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Who Wants Dessert?

 

I have two real treats for you today.

First, I have a guest blogger. I am happy to introduce you to Ms Barb Hopkins, or ‘iamwritermom’ who writes posts for Helium.com. I know her as @iamwritermon from Twitter. You can see her Profile Page and learn a little about her and access some of her informative articles by clicking the following link, Profile Page.

Welcome, Barb. We are glad to have you here.

Barb also has her own website and blog I am Writer Mom.

I hope you visit both. I will be adding I am Writer Mom to MTTD Blog Roll as well.

Second, Barb has fixed a wonderful dessert recipe for you. And she will show you how to make  this fabulous ice cream cake. No. No. No. It is not too cold out to eat ice cream. It is never too cold out for ice cream!

If you make and eat this fantabulous dessert it will appease the snow gods and make them bring back warm and sunny weather. Well, it’s worth a try!!!

I don’t often do desserts since it is just me, myself, and I in my home. If I made desserts, and since I don’t believe in wasting food, I would be forced, forced I tell you,  to eat the whole thing myself. Then I would balloon way up and no one would recognize me any more.

So being able to share a dessert recipe with you is a real treat.

Featured Recipe        Ice Cream Deluxe Cake

By Guest Blogger Barb Hopkind  AKA  iamwritermom

My family has long  been a fan of the Dairy Queen ice cream cakes.

A few years ago, I decided that I would learn to create my own version, enabling me to save money and tailor the cake to our personal flavor favorites.

The great thing about creating a new recipe for an ice cream cake is that even the mistakes are still tasty. It took a few tries to figure out the type of crust we liked, but I have settled on a very basic graham cracker crust. Simple yet tasty, it pairs well with the ice cream.

I call it the Ice Cream Cake Deluxe. It has layers of rich ice cream and frozen yogurt as well as caramel, fudge and toffee pieces. It is simple to prepare and delicious to eat. This recipe makes about 15 servings.

Ingredients    

Vanilla frozen yogurt (1 carton)

Chocolate ice cream (1 carton)

18 graham cracker squares

2 tablespoons of melted butter or margarine

1 bottle Hershey’s hot fudge sauce

1 bottle Hershey’s caramel sauce

1 bag toffee bits (8-ounces)

   

Optional for toppings or decorating the cake

Reddy Whip, sprinkles, colored sugar, mini-chocolate chips, mini-M&Ms

Other needs

9 X 13 pan coated with non-stick cooking spray (I use a Pyrex dish because it has a convenient lid. I also like how you can see the layers of the cake through the glass.)

The Crust

Crush the graham crackers until they are fine. In a bowl, toss the crushed graham crackers with the melted butter until coated. Press into the 9 X 13 pan to form a thin crust.

The Layers

Layer 1  Caramel sauce.  Coat the crust with the caramel sauce. Use the entire bottle.

Layer 2  Frozen vanilla yogurt or ice cream. You can use any style of vanilla yogurt or ice cream; our family prefers Blue Bunny Frozen Vanilla Yogurt. Soften the frozen yogurt/ice cream for about five minutes by letting it stand on the counter. Scoop it with a large spoon, keeping each scoop flat not in rounded balls.

Begin layering the frozen yogurt /ice cream over the caramel sauce until caramel is completely covered. It should take about ¾ of the container.   

If the yogurt or ice cream is getting melty by the time you finish the layer, place the cake in the freezer for about 15 minutes to set up.       

Layer 3  Chocolate fudge. Soften the dark chocolate fudge sauce in the microwave for about twenty seconds as per the bottle’s instructions. Spoon over Layer 2.

Layer 4  Chocolate ice cream. Add this layer as you did Layer 2, smoothing to top of it with a spatula.

No Picture ~ See Below

Layer 5  Toffee bits. Sprinkle the 8-ounces of toffee bits over Layer 4.

To finish the cake, add a border over the toffee bits of vanilla frozen yogurt or Reddy Whip.

Place the finished cake in the freeze to allow the ice cream cake to set up in  for at least four hours before serving.

Then cut into pieces, serve, and enjoy!!!! 

Looks decadently delicious!!!! Looks so good I am glad it is in Barb’s house and not mine. I would have absolutely no self control with this in the house.
Cost

A few words on the cost analysis. The recipe was brand specific. This cost analysis is not. In every instance that I could, I choose the least expensive brand I could find for each ingredient.

I might have been able to get cheaper prices on a few items else where.  But its freezing out there, friends. I hate cold.  So I only went to one store today. It was too cold for me to check around. I am a warm weather shopper.

I never knew they made toffee bits. So I checked the candy department. I went up and down that aisle at least 3 times checking each and every shelf. Must have taken me 15 minutes. I swear, this was the most time I have spent on the candy aisle of the grocery store since I was a child.

I could not find them any where. So I thought and thought. And on a cold day like this that is difficult because my brain cells freeze together. Eventually, however, it occurred to me that maybe these things were on the baking aisle. Sure enough, that is where I found them.

Lastly, since I don’t often make desserts when I do get a hankering for something sweet or something for dessert, I often buy one slice of cake at the store. I always figured I was paying three or four times more than I would if I just bought a whole cake, or made one. The cost analysis below shows that what I pay for one slice of cake is just about right, maybe a few cents more. That is very good to know.

                                                                                                                         Vanilla frozen yogurt (1 carton)                 $2.69             

Chocolate ice cream (1 carton)                 $2.69

18 graham cracker squares                       $0.65

2 tbspns melted butter or margarine          $0.30

1 bottle Hershey’s hot fudge sauce             $2.59

1 bottle Hershey’s caramel sauce               $2.59             

1 bag toffee bits (8-ounces)                       $2.99

Total cost = $14.50
Cost per person for 15 = $0.97

Quote of the Day

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie

Jim Davis, ‘Garfield’

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