Lime Sherbet Dessert

Lime Sherbet Dessert

Serves 20+.

A refreshingly cool dessert.  The salty crust pairs perfectly with the sweet, sour sherbet.  Make it one last time during your own local Indian Summer.
Source: Thyme for Wine

1 1/2 C. Ritz Crackers, crushed

4 Tbsp. Sugar

7 Tbsp. Butter, melted

1.75 quart Lime Sherbet

1.75 quart Vanilla Ice Cream or Frozen Yogurt

4 Tbsp. Lemon Juice

1 C. Sugar

2 Eggs, beaten

6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

Magnum Ice Cream Bars

Magnum Ice Cream Bars

As a Foodbuzz Tastemaker, I've had the priviledge of trying out Magnum Ice Cream Bars.  I chose the Magnum Double Caramel, which is "silky vanilla bean ice cream enrobed in a luscious chocolately coating, rich caramel sauce and thick Belgian milk chocolate."

A little disappointing that there's only 3 in a box.  Makes for a semi-expensive treat.  They are, however, bigger than I expected:

Here it is out of its wrapper:

And after the first bite, the review is that it's terrific!  The caramel makes it for sure:

Cookies & Cream Ice Cream Cake

Cookies & Cream Ice Cream Cake

Serves 4-6.

Happy 26th Birthday to The Mr.! When I asked him what he wanted for his birthday dessert, he requested an ice cream cake. When I asked him what flavors, he responded, "Oreo." The thought of going out and buying an ice cream cake disappoints me, because I like to think that a homemade version contains more birthday love. And the nice thing about The Mr. is that he isn't too picky when it comes to sweets. We could celebrate his birthday without said ice cream cake, and he'd probably be fine with it. But me? I wouldn't be. A birthday is NOT a birthday unless a rousing chorus of "Happy Birthday" is sung with lit candles poking out of a birthday dessert. Last year, I made him this, but I wanted to try something new this year. Here's my creation:

Marble Cake:

1/4 c. softened butter (1/2 stick)

1/2 c. white sugar

1/2 c. milk

1 egg

1/2 t. vanilla extract

1 c. all-purpose flour

1 t. baking powder

1/4 t. salt

1 t. cocoa

Preheat oven to 350 degrees. Grease a 8" round cake pan. Combine butter and sugar, beat well. Add in milk, egg, and vanilla; beat on medium for 2 minutes. Reserve 3/4 c. batter and stir in cocoa. Pour remaining batter into pan; swirl in spoonfulls of cocoa batter with a knife. Bake for 18-20 minutes, or until a toothpick comes out clean.

Cool. Because I wanted a smaller, more proportional cake, I cut an approximate 5" circle from the middle of the cake:

Oreo Fudge Center:

4 Oreo cookies

1/4 c. chocolate fudge

In a food processor, process Oreos until fine crumbs. Remove from food processor and mix in chocolate fudge. Spread on top of cake layer.

Ice cream Layer:

2 c. cookies 'n cream ice cream

Spread on top of chocolate fudge layer:

"Frosting:"
Whipped topping

Sprinkles, if desired

Frost and decorate:

Homemade Ice Cream Cake

For The Mr.'s birthday last March, he requested ice cream cake. I knew I could've gone out and bought one, but I wanted to make one myself. And since The Mr. isn't too picky about his sweets (he probably would've been fine without a birthday cake at all had I not insisted he have one), I knew I'd be okay as long as I included some of his favorite flavors.

We were leaving on a surprise birthday trip to Chicago a few days later, so I made a small cake that would be perfect for a few days of enjoyment.

This was no fancy cake, but we both agreed it tasted good enough for a happy birthday.

Ingredients:

One row (from standard package) of Oreo cookies, crushed

Hot fudge sauce

Chocolate chip cookie dough ice cream (or another flavor or your choice)

Cool Whip

Sprinkles

Line a mini loaf pan with plastic wrap or wax paper. Mix crushed Oreos with enough hot fudge sauce to hold it all together. Use half of Oreo/fudge mixture to create first layer in loaf pan. Follow with additional fudge sauce (if desired), layer of ice cream, a second layer of Oreo and fudge, and top it off with a final layer of ice cream.

Cover with plastic wrap and freeze overnight.

Invert onto serving plate, remove plastic wrap/wax paper, and "frost" with Cool Whip.

Decorate with sprinkles, if desired.

Return to freezer until ready to serve.