Ice Cream Cake (Any Flavor!)

This easy homemade Ice Cream Cake is made in a regular baking dish with a layer of real cake, fudge sauce, ice cream and whipped cream. The flavor options are endless!

Ice cream cake is my newest dessert creation and it’s bound to become a family birthday tradition alongside German Chocolate Cake, Carrot Cake and classic Chocolate Cupcakes.

What Sets this Ice Cream Cake Apart:

  • Real cake!  So many ice cream cake recipes are really just blocks of ice cream with whipped cream and frosting.  Not this recipe!  This ice cream cake is made with yummy chocolate cake and ice cream and a layer of fudge sauce in the center.
  • Adaptable: Feel free to make this recipe with yellow cake, or even (heaven forbid) a boxed cake mix!  You can also vary the toppings.  Find more ideas below.
  • No special equipment. All you need is an 8 or 9 inch baking pan (or double the recipe for a 9×13 inch pan).

How to Make the BEST Ice Cream Cake:

1. Prepare the cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add sour cream, milk, oil and vanilla; beat on medium speed. Stir in boiling water (batter will be thin). Pour batter into prepared pan. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.

2. Allow cake to cool completely.

3. Top with fudge sauce and ice cream. Spread a thin layer of hot fudge sauce over the top of the cake. Allow ice cream to soften on the counter for 10-15 minutes and then spoon it onto the cake, and spread into an even layer.

Fudge sauce being poured over chocolate cake, then ice cream added on top to make ice cream cake.

4. Freeze for several hours (overnight for best results), until ice cream is firm.

5. Serve: top with whipped cream and sprinkles!

A spatula lifting a slice of ice cream cake from a pan.

Variations and Adaptations:

  • Use different cake flavors:  substitute a HALF recipe for Yellow Cake, Carrot Cake, Dark Chocolate Cake, Lemon Cake or any boxed cake mix flavor (only using half of the mix).
  • Substitutes for the fudge: Caramel sauce, Chocolate Mousse, Raspberry filling, crushed Oreos.
  • Add different toppings: top the cake with frosting, sprinkles, crushed cookies, mini chocolate chips, M&M’s, crushed Reese’s or other small candies.
  • Oreo Ice Cream Cake: substitute Oreo crust for the chocolate cake. Top with ice cream, hot fudge, and whipped cream. Freeze.
  • Make Ice cream cupcakes:  Bake cupcakes and allow them to cool completely.  Use a small knife to cut out a hole in the top of the cupcakes, scooping out some of the center. Fill it with ice cream and smooth fudge sauce on top of the cupcake or dip it in melted chocolate.  Freeze.
  • Cookie Ice Cream Cake: substitute Chocolate Chip Cookie Bars in place of cake. Allow them to cool completely and follow steps 7-10 of the recipe card.
  • Brownie Ice Cream Cake: Substitute brownies or blondies in place of cake.  Allow them to cool completely and follow steps 7-10 of the recipe card.
  • Homemade Ice Cream Sandwiches

Storing Ice Cream Cake:

Ice cream cake should be stored in the freezer.  Cover it well with plastic wrap and freeze it without whipped cream topping for 2-3 months of for 1 week with whipped cream topping.

If you need to transport the cake, place it in a cooler with ice packs or dry ice.

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A slice of ice cream cake with a cherry on top, served on a plate.

Print

Ice Cream Cake

This easy homemade Ice Cream Cake is made in a regular baking dish with a layer of real cake, fudge sauce, ice cream and whipped cream. The flavor options are endless!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12
Calories 516kcal
Author Lauren Allen

Ingredients

For the Cake

  • 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 3 Tbsp unsweetened cocoa powder
  • 1/2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 Tbsp Greek yogurt (or sour cream)
  • 1/4 cup buttermilk
  • 2 Tbsp oil (vegetable or canola oil)
  • 1/2 teaspoons vanilla extract
  • 1/4 cup boiling water

For the Ice cream layer:

  • 1 ½ cups Hot fudge sauce
  • 48 oz container of Ice cream (your favorite kind), softened

Whipped Cream Topping:

  • 1 cup heavy cream
  • 2 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • Heat oven to 350°F. Grease an 8 or 9-inch baking pan with cooking spray.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  • Add sour cream, milk, oil and vanilla; beat on medium speed for 1 minute.
  • Stir in boiling water (batter will be thin). Pour batter into prepared pan.
  • Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool completely.
  • Spread a thin layer of fudge sauce over the top of the cake.
  • Remove ice cream from the freezer and allow to sit for 10-15 minutes. Stir well to soften enough to spread onto the cake.
  • Freeze for several hours, until ice cream is firm.
  • Beat whipped cream for 1 minute. Mix in powdered sugar and vanilla and beat until stiff peaks. Smooth whipped cream over the top and top with sprinkles, maraschino cherry, or other crushed candies for decoration, if desired.
  • Store Ice cream cake in the freezer, covered well, without whipped cream topping for 2-3 months of for 1 week with whipped cream topping.

Notes

Flavor variations: 

  • Use different cake flavors:  substitute a HALF recipe for Yellow Cake, Carrot Cake, Dark Chocolate Cake, Lemon Cake or any boxed cake mix flavor (only using half of the mix).
  • Substitutes for the fudge sauce: Caramel sauce, Chocolate Mousse, Raspberry filling, crushed Oreos.
  • Add different toppings: top the cake with frosting, sprinkles, crushed cookies, mini chocolate chips, M&M’s, crushed Reese’s or other small candies.
  • Oreo Ice Cream Cake: substitute Oreo crust for the chocolate cake. Top with ice cream, hot fudge, and whipped cream. Freeze.
  • Make Ice cream cupcakes:  Bake cupcakes and allow them to cool completely.  Use a small knife to cut out a hole in the top of the cupcakes, scooping out some of the center. Fill it with ice cream and smooth fudge sauce on top of the cupcake or dip it in melted chocolate.  Freeze.
  • Cookie Ice Cream Cake: substitute Chocolate Chip Cookie Bars in place of cake. Allow them to cool completely and follow steps 7-10 of the recipe card.
  • Brownie Ice Cream Cake: Substitute brownies or blondies in place of cake.  Allow them to cool completely and follow steps 7-10 of the recipe card.

Nutrition

Calories: 516kcal | Carbohydrates: 65g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 308mg | Potassium: 396mg | Fiber: 2g | Sugar: 47g | Vitamin A: 777IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Ice Cream Cake (Any Flavor!) appeared first on Tastes Better From Scratch.

How to Make Baked Potatoes

Let’s talk about baked potatoes for a second. This simple food is waaaaay overlooked. They’re inexpensive, simple to make, and can be turned into so many different meals. But there’s a little more to making a good baked potato than just tossing a potato into a hot oven. So today I’m going to share my simple method for how to make baked potatoes, plus some fun topping ideas so you can turn your baked potatoes from a simple side dish into a decked out main dish.

How to Make a GOOD Baked Potato in Three Steps:

There are a million different ways to bake a potato, but here is my simple, tried and true method:

  1. Prep the Potatoes: Wash and dry the potatoes, then prick them all over with a fork. Drying the skin helps it crisp up in the oven instead of staying leathery. Pricking the skins allows steam to escape while they bake, preventing the potato from exploding in the oven.
  2. Season the Potatoes: Rub the outside of each potato with oil, then season with salt. Rubbing the skins with oil prevent the skins from becoming dry and papery. Seasoning with salt keeps the skins flavorful, and helps them crisp up a bit.
  3. Bake the Potatoes: Bake the potatoes in a preheated 400ºF oven until tender. Total baking time will depend on the size of your potatoes.

How Long Do You Bake Potatoes?

The total baking time depends on the size of your potatoes and the temperature of your oven. When baked at my recommended 400ºF oven, a ½ pound potato will take about 45 minutes, and a ¾ potato will take about 60 minutes. Always make sure to test your potato by piercing the potato in the center with a fork to make sure the potato has cooked through. The fork should slide into the potato easily without resistance.

What Temperature Should You Bake Potatoes At?

There are many different opinions on this, but my preferred temperature is 400ºF. I find this temperature to be a happy medium between long baking times and even cooking. Lower temperatures can make the potato take forever to cook through, while higher temperatures can sometimes overcook the outside before the inside of the potato has a chance to become tender.

Should I Wrap My Potato in Foil?

I don’t like the foil method. I like the way the potato skin has a nice “snap” to it when the skins are coated in oil and seasoned with salt, but are baked uncovered. Potatoes wrapped in foil have a much more delicate skin and I prefer my potatoes to have plenty of texture.

What is the Best Potato for Baking?

I’m team russet for baked potatoes. The flesh of russet potatoes gets nice and fluffy when baked, compared to waxier varieties, like Yukon Gold or red potatoes, that tend to be more dense. I also like the russet potato skins quite a bit (when cooked correctly–see tips above). Plus, russet potatoes come in a great size for single portions!

Side view of baked potatoes lined up, seasoned with pepper and butter

 
Side view of baked potatoes lined up, seasoned with pepper and butter

Print

How to Make Baked Potatoes

How to make baked potatoes with flavorful, crispy skin and fluffy insides in three easy steps. Plus baked potato topping ideas to make it a meal! 
Total Cost $1.26 recipe / $0.31 each
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 1 potato each
Calories 207.75kcal
Author Beth – Budget Bytes

Ingredients

  • 4 russet potatoes (½ lb. each) $1.20
  • 1 Tbsp cooking oil $0.04
  • 1 pinch salt $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the potatoes well, then dry them with a towel. Use a fork to prick each potato several times.
  • Drizzle the cooking oil over the potatoes, then use your hands to smear the oil over each potato until it is fully coated. Place the potatoes on a baking sheet (you can line the baking sheet in parchment or foil for easy cleanup, if desired). Season the potatoes with a pinch of salt.
  • Bake the potatoes in the preheated oven for about 45 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
  • Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!

Video

Nutrition

Serving: 1serving | Calories: 207.75kcal | Carbohydrates: 40.65g | Protein: 4.83g | Fat: 3.68g | Sodium: 109.58mg | Fiber: 2.93g

Scroll down for topping ideas!

Four baked potatoes lined up on a baking sheet, each topped with different ingredients

Baked Potato Topping Ideas:

My favorite part about baked potatoes are that they are a total blank slate and can be turned into so many different meals! They’re a great way to use up leftover odds and ends in your fridge, so get creative! Here are some of my favorite combos, starting with those pictured in the photo above, top to bottom:

  • Broccoli, cheddar, and ranch
  • Pizza sauce, mozzarella, pepperoni
  • Sour cream, bacon, green onion
  • Black beans, cheddar, BBQ sauce, green onion
  • Chicken, cheddar, ranch
  • Chili, cheddar, green onion
  • Homemade Nacho Cheese Sauce, chicken, jalapeños
  • Salsa, cheddar, sour cream
  • Curried Chickpeas with Spinach
  • Spinach Artichoke Dip
  • BBQ Beef and Beans
  • Pesto, tomatoes, mozzarella
  • Chana Saag
  • Ham, diced green bell pepper, cheddar
  • Sloppy Joes (plus)
  • Louisiana Style Red Beans

How to Make Baked Potatoes – Step by Step Photos

Four prepped russet potatoes on a small white baking sheet

Preheat your oven to 400ºF. Wash the potatoes well, since they grown under ground and even the factory washing can still leave some remaining dirt. Dry the potatoes well so the skins crisp up nicely in the oven. Prick the potatoes several times with a fork to allow steam to evaporate while they bake. Rub oil all over each potato, then season each potato with a pinch of salt. The salt helps give the skins flavor and helps them crisp up a little.

Note: I like to place the potatoes on a baking sheet for easy transfer in and out of the oven. You may want to line the baking sheet with parchment or foil for easy cleanup.

A fork piercing into a baked potato

Bake the potatoes for 45 minutes, or until they’re tender all the way through. Test the potatoes for doneness by piercing with a fork. The fork should slide easily into the center of the potato with no resistance.

Baked potatoes lined up, seasoned with pepper and butter

 

Slice open the potatoes, fluff the insides with a fork, and add your favorite seasonings or toppings! Pictured with butter and pepper.

Four baked potatoes on a baking sheet, each with different toppings

Have fun with it! What are your favorite potato toppings? Share with the rest of us in the comments below!

 

The post How to Make Baked Potatoes appeared first on Budget Bytes.

Easy Grilled Corn

Grilled Corn is a family favorite! It’s so easy to make this incredibly delicious side dish that you’ll have on repeat all summer long.

Fire up the grill with these recipes: Juicy Grilled Garlic Turkey Burgers, Easy Grilled Pizza, or this Grilled Caesar Salad.

Easy Grilled Corn

Hi guys! Natasha here from Salt & Lavender. I am so excited for grilling season! I admit our family is kinda nuts and we grill year-round (yes, I even send my husband out there when it’s snowing), but there a few things more enjoyable than a good summer BBQ in my opinion. We’ve been eating a lot of grilled corn lately, and I’m excited to share our family’s favorite way to prepare it.

Grilled corn is wonderful… you can eat it right off the cob with a bit of butter, cut it off the cob and enjoy it that way, or even add it to things like salads. It’s also delicious cold. Those sweet and juicy kernels are enhanced with a little bit of char from the BBQ. Heavenly!

How to Grill Corn:

  1. Shuck the corn. Remove the husks and silks of the corn and then coat each cob with the olive oil.
  2. Prep the BBQ. Oil your BBQ’s grate and preheat it to high heat.
  3. Grill! Place the corn on the grill and cook for 10-12 minutes, turning every few minutes until nice char marks appear (I use a gas BBQ with the lid down).
  4. Remove the corn to a plate and let it cool for a few minutes until it’s safe to handle.

Pro Tip:

Since we’re cooking the corn at such a high heat, be sure to turn it every few minutes as indicated, and be careful not to overcook it or it will dry out and burn.

grilled corn collage (corn ears with husks and without)

Can you Grill Corn With The Husks On?

Yes, give it an extra 5 minutes or so (it should be charred on all sides), and then shuck the corn once it’s cooled enough to handle. I do prefer my method, however, because you get the nice char marks!

Grilled corn in a serving bowl.

At What Temperature Do You BBQ Corn?

High (at least 500F). Give the grill a chance to preheat (about 10 minutes or so).

Grilled corn on the cob in a bowl

I hope you will give this simple recipe a try. It’s the best grilled corn in my opinion!

Other Corn Recipes You’ll Love:

  • Black Bean and Corn Salad
  • Mexican Chicken Corn Chowder
  • Mexican Street Corn Pasta Salad
  • Grilled Garlic Herb Flank Steak with Avocado Corn Salsa
close-up of grilled corn

Print

Easy Grilled Corn

Grilled Corn is a family favorite! It’s so easy to make this incredibly delicious side dish that you’ll have on repeat all summer long.
Course Side Dish
Cuisine American
Keyword grilled corn, grilled corn on the cob, how to grill corn on the cob
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 42kcal
Author Natasha Bull

Ingredients

  • 6 cobs corn
  • 2 tablespoons olive oil (or to taste)

Instructions

  • Remove the husks and silks of the corn and then coat each cob with the olive oil.
  • Oil your BBQ’s grate and preheat it to high heat (at least 500F).
  • Place the corn on the grill and cook for 10-12 minutes, turning every few minutes until nice char marks appear (I use a gas BBQ with the lid down).
  • Remove the corn to a plate and let it cool for a few minutes until it’s safe to handle.

Notes

  • You can grill as many cobs of corn as you wish/however many will fit on your grill.
  • You can definitely use a grill pan, but timing may vary.
  • Grilled corn is delicious topped with butter, salt & pepper, and a bit of garlic powder!

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g

 

Pinakbet Fried Rice + Fried Liempo

Halu, mommas! I missed you and the blog the past few days. I haven’ been posting because I’m a bit irked that Photobucket is not working properly and I (we) can’t see my photo uploads ( check out the 3rd photo below), diba? That’s the reason why my last three posts has that. They have a problem and they can’t solve it immediately because they are short on peeps because of ECQ.

Anyway, I figured it would take them a looong time to get that fixed and I won’t be able to do anything about it. Alangan naman hindi ako mag-blog. Baka ma-lurky ako? So  here I am, blogging and hoping my photos would appear real soon.

So what has been happening the past few days???

VIDEO CALL WITH THE KUMARES

Well, I got my first online chikahan with the #KumareBloggers and I missed my 8pm bedtime (yes, I know daig ko pa senior, 8pm pa lang borlogs na). I wake up at 3am kasi, hence the super early bedtime. Anyhoo, nangawit ang panga ko sa katatawa sa tatlong ito! Andadami po nilang energy sa gabi!! I also got some real juicy chismis na secret lang namin… LOL!

MODIFIED ENHANCED COMMUNITY QUARANTINE

Woke up the other day about the news that we are now on Modified Enhanced Community Quarantine (MECQ) staring May 16 to 31.

  • Limited movement within zone for obtaining essential services and work
  • Operation of selected manufacturing and processing plants up to maximum of 50% workforce
  • Limited transporting services for essential goods and services
  • Suspension of physical classes

It means more business are going to be allowed to open. Private schools are gonna be allowed too provided there’s no physical classes.

Enough about that, let’s talk about this Pinakbet Fried Rice with Fried Liempo. Pinakbet is actually one of the usual veggie dish I cook at home. So just to make things different, I combined the rice with the Pinakbet to make sure they get their veggies and paired it with their favorite fried pork belly.

O Kamusta naman ang tunog ng MECQ sa inyo mga Mars?

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
fried liempo
  • 500g sliced liempo
  • salt and pepper
  • oil for frying
pinakbet fried rice
  • 2 tbsp oil
  • 3 cloves garlic, minced
  • 1 white onion,chopped
  • 3 tbsp bagoong alamang (shrimp paste)
  • ¼ cup water
  • ½ cup squash, cubed
  • ½ cup eggplant, sliced into half moons
  • ½ cup ampalaya (bitter melon) , sliced into half moons
  • ½ cup sitaw, cut into 1-inch lengths
  • ½ cup okra, sliced into rounds
  • 4 cups cooked rice

Directions
  1. Season The Fried Liempo: Season the liempo with salt and pepper on each side and let it stand for 30 minutes in the ref. Meanwhile, cook the fried rice.
  2. Cook The Pinakbet Fried Rice: Heat oil in a wok and sauté garlic and onion until translucent. add the bagoong and water.
  3. Add the squash and cook for two minutes. Add the eggplant and ampalaya and cook for 1 more minute. Add the sitaw and okra and cook until tender and water has evaporated.
  4. Add the cooked rice and toss until rice is fully coated with the bagoong sauce.
  5. Turn off heat and set aside. Keep it warm while liempo is frying.
  6. Fry the liempo in hot oil until golden brown. Serve immediately and enjoy!

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pinakbet Fried Rice + Fried Liempo appeared first on The Peach Kitchen.

Malai ladoo, milk powder malai ladoo recipe

  • Fry raisins until they bloat and set aside.
  • Powder sugar with cardamom until it is super fine as talc.
  • Put the roasted cashew in ziploc and crush it roughly using a rolling pin gently.
  • In a mixing bowl, take milk powder, powdered sugar, crushed nuts, raisin and melted ghee.
  • Mix well and shape the mixture to ladoos. It takes a while to press and form the shape, so press firmly for laddu holding shape. Use gloves for ease of work and faster results.
  • Consume within a week, you can keep at room temperature.

    The post Malai ladoo, milk powder malai ladoo recipe appeared first on Raks Kitchen.