Best Breyers Ice Cream Tea Party Recipe By Tasty Recipes

BREYERS® COOKIE CRUST ICE CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• Make the cookie crust: Line 2 baking sheets with parchment paper.
• In a large heatproof bowl, microwave ½ cup butter until melted.
• Add the granulated and brown sugar, and mix with an electric hand mixer on low speed until well combined and creamy. Add the melted Breyers® Chocolate Ice Cream and mix until smooth. Add the egg, vanilla, baking soda, and salt, and mix until smooth.
• Gradually add the flour, then the cocoa powder, beating until incorporated.
• Using a 2-tablespoon ice cream scoop, scoop the cookie dough onto the prepared baking sheets, spacing about 2 inches apart. You should have 12 cookies per sheet, for a total of 24 cookies. Cover the baking sheets with plastic wrap and chill in the refrigerator for at least 1 hour, up to overnight.
• Preheat the oven to 350°F (180°C).
• Take the baking sheets out of the refrigerator and remove the plastic wrap. Using your palm, gently flatten the cookies slightly to about ¾ inch thick and no longer rounded on top.
• Bake the cookies for 9-10 minutes, until set. Remove from the oven and let cool completely.
• Working in batches, add 18 of the cookies to a food processor and pulse into crumbs. Transfer the crumbs to a medium bowl. Reserve the remaining cookies for later or use to garnish the finished cheesecake.
• Melt the remaining ½ cup butter, then pour into the bowl with the crumbs. Mix until well incorporated and the crumbs are moistened.
• Line the bottom of a 9-inch springform pan with parchment paper. Pour the cookie crumb mixture into the pan and press evenly against the bottom with your fingers. Freeze for 1 hour.
• Make the cheesecake filling: Add the sugar and cream cheese to a large bowl. Whip with an electric hand mixer until smooth and fluffy.
• Add the melted Breyers® Natural Strawberry Ice Cream and vanilla, and mix until well combined.
• Fold in the chopped strawberries.
• Pour the cheesecake filling over the frozen cookie crust, then return to the freezer for at least 4 hours, or until ready to serve.
• Remove the frozen cheesecake from the freezer and release the springform.
• Arrange the sliced strawberries in a circular pattern on top of the cheesecake. If the cake is starting to melt, return to the freezer for 30 minutes before continuing to the next step.
• Scoop the Breyers® Vanilla, Chocolate, Strawberry Ice Cream onto the center.
• Slice, drizzle with melted chocolate, and serve immediately.
• Enjoy!

BREYERS® ICE CREAM TEA PARTY RECIPE BY TASTY

Steps:

• Make the chocolate finger sandwiches: Remove the Breyers® Chocolate Ice Cream from the freezer and let soften at room temperature for 5 minutes.
• Line a loaf pan with plastic wrap. Scoop the chocolate ice cream into the pan. Using an offset spatula, spread the ice cream in an even layer, making sure it goes all the way to the corners. Freeze for 2 hours, or until solid.
• Line a baking sheet with parchment paper.
• Turn the pound cake on its side and use a serrated knife to slice about ½ inch off the top and bottom of the cake. You should be left with a large, flat rectangle of cake, about 1 inch thick. Slice the rectangle in half so you have 2 flat rectangles about ½ inch thick. Transfer to the prepared baking sheet. Discard the scraps or save for another use.
• Remove the loaf pan with the chocolate ice cream from the freezer and use the plastic wrap to lift the ice cream from the pan. Place the ice cream facedown on a pound cake rectangle, then peel off the plastic and place the other cake rectangle on top.
• Using a sharp knife (wipe clean after each cut), trim ¼ inch from all sides of the cake to make even edges. Transfer the ice cream cake sandwich to the freezer for 1-2 hours, until solid.
• Remove the cake sandwich from the freezer and slice crosswise into 8 rectangular finger sandwiches. (If you prefer triangles, cut crosswise into 3 squares, then slice diagonally in half for 6 finger sandwiches.)
• Working quickly, dip the sandwiches in or drizzle with the melted chocolate. Decorate with the sprinkles, then return to the baking sheet and freeze for at least 1 hour, or until ready to serve.
• Make the edible teacups: Use a serrated knife to carefully cut about ½ inch from the bottom of a cake cone cup. Discard the base.
• Pipe a line of royal icing around the cut edge of the cone, then gently press onto the center of a shortbread cookie to make the teacup base. Cut a coated pretzel ring in half and pipe a dot of icing on to each end. Gently press onto the side of the cone, making the teacup handle.
• Repeat with the remaining ingredients to make 8 teacups total. Freeze for 30 minutes, or until the icing is set and the teacups hold together.
• Add a small scoop of Breyers® Natural Strawberry Ice Cream, Breyers® Natural Vanilla Ice Cream, or Breyers® Mint Chocolate Chip Ice Cream to each teacup, then freeze again until ready to serve. Decorate with natural toppings, if desired.
• Enjoy your Breyers® Ice Cream Tea Party!