Vanilla Bean and Strawberry Ice Cream Layered Dessert

Need a gluten free dessert? Vanilla Bean and Strawberry Ice Cream Layered Dessert could be an amazing recipe to try. This recipe makes 8 servings with 900 calories, 2g of protein, and 57g of fat each. For $242.08 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. 38 people were impressed by this recipe. Head to the store and pick up baker's white chocolate, vanilla bean, chocolate sauce, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Creative Culinary. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Similar recipes include Strawberry-Vanilla Bean Swirl Ice Cream, Layered Coffee Ice Cream Dessert, and Layered Black Silk Ice Cream Brownie Dessert.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the ice cream in the refrigerator for at least 30 minutes to soften.Break the chocolate bar up into pieces and put into a microwave safe bowl. Add the half and half and heat on medium speed for 1 minute. Remove and stir and heat on medium for another minute, whisking the half and half into the chocolate to result in a spreadable sauce. Allow to cool completely.To Prepare the Crust:Preheat oven to 350 degreesBreak up the sugar cones and put them into a food processor; pulse briefly until the pieces are in large chunks.Add the pecans, brown sugar and butter to the processor and process the mixture until well blended but not smooth. You want the crumble to have some chunks of both the cones and pecans in the mix.Spread the mixture on a prepared pan (I cover my pans with aluminum foil to facilitate easy cleanup)Bake for 5 minutes, remove from oven mix and redistribute the crumbs and bake for another 5 minutes until just lightly brown.Cool Completely.Empty all of the ice cream into a large bowl and stir smooth with a large spoon.Place your springform pan onto double layers of aluminum and wrap the bottom tightly (the ice cream may leak a bit before it starts to freeze. Yes I found this out the hard way.)Sprinkle half of the cooled sugar cone crumbs in the bottom of the springform pan.Layer with half of the softened ice cream.Sprinkle the rest of the crumbs evenly over the ice cream.Dribble the chocolate sauce using a spoon over the entire surface of the dessert and then using a knife smooth the chocolate layer. Put the rest of the ice cream into the springform pan, smooth the top and wrap the entire pan in foil.Put in the freezer and freeze until the ice cream has hardened; overnight if possible.Slice the strawberries in thick slices, sprinkle with sugar, mix, cover and allow to set until time to plate the dessert.When ready to serve, remove the springform from the dessert. Put it on a large plate or cookie sheet and flip it over to remove the metal bottom of the form. Using a serving plate, flip again to have the crust on the bottom. To Serve, cut the dessert into slices and spoon the fresh strawberries on top.

 

Step by step:

1. Put the ice cream in the refrigerator for at least 30 minutes to soften.Break the chocolate bar up into pieces and put into a microwave safe bowl.

2. Add the half and half and heat on medium speed for 1 minute.

3. Remove and stir and heat on medium for another minute, whisking the half and half into the chocolate to result in a spreadable sauce. Allow to cool completely.To Prepare the Crust:Preheat oven to 350 degrees

4. Break up the sugar cones and put them into a food processor; pulse briefly until the pieces are in large chunks.

5. Add the pecans, brown sugar and butter to the processor and process the mixture until well blended but not smooth. You want the crumble to have some chunks of both the cones and pecans in the mix.

6. Spread the mixture on a prepared pan (I cover my pans with aluminum foil to facilitate easy cleanup)

7. Bake for 5 minutes, remove from oven mix and redistribute the crumbs and bake for another 5 minutes until just lightly brown.Cool Completely.Empty all of the ice cream into a large bowl and stir smooth with a large spoon.

8. Place your springform pan onto double layers of aluminum and wrap the bottom tightly (the ice cream may leak a bit before it starts to freeze. Yes I found this out the hard way.)Sprinkle half of the cooled sugar cone crumbs in the bottom of the springform pan.Layer with half of the softened ice cream.Sprinkle the rest of the crumbs evenly over the ice cream.Dribble the chocolate sauce using a spoon over the entire surface of the dessert and then using a knife smooth the chocolate layer.

9. Put the rest of the ice cream into the springform pan, smooth the top and wrap the entire pan in foil.Put in the freezer and freeze until the ice cream has hardened; overnight if possible.Slice the strawberries in thick slices, sprinkle with sugar, mix, cover and allow to set until time to plate the dessert.When ready to serve, remove the springform from the dessert. Put it on a large plate or cookie sheet and flip it over to remove the metal bottom of the form. Using a serving plate, flip again to have the crust on the bottom. To

10. Serve, cut the dessert into slices and spoon the fresh strawberries on top.

Nutrition Information:

covered percent of daily need