The Kids Are Going to Love This One...

....and the adults will too! Melissa Johnson, who wrote the new cookbook Celebrating Everyday, 100 Easy Recipes to Make Any Day Feel Special, stopped by Tonia's Kitchen to talk about her delicious Ice Cream Sandwich Cake recipe that the kids can help make. Melissa told Tonia all you do is take a casserole pan, layer ice cream sandwiches on the bottom, top with candy and Cool Whip and place another layer of sandwiches on top. Then just freeze it. It's easy, delicious and most of all, fun!

• ▢24 Ice Cream Sandwiches
• ▢Chocolate Syrup
• ▢2 Cups Mini M&M’s
• ▢16 oz. Container of Cool Whip

In a 9×13 pan, make a single layer of ice cream sandwiches on the bottom.

Spread 1/2 of the Cool Whip over the first layer.

Drizzle with chocolate syrup and sprinkle with M&M'S.

Add another layer of ice cream sandwiches.

Top with Cool Whip, chocolate syrup, and M&M'S.

Place in the freezer for 2-3 hours to set. Slice and serve immediately out of the freezer.

A Dessert From The South...With an Asian Twist

 

It's true that ice cream pie is a classic southern dessert. But how about crossing a little bit of Asian flavor with that classic southern staple? Natalie Keng, who wrote the new cookbook Egg Rolls and Sweet Tea stopped by Tonia's Ktichen with a recipe for Gotcha Matcha Green Tea Ice Cream Pie. It combines the power of green tea with the deliciousness of good-old fashioned Vanilla Ice Cream. Give this one a try!

• 2/3 cup sugar
• 1 1/2 Tbsp flour
• 1/4 tsp salt
• 2 tsp culinary grade matcha powder
• 1 stick melted unsalted butter
• 3 eggs plus 1 egg yolk
• 1 cup heavy cream
• 1/2 tsp vanilla extract
• 1 9-inch par-baked pie shell or follow instructions on pre-made pie crust

• Heat oven to 325°, and whisk together dry ingredients.

• STEP 2

  Mix in melted butter.

• STEP 3

  Beat in eggs and egg yolk one at a time, then beat mixture for a few minutes more.

• STEP 4

  Stir in the vanilla and cream.

• STEP 5

  Pour into the pie shell and bake for 45-60 minutes. About halfway through, rotate the pie to get an even browning on top. It's done when the edges are completely set and the center is just a tiny bit wobbly still.

A Sky-High Cake for a Sky-High Holiday

  

Cake is always in season, but this one adds a dash of frost to these hot summer days.  Lori Longbotham stopped by Tonia's Kitchen to talk about her Sky-High Ice Cream Cake.  Lori told Tonia that she starts with 3 pints of softened chocolate ice cream or Gelato, 2 pints of Hazelnut Gelato, one jar of Nutella and a cup of coarsely chopped hazelnuts.  Lori says she starts with a 9-inch spring form pan.  She then fills the pan with the chocolate ice cream, and spreads it evenly.  Lori then covers the ice cream with half the Nutella, freezes it and then covers that with the Hazelnut Gelato.  She then freezes it again and tops with the chopped hazelnuts.  As you can now tell, this cake is growing, and its height will certainly be noticed by those about to enjoy it!

From Food Network:

Ingredients
3 pints chocolate ice cream or gelato, slightly softened
1/2 cup heavy cream
One 13-ounce jar Nutella or other chocolate hazelnut spread
2 pints strawberry ice cream or gelato, slightly softened
1 cup coarsely chopped toasted hazelnuts
Directions
Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.

Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.

To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.

Some Maple with Your Coffee?

   

And the name of this fantastic sweet is called Affogato.  Simply made, it's a scoop of vanilla ice cream, combined with a shot of hot espresso. Amy Traverso, with Yankee Magazine, stopped by Tonia's Kitchen to talk about this recipe, which really isn't much to write down!  Amy told Tonia there's a lot of flavorful combinations here, including the robust flavor of the espresso, brought together with the richness of the ice cream.  Don't forget about the hot and cold offsets either! It sounds great, but taking it a step further, Amy says they've found that adding maple syrup to the mix really makes it even better.  Try it and see!

• 4 large scoops vanilla gelato or vanilla ice cream
• 1 1/2 tablespoons maple syrup, warmed in microwave
• 1/2 cup hot freshly brewed dark-roast coffee or espresso
• Garnish: 1/2 teaspoon Tonewood maple flakes (optional)

Instructions:

Chill four small glasses or bowls in the freezer at least 15 minutes. Put 1 scoop of ice cream in each bowl. Stir the warmed maple syrup into the coffee and pour over the ice cream. Top with maple flakes if desired.

A Southern Dessert, By Way of Asia

It's true that ice cream pie is a classic southern dessert. But how about crossing a little bit of Asian flavor with that classic southern staple? Natalie Keng, who wrote the new cookbook Egg Rolls and Sweet Tea stopped by Tonia's Ktichen with a recipe for Gotcha Matcha Green Tea Ice Cream Pie. It combines the power of green tea with the deliciousness of good-old fashioned Vanilla Ice Cream. Give this one a try!

• 2/3 cup sugar
• 1 1/2 Tbsp flour
• 1/4 tsp salt
• 2 tsp culinary grade matcha powder
• 1 stick melted unsalted butter
• 3 eggs plus 1 egg yolk
• 1 cup heavy cream
• 1/2 tsp vanilla extract
• 1 9-inch par-baked pie shell or follow instructions on pre-made pie crust

• Heat oven to 325°, and whisk together dry ingredients.

• STEP 2

  Mix in melted butter.

• STEP 3

  Beat in eggs and egg yolk one at a time, then beat mixture for a few minutes more.

• STEP 4

  Stir in the vanilla and cream.

• STEP 5

  Pour into the pie shell and bake for 45-60 minutes. About halfway through, rotate the pie to get an even browning on top. It's done when the edges are completely set and the center is just a tiny bit wobbly still.

When Grilling Ice Cream...

  

...yes, we said grilling ice cream.  On the surface, it would seem to defy logic, but Andrew Schloss and David Joaquim, who wrote the cookbook Fire It Up, came by Tonia's Kitchen to talk about how to do it. They say you take VERY cold ice, probably right form the freezer, and place it between two cookies.  Put some sugar on the outsides of the cookies, and place the sandwich on a hot grill.  So here's how this works, when you place something cold on the grill, it stops the heat at the surface, and that heat takes some time to rebuild.  It will not melt the ice cream between the cookies, it'll simply toast everything together. Try it as a dessert with your barbeque.  It's delicious!

A Winning Combination: Maple and Coffee

  

And the name of this fantastic sweet is called Affogato.  Simply made, it's a scoop of vanilla ice cream, combined with a shot of hot espresso. Amy Traverso, with Yankee Magazine, stopped by Tonia's Kitchen to talk about this recipe, which really isn't much to write down!  Amy told Tonia there's a lot of flavorful combinations here, including the robust flavor of the espresso, brought together with the richness of the ice cream.  Don't forget about the hot and cold offsets either! It sounds great, but taking it a step further, Amy says they've found that adding maple syrup to the mix really makes it even better.  Try it and see!

• 4 large scoops vanilla gelato or vanilla ice cream
• 1 1/2 tablespoons maple syrup, warmed in microwave
• 1/2 cup hot freshly brewed dark-roast coffee or espresso
• Garnish: 1/2 teaspoon Tonewood maple flakes (optional)

Instructions:

Chill four small glasses or bowls in the freezer at least 15 minutes. Put 1 scoop of ice cream in each bowl. Stir the warmed maple syrup into the coffee and pour over the ice cream. Top with maple flakes if desired.

Bake This Cake High!

 

Cake is always in season, but this one adds a dash of frost to these hot summer days.  Lori Longbotham stopped by Tonia's Kitchen to talk about her Sky-High Ice Cream Cake.  Lori told Tonia that she starts with 3 pints of softened chocolate ice cream or Gelato, 2 pints of Hazelnut Gelato, one jar of Nutella and a cup of coarsely chopped hazelnuts.  Lori says she starts with a 9-inch spring form pan.  She then fills the pan with the chocolate ice cream, and spreads it evenly.  Lori then covers the ice cream with half the Nutella,freezes it and then covers that with the Hazelnut Gelato.  She then freezes it again and tops with the chopped hazelnuts.  As you can now tell, this cake is growing, and its height will certainly be noticed by those about to enjoy it!

From Food Network:

Ingredients
3 pints chocolate ice cream or gelato, slightly softened
1/2 cup heavy cream
One 13-ounce jar Nutella or other chocolate hazelnut spread
2 pints strawberry ice cream or gelato, slightly softened
1 cup coarsely chopped toasted hazelnuts
Directions
Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.

Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.

To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.