Frozen Pumpkin Dessert

Just as soon as I turned the calendar page to November I started craving pumpkin.

Pumpkin pie, pumpkin muffins, pumpkin bars…

…and this yummy pumpkin dessert that my mother-in-law makes.

Even with three different layers, it was pretty simple to put together. And then it just sits quietly in the freezer out of the way until we need it – making it perfect for the holidays!

Frozen Pumpkin Dessert
Recipe from Jan’s Mom

Crust:

2 1/2 cups Rice Chex, coarsely crushed (we used Crispix)
1 cup brown sugar
1/2 cup melted butter or margarine
1 cup shredded coconut
1/2 cup chopped nuts

Filling:

30 large marshmallows
2 tablespoons milk
1 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 ounces Cool Whip
1 quart vanilla ice cream

Mix together the ingredients for the crust and press up to 2/3 into a 9 x 13 pan, saving the remaining mix for a topping.

For the filling, melt the marshmallows with the milk in a double broiler over boiling water. Stir in the pumpkin, cinnamon, ginger and nutmeg. Let it cool.

Fold in Cool Whip.

Spread 1 quart vanilla ice cream over crust, then the cooled pumpkin mixture and reserved topping.

Freeze.

It cuts better if removed from freezer 15 minutes or so before serving.

Enjoy!

Chocolate Fudgecicle Dessert

I was looking for something cold to beat the heat – when I stumbled across this gem in an old cookbook on my shelf.

It was obviously written back when people eat things made with raw eggs and never worried about salmonella.

I had no qualms making it – since I could use our own farm fresh eggs that I knew were handled properly.

But then I still eat raw cookie dough and make my homemade ice cream with a raw base. 🙂

If you are brave enough to try it – you are in for a treat! The creamy chocolate base is reminiscent of a fudgecicle. Cold creamy and wonderful!

Chocolate Fudgecicle Dessert

2 cups graham cracker crust
1/4 butter, melted
2 cups powdered sugar
1/2 cup butter
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
3 egg yolks
3 egg whites
1 quart vanilla ice cream

Mix the graham cracker crumbs and melted butter. Press into a 8 x 8 pan.

Cream the powdered sugar with the 1/2 cup butter. Add the melted chocolate, vanilla and egg yolks. Mix well.

Stiffly beat the eggs whites. Fold carefully into the chocolate mixture. Spread on crumb crust and chill.

When filling is firm, spread softened ice cream over it. Sprinkle with chopped nuts if you desire. I just swirled the top with Hershey’s chocolate syrup.

Freeze and enjoy!

Chocolate Peanut Butter Ice Cream Dessert

It’s summertime!

The days are longer.

The temperatures are higher and my days are busier!

It sounds like the perfect time to make a yummy ice cream dessert!

This recipe was the inspiration for two of our family favorites, Chocolate Strawberry Ice Cream Dessert and Chocolate Ice Cream Dessert. Both of which we’ve enjoyed often.

But would you believe that we have never made the original?!

It was past time to try it.

And it was delicious!

Chocolate Peanut Butter Ice Cream Dessert

1 cup vanilla wafer crumbs
1/2 cup finely chopped peanuts
1/4 cup butter or margarine, melted
2 tablespoons powdered sugar
6 cups chocolate ice cream, softened, divided.

Filling:
3 ounces cream cheese, softened
1/3 cup peanut butter, either crunchy or smooth
3/4 cup powdered sugar
1/4 cup milk
1/2 cup whipping cream, whipped (I cheated and used about 4 ounces of Cool Whip)

Line the bottom and sides of a loaf pan (9 inch x 3 inch x 5 inch) with heavy duty aluminum foil.

Combine the vanilla wafer crumbs, chopped peanuts, melted butter and 2 tablespoons of powdered sugar. Press half into the bottom of the foil lined pan. Freeze for 15 minutes.

Spread half of the ice cream over the crust and freeze for 1 hour.

(Here’s a hint for the ice cream: a half-gallon carton is the perfect size! Open it up lengthwise and cut the rectangle of ice cream in half. Then cut one of the halves into thirds and squish them into the loaf pan. Put the rest of the ice cream in the freezer till later.)

Meanwhile, for the filling, beat cream cheese and peanut butter in a mixing bowl. Add powdered sugar and milk. Mix well. Fold in whipped cream.

Spread over the ice cream and freeze for 1 hour or until firm.

Spread with remaining ice cream – the pan will be very full. (Just cut the remaining half of the carton of ice cream into thirds and start squishing it in!) Press the remaining crumb mixture on top. Cover and freeze for several hours of overnight.

Remove from the freezer about 10 minutes before serving. using the foil, remove the loaf from the pan and discard the foil.

Cut into pieces with a serrated knife. It should yield 10-12 large slices, or 15 smaller ones.

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Hot Fudge Sundae Pie

My quest to find the perfect chocolate pie recipe continues…

And with my sister and niece coming – I considered it the perfect opportunity to try yet another chocolate pie recipe.

This time I choose a hot fudge sundae pie – a dense rich chocolate pie topped with ice cream and other toppings.

Yummo.

The crowd loved it – declaring it “most definitely a keeper”.

Hot Fudge Sundae Pie

2/3 cup butter
1/3 cup Hershey’s coca
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup granulated sugar
1 Tablespoon flour
1/8 teaspoon salt
1 unbaked 9 inch pie crust
ice cream – any flavor
ice cream toppings – bananas, maraschino cherries, peanuts, whipped cream, etc…

Melt butter in a medium saucepan over low heat. Add cocoa, stir till smooth. Remove from heat.

Stir together the eggs, milk, and vanilla. Add the egg mixture to the cocoa mixture and stir with a whisk until smooth and slightly thickened.

Add brown sugar, granulated sugar, flour, and salt; stir with a whisk until smooth.

Pour mixture into the unbaked crust.

Bake 30-35 minutes until the edge is set (the center will be soft). Cool about 2 hours.

To serve, cut a slice and top it with ice cream and other toppings.

Enjoy!

I’ve linked this post up with Foodie Friday at Design’s by Gollum and at Chocolate Friday over at Stop n Smell the Chocolates.

Homemade Chocolate Fudge Sauce

Here’s a family favorite! My sister found this recipe and its been a part of almost every family gathering for years.

The teen-age grandkids have been known to finish off an entire batch during a midnight snack at Grandma’s house!

Rich and smooth, it is a great hot fudge sundae sauce, but can also be eaten by the spoonful when the children aren’t looking!

Homemade Chocolate Fudge Sauce

Melt in microwave: 1 cup chocolate chips, and 1/2 cup corn syrup.

Add 1/4 cup of milk, 1 Tablespoon of butter, and 1/4 tsp. of vanilla.

Stir until the butter is melted. Serve warm over ice cream, or brownies, or cookies, or just on a spoon!

Keep in the fridge until ready to serve, then just heat it in the microwave.

Frozen Ice Cream Brownie Dessert

With all the company this week, we needed a last minute dessert and with the heat and humidity of July, we needed something cold.

So I decided to improvise and try an idea that I’ve been thinking about for awhile, an ice cream and brownie frozen treat.

I started with a brownie base, covered it in a deep layer of ice cream and then slathered it with hot fudge sauce.

After about 24 hours in the freezer it as solid and ready to serve.

Frozen Ice Cream Brownie Dessert

Fudge Topping:

Mix together 2 cup powdered sugar, 1 1/2 cup of evaporated milk, 2/3 cup chocolate chips, 1/2 cup butter. Boil 8 minutes. Remove from heat and add 1 tsp. vanilla. Refrigerate until cooled completely.

Brownie Base:

Combine 1 1/3 c. flour, 2 cups sugar, 3/4 cup cocoa, 1/2 tsp. salt. Set aside

Combine in separate bowl: 2/3 cup oil, 4 eggs, 2 tsp. vanilla.

Pour the wet ingredients into the dry and stir just until mixed. You may add chocolate chips or nuts at this point. Spread in a greased 9 x 13 pan. bake 20-25 minutes.

Let cool completely.

Ice Cream Layer: When brownie base has cooled completely, spread it with a thick layer of ice cream, any flavor. Then pour the cooled fudge sauce over the top, cover and freeze 24 hours before serving.

You could use a packaged brownie mix for the base, any flavor ice cream and a bottled hot fudge sauce for the topping.

It’s a cold, easy, make-ahead treat that will please a house full of hungry kids (and a couple of chocoholic aunts!)