Brownie Ice Cream Sundae Cake

Some recipes have you wanting to rush right out, gather all the ingredients and prepare the recipe. This is one of them. Of course, it helps that it is a hot, humid Sunday afternoon in the Deep South. This recipe is in the June 2014 issue of Coastal Living. The only change I plan to make is to substitute pecans for the walnuts. Those of you who know me, also know I'll melt the chocolate and butter in the microwave. It's so much easier and takes way less time. Just be careful to check every 30 seconds, stirring each time, to make sure the chocolate doesn't burn.

Brownie Ice Cream Sundae Cake

6 oz. bittersweet or semisweet chocolate, chopped
1/2 cup butter
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup teaspoon baking powder
1/2 teaspoon salt
Simple Butterscotch Sauce (recipe follows)
1 half-gallon container (8 cups) vanilla ice cream, softened
Simple Hot Fudge Sauce (recipe follows)
1/2 cup chopped toasted walnuts

Preheat oven to 350 degrees. Grease one 9-inch round cake pan AND one 9-inch springform pan. Set aside.

Combine chocolate and butter in a large saucepan over low heat. Cook, stirring frequently, until melted. Let cool to room temperature.

Stir sugar, eggs and vanilla into chocolate mixture. Combine flour, baking powder, and salt. Stir into chocolate mixture.

Divide batter evenly between prepared pans. Bake 14 minutes or until toothpick inserted in center emerges with moist crumbs clinging. Cool completely on a wire rack.

Pour half of Simple Butterscotch Sauce over cake baked in springform pan. Spoon 4 cups ice cream evenly over butterscotch sauce. Remove cake from round cake pan, and place on top of ice cream, pressing gently. Pour over remaining butterscotch sauce; top evenly with remaining ice cream. Freeze about 3 hours or until firm.

Run a knife around edge of springform pan, and release cake. Place on a serving plate. Pour Simple Hot Fudge Sauce on top of cake. Sprinkle with huts.

Makes 8 servings.

Simple Butterscotch Sauce

1/2 cup butter
2/3 cup firmly packed dark brown sugar
1/2 cup heavy whipping cream

Heat butter and sugar in a small saucepan over medium-low heat, stirring until sugar dissolves. Stir in cream; cook, stirring constantly, 2 minutes or until well-blended. Cool completely.

Makes 1 1/3 cups.

Simple Hot Fudge Sauce

1/2 cup heavy whipping cream
1/4 cup light corn syrup
1/4 cup sugar
6 oz. bittersweet chocolate,  chopped

Combine whipping cream, corn syrup and sugar in a small, heavy saucepan over low heat. Cook, stirring constantly, 7 minutes or until sugar dissolves. Remove from heat; stir in chocolate until smooth. Let cool.
'Makes 1 1/3 cups.

Chocolate Chip Ice Cream Pie

This recipe card is from Grandma’s Kitchen. The mixture of chocolate, ice cream and Rice Krispies intrigues me.

The card offers a “secret” way to get a clean knife cut when serving the pie. It must be a Southern thing. I learned how to do it the same way from my Mama. Just wet the blade of a knife in hot water and cut. Then wet it with hot water again, wipe the knife clean, and cut again. It works really well on meringue pies as well.

Chocolate Chip Ice Cream Pie

½ cup chocolate syrup
½ cup semisweet chocolate chips
2 cups crisp rice cereal
¼ cup sour cream
1 quart chocolate chip ice cream, softened

Coat bottom and sides of an 8-inch pie plate lightly with butter.

Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture.

Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.

Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture.

Freeze pie, covered, until firm, about 1 hour.

Makes 6 to 8 servings.

Ice Cream Sundae Cake

This recipe comes from Mary Kay Andrews. Her new book, Ladies’ Night, comes out June 4^th. Ya’ll be sure to support this wonderful, bestselling, Southern writer and purchase her book. If it’s anything like the others I’ve read, it’ll be laugh-out-loud funny and so good you won’t want to put it down.

If you’d like to receive other recipes from Andrews, just go to her website and sign up for her newsletter. This recipe was included in her latest one, along with her book-signing schedule and other things of interest.

Ice Cream Sundae Cake

For Brownie Layer:
Vegetable oil spray, for misting the baking pan
1/4 cup cornstarch, plus cornstarch, for dusting the baking pan
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

For Ice Cream Layer:
1 gallon ice cream, softened
1 jar ice-cream topping of your choice, butterscotch, caramel, hot fudge or combination
1 pkg. Heath Bar bits or crushed candy or cookie crumbs

Place a rack in the center of the oven and preheat the oven to 350°F. Prepare a 9-by-11-inch baking pan by spritzing with vegetable oil spray, then dusting with cornstarch.

Melt butter in medium saucepan over low heat, add cocoa powder and stir well. Remove pan from heat and stir in both kinds of sugars and vanilla. Add beaten eggs, quarter-cup cornstarch and salt and stir. Fold in chocolate chips.

Pour batter into prepared pan and bake for 15-20 minutes, till edges are firm, top is shiny and center is set.

Let brownies cool completely. With rubber spatula, smooth softened ice cream flavor of your choice on top of brownie crust, cover and freeze until hardened. Drizzle toppings over ice cream, sprinkle with Heath Bar bits or any other crushed candy or cookie crumbs. Cut in squares and serve.

Frozen Lemon Custard Dessert

This comes from an old, yellowed newspaper clipping. I have no idea which newspaper. It does have a note saying it is a favorite contest winner for Oct. 15 (no year listed) for Betty Current. That’s what I don’t know.

That I do know is that in the Deep South -- and much of the country this year -- it is really hot and this sounds like just the thing for a summer afternoon treat!

Frozen Lemon Custard Dessert

1 package honey graham crackers (11 double crackers), crushed (1 ½ to 2 cups; set aside 2  tablespoons crumbs for garnish)
¼ cup sugar or 1 to 2 packets sugar substitute
¼ cup chopped pecans
¼ cup melted butter or margarine
1 quart vanilla ice cream
2 pints lemon custard frozen yogurt
Grated rind of 3 lemons
Raspberries or raspberry sauce

While preparing the crust, remove ice cream and frozen yogurt from freezer and let it soften.

Combine graham cracker crumbs, sugar, pecans and melted margarine. Mix and pat into the bottom of a 13-by-9-by-2-inch glass baking dish.

Combine ice cream and frozen yogurt. Mix with lemon rind. Spread on top of crust. Sprinkle with reserved crumbs and return to freezer until frozen.

Remove from freezer 15 to 20 minutes before serving and let stand at room temperature. Slice in 2-inch squares and serve with raspberry sauce or pureed raspberries sweetened to taste with sugar substitute. Garnish with lemon slices and mint leaves, if desired.

Cookie Dough Ice Cream Dessert

                                                                                       

I saw this recipe on the Pillsbury website and can't wait to try it! I don't know about how life is where you are, but here in the Deep South it has been hot and muggy for what seems like forever. I know. It's July and it's supposed to be that way. But a cold snack or dessert just seems perfect, especially when it's as easy as this appears to be.

 

Cookie Dough Ice Cream Dessert

1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies

1 container (1/2 gallon) cookie dough ice cream

2 cups Cookie Crisp cereal

2/3 cup hot fudge topping                                

• Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
• Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
• Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.

Homemade Vanilla Ice Cream

There is nothing quite like homemade ice cream. I know. It’s much easier to just buy Blue Bell and, really, it is good. But you don’t have that whole experience of mixing the ingredients, poring in the crushed ice and adding the special salt.

As a child, my job was to sit on the hand-cranked ice cream freezer. I was small enough to fit but heavy enough to keep it from moving around while someone much older turned the crank. I was in college when I purchased my very first ice cream freezer -- a really nice electric one. I still have it.

This recipe came from a wonderful man I knew at the University of Alabama. He was a wonderful Southern man who was working on his doctorate in history. Sometimes I imagine him teaching bored students who somehow grow to love history as much as I was did.

I spent many afternoons feeding friends homemade ice cream. It was a wonderful time of laughter and joy. It reminds me of a time when life was filled with hope and endless possibilities. Take the time to give it a try. Remember good times and make new memories.

Homemade Vanilla Ice Cream

6 eggs, separated
3 cups sugar
1 13 oz. can of Pet Milk
½ gallon sweet milk
1 ½ teaspoon vanilla

Beat egg whites in a bowl. Set aside.

Beat egg yolks separately. Add sugar. Mix well. Add Pet Milk and vanilla. Mix well. Add ½ of the sweet milk and beaten egg whites.

Pour in freezer can. Add remaining milk.

Put cover on container and make ice cream according to manufacturer’s instructions.