The Culinary Connoisseur
Instant Dessert
08
Jul
Jul
Everyone loves summertime entertaining. Whether you are
enjoying a meal outdoors or at your Shabbos table, dessert is a must. But who
wants to stand in the kitchen for hours? We’ve got some simple and delicious
desserts for you to create at home using a few store-bought items. All
ingredients are available at our store or in your local grocery. (And we won’t
tell anyone you cheated!)
enjoying a meal outdoors or at your Shabbos table, dessert is a must. But who
wants to stand in the kitchen for hours? We’ve got some simple and delicious
desserts for you to create at home using a few store-bought items. All
ingredients are available at our store or in your local grocery. (And we won’t
tell anyone you cheated!)
Coffee Toffee Ice Cream Pie
12 chocolate sandwich cookies with cream centers
1/2 cup toasted pecans
1/2 cup margarine or coconut oil
2 graham cracker pie crusts
1/2 gallon vanilla ice cream, softened
1/4 cup brown sugar
1/2 cup flake coconut
1 quart vanilla ice cream, softened
8 ounces baking chocolate
Filling:
For the chocolate pie crust:
12 chocolate sandwich cookies with cream centers1/2 cup toasted pecans
1/2 cup margarine or coconut oil
For the filling:
6 cups coffee ice cream, softened
10 ounces Viennese Crunch candy bars, crushed (2 cups)
10 ounces Viennese Crunch candy bars, crushed (2 cups)
For the topping:
12 ounces Belgian chocolate spread
2 tablespoons coffee liqueur
2 tablespoons coffee liqueur
Preheat oven to 325 degrees.
In a food processor blend cookies and nuts to crumbs. Add
margarine or coconut oil and process until blended. Press in a 9 inch pie
plate. Bake for 7 minutes. Cool on a wire rack. Chill in freezer.
margarine or coconut oil and process until blended. Press in a 9 inch pie
plate. Bake for 7 minutes. Cool on a wire rack. Chill in freezer.
In a large bowl, combine ice cream and Viennese crunch
pieces with a wooden spoon. Freeze mixture for 1 hour. Spoon into pie crust and
mound. Freeze 1 hour. Cover with plastic wrap and freeze until firm or
overnight.
pieces with a wooden spoon. Freeze mixture for 1 hour. Spoon into pie crust and
mound. Freeze 1 hour. Cover with plastic wrap and freeze until firm or
overnight.
In a saucepan combine chocolate spread and liqueur. Heat
thoroughly.
thoroughly.
Soften the pie for 5 to 10 minutes before serving. Cut into wedges and serve with sauce poured
over each wedge.
over each wedge.
2 graham cracker pie crusts 1/2 gallon vanilla ice cream, softened
1 pound lemon cream, divided
8 oz. whipped topping, thawed
8 oz. whipped topping, thawed
Sliced lemons for garnish
In a mixing bowl combine ice cream and half of the lemon
cream, stir until completely blended. Spread one half into each pie crust. Freeze
1 hour.
cream, stir until completely blended. Spread one half into each pie crust. Freeze
1 hour.
Mix remaining lemon cream with topping and spread or pipe
on ice cream. Freeze until firm, at
least 2 hours. Garnish with thinly sliced lemon. Serve.
on ice cream. Freeze until firm, at
least 2 hours. Garnish with thinly sliced lemon. Serve.
1/4 cup brown sugar1/2 cup flake coconut
1 quart vanilla ice cream, softened
8 ounces baking chocolate
Line a 9×9 inch square pan with parchment paper, leaving
an overhang.
an overhang.
Combine the Rice Krispies, margarine, brown sugar, and
coconut. Spread half of the mixture in the prepared pan. Spread ice cream on top of rice krispies
mixture.
coconut. Spread half of the mixture in the prepared pan. Spread ice cream on top of rice krispies
mixture.
Melt the chocolate in a double boiler or microwave. Pour
the melted chocolate over the ice cream layer. Cool. Top with the other half of
the Rice Krispies mixture. Cover and freeze until hardened. Cut into squares to
serve.
the melted chocolate over the ice cream layer. Cool. Top with the other half of
the Rice Krispies mixture. Cover and freeze until hardened. Cut into squares to
serve.
For the crust:
18 graham crackers
½ stick margarine, melted or ¼ cup coconut oil
Filling:
6 cups vanilla caramel ice cream
1/4 cup chopped peanuts, plus extra for serving
½ cup peanut butter
8-10 pieces peanut and chocolate candy, chopped
Caramel Sauce:
1 cup packed brown sugar
1/2 cup almond milk or soy milk
1/2 stick margarine or ¼ cup coconut oil
1 tablespoon vanilla
For the crust:
Preheat the oven to 350 degrees F.
Crush the graham crackers in a food processor or
resealable plastic bag. Pour the crumbs into a bowl and stir in the melted margarine
or coconut oil. Press into a pie pan and bake 5 minutes. Set aside to cool
completely.
resealable plastic bag. Pour the crumbs into a bowl and stir in the melted margarine
or coconut oil. Press into a pie pan and bake 5 minutes. Set aside to cool
completely.
For the filling:
Remove the ice cream from the freezer and soften
slightly. Mix in peanuts, peanut butter and candy into the ice cream and pour
into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
slightly. Mix in peanuts, peanut butter and candy into the ice cream and pour
into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
For the caramel sauce:
Mix the brown
sugar, milk and margarine or coconut oil in a saucepan over medium-low heat.
Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and
cook another minute. Pour the sauce into a container and refrigerate until
cold.
sugar, milk and margarine or coconut oil in a saucepan over medium-low heat.
Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and
cook another minute. Pour the sauce into a container and refrigerate until
cold.
To serve, cut slices of the pie and serve on with cold
caramel sauce spooned over the top and sprinkled with additional chopped nuts
or candy.
caramel sauce spooned over the top and sprinkled with additional chopped nuts
or candy.