Ice Cream Dream Cake

We are so glad to be back with our friends at Mandy's Recipe box. I have a recipe that is perfect for a nice summer meal, but won't take much time in the kitchen. A little advanced prep and you will be ready to go! 

I like cheesey movies. Formulaic, cliche and predictable. One of my favorite scenes in thousands of cheesey movies is the girl who is a bit of a tomboy who gets dressed up for the dance. When she enters the room transformed, the boys turn and stare. They say, "Mary, is that you? You look ...different...beautiful." That is how I felt about this Ice Cream Dream Cake. I took one bite and said, ice cream sandwich, is that you? You taste...different...fancy...possibly gourmet.

What do you need to do to transform your humble ice cream sandwiches into Ice Cream Dream Cakes? It's just too simple! Layer them in a bread pan with whipped cream, top with chopped chocolate and freeze. Who couldn't do that? I am busy thinking of all the possibilities like cookies and cream or mint chip ice cream sandwiches. Don't tell anyone it is made with ice cream sandwiches, and see if they recognize them on their own!

This recipe appropriately comes from Real Simple, and that is exactly what this is!

Ice Cream Dream Cake

Author: Adapted from Real Simple

Ingredients

• 1 cup heavy cream whipped to peaks with 2 tablespoons confectioners' sugar
• 6 ice cream sandwiches (3.5 ounces each)
• 1/2 cup chocolate chips, chopped - I used Hershey Kisses

Instructions

1. Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
2. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
3. Sprinkle the top of the cake with the chopped chocolate chips or Hershey's Kissses. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
4. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

Notes

Next time I will pipe the whipped cream on the top layer for an even more beautiful presentation!

3.2.2124

For whipped cream that holds it's shape try our Stabilized Whipped Cream. We found a simple secret that makes it lasts for weeks. Bet you won't guess what it is!

            Here are a few other posts great for summer! Mango Sorbet and Mango Strawberry Daiquiri Pops.

                 
   Thank you Mandy for having us on your blog again! We love to share with your readers and make new internet friends.

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Coconut Milk Vanilla Ice Cream Parfaits

Easy elegance. Coconut ice cream. Berries. Boom. Parfait!

We are slowly melting here in the usually friendlier, temperate wedge of Northwest Connecticut. This heat wave has not been fun. Yesterday we hit 87º degrees. Inside the barn. In the kitchen (if you can call it that), where I am not cooking. I am painting. Very slowly. And sweating. Profusely. The studio air smelled like a West Hollywood muffler shop (if I was a betting soul I'd wager greenbacks on the landlord lying when he assured us the barn was insulated). Yours truly may be suffering quasi-serious brain damage due to these cranium-baking temperatures. I cannot form a cohesive thought. Neither can my iMac which gets dangerously hot (I am writing this post early, while the room temperature is a balmy 78º).

Obviously I am unable to muster any enthusiasm for cooking.

I've been living on peanut butter toast. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheerlead you to whip up kale salads and raw peach smoothies? What kind of food blogger would simply give in to her sticky, damp fatigue and general overall crankiness and not create some inspiring, nutritious, bunny food slaw for you?

This one.

She who is digging into the archives to bring forth a delectable, no-cook recipe she actually DID make last night, tweaking it gently, standing directly in front of her three-speed fan, silver streaked hair pinned wantonly (fashionably!) askew atop her itchy, sweaty head.

Sweet and cold and creamy. Coconut milk ice cream.

It's what's for dinner.


Read more + get the recipe >>

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Peanut Butter Ice Cream - Vegan and Dairy-Free

The richest, creamiest vegan ice cream I've ever made.

It is hot and steamy here in New England. And I am not cooking. I am not even boiling water for my habitual ritual of afternoon tea. I am sitting in front of a petite blue desk-top fan. Eating ice cream. Homemade ice cream, to be exact. With nary a trace of dairy or gluten. And apparently, it is the best homemade ice cream I have ever made (so says my ever willing, taste-testing husband).

Who am I to argue?

It is indeed fabulous.

The inspiration came via one of our favorite Los Angeles restaurants- Akasha, in Culver City. At Akasha you can always find a lovely gluten-free choice on the menu- as well as something vegan, which by default, is dairy-free. A sigh-of-relief option for those of us saddled not only with celiac disease, but a dairy intolerance as well. (As a side note, I have found it harder to dine out dairy-free than gluten-free-- chefs love their butter, cream and cheese. And because they pre-prepare so many items on the menu, it is often impossible to find a dairy-free choice.) One of the gluten-free dessert choices at Akasha is vegan peanut butter ice cream.

It. Is. Simply. Divine.

So I decided to try my hand at re-creating it.

Read more + get the recipe >>

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Vegan Strawberry Chocolate Chip Sherbet

Ripe strawberries make delicious non-dairy sherbet

Now is the perfect time for a sherbet recipe. Why? Because June is lush and abundant in strawberries. And how do I love these sweet ruby gems? Any way I can get 'em. Popped into my mouth straight from the colander. Rolled in brown sugar and nibbled. Baked into scones (have you tried my Strawberry Chocolate Chip Scones recipe?) and Strawberry Chocolate Chip Muffins. Nestled into Strawberry Rhubarb Crisp.

And this week- transformed into a bliss inducing non-dairy frozen confection.

Sherbet- berry pink and creamy and just sweet enough. Studded with vegan dark chocolate chips (darling you know I love strawberries and chocolate together, and I commingle the two every chance I get).

So I hope you dig it.

And dig in.

Read more + get the recipe >>

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Vegan Peach Ice Cream

Gluten-free dairy-free peach ice cream.

A small gift for you this weekend. Some cool, frosty, non-dairy peachy goodness. A vegan ice cream recipe for the sticky dog days of late summer. Wait. Is it August already? Good goddess, the summer is careening by. It's true what they say about the concept of time. It speeds up and gets fluid as you get, um, shall we say, older. Seasoned.

One might even venture, weathered.

During your ritual morning walk your husband turns to you and mentions a moment from yesterday and the dirt path beneath you starts to swim (not that swimming surfaces are all that unusual out here in the shimmering southwest sun).

You ask, Wait. Was that yesterday?

And he thinks a minute. Wait, he says. Friday?

You hear the brittle dryness of the desert wind. The roar of the loud cobalt sky. There are red and sienna stones beneath your feet. The same stones as yesterday, last week, last year.

That was last week, you offer gently, shaking your head in a spin cycle of empathy and disbelief and astonishment.

Dude, he says. Recalculating.

Tell me about it, you sigh.

Weeks morph into days.

How about some peach ice cream for breakfast?

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Oreo Cheesecake Ice Cream

Ice cream. The perfect summer treat. I bought an ice cream maker last year and made vanilla and chocolate. This flavor is by far my favorite. Oh it is so good. I made it and froze it a few hours to harden up. You can certainly eat it right out of the ice cream maker for a soft version. This makes 2 quarts so you may want to double it if your ice cream maker allows the room. The recipe says to let the mixture chill overnight before mixing in the ice cream maker. I let mine chill 4 hours. I couldn't wait. It turned out fine. Another winner from The Girl Who Ate Everything via The Ultimate Ice Cream Book.

Printable Version

Ingredients

1 cup sugar

4 oz. cream cheese, softened

1 egg

1/2 t. vanilla

3/4 c. milk

1 1/2 c. heavy cream

crumbled Oreo cookies

Directions

• Beat the sugar and cream cheese together until smooth and creamy.
•  Beat in the egg and vanilla; Set aside.
• Bring the milk to a boil in a heavy medium saucepan.
•  Slowly beat the hot milk into the cheese mixture. 
• Pour the entire mixture back into the pan and place over low heat.
•  Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble.
•  Remove from the heat and pour the hot cheese custard through a strainer into a large bowl.
•  Allow the custard to cool slightly, then stir in the the cream. 
• Cover and refrigerate overnight.
• Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 30 minutes), adding the crumbled Oreos to the machine when the ice cream is semifrozen. We like a lot of Oreos in ours.
•  Allow the machine to mix in the cookies.
•  When finished the ice cream will be soft but ready to eat. 
• For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Printable Version

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Nectarine Ice Cream with Coconut Milk

Creamy and subtle coconut milk and nectarine ice cream: vegan yum.

It's been hot and sultry here in West Hollywood. [One could argue, when is West Hollywood not hot and sultry, Babycakes?] We've been settling into our new apartment, hanging curtains (adios, vertical blinds), unpacking books, and doing laundry. So before I share the new coconut milk ice cream recipe I whipped up last night (after scarfing down vegan tacos like there was no tomorrow, which would be, today) I thought I might also share a few random pics from our new neighborhood.

West Hollywood rocks.

Read more + get the recipe >>

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Very Chocolate Ice Cream

I bought an ice cream maker this summer and have loved it. If you don't have one, you must get one. It will make you so happy. I then needed recipes. I have a vanilla recipe and Michelle from All Home Cooking. All Year Long. did a guest post with more recipes. I found this recipe on All Recipes. It is rich and tastes like frozen hot fudge sauce. Super perfect.

Very Chocolate Ice Cream

3/4 cup sugar

1 cup milk

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder

3 egg yolk, lightly beaten

2 ounces semisweet chocolate, chopped

2 cups heavy cream
1 teaspoon vanilla extract

Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Printable Version

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Now that's my kind of Cherry Bombe!

Chocolate Cherry Bombe
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. Well, the timing for this recipe challenge could not have been better. Dad's birthday is in

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I've never thought of myself as "cheap" before

Not that kind of cheap! I mean cheap as in thrifty, a penny-pincher (or as we say in Canada, one who can "squeeze a nickel 'till the beaver farts"). We're a classy bunch, aren't we? :-)


I've always been cursed with expensive taste, an appreciation for the finer things in life. That said, I was also raised by a veteran bargain hunter, a woman who can spot sale signs anywhere, even in a

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Papa Screams for Ice Cream

I love to bring people joy with my food, it's one of my favourite things about cooking and baking. This why I like bringing desserts when we get together with friends, or baking a cake for someone's birthday. It's the reason I send treats to work with hubby, or take a pie over to a friends house "just because". While I don't necessarily need an occasion, Father's Day was as good an excuse as

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Banana Ice Cream Pops

Frosty banana pops- a dairy-free and vegan summer treat.

Summer is here. Daylight stretches pink into the evening, warm and luxurious. Santa Monica is thick with tourists. Students heft surfboards and beach towels instead of backpacks. The Farmer's Markets are drop dead gorgeous (sneak a peek at our LA markets from Sarah here at The Delicious Life- who's been considerably more mobile than moi lately, scouting different farmer's market locations in a whirlwind tour). June is one of my favorite months of the year. 

How can it not be?

To celebrate I made some tasty frozen confections this week. I'm still on a limited diet, trying to soothe this tenacious monkey gut of mine. So the flavor choice was banana- in case you didn't know, bananas are kind and acid reducing to an ulcer prone tummy. I decided to use maple syrup as the sweetener, just because.

Creamy banana goodness ensued.

Banana Ice Cream Pops Recipe- Dairy-free and Vegan

Xanthan gum boosts viscosity and improves the texture of non-dairy ice cream. But if you prefer not using it, Darling, leave it out. It's all about personal preference.

Ingredients:

1 1/2 cups frozen sliced bananas

1/2 cup pure maple syrup

1 cup ice cold vanilla rice milk or coconut milk

1 teaspoon bourbon vanilla extract

1/4 teaspoon xanthan gum

Instructions:

Combine all of the ingredients in a Vita-Mix or blender and whip until creamy smooth.

Spoon the banana mixture into six large frozen pop molds (or whatever Popsicle style molds you have on hand). Insert sticks. Freeze overnight for best results.

To remove a pop from the mold, run warm water over the mold to loosen the pop- or follow the mold manufacturer's gentle instructions.

Makes about ten pops.

Notes:

I made this recipe using vanilla rice milk, but coconut milk would be heaven. Good tasting vanilla hemp milk or nut milk would also work.

I made six pops and froze the extra banana mixture as ice cream.

You could also freeze any extra in ice cube trays for smoothies.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Frozen banana pops!

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Maple Roasted Banana Ice Cream without Dairy

Roasting bananas makes for vegan ice cream yum.

I never bought David Lebovitz's ice cream book The Perfect Scoop because I'm allergic to dairy, and well. To be candid, a book brimming with rich and sexy recipes built around cream and butter and brown-eyed moo cow milk would just be, you know. Depressing as hell. I'd have to reinterpret and rebuild almost every recipe in the book to be dairy-free and huevo-free- except granita, and a sorbet or two. Yawn.

Read more + get the recipe >>

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Chocolate Sorbet- Vegan and Dairy-Free

Rich chocolate sorbet- without dairy. Pass the spoon.

Two trends are sneaking in to recipe searches this week. The first? Super bowl recipes. You know, guy-style chicken chili and Crock-Pot crowd pleasers. Party food for the Big Game. Guacamole and hummus. Nachos. The second trend is a search closer to my own heart and its tender sensibilities. You may have already guessed it. Because you, Wonderful Reader, are smart, savvy and, well. Let's just gush a minute with appreciation. You are downright fabulous (with impeccable taste and discernment, I might add).

The second big trend is a search for romantic recipes and Valentine's Day inspiration. You're not surprised, are you? (See, I knew you were brilliant).

I'd much rather conjure up chocolate recipes than beans and burgers. Sexy food is more interesting than AstroTurf and lines of scrimmage and backfields in motion. And what the Hail Mary is a down, anyway? First down, fourth down. All these downs and off sides. It makes my head spin.

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Vegan Banana Ice Cream

Vegan banana ice cream.

I've been busy behind the scenes here at Gluten-Free Goddess -- but I'm never too busy to create a new dessert recipe for you. Her Awesomeness forbid. I wouldn't abandon you to steam in the summer heat, sweltering without respite, without a new frozen confection to cheer you up and cool you down.

Not me. I'm not a remote and apathetic kind of goddess. Nope.

I get you. I listen. And I feel your non-dairy gluten-free frustration. All the way out here in the hills of Ojo Caliente.

So what that means is this ice cream recipe is vegan- in other words, dairy-free and egg-free for all you lovely casein-free beauties out there.

I start with frozen bananas- because they're so creamy good when frozen. They jump start the whole homemade ice cream making process. So go fetch your ripe bananas and toss 'em in the freezer right now.

You'll thank me later.

Read more + get the recipe >>

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