6 Ingredient Ice Cream Cake 🎂 This old school ice cream cake needs no introduction because it never, ever fails. It’s the ultimate summer celebration dessert… starting with a chocolate cookie crust, topped with ice cream, peanut butter swirls throughout and finished with homemade magic shell… mmhmm I feel the same way 😉
This really will take just 10 minutes to make and if you don’t believe me, watch my live! I did it all in just 10 minutes and I’ve got no doubt you can too. Which flavor of ice cream will you use to make this?? Lmk in the comments below 🤗🤍✨ 6 Ingredient Ice Cream Cake 🎂 Ingredients ✔️ 1 box chocolate cookies (such as Oreos) ✔️ 4 tbsp butter, melted ✔️ 3 pints ice cream, slightly softened ✔️ 1-2 cups creamy peanut butter* ✔️12 ounces of your favorite chocolate (I used dark) ✔️ 1 tbsp coconut oil 🥥 ✔️ Topping! Chocolate chips, chopped nuts, sprinkles… whatever you’re feeling Directions 1. Line an 8-inch springform pan with parchment paper. 2. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press the cookie crumb mixture into the bottom of the pan. Make sure to pack it tight! 3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or even overnight. 4. Now it’s time to make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes, this is a great time to the cake out the freezer. 5. Release the spring-form pan, leaving the cake on the parchment paper. Pour the magic shell over the cake, top as desired and place back in the freezer. 6. Remove the cake from the freezer 10 minutes before serving, slice, serve & ENJOY! Recipe by @halfbakedharvest
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Olive Oil Chocolate Cookies (GF)
Inspired by Mia Swinehart @gatherednutrition Ingredients
Directions
COFFEE CAKE 🤍 Always delicious and in my opinion the best kinda cake because you can eat it at every time of day — not judgement (not that there ever should be)!! @lashesandlemons recipes are always the best so as soon as I saw this one posted I knew I had to make it ASAP. With just 7 ingredients and 30 minutes you’ll have a delicious sweet treat ☺️ Happy baking✨
XOX, Sophie Paige Coffee Cake & Cream Cheese Frosting (GF) Recipe By Nicole @lashesandlemons Click here for the original recipe Ingredients Cake
Directions 1. Preheat oven to 350 degrees F 2. Line 8x8 baking pan with parchment paper 3. Mix dry ingredients 4. Add wet ingredients 5. Add batter evenly into your prepared pan 6. Bake for 25 (ish) minutes, or until the center is set 7. Let cool, glaze/ice if desired and ENJOY!! Frosting 1. In a bowl, beat cream cheese, maple syrup and vanilla until light and fluffy (about 1-2 minutes). 2. Use to frost your baking creations and ENJOY!! TWIX BARS 💛 Yes, I said it. TWIX BARS, the one food I can truly say I have missed the MOST since switching to a gluten-free diet almost 9 years ago. They are now back in my life and i’m ecstatic 🤗 I hope you're as excited as I am about these!! Let me know what you think!!
XOX, Sophie Paige Homemade Twix Bars (GF & V) Recipe by Rachel DeVaux @rachelsgoodeats Yield: 24 Bars Ingredients SHORTBREAD LAYER
CARAMEL LAYER
CHOCOLATE
Directions 1. Shortbread Layer—Preheat oven to 350 degrees F. 2. Combine coconut + almond flours with melted coconut oil & honey in a large bowl. Thoroughly combine. 3. Line a loaf tin with parchment paper & pack down shortbread mixture into the base using a silicone spatula. 4. If shortbread mix starts to stick to spatula, dip in melted coconut oil & continue to gently press down evenly into entire base of dish. 5. Bake for 10-12 min, or until golden brown. 6. Remove once done & let cool completely. 7. Caramel Layer—Combine almond butter, coconut oil, vanilla, maple syrup & sea salt in a saucepan over the stove on med-low heat & heat until completely liquified, mixing together, about 2-3 min. Remove from burner and let cool completely. 8. Once cool, pour over the shortbread layer and freeze for 1-2 hours, or until completely frozen. 9. Chocolate Layer—Melt chocolate chips & add coconut oil. Warm in microwave in 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove in a double boiler. Once chocolate is completely melted, pour over frozen shortbread & carmel layers. 10. Sprinkle with flakey sea salt and set in the refrigerator for 15-20 minutes. 11. Once chilled, remove from pan by pulling on the sides of the parchment paper. Lay on cutting board and use a large chef's knife to cut them into 1/2 inch strips and then in half again. 12. ENJOY! **Store in an airtight container in the freezer!! Not sure how long they last because they never stick around long in my house YOU GUYS!! I am SERIOUSLY obsessed with this chocolate chip pound cake. I found this recipe though the one and only @lashesandlemons. I love all of her recipes but this is definitely my favorite of the ones that I’ve tried. Keep it in the refrigerator for up to 7 days (if it lasts that long LOL) and heat it up for 30 seconds to achieve perfection. Try it out and LMK what you guys think <3 Happy baking!!
XOX, Sophie Paige Cookie Dough Pound Cake (GF, DF & V) Recipe by Nicole @lashesandlemons Click here for the original recipe Yield: 10 pieces Ingredients
Directions
Modifications:
GOOEY HEATHY CHOCOLATE CHIP COOKIES🍪 Yup, you heard me right. Sounds impossible but I assure you it’s not. The only question you’ll be asking the new few days...who stole the cookie from your cookie jar?! The only person you can count out...me!! Now my question...will you be dunking them in milk? If so, what kind of milk?! Let me know below and ENJOY!!
XOX, Sophie Paige Perfect Paleo Chocolate Chip Cookies (GF, DF, V & P) Yield: 8 huge bakery-style cookies or 16 regular-sized cookies Ingredients
Directions 1. Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper. 2. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside. 3. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined (about 1 minute). If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine the mixture. 4. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup of chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm. 5. Roll the dough into 8 large or 16 small balls and place the remaining 1/4 cup of chocolate chips on the top and on the sides of the dough balls. Press the cookies down lightly with the palm of your hand. 6. Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet. 7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days then refrigerate. Modifications: · Paleo: use coconut sugar, coconut oil, and paleo chocolate · Gluten-free: use recipe as is, no modifications needed · Dairy-free: use coconut oil and dairy-free chocolate. · Vegan: use coconut oil, dairy-free chocolate and chia egg.
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AuthorI'm a young girl who loves fashion/beauty, cooking, exploring/traveling and coffee!! Follow along to take part in my journey and see my path to becoming a registered dietician! Archives
June 2021
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