CHOCOLATE TURTLE ICE CREAM PIE
When the temperature is soaring in Hemet, California, turning on the oven to bake dessert is the last thing Margaret Wilson wants to do. Instead, she relies on fabulous freezer pies like this one. "The chocolaty turtle flavor will wow your family and friends," she promises. "And they'd never believe how easy it is to make!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.
Nutrition Facts : Calories 457 calories, Fat 24g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 268mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 3g fiber), Protein 6g protein.
TURTLE ICE CREAM CAKE
Make and share this Turtle Ice Cream Cake recipe from Food.com.
Provided by Pamela
Categories Frozen Desserts
Time 18m
Yield 15-18 pieces
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients and spread on a cookie sheet in a thin layer.
- Bake at 400 degrees until crumbs are golden.
- Check often to prevent it from burning!
- Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top.
- Drizzle 3/4 cup caramel sauce on top of crumbs.
- Scoop vanilla ice cream on top and spread evenly.
- Drizzle the rest of the caramel sauce and top with the reserved crumbs.
- Freeze until firm or overnight.
- If storing for an extended time, cover well to prevent freezer burn.
SKINNY TURTLE ICE CREAM CAKE
With fewer calories and less fat, this turtle won't take a bite out of your diet!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 11h
Yield 12
Number Of Ingredients 7
Steps:
- In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
- Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
- Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
- Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
- To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 25 g, TransFat 0 g
TURTLE ICE CREAM PIE
Provided by Sarah Patterson Scott
Categories Milk/Cream Chocolate Kid-Friendly Oscars Frozen Dessert Pecan Birthday Family Reunion Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
- Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For sauce and filling:
- Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
- Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
- For ganache topping:
- Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
- Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
- Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.
ICE CREAM TURTLE PIE
Make and share this Ice Cream Turtle Pie recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
- Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
- Cover with plastic wrap. Freeze until firm, at least 2 hour.
- To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.
Nutrition Facts : Calories 325.3, Fat 20.9, SaturatedFat 7.3, Cholesterol 18.7, Sodium 183.7, Carbohydrate 34, Fiber 2.4, Sugar 13.1, Protein 3.4
SEA TURTLE ICE CREAM CAKE
Scoops of mint-chocolate-chip ice cream form the shell of this cool sea turtle. Peeking out through white candy eyes (with chocolate pupils) and flashing a black-licorice grin, this is one turtle who is not too shy to come to the party. For the decorating technique, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 7
Steps:
- Line a rimmed baking sheet with plastic wrap. Scoop out 2 1/2 quarts mint-chocolate-chip ice cream (about thirty-five 1 1/2-ounce scoops), and place on prepared baking sheet; refreeze for at least 45 minutes.
- Meanwhile, soften remaining 1 quart mint-chocolate-chip ice cream; set aside. Line a 12-cup bowl with plastic wrap; freeze briefly, then fill with the scoops of ice cream, rounded side down, to extend beyond rim (fill in gaps with extra).
- Place cake, flat-side up, over ice cream scoops, then spread softened mint-chocolate-chip ice cream on top using an offset spatula. Cover with plastic wrap, and refreeze for at least 4 hours.
- Unmold ice cream cake onto a serving platter. Using a 2 1/2-ounce ice cream scoop, carve a niche into the edge of the turtle shell; nestle a scoop of chocolate ice cream into niche for the head. Decorate head using black licorice for the mouth and nose and white candy for the eyes (using the blunt end of a skewer, dot melted chocolate onto the white candies for pupils). Tuck chocolate-mint wafers under cake for feet. Serve immediately.
CHOCOLATE TURTLE PIE OR TURTLE ICE CREAM PIE
Simple, but elegant dessert. You can make your own chocolate cookie crust or just buy one at the store & carefully put it in your own pie plate, if you want. We won't tell. To make this into an ice cream pie, replace the cooked pudding (using the milk) with softened chocolate ice cream, then garnish & freeze until almost ready...
Provided by Fran Miller
Categories Pies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Spread caramel topping over the bottom of the chocolate crust. Sprinkle with the chopped pecans. Refrigerate.
- 2. In a saucepan, mix together the 2 packages of chocolate pudding mix and the milk. Cook and stir, as directed on the package, to a full boil. Cool 5 minutes, stirring twice.
- 3. Pour slightly cooled pudding into the chocolate crust. Place plastic wrap on the surface of the pudding (to avoid a "skin") and refrigerate for 3 hours.
- 4. Remove the plastic wrap and garnish with whipped cream, additional caramel topping, and pecan pieces, as desired. Refrigerate leftovers.
TURTLE BROWNIE ICE CREAM DESSERT
As tempting as a sundae, these frozen treats feature chewy brownies studded with pecans, then crowned with ultra-rich ice-cream and hot fudge.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in 1/2 cup pecans; spread in pan.
- Bake 15 to 17 minutes or until center is set. DO NOT OVERBAKE. Cool completely on wire rack, about 45 minutes.
- Spoon ice cream evenly over brownies; smooth with back of spoon or rubber spatula. Freeze uncovered until firm, about 3 hours.
- To serve, drizzle hot fudge topping over dessert with fork using quick strokes. Sprinkle with 1/2 cup pecans. Let stand at room temperature about 5 minutes before cutting. Serve topped with whipped topping.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 0 g
SUPER SIMPLE CARAMEL TURTLE ICE CREAM PIE RECIPE - (4.4/5)
Provided by [email protected]
Number Of Ingredients 5
Steps:
- Scoop 3 cups (1 1/2 pints) vanilla ice cream into large bowl and work with rubber spatula to soften. Stir in 3/4 cup chopped toasted pecans, then spread into store-bought 9-inch chocolate crumb pie crust. Freeze until firm.
SKINNY TURTLE ICE CREAM CAKE
With fewer calories and less fat, this turtle won't take a bite out of your diet!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
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ICE CREAM TURTLE
I found this recipe in an old magazine and thought it would be perfect to make for my grandson's birthday. It was so cute and my grandson loved it.-Joanne Wright, Niles, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 desserts.
Number Of Ingredients 6
Steps:
- Cut a third off each candy piece, reserving large ends for turtle heads (save small ends for another use). Cut a small hole in the corner of a pastry or plastic bag; fill with frosting. On each turtle head, secure two vanilla chips with frosting to resemble eyes. Pipe a dot in the center of each chip for pupil; pipe frosting over top of chips for eyelids. Pipe a turtle shell pattern onto waffle bowls; set aside., Place a scoop of ice cream on each serving plate. Working quickly, position four pecan halves around each scoop for feet; press slightly to secure. , Press a licorice piece into ice cream for tail. Place waffle bowl over ice cream, making sure feet and tail show. Position head at opposite end of tail. Serve immediately.
Nutrition Facts : Calories 304 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 88mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
TURTLE COOKIE ICE CREAM SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 8 sandwiches
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F and place the racks in the upper-middle and lower-middle positions. Have 2 parchment lined baking sheets.
- In a bowl, cream the sugars and butter, either by hand or with a hand-held mixer, until smooth and incorporated, about 2 minutes. Add in the egg, yolk and vanilla extract. Mix until incorporated. Add in the flour, salt and baking soda and mix until incorporated. Fold in the pecans and chocolate chunks.
- Scoop out 1/4 cup of the dough and roll into a ball (or if you have a large ice cream scoop, use that). Place the formed dough balls on the prepared baking sheets, 4 per sheet, and using your hands, press down to flatten. Bake until the edges are slightly golden and the middles are set but still soft, 15 to 18 minutes.
- Let the cookies cool for 10 minutes. Then flip them over and coat the bottom of half of the cookies with fudge sauce. Then coat the other cookie bottoms with the caramel sauce.
- Place a generous scoop of ice cream on each of the fudge-lined cookies and top with a caramel-lined cookie, lightly pressing together. Repeat with the remaining cookies and ice cream. Roll in chocolate sprinkles. Eat immediately or freeze for later.
- Cook's Note: If you freeze the cookies to eat later, just be aware that the cookies get hard. I always like to build 'em fresh if possible so the cookies stay nice and soft.
PUMPKIN TURTLE ICE CREAM CAKE
So easy. So beautiful. So irresistible!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 F. Trace the bottom of a 9-inch spring-form pan on a sheet of parchment paper, and cut out the circle to lay in the bottom of the pan.
- Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and egg and pulse a few more times to combine.
- Press the gingersnap mixture evenly over the bottom of the spring-form pan, and up the sides approximately 2 inches. Bake for 10-12 minutes. Then remove the pan from the oven and set it on a wire rack.
- Once out of the oven, cut a parchment paper strip 4 inches high, and a little over 2 feet long, to line the perimeter of the pan. Tuck the parchment paper strip carefully between the crust walls and the sides of the pan. Adjust the paper ring to fit snugly around the crust then secure the edges of the paper with a paper clip. Press the crust back against the wall of the pan gently if it has slumped a little.
- Spread the entire can of dulce de leche over the bottom of the crust. Then place the crust in the freezer for 15 minutes to chill. Pull the ice cream out of the freezer at this time to allow it to soften a bit.
- After 15 minutes pull the pan out of the freezer. Scoop the ice cream into the crust and gently press down using a piece of wax paper. Smooth the top with a spatula. Place the pan back in the freezer to firm up for 30-60 minutes.
- Then pull the pan out of the freezer. Release the sides of the spring-form pan and remove the ring and parchment paper. Shake the bottle of chocolate Magic Shell vigorously, then drizzle around the edges of the cake. Once the edges of the cake are covered in chocolate, drizzle the Magic Shell in the middle of the cake. Quickly top with candied pecan, before the magic shell hardens.
- Place back in the freezer until ready to serve.
- If you plan to wait more than 1 day to serve the cake, wrap it well with foil, followed by a layer of plastic wrap.
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