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You are here: Home / Archives for ice cream pie

ice cream pie

Baked Alaska Cups: Remaking a Classic 1950s Dessert

Baked Alaska Cups: Remaking a Classic 1950s Dessert

by liz · May 2, 2020

Baked Alaska Cups recipe
Photo by Meals.com

If you’re like me, you have nostalgic taste buds and you remember Baked Alaska being a fancy dessert your mom only made for special dinner parties. It went very well with an Old Fashioned cocktail, Beef Wellington and brightly colored polyester pantsuits. She probably learned how to make this dessert from her mom, who impressed her 1950s dinner guests even more than her daughter did.

This dessert is a version of ice cream cake that’s finished by flash-baking it in a very hot oven to brown the outside, keeping the inside frozen. It has Swiss and French origins, then migrated to America with several modifications, like replacing the outer pastry crust with whipped egg-whites with sugar — otherwise known as meringue. The dessert picked up its current name by a pastry chef in New York, who made it famous during the time the U.S. acquired the Alaska territory.

This Baked Alaska Cups recipe uses brownies for the cake portion, strawberry ice cream, then classic meringue in individual serving cups — canning jars work very well for this! And it’s easier than you think. You can make them ahead of time, then store the cups in the freezer until dessert time. Just pop them in a 500-degree oven for 2 minutes and your guests can enjoy their own retro-chic treat. (And don’t worry; canning jars were made to withstand extreme cold and heat, as well as going in between.) The combination of frozen ice cream and brownie with hot meringue is sublime.

Baked Alaska Cups from Meals.com

Ingredients for 6 servings:

  • Nonstick cooking spray
  • 1 box (18.3 ounces) brownie mix or your favorite brownie recipe
  • 3 cups Strawberry Ice Cream, slightly softened
  • 3/4 cup pasteurized egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Directions:

PLACE six 8-ounce custard cups on baking sheet; set aside.

SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.

Baked Alaska Cups recipe

PREPARE brownie mix (or your favorite brownie recipe) according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter. (If you’re using canning jars, you can use the jar to cut the brownies to correct size: turn jar upside down, press into brownies, turn back over and press brownie down with spoon, as shown above).

Baked Alaska Cups recipe

PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup, as shown above. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.

Baked Alaska Cups recipe

BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form, as shown above. Slowly add sugar and vanilla; continue beating until glossy peaks form.

Baked Alaska Cups recipe

REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly ½-3/4 cup each), covering the top completely and swirling the meringue into a high dome, as shown above.

PREHEAT oven to 500° F.

Baked Alaska Cups recipe

BAKE for 2 minutes or until meringue is browned, as shown above. Serve immediately.

Print
Baked Alaska Cups
Author: Meals.com
Recipe type: Dessert
Prep time:  15 mins
Total time:  15 mins
Serves: 6 servings
 
This Baked Alaska Cups recipe uses brownies for the cake portion, strawberry ice cream, then classic meringue in individual serving cups — canning jars work very well for this! And it's easier than you think. You can make them ahead of time, then store the cups in the freezer until dessert time. Just pop them in a 500-degree oven for 2 minutes and your guests can enjoy their own retro-chic treat. The combination of frozen ice cream and brownie with hot meringue is sublime.
Ingredients
  • Nonstick cooking spray
  • 1 box (18.3 ounces) brownie mix or your favorite brownie recipe
  • 3 cups Strawberry Ice Cream, slightly softened
  • ¾ cup pasteurized egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ⅔ cup granulated sugar
  • ½ teaspoon vanilla extract
Instructions
  1. PLACE six 8-ounce custard cups on baking sheet; set aside.
  2. SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.
  3. PREPARE brownie mix according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter.
  4. PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.
  5. BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form. Slowly add sugar and vanilla extract; continue beating until glossy peaks form.
  6. REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly ½-3/4 cup each), covering the top completely and swirling the meringue into a high dome.
  7. PREHEAT oven to 500° F.
  8. BAKE for 2 minutes or until meringue is browned. Serve immediately.
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Filed Under: Recipes, Sweets Tagged With: Baked Alaska, brownie, Dessert, Ice Cream, ice cream pie, old fashioned

Caramel Coconut Cookie Ice Cream Pie Recipe

Caramel Coconut Cookie Ice Cream Pie Recipe

by liz · Jun 9, 2018

Caramel Coconut Cookie Ice Cream Pie recipe
Photo by Meals.com

When summer rolls around, there is one dessert I really crave — ice cream. I love to make ice cream in all it forms: ice milk, frozen yogurt, sorbet, granita, etc. And when I need a dessert to please a group, ice cream pie is one of the easiest ways to turn this iconic summer treat into a dessert for all.

This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer’s & Edy’s new summer Slow Churned flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter (see full recipe below).

And just think of the twists you can make on this pie crust recipe! Here are some ideas:

  • Instead of chocolate graham crackers, use honey or cinnamon graham crackers or any of your favorite crunchy cookies (ginger snaps, thin mints, milanos, etc.)
  • Instead of coconut flakes, use powdered caramel creamer or coffee mix, finely chopped ginger or any citrus zest.

And in the topping, I can think of many fun ingredients:

  • Add softened cream cheese to give it a frosting taste
  • Add a dash of any kind of flavored schnapps, maple syrup or almond flavoring
  • Use chocolate sauce or fresh fruit instead of caramel.

The possibilities are limitless when you think of all the ice cream flavors available! And don’t forget you can make just about any ice cream flavor you want. I’m looking forward to these additional summer flavors from Dreyer’s/Edy’s:

  • 3 Stripes You’re Out (Grand only) – vanilla ice cream with mixed berry and strawberry swirls
  • Sunny Salted Caramel Pretzel (Grand and Slow Churned) – vanilla ice cream with a salted caramel swirl and pretzel pieces
  • German Chocolate Cake Spectacular (Grand and Slow Churned) – chocolate ice cream with a caramel coconut swirl and brownie pieces
  • Take the Cake (Slow Churned only) – yellow cake-flavored light ice cream with a frosting swirl and multi-colored sprinkles

I don’t know about you, but I can think of a different ice cream pie I can make each week of summer! It’s definitely going to be a good one at my house.

Caramel Coconut Cookie Ice Cream Pie from Meals.com

Ingredients for 8 servings:

CRUST

  • 9 large chocolate graham cracker rectangles, broken into rough pieces
  • 1/4 cup shredded coconut
  • 2 tablespoons granulated sugar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsalted butter, melted

FILLING

  • 1 container (1.5 quarts) DREYER’S or EDY’S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened

TOPPING

  • 1 cup heavy cream, chilled
  • 2 tablespoons granulated sugar
  • 1/3 cup toasted coconut
  • 1/2 cup caramel ice cream topping

Directions:

PREHEAT oven to 325° F.

FOR CRUST:

Caramel Coconut Cookie Ice Cream Pie recipe

PLACE graham crackers, coconut and sugar in food processor or blender; cover. Honey grahams are shown above.

Caramel Coconut Cookie Ice Cream Pie recipe

Process for 30 seconds or until mixture resembles fine crumbs.

Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.

BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.

FOR FILLING:

Caramel Coconut Cookie Ice Cream Pie recipe

SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm, as shown above.

FOR TOPPING:

Caramel Coconut Cookie Ice Cream Pie recipe

PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping (above shows chocolate sauce). Cut into slices; serve immediately.

Print
Caramel Coconut Cookie Ice Cream Pie
Author: Meals.com
Recipe type: Dessert
 
This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer's & Edy's new summer Slow Churned flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter.
Ingredients
  • CRUST
  • 9 large chocolate graham cracker rectangles, broken into rough pieces
  • ¼ cup shredded coconut
  • 2 tablespoons granulated sugar
  • ¼ cup coconut oil, melted
  • 2 tablespoons unsalted butter, melted
  • FILLING
  • 1 container (1.5 quarts) DREYER'S or EDY'S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened
  • TOPPING
  • 1 cup heavy cream, chilled
  • 2 tablespoons granulated sugar
  • ⅓ cup toasted coconut
  • ½ cup caramel ice cream topping
Instructions
  1. PREHEAT oven to 325° F.
  2. FOR CRUST:
  3. PLACE graham crackers, coconut and sugar in food processor or blender; cover. Process for 30 seconds or until mixture resembles fine crumbs. Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.
  4. BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.
  5. FOR FILLING:
  6. SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm.
  7. FOR TOPPING:
  8. PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping. Cut into slices; serve immediately.
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Filed Under: Recipes, Summer, Sweets Tagged With: cookie crust, cookie ice cream, Dessert, homemade pie crust, Ice Cream, ice cream pie, summer, whipped cream

Happy Chocolate Ice Cream Day! Three Fun Ice Cream Recipes

Happy Chocolate Ice Cream Day! Three Fun Ice Cream Recipes

by liz · Jun 7, 2012

Written by Liz –

Abuelita Ice Cream recipe

Who doesn’t love chocolate ice cream? So fitting that this indulgent holiday happens just at the start of summer, it’s a perfect excuse to kick off ice cream making at my house. To celebrate chocolate ice cream day, here are three different ways to savor chocolate ice cream (or chocolate + ice cream) today, and all summer long.

Abuelita Ice Cream

Make your own chocolate ice cream, with Abuelita’s special chocolatey cinnamon flavor shown above. It’s easy and fun!

Ingredients for 6 cups:

  • 2 cans (7.6 fluid ounces each) NESTLÉ Media Crema Ligera Lite Table Cream
  • 4 tablets (90 grams each) NESTLÉ ABUELITA Chocolate, chopped
  • 2 1/2 cups lowfat milk

Directions:

HEAT media crema and Abuelita chocolate in medium, heavy-duty saucepan over medium-low heat, stirring constantly, until chocolate is completely dissolved and mixture is smooth. Remove from heat; stir in milk.

POUR mixture into 13 x 9-inch baking pan; cover with plastic wrap. Freeze, stirring every hour to break up ice crystals, for 4 to 5 hours or until set.

Caramel Macchiato Ice Cream Pie recipe

Caramel Macchiato Ice Cream Pie

As the Nestlé Kitchens Pie Recipe Contest winner, this Caramel Macchiato Ice Cream Pie is a refreshing summer treat. Milisa Armstrong uses Dreyer’s or Edy’s Grand Coffee Ice Cream to create a delightfully grown-up taste.

Frozen Chocolate Jitterbug recipe

Frozen Chocolate Jitterbug

Just the name alone makes me want to make this mocha-like shake above. Frozen Chocolate Jitterbug is a refreshing combination of chocolate and coffee in a chilled beverage that is great as a pick-me-up.
Links:
  • Abuelita Ice Cream
  • Caramel Macchiato Ice Cream Pie
  • Frozen Chocolate Jitterbug

Related ice cream recipes:

Homemade Milk Chocolate Ice Cream recipe
Homemade Milk Chocolate Ice Cream
Frozen Avocado Mocha Bliss recipe
Frozen Avocado Mocha Bliss

 

Filed Under: Recipes, Summer, Sweets Tagged With: Abuelita, chocolate frappuccino, Chocolate Ice Cream, coffee, Hispanic, ice cream pie, summer

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