Put Your Wallet Away – Free Online Workshop with Ron Douglas On Thursday.
Learn How to turn hobbies (like cooking) into extra income and get paid to help others.
Did you know there are over 27.1 million home-based businesses in the US?
We’ll show you how to start yours and advertise it for free on the Internet.
It’s a hot and humid day here in New York so I figured this is the perfect day to share a secret recipe for a yummy ice cream treat. Baskin Robbins is well known for all of their creative ice cream flavors and decadent ice cream cakes.
I once thought that there wasn’t anything better than the classic brownie a la mode, but I was proved wrong by this amazing ice cream cake. This brownie a la mode ice cream cake combines rich chocolate ice cream, crumbled brownies and caramel all layered over an Oreo cookie crumb crust.
New Secret Recipe
1 1/2 cups Oreo cookie crumbs
1/2 cup caramel ice cream topping, heated slightly in microwave
2 (1.5-quart) containers chocolate ice cream, softened slightly
1 cup crumbled brownies (homemade OR store-bought)
1 cup chopped Rolo candies OR other caramel chocolate candies
Line a 9-inch springform pan with non-stick foil. Sprinkle crumbs on bottom and press to make an even layer. Drizzle evenly with heated caramel topping. Place in freezer 30 minutes to firm up.
Spread softened ice cream evenly over caramel, smoothing top with a knife. Sprinkle top evenly with brownie and caramel candy pieces, pressing in slightly. Freeze until firm, 4 to 5 hours.
Then top with a piece of waxed paper and wrap in a double thickness of foil. Return to freezer until serving, up to 1 month.
To serve, remove from freezer and let stand at room temperature 15 to 25 minutes. Remove springform side of pan and with a large, sharp knife, cut into slices. Serve immediately. Makes 10 to 12 servings.
Source: San Bernardino Sun newspaper
Until Next Time… Be Well!
PS- Join us on Facebook and get more recipes and freebies:
Baskin Robbins is known for there many flavors of ice cream. I find myself going to Baskin Robbins at least once a week and the bill sure adds up quickly. Why not try making this delicious dessert at home for a fraction of the cost! Enjoy!!!
2 1/2 cups heavy whipping cream
1 1/4 cups sugar
2 beaten eggs
1 1/2 8-ounce packages cream cheese, softened
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
Graham Crackers broken into bits
1. In a large saucepan combine 1 1/2 cups of the whipping cream, sugar, and eggs. Cook and stir over medium heat just until boiling.
2. In a large mixing bowl beat cream cheese with an electric mixer until smooth; slowly beat in hot mixture.
3. Cover and chill thoroughly.
4. Stir in remaining whipped cream, lemon peel, lemon juice, and vanilla.
6. Freeze in a 4-5 quart ice cream freezer according to the directions.
7. Fold in Graham Cracker bits.
8. Put into freezer container with a lid and let sit 4 hours in the freezer before serving.
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"