Best Frozen Chocolate Crunch Recipes
FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE
Elegant, great make ahead cake! Pound cake, whipping cream, milk chocolate morsels, coffee ice cream, cool whip, and malted milk balls are put together in this yummy ice cream style cake. Would be great for a party. Found this in a Taste of Home publication, Spring 2006.
Provided by Watkinslady30
Categories Frozen Desserts
Time 9h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
- Set remaining slices aside.
- Bring cream just to a boil in a medium saucepan. Remove from heat.
- Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth.
- Pour half of the chocolate mixture over pound cake in pan, spreading evenly to with 1/4 inch of edge of pan.
- Cover; freeze for 1 1/2 hours or until chocolate is set.
- Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan.
- Cover; freeze until ice cream is firm, about 2 hours.
- Top ice cream with remaining pound cake slices; press down firmly.
- Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
- To serve, remove sides of pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired.
- To cut cake easily, run a knife under hot water and dry with a paper towel before slicing.
Nutrition Facts : Calories 216, Fat 13.3, SaturatedFat 7.2, Cholesterol 38.2, Sodium 108.2, Carbohydrate 22.6, Fiber 0.7, Sugar 11.2, Protein 2.8
FROZEN CHOCOLATE-COVERED CAPUCCINO CRUNCH CAKE
Categories Chocolate Dessert Quick & Easy Pastry
Number Of Ingredients 8
Steps:
- 1. Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside. 2. Bring cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolatemixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. 3. Cover; freeze for 1 1/2 hours or until chocolate is set. 4. Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; 5. Freeze until ice cream is firm, about 2 hours. 6. Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours 7. To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.
FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE
Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert! This dessert was created by Beth Royals of Richmond, VA.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.
- BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.
- COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
- TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
- TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.
FROZEN CHOCOLATE CRUNCH
An original recipe of mine, this cool and crunchy concoction has won prizes in a couple of recipe contests. Everyone agrees the fun mix of chocolate, crushed cookies, whipping cream and nuts makes a tempting alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, melt chocolate and corn syrup; stir until smooth. Stir in 1/2 cup cream. Refrigerate for 1 hour or until cool., Stir in crushed cookies and walnuts. In a small bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spread into a 9-in. square dish. Cover and freeze for 4-6 hours or until firm. Sprinkle with additional walnuts and crushed cookies if desired.
Nutrition Facts : Calories 264 calories, Fat 19g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 99mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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