Are you screaming for Ice Cream Desserts? Yes please do!

Here are 4 delicious and cool ice cream desserts that you and your family will love! 

Ice Cream Roll Cake

This can last in the freezer for up to 2 weeks and is perfect for all seasons. You can make it more than once using different ice creams or simply fill it with your favourite curd or whipped cream and strawberries. The fillings are endless!

 

4 large eggs, separated             

¼ cup (60 mL) water                                          

¾ cup (175 mL) granulated sugar, divided     

1 tsp (5 mL) vanilla                                 

¼ tsp (1 mL) cream of tartar                             

½ cup (125 mL) all-purpose flour         

¼ cup (60 mL) cornstarch                     

¼ tsp (1 mL) baking powder                             

6 cups (1.5 L) Spumoni or Neapolitan ice cream, softened          

Icing sugar

 

Line baking sheet with parchment paper. Grease and dust with flour; set aside.

 

In bowl, beat egg yolks with water until pale. Beat in ½ cup (125 mL) of the sugar until slightly thickened; beat in vanilla.

 

In another bowl, beat egg whites with cream of tartar until foamy. Beat in remaining ¼ cup (60 mL) of sugar until stiff peaks; fold into yolk mixture. Sift together flour, cornstarch and baking powder; fold into egg mixture.

 

Spread batter into pan evenly and bake in 400°F (200°C) oven for 10 to 15 minutes or until light golden and tester comes out clean. Let cool in pan for 5 minutes.  Run knife around edges of pan and invert onto large clean tea towel. Using towel as guide roll up jellyroll style and set-aside until cool.

 

Unroll cake and spread with ice cream. Roll back up and place on large platter; cover and freeze for at least 6 hours or until frozen solid. Sprinkle with icing sugar before slicing.

 

Makes 12 to 16 servings.

 

Tip: You can sprinkle a bit of liqueur onto the cake before spreading on the ice cream if desired.

 You can also drizzle the outside with melted bittersweet chocolate for a little hit of chocolate.

Mini Strawberry Daiquiri Surprise Cups

These little desserts have a surprise of crunchy frozen strawberries in them to keep you cool while enjoying the summer heat. Use spiced rum, for added kick to these little creamy delights

 

1 pound or angel food cake (298 g), thinly sliced

2 tbsp (25 mL) rum

1/2 cup (125 mL) finely diced strawberries

4 cups (1 L) strawberry ice cream, softened

Whipped cream

 

Fresh Strawberry Sauce

1 cup (250 mL) sliced strawberries

1 tbsp (15 mL) granulated sugar

1 tbsp (15 mL) rum

Pinch salt

 

Line 8- 1/2-cup (125 mL) ramekins with plastic wrap and set on small tray. Line each ramekin with cake slices, trimming to fit as necessary. Brush cake with rum and divide diced strawberries on the bottom of each ramekin.

 

Pack each ramekin with the ice cream and smooth top. Top with remaining cake, trimming to fit. Cover with plastic wrap and freeze for at least 4 hours or for up to 2 weeks.

 

Fresh Strawberry Sauce: Meanwhile, using fork or potato masher, mash together strawberries, sugar, rum and salt in shallow bowl until strawberries are crushed and syrupy.

 

Remove plastic from ramekin and turn out onto dessert plate and remove remaining plastic wrap. Dollop top with whipped cream and spoon strawberry sauce around edge.

 

Serves 8.

 

 

  

 

 

 

Orange Chocolate Ice Cream Loaf

This refreshing ice cream cake is perfect for the hot summer nights. Simply garnished with chocolate sauce or with an addition of orange slices and mint this will make any orange lover want seconds.

 

2 cups (500mL) coarsely crushed chocolate sandwich cookies

4 cups (1 L) Vanilla Ice Cream, softened

1 can (10 oz/284 mL) Mandarin Segments, drained

4 oz (120 g) bittersweet chocolate, chopped

1 tbsp (15 mL) orange liqueur (optional)

1 tsp (5 mL) grated orange rind

3/4 cup (175 mL) chocolate sauce

 

Line 8 x 4-inch (1.5 L) loaf pan with plastic wrap. Sprinkle half of the crushed cookies on the bottom; set aside.

 

In large bowl, combine ice cream, mandarins, chocolate, liqueur, if using and grated orange rind. Scrape into prepared loaf pan and spread evenly to pack into pan. Sprinkle remaining wafer cookies on top and press gently into ice cream mixture. Cover with plastic wrap and freeze for about 4 hours or until firm.

 

Remove plastic wrap and turn ice cream loaf onto cutting board. Serve slices drizzled with chocolate sauce.

 

Makes 12 servings.

 

Tip: Softening ice cream takes a little preparation. Take out ice cream from freezer and place in refrigerator for about 30 minutes to soften.

 

 

Chocolate Toffee Ice Cream Sandwiches

All I can say is hide these from your family! Addictive and so creamy, the ice cream and cookie make this a summertime treat for every night.

 

1/2 cup (125 mL) salted butter, softened

1/2 cup (125 mL) packed brown sugar

1/4 cup (50 mL) granulated sugar

1 egg

2 tsp (10 mL) vanilla

1 1/2 cups (375 mL) all-purpose flour

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) baking powder

Pinch salt

3/4 cup (175 mL) mini chocolate chips

3/4 cup (175 mL) toffee chips

4 1/2 cups (1.125 mL) vanilla ice cream

 

In large bowl, using electric mixer beat butter and sugars until fluffy. Add egg and vanilla and beat until combined.

 

In another bowl, whisk together flour, baking soda and powder and salt. Stir into butter mixture and stir until smooth. Add chocolate and toffee chips until well combined.

 

Drop 2 tbsp (25 mL) of the dough onto parchment paper lined baking sheet and bake in centre of 350 F (180 C) oven for about 15 minutes or until golden. Let cool on pan on rack. Repeat with remaining dough.

 

Take one cookie and place 1/2 cup (125 mL) of the ice cream on bottom half. Sandwich with another cookie pushing to get ice cream to outer edge. Roll outside edge in toffee chips if desired. Wrap in plastic wrap and freeze for about 2 hours or up to 2 weeks.

 

Makes 9 sandwiches or more if the cookies are smaller!

 

 

 

 

 

 

 

 

 

 

 

 

Ice Cream Roll Cake

This can last in the freezer for up to 2 weeks and is perfect for all seasons. You can make it more than once using different ice creams or simply fill it with your favourite curd or whipped cream and strawberries. The fillings are endless!

 

4 large eggs, separated             

¼ cup (60 mL) water                                          

¾ cup (175 mL) granulated sugar, divided     

1 tsp (5 mL) vanilla                                 

¼ tsp (1 mL) cream of tartar                             

½ cup (125 mL) all-purpose flour         

¼ cup (60 mL) cornstarch                     

¼ tsp (1 mL) baking powder                             

6 cups (1.5 L) Neapolitan ice cream, softened          

Icing sugar

 

Line baking sheet with parchment paper. Grease and dust with flour; set aside.

 

In bowl, beat egg yolks with water until pale. Beat in ½ cup (125 mL) of the sugar until slightly thickened; beat in vanilla.

 

In another bowl, beat egg whites with cream of tartar until foamy. Beat in remaining ¼ cup (60 mL) of sugar until stiff peaks; fold into yolk mixture. Sift together flour, cornstarch and baking powder; fold into egg mixture.

 

Spread batter into pan evenly and bake in 400°F (200°C) oven for 10 to 15 minutes or until light golden and tester comes out clean. Let cool in pan for 5 minutes.  Run knife around edges of pan and invert onto large clean tea towel. Using towel as guide roll up jellyroll style and set-aside until cool.

 

Unroll cake and spread with ice cream. Roll back up and place on large platter; cover and freeze for at least 6 hours or until frozen solid. Sprinkle with icing sugar before slicing.

 

Makes 12 to 16 servings.

 

Tip: You can sprinkle a bit of liqueur onto the cake before spreading on the ice cream if desired.

 

You can also drizzle the outside with melted bittersweet chocolate for a little hit of chocolate.