Aug 17, 2017

Instant Dessert

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!)

Coffee Toffee Ice Cream Pie       

For the chocolate pie crust:

12 chocolate sandwich cookies with cream centers
1/2 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)

For the topping:

12 ounces Belgian chocolate spread
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.

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.

In a saucepan combine chocolate spread and liqueur. Heat thoroughly.  

Soften the pie for 5 to 10 minutes before serving.  Cut into wedges and serve with sauce poured 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

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.

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.

2 cups Rice Krispies
½ stick margarine, melted

1/4 cup brown sugar
1/2 cup flake coconut
1 quart vanilla ice cream, softened
8 ounces baking chocolate

Line a 9x9 inch square pan with parchment paper, leaving 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.

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.

For the crust:

18 graham crackers

½ stick margarine, melted or ¼ cup coconut oil


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.

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.

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.

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.

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