You have a big tub of vanilla ice cream lying in your fridge and you just don’t know what to do with it. If you are hosting a party, then you can serve it as is, but that’s pretty boring. So, why not give it a makeover? A sundae is a good way to start, but it’s still a predictable route to take. There are many other ways to upgrade a regular old tub of ice cream - make an ice cream cake, some fried ice cream or baked Alaska, maybe some chocolate sandwiches, or a thick and creamy milkshake. You can also create a quick fruity sauce or a fruit compote and drizzle it over the ice cream. Quickly grab that tub in your fridge and turn it into a completely new dish.
Here are some recipes that can help you do this:
Coconut Lemon Ice Cream Cake
Ingredients:
- 318 gm shortbread biscuits
- 49 gm toasted coconut flakes
- 30 gm coarsely chopped almonds
- 1 tsp lemon zest
- 425 gm coconut cream
- 120 ml lemon juice
- 1.42 liter vanilla ice cream (softened)
- 226 gm whipped cream
Instructions:
- Set about 10 biscuits from the total amount and use them as decoration. Then crush the rest in a food processor.
- Add coconut flakes, chopped almonds, and lemon zest to the crumbs.
- Whisk coconut cream and lemon juice in a large bowl until well combined. Then add the softener ice cream along with about a cup’s worth of whipped cream into this.
- Add a cup of the biscuit crumbs to the base of a cake tin.
- Top with half of the ice cream mix on it. Then add another layer of the biscuit mix, followed by the ice cream.
- Then place the whole biscuits around the sides of the pan and then add the rest of the whipped cream in the middle.
- Sprinkle any leftover biscuit crumbs on top.
- Freeze overnight so that the ice cream is set again.
Chocolate Biscuit Ice Cream Sandwiches
Ingredients:
- 255 gm round chocolate biscuits
- 940 ml store bought ice cream (softened)
- 340 gm chocolate chips
Instructions:
- Spread the softened ice cream on the back of one chocolate biscuit. Then sandwich it with another biscuit.
- Rinse and repeat until you run out of all cookies. If there is any leftover ice cream, use more cookies.
- Roll each cookie in chocolate chips, place them on a lined baking tray and then freeze for about 3 to 5 hours.
Fried Ice Cream
Ingredients:
- 940 ml ice cream
- 140 gm crushed cornflakes
- 80 gm shredded coconut
- 1 tbsp powdered cinnamon
- 2 tbsp granulated sugar
- 1 tbsp milk
- 2 eggs
Instructions:
- Line a baking tray with parchment paper, then use an ice cream scooper to generously scoop balls of ice cream onto it.
- Freeze the ice cream until it’s super hard.
- Combine crushed cornflakes, coconut flakes, and powdered cinnamon in a bowl.
- Roll every hardened ice cream ball in this mixture, ensuring that most of the surface is covered.
- Then place all of the coated balls into the baking tray and re-freeze for half an hour.
- Whisk together eggs, milk, and sugar in a shallow bowl.
- Dip the cornflakes covered ice cream balls in this and roll it in the dry mix again.
- Put them back on the baking sheet and freeze again for 2 hours.
- After this, heat the oil, and then fry these balls one by one until golden brown.
- Serve them with some chocolate or caramel sauce along with whipped cream.
Cherries Jubilee for Ice Cream
Ingredients:
- 435 gm cherries
- ½ orange
- 3 tbsp unsalted butter
- 3 tbsp granulated sugar
- 3 tbsp brandy
- 1 tsp vanilla extract
- Pinch of salt
- Vanilla ice cream
Instructions:
- Melt the butter, then add the sugar and make sure it’s fully dissolved.
- Add the cherries to the pan along with orange juice, and a pinch of salt. Cook them down until the cherries are tender and release their juices.
- Let the cherries slightly thicken, and then add brandy.
- Give this a good mix and take the pan off heat.
- Have this warm with lots of vanilla ice cream.