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Easy Chocolate Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:34:27

Easy Chocolate Ice Cream

Ingredients

1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream


Directions

1 Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.

 

Double Chocolate Ice Cream Sandwiches

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:33:42

Double Chocolate Ice Cream Sandwiches


Ingredients
1 cup shortening
1 cup white sugar
1/2 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup HERSHEY'S® Cocoa Powder
1 teaspoon baking soda
1 teaspoon salt
1 cup HERSHEY'S® MINI CHIPS™ Semisweet Chocolate
15 scoops chocolate ice cream, softened


Directions
1 Heat oven to 350 degrees F.
2 Beat shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl until creamy. Stir together flour, cocoa, baking soda and salt; add to egg mixture. Stir in chocolate chips. Drop by heaping tablespoons onto ungreased cookie sheet. Flatten each with palm of hand or bottom of glass into a 3-inch circle about 1/4-inch thick. (Add 2 tablespoons flour if dough is too soft to handle.)
3 Bake 8 to 10 minutes or until almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
4 Place scoop of slightly softened ice cream on flat side of one cookie; spread evenly. Top with second cookie, pressing lightly. Wrap in foil; immediately place in freezer. Freeze until firm.

 

Cranberry Ice Cream Swirl Cake

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:32:58

Cranberry Ice Cream Swirl Cake

Ingredients
24 chocolate wafers
1/4 cup unsalted butter, melted
1 1/2 cups cranberries
1/2 cup light corn syrup
1/3 cup white sugar
1/3 cup water
3 cups vanilla ice cream, softened
1/2 cup shelled pistachio nuts
1 tablespoon unsalted butter
1/4 teaspoon salt
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract


Directions


1 In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
2 Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
3 Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
4 Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
5 Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
6 In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
7 To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.

 

Coffee Ice Cream Fudge Cake

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:32:19

Coffee Ice Cream Fudge Cake

Ingredients
1/2 cup light corn syrup
1 cup heavy cream
10 ounces semisweet chocolate, chopped
16 graham crackers, broken into 1/2-inch pieces
1 cup toasted almonds
3 tablespoons white sugar
1 1/2 quarts coffee ice cream, softened
1 (7 ounce) jar marshmallow creme
2 cups miniature marshmallows


Directions
1 To make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. Bring to a boil, remove from heat, add chocolate and whisk until smooth. Refrigerate until cool, about 45 minutes.
2 To make ice cream cake, preheat oven to 350 degrees F (175 degrees C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar. Add butter and process until moist crumbs form. Press mixture into bottom and sides of 9 inch spring form pan. Bake until golden, about 12 minutes. Allow to cool, then spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce.
3 The next day, preheat the oven broiler. Warm the remaining fudge sauce in the microwave or a small saucepan. Place the cake pan on a cookie sheet. Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. Place under broiler until marshmallows are deep brown. Loosen cake with knife and remove sides of pan. Serve immediately with warmed fudge sauce.

 

Chunky Banana Nut Chip Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:31:35

Chunky Banana Nut Chip Ice Cream

Ingredients

4 bananas, broken into chunks
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup white sugar
1 1/3 cups heavy cream, chilled
2/3 cup cold milk
1/2 cup chopped toasted walnuts
1/2 cup miniature semisweet chocolate chips


Directions


1 In a blender or food processor, combine bananas, lemon juice, vanilla, sugar, cream and milk. Puree until smooth. Transfer mixture to the freezer canister of an ice cream maker and freeze according to manufacturer's instructions. When ice cream begins to stiffen, add walnuts and chocolate chips.

 

Chocolate Velvet Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:30:55

Chocolate Velvet Ice Cream

Ingredients
2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips


Directions

1 In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2 While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

 

Chocolate Syrup Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:30:19

Chocolate Syrup Ice Cream

Ingredients

2 pints heavy cream, chilled
1/3 cup unsweetened cocoa powder
3/4 cup chocolate syrup
2 (14 ounce) cans sweetened condensed milk
1/4 teaspoon ground cinnamon


Directions

1 In a large bowl, beat cream with cocoa until stiff peaks form. Stir in chocolate syrup, sweetened condensed milk and cinnamon. Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm.

 

Chocolate Chip Cookie Ice Cream Cake

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:29:17

Chocolate Chip Cookie Ice Cream Cake

Ingredients
1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries


Directions

1 Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
2 Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
3 Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

 

Banana Split Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:28:02

Banana Split Ice Cream

Ingredients

2 cups white sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 quart milk
1 (12 fluid ounce) can evaporated milk
6 eggs, beaten
1 tablespoon vanilla extract
1 quart chocolate milk
2 (10 ounce) packages frozen strawberries, thawed
3 bananas, diced
1 (15 ounce) can crushed pineapple, with juice


Directions


1 In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.
2 Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions.

 

Hot Fudge Ice Cream Bar Dessert

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:26:31

Hot Fudge Ice Cream Bar Dessert

Ingredients
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts


Directions
1 Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2 Line the bottom of a 9x13 inch dish with 8 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

 

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