Vanilla turtle Ice cream cake.

Imo ice cream cake is just that CAKE layered with ice cream , not cookie crumbles mixed in a layer and all the add ins I want.  From long ago that’s how I remember an ice cream cake to be and that’s the way I’ll always make an ice cream cake! 

Box vanilla cake mix baked according to directions.  I used a large greased cookie sheet pan.  I baked it approximately at 350°. For 20 minutes until lightly browned.  Cooled completely before removing from lightly greased pan.

It was easy to remove going easily around edges and then removing with a large spatula.  I cut it in 2 pieces to fit my large aluminum disposable pan.

Note:  double up on the caramel and hot fudge for a more decant ice cream cake!

1/2 jar or more caramel sauce(if you like lots of gooey go for it).

1/2 jar or more heated hot fudge sauce ( same with hot fudge)

Softened Vanilla ice cream ( used a whole container)

Chopped pecans to your liking.

Place first layer of cake in pan, then add some softened ice cream, caramel sauce and hot fudge.  Top with another layer of cake and sauces. Top with remaining ice cream and top with toasted pecan pieces.  Enjoy!

Ps you can use cool whip for top (optional)

ENJOY!

Homemade Hot Fudge sauce

Surprise Hot Fudge sauce for New Year’s Eve!!

Note:  ****

I used heavy cream for this recipe because I had plenty and I needed something to make with it…so it wouldn’t expire before I used it.

You can use half and half if you don’t have heavy cream 

2/3 cup heavy cream 

1/2 cup light corn syrup

1/3 cup dark brown sugar, packed( I used light brown sugar)

1/4 cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it) **I used baking cocoa.

1/4 teaspoon salt, optional and to taste

6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)(I used a dark chocolate candy bar)

2 tablespoons unsalted butter

1tsp.pure vanilla extract 

1. Bring cream, corn syrup , brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
2. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
3. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.

It’s delicious and super easy to make in a 

Very short time.

Averiecooks

Easy coffee ice cream

My two favorite ice cream choices would be Coffee, Chocolate and Banana.  Whenever I get the chance to have a dip or two these would be my immediate choices so today when I saw this recipe I couldn't resist to try this easy 3 ingredient Coffee ice cream and it's delicious.

**If you like a deep rich coffee taste don't hesitate to add the 4 tablespoons of coffee grinds.

3 to 4 tablespoons coffee grinds(you can use instant coffee)( Expresso powder a better choice) Walmart has it.

2 tsp. water

2 cups heavy cream

1 cup sweetened condensed milk

Mix coffee and water.

Add heavy cream and condensed milk.

Mini semi sweet chocolate morsels(optional) I added a generous handful after it was made.

Beat until stiff peaks form.

Put into container and freeze for at least 3 hours.

Yummy

Easy 3 step recipe:

Mix your coffee grinds with the water.  Obviously you will get some of the coffee color.  I used coffee grinds but for a deeper coffee color I think instant coffee might be a better choice.

After mixing the coffee and water add heavy cream and condensed milk into a large bowl and use a hand or upright mixer.

**You must use either appliance because it takes a very long time and using a whisk would be almost impossible.

First start slowly on a low speed and then increase to at least medium setting.  It does take some time but whips beautifully.  You will know it is perfect if it form a peak.  Lifting your blade will prove it's thick consistency.

Transfer to a large container and freeze for at least 4 hours or overnight.

It truly is delicious and quite tasty.

Enjoy!