Tag archive for "Ice cream"

Easy Shabbat Ice Cream Bombe Dessert

kosher dairy recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas

Easy Shabbat Ice Cream Bombe Dessert

1 Comment 15 December 2012

We found this new recipe in
Desserts 4 Today-Desserts 4 Today: Flavorful Desserts with Just Four Ingredients
Great for the second round of Sukkot !   This recipe is a no brainer.
  • 2 pints raspberry sorbet
  • 1 pint strawberry ice cream (can be pareve)
  • 1 pint vanilla ice cream (can be pareve)
  • 2 packages (10 oz. each) frozen strawberries in syrup, thawed
  1. Lightly grease a 2-quart round bowl or a Kitchen Aid bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Arrange the bowl in the freezer, making sure it’s level and secure.
  2. Remove the raspberry sorbet from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the sorbet in an even layer in the bottom of the bowl. Return the bowl to the freezer.
  3. Remove the strawberry ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the ice cream in an even layer over the firm raspberry sorbet. Return the bowl to the freezer.
  4. Remove the vanilla ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the vanilla ice cream over the strawberry ice cream. Cover with plastic wrap. Return the bowl to the freezer and freeze until hard before serving, about 6 hours or for up to 3 days.
  5. Pile the thawed strawberries and syrup into a food processor. Process until blended, about 20 seconds. Strain the sauce through a fine-mesh sieve into a small bowl pressing firmly on the berries. Discard the pulp and seeds and use immediately or cover and refrigerate for up to 2 days.
  6. To serve, unwrap the mold and invert onto a shallow serving plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges and serve with a drizzle of sauce.
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Easy and Delicious Marshmallow Baked Alaska  by Marie Tourgueman

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, Sukkot Recipes

Easy and Delicious Marshmallow Baked Alaska by Marie Tourgueman

2 Comments 26 August 2012

 

image courtesy of homedesign.marthastewart.com

Jewish Hostesses have no fear! The goal of being a Jewish Hostess is NOT to feel like we are slaves again in Egypt!!!!

Rather the goal is to create delicious holiday meals plus yummy desserts that get onto the table beautifully, in one piece, and not want to kill ourselves in the proccess!!!!

Thank you Marie Tourgeman for this delicious recipe. Marie knows how to entertain in style PLUS has her thriving business organizing closets, kitchens and offices to perfection in the New York area. Contact her at mtorgueman@yahoo.com for more info!

Baked Alaska

by  Marie Torgueman

  1. Line sides and bottom of Pyrex with chocolate chip cookies.
  2. Fill Pyrex with softened ice cream flavor of your choice.
  3. Sprinkle and cover with mini marshmallows and chocolate chips.
  4. Freeze to harden the ice cream.
  5. Before serving place in oven and Broil a few minutes until marshmallows are toasted but not burnt.
  6. Serve immediately and watch it disappear!
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EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

1 Comment 04 April 2012

This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.

An “ice cream” treat everyone will love.

Recipe Ingredients:

  • 1 box strawberries, Sliced
  • 2 egg whites
  • 1/2 cup sugar

- Beat egg whites and sugar; then while still beating, add sliced strawberries one piece at a time.
- Beat for 15 minutes, spoon into a large bowl and freeze. Serve like ice cream.

Serve along with fresh berries and whip cream.
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Grilled Pineapple with Ice Cream and Butter Rum Sauce

kosher dessert recipes, kosher pareve recipes, kosher recipes

Grilled Pineapple with Ice Cream and Butter Rum Sauce

No Comments 20 July 2011

This is a gorgeous dessert for holidays or  even after a special weeknight dinner. I wouldn’t have believed how easy it was if I didn’t watch this video.

Quick Instructions:

  1. Core and slice pineapple so that each slice has a hole.
  2. Spray grill pan with butter flavor Pam and heat till a drop of water sizzles in top of grill pan.
  3. Grill slices on both sides for several minutes till grill marks appear.

Make butter rum sauce:

  1. 2 tsp unsalted butter melted in a pan
  2. 1/4 cup of brown sugar
  3. stir in 1/4 cup rum
  4. stir all ingredients on low heat till smooth
  5. pour over ice cream that has been scooped on top of each pineapple slice.
  6. If you are reading this post from a Blackberry , get on over to a computer  and watch the video before the ice cream melts!

For ice cream that’s Vegan , kosher , organic , dairy free , gluten free , wheat free  and yeast free, try Luna and Larry’s organic Almond Fudge or Coconut Ice cream at Omni Health on Avenue U in Brooklyn. Check out their WEBSITE for healthy  ingredients, vitamins, supplements, wheat and gluten free products, as well as organic groceries and produce.

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Fail-Proof Ice Cream Brownie Cake Dessert- Pareve or Dairy

kosher dairy recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts

Fail-Proof Ice Cream Brownie Cake Dessert- Pareve or Dairy

3 Comments 21 June 2011

Get out of the kitchen and on to the beach!!!

Here’s an easy and quick Shabbat dessert to make!

Let the kids do it!!

 

Can be made pareve or dairy

Ingredients:

  1. Mix Brownie mix in an electric mixer. Pour only half the batter into springform pan and bake according to package directions.  (The other half of the mix can be baked separately and used for another time or can be used for topping).
  2. While brownie mix cools, soften two pints of ice cream of the same flavor. When soft enough to spread, quickly spread the ice cream evenly over the brownie mix and place in freezer.
  3. When that ice cream layer is frozen, spread the 2 pints of your other flavor over it. Garnish with your favorite topping and place back in freezer until ready to use.
  4. Any two flavors of ice cream can be used and there are endless ways to garnish it. I prefer crunch with some chocolate sauce, but you can use sprinkles, nuts, black and white chocolate chips etc.
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Peanut Butter Chocolate Ice Cream Delight- Parve

kosher dessert recipes, kosher pareve recipes, kosher recipes

Peanut Butter Chocolate Ice Cream Delight- Parve

3 Comments 20 September 2010

Everyone loves this easy parve dessert:

Ingredients:

Oreo cookies (parve)

Parve vanilla ice cream

¾ cup corn syrup

¾ cup Hershey chocolate syrup

¾ cup peanut butter

Line a 9 by 13 tin with parchment paper and spray with Pam

In food processor chop the cookies to from crumbs.  Press on bottom of tin  and bake in 350 degree oven for  10 minutes.

Let cool and smooth vanilla ice cream on top , freeze till firm

Separately combine corn syrup, chocolate syrup and peanut butter  mix until smooth . pour on top of ice cream  smooth out top with knife and freeze . When firm ready to serve.

Enjoy,

Lisa Bailey

Check out Blossom Bleu on the New Kings Highway for all of your giftware needs.

http://thejewishhostess.com/2010/09/blossum-bleu-giftware-on-the-new-kings-highway/

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Decadent Chocolate Mousse

kosher dessert recipes, kosher recipes

Decadent Chocolate Mousse

No Comments 19 May 2010

Best Chocolate Mousse Ever!

By: PASKEZ

This is a great passover dessert. It can be served along side the strawberry fluff, and for all year around put it in a pie shell with whipped cream on top. IMPORTANT NOTE: This recipe is best made a day or even 2 ahead of serving.

Dress up a simple drinking glass by putting a plate underneath. Serve extra cream and berries on the side.

Recipe Ingredients:
5 oz. Paskez chocolate chips (1 cup)
6 eggs separated
dash of salt
4 Tablespoons sugar
Melt chocolate over a double boiler.
Separate eggs. Beat whites and sugar. Set Aside.
Combine yolks, vanilla, salt, and slowly blend into chocolate.
Carefully fold chocolate into whites. Refrigerate until ready to serve.
Serving Notes:
I like to serve my mousse individually. Use any glass on hand.
Layer the mousse and whipped cream or just top the mousse with the strawberry fluff.
Garnish with a lady finger, chocolate shavings, or fresh strawberries.

Modernize this traditional dessert with a square shaped glass. Garnish with a simple cookie and a mint sprig.



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