???? Coffee Crisp No Churn Ice Cream Recipe
Are you looking for No Churn Ice Cream Recipes? Then this tasty recipe for no-churn coffee crisp ice cream is for you. Not sure what Coffee Crisp is? Come on up to Canada and we'll show you! Or you could use... Nope you need Coffee Crisp.
How to make Coffee Crisp No-Churn Ice Cream
Ingredients
3 cups (750 mL) 35% cream
1 can condensed milk
2 Coffee Crisp
2 Tbsp (30 mL) coffee liqueur Like this one we made:
Method:
Chop up the Coffee Crisp bars.
Whip cream until stiff peaks form.
Fold in condensed milk until fully combined, then fold in coffee liquor.
Fold in the ¾ of the Coffee Crisp pieces.
Transfer to a 9-x-5” pan and top with remaining Coffee Crisp pieces.
Freeze until firm, at least 5 hours.
Let soften 10 minutes before serving.
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How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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Our Rendition of the Keg's Billy Miner Pie Recipe (Ice Cream Mocha Cake)
Our family has enjoyed a lot of the keg's billy miner pie over the years, so we thought it was a perfect recipe to share! This is an easy billy miner pie recipe with big flavors of espresso, chocolate, caramel, and almond that will be sure to impress your family and friends. Give it a try and let us know how it goes!
We've made this recipe several times for our family, and it is one of their favorite recipes yet! We hope it becomes a go-to for you as well.
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Ingredients:
1c + 1/3c oreo crumbs (or any chocolate cookie crumbs)
1/2c roasted almonds, thinly sliced
1/2c (100g) brick style cream cheese
1 can (300ml) sweetened condensed milk
500 ml heavy cream
1 tsp vanilla extract
3 tbsp instant coffee
3 tbsp hot water
For the chocolate ganache:
2/3c (125g) dark chocolate
2/3c (125g) semi-sweet chocolate
1c (250ml) heavy cream
1-2 tbsp coffee liqueur
Steps:
1. Toast almonds 350 degrees for 5-8 min until lightly browned
2. Make the chocolate ganache:
a) Add semi sweet and dark chocolate into heavy cream (1c).
b) Microwave at 30 second intervals and mix until smooth
c) Add in coffee liqueur
d) Set aside
3. Whisk heavy cream (2c) and vanilla extract until soft peaks form, set aside.
4. Mix espresso powder with water, set aside
5. Mix together cream cheese and sweetened condensed milk
6. Add espresso powder/water mixture into cream cheese and sweetened condensed milk mixture.
7. Fold in whipped cream
Cake Assembly:
1. Add thin layer of mocha cream to the pan
2. Sprinkle some oreo crumbs - about 1/4 c
3. Sprinkle some toasted almonds
4. Pour in some chocolate ganache
5. Pour over caramel sauce
6. Repeat until number of desired layers is reached (you can make layers thicker or thinner depending how many layers you want)
7. Add final layer of cream and top with oreo crumbs
8. Freeze for minimum of 6 hours
Before Serving:
1. Flip cake upside down on your serving platter/cake stand
2. Drizzle remaining chocolate ganache and salted caramel sauce on top
3. Sprinkle remaining toasted almonds on top to finish
Tools used in this video:
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About Trove:
We are Karli & Julia, sisters and co-founders of our bakery, Trove Desserts, based around the Vancouver area in Canada. With a lifelong passion for baking and desserts, and our experience running a bakery, we hope to encourage home bakers to create everything from stunning desserts to simple treats. Every week we'll be uploading our favorite recipes, providing new baking tips, and sharing our journey along the way.
Be sure to subscribe - let's bake!
Blast From The Past: Mudslide Pie Recipe
Blast From The Past: Mudslide Pie Recipe - In today's video Paula shows us how we can make a hard-to-resist mudslide pie if you're an ice cream lover!
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A mouthwateringly creamy coffee cheesecake recipe | Kahlúa
There’s cheesecake and there’s CHEESECAKE. File this one under epic.
The fact that it’s made with Kahlúa coffee liqueur means that this is going to taste more like a coffee cheesecake - soft, creamy and with a beautifully sweet coffee flavor.
Who’s ready for seconds? ????????♀️
Prep: 40 mins | Cook: 10 mins | Refrigerate: 4h
Makes: 12 servings
WHAT YOU’LL NEED:
‣ For the cheesecake mix:
1 envelope unflavored gelatin
¾ cup / 180ml Kahlúa coffee liqueur
½ cup / 150ml water
3 eggs, separated
¼ cup / 50g granulated sugar
⅛ teaspoon salt
2 packages (8oz each / 220g each) cream cheese, softened
1 cup / 230g whipping cream
‣ For the speculoos / biscuit crust:
1½ cups / 150g fine speculoos / digestive biscuit crumbs
⅓ cup / 65g granulated sugar
⅓ cup / 75g melted, unsalted butter
HOW TO MAKE IT:
1. Preheat oven 350°F / 180°C.
2. Prepare the crust by mixing the speculoos / digestive biscuit crumbs, granulated sugar and melted butter. Press firmly over bottom and halfway up sides in a springform pan.
Bake for 8-10 mins.
3. On top of double boiler (bain marie), soften gelatin in Kahlúa and water.
4. Beat in eggs yolks, sugar and salt and cook over simmering water, stirring constantly until slightly thickened.
5. Beat cream cheese until fluffy and then gradually incorporate in Kahlúa mixture before letting it cool.
6. Beat egg whites and whipped cream separately until stiff peaks form and then incorporate into Kahlúa cheese mixture.
7. Pour into prepared crust, and spread evenly.
8. Chill for 4 hours or overnight.
9. Remove from refrigerator 15 mins before serving.
10. For a tasty touch, spoon Kahlúa over each serving.
MORE KAHLÚA BAKES:
- Banana bread:
- Caramel sauce:
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- Pumpkin pie:
- Tiramisu:
How To Make Tiramisu Tart! マスカルポーネタルト !????☕ || Chocolate Coffee and Mascarpone Tart | The Cookworm
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Smooth, velvety and absolutely delicious! Learn to make the Tiramisu Tart then indulge it with friends, or not. ????
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[ Ingredients:- ]
Tart Shell:
• 225g Flour
• 150g Cold Butter
• 65g Icing Sugar
• 20g Instant Coffee Powder
• 1 Egg Yolk
• 15ml Cold Water
Chocolate Coffee Ganache:
• 65g Dark Chocolate (Chopped into small pieces)
• 35g Milk Chocolate (Chopped into small pieces)
• 60g Dark Chocolate (Chopped into flakes)
• 130ml Heavy Cream
• 35ml Coffee Liqueur of your liking
Mascarpone Cream Topping:
• 300ml Heavy Cream
• 65g Icing Sugar
• 2tsp Vanilla Extract
• 250g Mascarpone
• Cocoa Powder
[Method:-]
Making the tart dough:
1. Mix the flour + icing sugar + instant coffee until well combined.
2. Add in the cold butter and using a pastry cutter, blend until the butter resembles pea size pieces. You can use your finger tips as well. Do so by pinching the butter and mix to get the same result.
3. Add in the egg yolk and water and combine until a dough forms then cover and place into the fridge to rest for 1hour.
Making the ganache:
1. Warm the cream until almost boiling then stir in the coffee liqueur.
2. Working quickly add the hot cream to the chopped chocolates and let sit for 1-2mins to melt.
3. Whisk until the chocolate and cream become smooth and homogeneous. Let sit at room temperature.
Making the tart base:
1. On a lightly floured surface, roll out the dough to about a 0.5cm thickness.
2. Gently roll the dough onto the rolling pin then bring over the tart tin. Unroll the dough over the tart tin.
3. Press down on the base then the sides of the tart tin to stick the dough. Then roll the rolling pin over the top to get rid of the excess sides.
4. using a fork or chopstick, dock the tart base.
5. Place baking paper on top and pour in baking beads to fill. Bake the tart base at 180C for 13-14 mins.
6. Remove the baking paper and beads then bake for another 13mins or until golden at 180C.
7. Let cool completely before filling with the ganache.
8. Let chill in the fridge for at least 1.5-2 hours.
Making the Mascarpone cream:
1. Add icing sugar and vanilla into the heavy cream and whip until stiff peaks form.
2. Fold in the mascarpone. Reserve about 1/3 of the cream into a piping bag.
3. Fold in the chocolate flakes in the remaining cream.
Assembly:
1. Fill the tart with the chocolate flake cream and smooth out the top
2. Pipe on top the reserved cream then dust with cocoa powder to finish.
3. Let the tart completely set in the fridge for 1.5-2 hours.
4. Enjoy!
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