family-size pack)
• 1 stick unsalted butter, melted
• ½ gallon cookies and cream ice cream, softened
• 1 jar hot fudge sauce
• Whipped cream with sugar

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INSTRUCTIONS

1. Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
2. Mix Oreo crumbs with melted butter until combined, then press firmly into the bottom of a 9×13-inch pan to form a crust.
3. Spread softened cookies and cream ice cream evenly over the crust. Cover and freeze for 1 hour.
4. Warm hot fudge slightly until pourable (about 15–20 seconds in microwave), then spread evenly over frozen ice cream. Freeze again for 1 hour.
5. Spread thawed Cool Whip over the top. Crush a few extra Oreos and sprinkle on top for garnish.
6. Cover and freeze at least 3–4 hours or overnight before serving. Let sit at room temp for 5–10 minutes before slicing for easier serving.

NOTES

Feel free to experiment with different ice cream flavors like mint chip, chocolate, or even strawberry. Great for birthdays, barbecues, and holidays. Stores well in the freezer up to 1 week when tightly wrapped.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Allred's Orchard -- Sarah's Fresh Peace Ice Cream

Fresh Peach Ice Cream “No Churn” 5 Peaches, peeled and cut (approx. 3 cups) ¼ Cup Sugar 1 Tbsp Fresh squeezed lemon juice 1 14oz can Sweetened Condensed Milk 2 ½ Cups Heavy Cream 1 tsp Vanilla 1 tsp Almond Extract (optional) ½ tsp Salt Instructions: 1. Place peeled and cut peaches in a bowl. Add sugar and fresh lemon juice. Using a blender or potato masher, break up the peaches to the desired consistency and set aside for sugar and lemon juices to blend together. 2. In a mixer whip heavy cream until peaks form. On low, add in the sweetened condensed milk, salt, vanilla and almond extract if desired. Once mixed, add the peaches and stir together. 3. Pour mixture into a glass or metal loaf pan and cover. Place in the freezer for 4 hours- overnight. 4. Once frozen, scoop & serve.

Chocolate Ice Cream Roll

http://www.recipetips.com/recipe-cards/t--4120/chocolate-ice-cream-roll.asp

Ingredients

• 3/4 cup flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 pinch salt
• 3 eggs
• 1 cup sugar
• 1/4 cup water - cold
• 1 teaspoon vanilla - may also use mint or almond
• 1 1/2 quarts ice cream - softened, any flavor

Container: jelly roll pan, parchment or wax paper

Directions

PREP

20 mins

COOK

15 mins

READY IN

1 hr

• Preheat oven to 400°.
• Grease a 15x10 jelly roll pan and line it with either parchment or wax paper.
• Grease and flour the paper.
• Lay out a tea towel and sprinkle with powdered sugar.
• In a small bowl, combine first 4 ingredients. Stir to combine.
• In a medium bowl, beat eggs, gradually add sugar, continue to beat. Stir in water.
• Gradually add dry ingredients while continuing to stir. Add vanilla.
• Spread evenly into prepared pan.
• Bake for 12 minutes or until the cake springs back when touched.
• Loosen the cake and turn out onto the prepared towel. Carefully peel off the paper.
• Roll the cake and the towel up together, starting with the narrow end.
• Cool on a wire rack.
• Unroll and spread 1 quart of slightly softened ice cream. Roll back up.
• Wrap in aluminum foil and freeze.
• Serve with heated chocolate sauce. 

Hula Pie

1 9-inch chocolate cookie piecrust
1 half gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream

1. Bring fudge topping to room temperature.

2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, orbombe, as high as you’d like.

3. Warm espresso or coffee and mix into chocolate.  Use a warmed knife to spread topping even over ice cream bombe.

4. Freeze until ready to serve.

5. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.

Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy. 

If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.