Best Ice Cream Trifles Recipes

Ice Cream Trifles image

Provided by Lasheeda Perry

Categories dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 7

1 cup dark tart cherries, pitted and halved
3 tablespoons sugar
2 tablespoons grenadine
1/4 cup dark rum
Cake layers cut into 18 rounds, each 2 1/2 inches in diameter (I use homemade matcha angel food cake but you can use any store-bought sponge cake)
2 pints ice cream, softened
2/3 cup chocolate sauce

Steps:

Make the cherries jubilee: In a medium saucepan, combine the cherries, sugar and grenadine over low heat. Cook, stirring occasionally, for 5 minutes. Add the rum and cook for 1 more minute. Remove from the heat and let cool in the pan. Can be made in advance and refrigerated for up to 5 days.
To assemble each of 6 trifles: Place the ice cream in a pastry bag (no tip needed). Place 1 cake round in a clear 8-ounce plastic food-safe jar (2 1/2 inches in diameter and at least 3 inches tall). Pipe about 1/4 cup of the ice cream. Top with a tablespoon of cherries jubilee. Repeat the layering with the cake, ice cream and cherries jubilee. Cover with the final layer of cake and top with some of the chocolate sauce. Cover and freeze for at least 1 hour and 30 minutes before serving.

Ice Cream Bar Trifle Recipe - (4.4/5) image

Provided by davidv

Number Of Ingredients 5

3 (10.8-ounce) packages frozen double-chocolate cake slices, cut into 1" pieces
2 (6 bars) packages original Klondike® bars, cut into 6 small squares
8 ounces dark chocolate-covered pretzels
12 ounces caramel sauce
16 ounces whipped topping

Steps:

Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3-4 minutes (so the cake can thaw slightly.)

Ice Cream Sundae Trifle image

Provided by Six Sisters Stuff

Yield 10

Number Of Ingredients 4

9x13 pan of brownies, cut into 1" squares (I just made up a brownie mix)
1/2 gallon of vanilla and chocolate ice cream
4-6 medium bananas, sliced
toppings: nuts, sprinkles, whipped topping, maraschino cherries, hot fudge, etc

Steps:

In a trifle bowl, layer brownies, vanilla ice cream, and bananas.
Repeat step with chocolate ice cream.
Top with your favorite sundae toppings: we used whipped topping, fudge, nuts, sprinkles, maraschino cherries, and extra bananas.
Serve immediately

Ice Cream Trifle image

Provided by LAURIE

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 small prepared jely roll cake, about 8 inches long filled with red jelly
1/4 cup cream sherry or 1/4 cup orange juice
1 1/2 pints French vanilla ice cream
1/2 pint fresh raspberries or 1/2 pint strawberry, rinsed and dried,strawberries should be hulled
1/2 cup Cool Whip
1 tablespoon sliced almonds

Steps:

Cut cake into 1/2inch slices crosswise.
In a small shallow glass bowl of footed compote line the bottom and sides with the slices.
Sprinkle the cake with the sherry.
Fill the cake lined bowl with scoops of ice cream.
Top with the berries, cool whip and almonds.
Serve immediately.

Nutrition Facts : Calories 321.1, Fat 19.6, SaturatedFat 12.5, Cholesterol 98.4, Sodium 68, Carbohydrate 29.9, Fiber 1.8, Sugar 25.5, Protein 4.4