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    Peach Flatbreads with Hot Honey Ricotta

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    In the bowl of a stand mixer, whisk together flour, thyme, yeast, and salt until combined. Add ¾ cup (180 grams) warm water, oil, and 2 teaspoons (14 grams) honey. Using the paddle attachment, beat at low speed until a shaggy dough forms, 1 to 2 minutes.Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth and elastic, 10 to 13 minutes. Dough will be slightly tacky but should come away from sides of bowl.Lightly spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Position oven rack in bottom third of oven. Preheat oven to 450°F (230°C). Place a rimmed baking sheet upside down in oven to preheat for 30 minutes.In a medium bowl, stir together ricotta, red pepper, and remaining 2 teaspoons (14 grams) honey.Gently punch dough down, and divide in half. Working with one portion of dough at a time, press and flatten into a 12×9-inch oval or rectangle; place dough on a parchment paper-lined baking sheet. (If dough does not stretch easily, cover and let stand for 10 minutes and then try again.) Top with 6 slices mozzarella. Carefully slide dough on parchment onto preheated baking sheet.Bake until crust is golden brown and cheese is melted, 10 to 15 minutes. While first flatbread is baking, repeat procedure with remaining dough and remaining cheese.Top hot flatbreads with peach slices, and dollop with ricotta mixture; top with arugula, thyme, and honey. Serve warm. LEGGI TUTTO

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      Frozen Caramel Macchiato Pie

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      Caffeinate your summer in the sweetest way possible with this Frozen Caramel Macchiato Pie. Espresso-infused ice cream is layered in a chocolate cookie crust and topped with loads of salted caramel and whipped cream.

      Happy July! Predictably, it’s hotter than blazes outside. When I take my four little dogs outside at 5:30 a.m. each morning, it’s already warm and muggy. If there’s a breeze, it’s neither cool nor fresh. It feels like a hairdryer blowing right in my face. Perhaps I shouldn’t complain when there’s so many sweet antidotes to this weather (plus air conditioning). And really, it’s given me a new playground to explore with ice box cakes, frozen custards, and other chilled desserts. Like this coffee house-inspired Frozen Caramel Macchiato Pie.
      This pie is made with a homemade chocolate cookie crust that holds espresso-infused ice cream. It’s layered with the most delicious homemade salted caramel. Then, it’s topped with a big mound of whipped cream and chocolate shavings. Even though this pie is pretty easy to make as written, there are a few additional shortcuts you can take. Which I’ll be sure to mention and include in the recipe notes.

      Sweet Inspiration: Caramel Macchiato
      I am a true coffee enthusiast so I love making desserts with a caffeinated kick. Caramel Macchiatos are so delicious, made with espresso, vanilla syrup, milk, and caramel sauce. This coffee drink is practically dessert you can sip! Served both hot and cold, I just knew it would translate well in a chilly ice cream pie.

      Chocolate Cookie Crust
      Start this recipe by mixing up some chocolate cookie crumbs and butter. Then bake it for just a few minutes to set it. If you’re not into firing up your oven on a hot day, the no-bake option is to refrigerate it for 15 minutes to stiffen the butter in the crust.
      Or, you can simply pick up a ready-made deep dish pie crust at the grocery store. If you can’t find a deep dish pie crust, then pick up two regular 9″ chocolate cookie crusts. The caramel macchiato ice cream mixture will fill two standard pie crusts. Which means you’ll have one pie to give and one to keep!

      Homemade Salted Caramel
      Nothing compares to homemade salted caramel, if you ask me. It’s not hard to make, but it does require your full attention. Here’s the gist of caramel-making.
      Pour granulated sugar in a saucepan and cook it until a deep amber color forms. Then add a stick of butter into the mixture all at once. The caramel will boil and sputter with this addition, so be very careful! Turn the heat off, then whisk in heavy cream (which will boil and sputter also). Followed by vanilla extract (again, boil sputter). Add in fine grain sea salt and stir well. Transfer it to a bowl to cool before using in this recipe.
      If you’ve never made homemade caramel before, then watch the video just before the recipe card in this blog post. It gives important visual cues to look for as the sugar melts and the amber color forms.

      Speed the cooling process by transferring the caramel to the refrigerator. Stir intermittently as it cools. The caramel should still be just warm enough to drizzle, but not hot enough to melt the ice cream.
      Alternatively, you could purchase a jar of ready-made salted caramel. I personally think it’s the homemade caramel that makes this recipe extra-special. But I’m not a snob when it comes to shortcuts. Do what fits into your skill set and time frame.

      Make the Coffee Ice Cream
      For the ice cream, pour 1/4 cup of espresso powder into a small bowl. Add 2 tablespoons hot water and stir well. It will be a little pasty and first – just keep stirring until dissolved. Set aside to cool down.

      Purchase two pints of your favorite vanilla ice cream and place it in a big bowl. Stir well to soften it.

      Add the cooled espresso mixture and stir well until incorporated, and the ice cream is lightly coffee hued.
      You could also use two pints of your favorite coffee ice cream here, but I really like the flavor the concentrated espresso powder gives the pie. If you do opt for coffee ice cream, stir in a little vanilla extract. Because it’s an important element of the Caramel Macchiato flavor.

      Layer into the Pie Crust
      Pour half of the espresso ice cream mixture into the prepared pie crust. Drizzle over a generous 1/4 cup of the salted caramel. Then, pour the remaining espresso ice cream on top, smooth evenly into the crust.

      Whipped Cream and more Caramel
      Drizzle more salted caramel on top of the pie, then top with unsweetened whipped cream. Drizzle caramel over the cream. You don’t need to sweeten the whipped cream because the caramel will add the sweetness. Swirl the caramel into the whipped cream with a spoon (see video for action).

      Finish with chocolate shavings, which can be made using a bar of chocolate and a vegetable peeler. I added a few roasted coffee beans to the top of the pie for food styling purposes, but this is completely optional.

      Frozen Caramel Macchiato Pie is made for sharing! Serve it any time you need a cold, refreshing sweet. I particularly love this as an ending to a rich Italian dinner.
      You will have a little leftover salted caramel. So transfer it to a small pitcher and serve it alongside the pie. This pie is definitely indulgent, but also refreshing. Happy Summer!

      Related recipe: Tiramisu Semifreddo

      Frozen Caramel Macchiato Pie

      Heather Baird

      Enjoy a chilly caffeinated summer treat with this Frozen Caramel Macchiato Pie. It’s made with a homemade chocolate cookie crust, luscious espresso-infused ice cream, and generous layers of homemade salted caramel. Topped with fluffy whipped cream and delicate chocolate shavings, this pie captures all the flavors of your favorite coffeehouse drink in a cool, refreshing slice.Use 2 pints of your favorite vanilla ice cream in this recipe. See recipe notes for shortcuts and substitutions.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 5 minutes minsCook Time 17 minutes mins4 hours freeze time 4 hours hrsTotal Time 4 hours hrs 22 minutes mins

      Course DessertCuisine American, Italian-inspired

      Servings 10

      Equipment9 inch deep dish pie dish
      Ingredients  Chocolate cookie crust2 cups chocolate cookie crumbs such as pulverized Oreo cookies or packaged chocolate cookie crumbs8 tablespoons unsalted butter meltedCaramel sauce1 cup granulated sugar8 tablespoons unsalted butter cubed1/2 cup heavy cream1/2 teaspoon vanilla extract1/4 teaspoon fine grain saltCoffee ice cream filling and toppings2 tablespoons hot water4 tablespoons instant espresso powder32 oz. vanilla ice cream 2 pints or about 5 2/3 cups1 cup heavy cream whipped to stiff peaksChocolate shavings
      Instructions Chocolate cookie crustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased 9’inch deep dish pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Caramel sauceMelt the sugar over medium-high heat in a medium saucepan. Gently prod the sugar as it melts to promote even cooking. Once the sugar is melted with just a few lumps of sugar remaining, whisk briefly to disperse the lumps.Cook until the sugar turns deep amber and add the butter all at once, using a whisk to combine. Be very careful with this addition because the butter will cause the caramelized sugar to bubble and sputter.Keep whisking until the butter incorporates (this make take a minute or two). Turn the heat off and remove the pan from stove eye. Pour in the heavy cream, whisking constantly. When the mixture is smooth, stir in the vanilla extract and the salt.Transfer the mixture to a bowl and let thicken slightly in the refrigerator, about 30-40 minutes. Stir intermittently to speed cooling.Espresso ice cream filling and toppingsIn a small bowl, combine the hot water and instant espresso powder, mix until dissolved. Set aside to cool 5 minutes.Pour the ice cream into a large bowl and stir until softened but still very thick. Add the espresso mixture and stir well.Transfer half of the ice cream mixture into the bottom of the cooled chocolate crust. Drizzle with about 1/4 cup of the salted caramel.Top with the remaining ice cream mixture. Spread evenly to the edges of the crust. Drizzle with more salted caramel.Place the whipped cream in the center of the pie and drizzle on salted caramel. Swirl the caramel into the cream using a spoon.Add one last drizzle of caramel to the top of the pie, then sprinkle on chocolate shavings.Transfer to the freezer to chill until firm. Freeze the pie uncovered, until firm, 4 to 6 hours.
      NotesWhat to expect: This pie has zippy espresso flavor with layers of salted caramel and whipped cream. The filling is reminiscent of a chilled caramel macchiato coffee drink. The chocolate crust adds richness and a study base for the pie. You may have salted caramel sauce leftover; serve it alongside the pie in a small pitcher.
      Make chocolate shavings by running a vegetable peeler down the side edge of a bar of chocolate. If your kitchen is particularly warm, freeze the chocolate bar first before shaving it.
       
      Shortcut This Recipe:

      Purchase a ready-made deep dish chocolate cookie pie crust at the grocery store, or if you can’t find deep dish, you can purchase two standard 9-inch pie crusts. The espresso ice cream mixture will fill two pie crusts.
      Coffee ice cream may be substituted for the vanilla ice cream. Just omit the espresso and water concentrate. While softening the coffee ice cream in a mixing bowl, add 1 teaspoon vanilla extract to give the mixture the vanilla note in the café macchiato drink.
      Use a jar of your favorite ready-made salted caramel in place of homemade. However, I must urge you to try to the homemade caramel when you have to time to make it.

       
      This recipe is original to sprinklebakes.com.

      Keyword caramel macchiato, chocolate cookie crust, homemade salted caramel, ice cream pie, summer dessert, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

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      Fireworks & Frosting: 14 Treats for Your Fourth of July Gathering

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      Fireworks, laughter, good company—and of course, delicious desserts! What better way to celebrate the Fourth of July than with a spread of scrumptious treats? This year, ditch the store-bought cakes and impress your guests with homemade delights bursting with flavor and festivity.
      From light and refreshing berry bars to decadent chocolate ice cream, and even a surprising savory option, this list has 14 amazing recipes to make your Fourth of July unforgettable. Whether you’re planning a backyard barbecue or an elegant gathering, you’ll find the perfect dessert to end the day on a sweet note.

      , we paired a slightly salty pretzel cake base with a cream filling and topped it off with a scattering of fresh berries. 

      What better way to celebrate tomato season than a savory cornbread bursting with summer flavor. Featuring a caramelized tomato top, our crisp Upside-Down Heirloom Tomato Cornbread from our May/June 2020 issue is made all the more delicious with smoked white Cheddar cheese and fresh corn in the batter. Buttermilk keeps this quick bread moist, and minced jalapeño adds just a pinch of heat. Whether serving as an impressive appetizer or stunning side dish, you can’t go wrong with this impressive dish at your table.

      Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick. 

      Almond flour is finer than standard all-purpose. It absorbs more moisture from the dough, giving the buttermilk crusts of these Blueberry-Almond Galettes added crispness. A hint of tart lemon zest balances out the sweetness of the blueberries.

      Traditional only in method, this Strawberry Raspberry Cobbler has a Middle Eastern flare with cardamom and rosewater. This cobbler made with cake batter soaks up the fruit’s flavorful juices as it bakes and develops a light, spongy crumb. Pistachios create a slightly crunchy texture that pairs well with the tender baked fruit. 

      Traditional apple pie gets an updo with a creamy crème fraîche custard filling in this Apple Crumb Pie. Layers upon layers of crisp sweet apples are topped with a creamy base and baked until soft. With a splash of spiced rum and a crunchy Almond Streusel topping, this recipe begs for ice cream.

      In this sweet summer remake, red velvet cake gets a healthy helping of fresh strawberries added into the buttercream to create a Strawberry Red Velvet Cake that rivals the classic.

      Classic Key lime pie gets a spicy upgrade with our Gingersnap Crust flecked with crystallized ginger. The filling gets extra volume and its whipped consistency from a trio of  creamy ingredients: coconut cream, crème fraîche, and whipped cream. True to the original, this icebox pie is bursting with tangy, sweet-tart Key lime flavor.

      Ditch the extravagant garnishes and towering layers for this simple and sophisticated one-layer cake that is guaranteed to impress. With a layer of cherries baked beneath the Ginger-Lime Crumb Topping, our elevated take on the cherry-limeade cake (a summertime classic) is even more beautiful after you cut into it. You’ll get a juicy burst of cherry in every bite.

      By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.

      This cake may be based on the classic 1-2-3-4 cake, but it’s anything but basic! Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. LEGGI TUTTO

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      Cinnamon Roll Focaccia

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      Though focaccia is traditionally topped with just olive oil and herbs, we’ve found our new favorite breakfast bread by swapping savory for sugar and spice.

      Cinnamon Roll Focaccia

      Makes 1 (13×9-inch) loaf

      1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)4 tablespoons (56 grams) extra-virgin olive oil, divided4¼ cups (540 grams) bread flour3½ teaspoons (10.5 grams) kosher salt1 tablespoon (12 grams) granulated sugar1 (0.25-ounce) package (7 grams) instant yeast*⅓ cup (73 grams) firmly packed light brown sugar2 tablespoons (12 grams) ground cinnamon3 tablespoons (42 grams) unsalted butter, melted2 ounces (57 grams) cream cheese, room temperature⅓ cup (40 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk

      In a large bowl, combine 1¾ cups (420 grams) room temperature water and 2 tablespoons (28 grams) oil; add flour, salt, granulated sugar, and yeast. Stir with a rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. (See more below))Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush remaining 2 tablespoons (28 grams) oil onto parchment.Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.)In a small bowl, stir together brown sugar and cinnamon. Sprinkle half of sugar mixture (about ¼ cup or 43 grams) onto dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and jiggly, 45 minutes to 1 hour.Preheat oven to 425°F (220°C).Dimple dough using your fingertips, touching pan through dough without tearing dough.Add melted butter to remaining brown sugar mixture, whisking until combined. Spoon onto dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.In another bowl, whisk together cream cheese and confectioners’ sugar; whisk in milk until smooth. Drizzle onto warm focaccia. Serve warm. Store in an airtight container for up to 3 days.

      NO NEED TO KNEAD
      The traditional practice of kneading is replaced with a simple folding technique in focaccia dough

      Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. As the name implies, a high-hydration dough is relatively wet, so before folding, wet or oil your hands to prevent sticking. Reach under one side of dough, and gently stretch the edge of the dough as high as you can without tearing. Once you reach the top, fold the dough over the center. This motion strengthens the gluten network and is the preferred method to build elasticity for doughs that have high hydration levels. Repeat three more times around bowl to complete one round of folding. Fold the dough in the bowl every 30 minutes for a total of 1½ hours. By the last fold, you should notice the dough has become smooth and elastic. LEGGI TUTTO

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      Harissa and Brie Focaccia

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      The soft and chewy interior makes this loaf perfect for an afternoon snack or even as a sandwich bread. Drizzled with hot honey, this cheesy focaccia is bursting with rich, spicy flavor in every bite.

      Harissa and Brie Focaccia

      Makes 1 (13×9-inch) loaf

      1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)6 tablespoons (84 grams) extra-virgin olive oil, divided4¼ cups (540 grams) bread flour3½ teaspoons (10.5 grams) kosher salt1 (0.25-ounce) package (7 grams) instant yeast*½ cup (120 grams) harissa paste½ cup (80 grams) ¼-inch-sliced onion4 ounces (113 grams) Brie cheese, cut into small wedgesFlaked sea salt, for sprinkling¼ cup (85 grams) honey1 teaspoon (5 grams) apple cider vinegar¼ teaspoon crushed red pepper

      In a large bowl, combine 1¾ cups (420 grams) room temperature water and 2 tablespoons (28 grams) oil. Add flour, kosher salt, and yeast. Stir with a large rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. (See more below))Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush 2 tablespoons (28 grams) oil onto parchment.Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Spread harissa onto dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and puffed, 45 minutes to 1 hour.Preheat oven to 425°F (220°C).Dimple dough using your fingertips, touching pan through dough without tearing dough. Drizzle with remaining 2 tablespoons (28 grams) oil. Top with onion and cheese; sprinkle with sea salt.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.In a small microwave-safe bowl, heat honey, vinegar, and red pepper on high in 10-second intervals, stirring between each, until honey is fluid. Drizzle onto warm focaccia. Serve warm. Store in an airtight container for up to 3 days.

      NO NEED TO KNEAD
      The traditional practice of kneading is replaced with a simple folding technique in focaccia dough

      Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. As the name implies, a high-hydration dough is relatively wet, so before folding, wet or oil your hands to prevent sticking. Reach under one side of dough, and gently stretch the edge of the dough as high as you can without tearing. Once you reach the top, fold the dough over the center. This motion strengthens the gluten network and is the preferred method to build elasticity for doughs that have high hydration levels. Repeat three more times around bowl to complete one round of folding. Fold the dough in the bowl every 30 minutes for a total of 1½ hours. By the last fold, you should notice the dough has become smooth and elastic. LEGGI TUTTO

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      Greek Feta Bread

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      In the bowl of a stand mixer fitted with the paddle attachment, beat flour, 1½ cups (360 grams) warm water, ¼ cup (56 grams) oil, sugar, salt, and yeast at low speed until a shaggy dough forms, about 2 minutes.Switch to the dough hook attachment. Bead at medium-low speed until a smooth, elastic dough forms, about 10 minutes. (Dough will be very soft but should not be overly sticky.)Oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.Line a rimmed baking sheet with parchment paper.Turn out dough onto a lightly floured surface, and pat into a 15-inch circle that is thinner around edges than in center. Crumble feta onto dough, leaving a 1-inch border around edges; sprinkle with parsley and dill. Lightly press into dough to adhere. Fold sides of dough over filling to center, pinching seams to seal.Carefully turn dough over, and place on prepared pan. Press dough into a 13×10-inch rectangle. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.Preheat oven to 425°F (220°C).Brush remaining 2 tablespoons (28 grams) oil onto dough; sprinkle with sesame seeds. Using your fingertips, dimple dough and flatten any air pockets. LEGGI TUTTO

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      Yeasted Bavarian Plum Cake

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      Known as pflaumenkuchen or zwetschgenkuchen depending on what variety of plums are used, this coffee cake-meets-flatbread is popular throughout Germany, Austria, and Switzerland, and it’s frequently served with a cup of strong coffee for breakfast, a sweet wine for dessert, or a spiced beer for an afternoon snack. Peaches, plumcots, and apricots all work well in place of plums. LEGGI TUTTO

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      Ice Cream Sandwich Sheet Cake (13×9)

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      If you’re looking for an easy summertime dessert, Ice Cream Sandwich Sheet Cake is it! Assembled with purchased ice cream sandwiches and all your favorite ready-made ice cream toppings.

      I love to bake sweet things for every season, but summer? Not my fave. However, I love all things ice cream. Which is summer’s unofficial dessert (second only to Strawberry Shortcake). It’s easy to get excited about making something delicious, cold, and creamy to enjoy in this sweltering summer heat.
      I decided to whip up an easy ice cream cake with no baking required. It’s not my first ice cream sandwich cake, (see the first one here) but it is the most decadent. It’s layered in a 13×9-inch dish (easy!) and loaded up ice cream sundae-style with strawberry and caramel toppings. Along with hot fudge, nuts, and plenty of sprinkles, of course. I think it would be absolutely perfect to serve at a kid’s birthday party – or even a pool party! This cake is a sugar rush, so any event that kids expend lots of energy running, swimming, or playing.

      Make the Whipped Cream
      Whip up a big bowl of heavy cream to stiff peaks. Don’t be tempted to sweeten it! It’s already a little sweet, plus the ice cream toppings will bring plenty more sweetness to the party.

      Ice Cream Sandwiches
      Purchase 2 boxes (or 20) of your favorite rectangular ice cream sandwiches. I used Neapolitan-filled, which gives this cake all the flavors of an ice cream sundae. Unwrap them and layer 8 whole sandwiches in the bottom of a 13×9-inch pan. Trim two of the sandwiches and fit them into the empty space to completely fill the pan.

      Layer Up!
      Next, spread on a layer of whipped cream, then add the strawberry topping. Try to drizzle it evenly over the cream. Don’t worry too much about spreading it out. I just left the drizzle as-is.

      More Layers
      Place more ice cream sandwiches over the strawberry layer. Trim 2 sandwiches as before and fill in the blanks. Next, drizzle over the caramel ice cream topping. Again, try to do this as evenly as possible.

      All-Important Hot Fudge
      Add another layer of whipped cream over the caramel layer, carefully spreading it to the top edges of the pan.
      Warm a jar of hot fudge sauce in the microwave until it loosens considerably. Stir it well and let it cool slightly. Then, drizzle it over the whipped cream. Or, do as I do. Transfer it to a piping bag and drizzle it on in zigzag patterns.

      Even More Toppings!
      Sprinkle toasted chopped nuts over the hot fudge. To shortcut the work of chopping nuts, you can find some, ready to sprinkle, right in the ice cream toppings aisle (I used Fisher Nut Topping).
      Use a standard size ice cream scoop to dollop whipped cream on top of the cake. It looks like scoops of vanilla ice cream, doesn’t it? Too cute!

      Don’t Forget the Sprinkles!
      Add maraschino cherries to each mound of whipped cream. And follow up with colorful confetti sprinkles. You could also use ice cream sprinkles found in the ice cream toppings section of the grocery store. These sprinkles won’t bleed or melt. Although pretty, rainbow nonpareils will bleed color with moisture. So avoid them this time.

      This is one delicious, ooey-gooey ice cream sandwich sheet cake! I tried my best to get a good cross section picture of the cake, but I’m a bit slow when it comes to photography. So it looks a bit melty.

      I’ve said it before – summer – especially in the south – makes me feel lazy in my bones. No wonder southerners have been observed to move slower, talk slower, and generally take our time. Spend an August here. Then you’ll know why. 😊 Desserts like these will always have a place on my menu. Because there’s not a lot of work to do, just some assembly required. It can be made ahead and stored in the freezer until you’re ready to serve.
      Related Recipe: Easy Ice Cream Sandwich Cake

      Ice Cream Sandwich Sheet Cake (13×9)

      Heather Baird

      The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13×9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You’ll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.

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      Prep Time 25 minutes mins2 hours freeze time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 16

      Equipment13×9 inch baking dish with deep sidesIce cream scooppiping bag or zip-top bag
      Ingredients  3 1/2 cups heavy cream20 whole ice cream sandwiches unwrapped11.75 oz. strawberry ice cream topping 1 jar12.25 oz. caramel ice cream topping 1 jar11.75 oz. hot fudge ice cream topping 1 jar1/2 cup chopped mixed nuts8 maraschino cherries patted dry1/2 cup confetti sprinkles or other ice cream sprinkles
      Instructions Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.Layer 8 whole ice cream sandwiches in the bottom of a 13×9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
      NotesWhat to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
      Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
      Pan Size: Some 13×9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches. 
      Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).

      Keyword 13×9 sheet cake, caramel ice cream topping, coconut whipped cream, heavy cream, hot fudge topping, ice cream cake, ice cream sandwich cake, ice cream sandwiches, ice cream sundae cake, july fourth recipe, no bake dessert, strawberry ice cream topping, summer recipe

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    • in Recipes

      Roasted Strawberry Bubble Bread

      ha scritto per te

      For dough: In a small saucepan, heat milk and ½ cup (120 grams) water over medium heat until bubbles begin to form around sides of pan and an instant-read thermometer registers 180°F (82°C). Remove from heat, and add butter. Let cool, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, salt, and yeast. Add warm milk mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 2 hours.Preheat oven to 375°F (190°C).For strawberries: On a small rimmed baking sheet, stir together strawberries, 2 tablespoons (24 grams) granulated sugar, and salt until well combined; spread in a single layer.Bake until berries are very soft and fragrant and have released ample juices, about 30 minutes, stirring every 10 minutes. Strain strawberries and juices through a fine-mesh sieve set over a small saucepan. Let strawberries cool for 15 to 20 minutes. Cut into ¼-inch pieces. Transfer any additional berry juices to saucepan.In a medium bowl, stir together chopped strawberries, ¼ cup (57 grams) melted butter, and vanilla bean paste.In a small bowl, place ½ cup plus 2 tablespoons (124 grams) granulated sugar.Add 3 tablespoons (45 grams) water, remaining ¼ cup (57 grams) melted butter, and remaining ¼ cup (50 grams) granulated sugar to juice in saucepan.Lightly punch down dough. Cover and let stand for 10 minutes. Spray a 3-quart baking dish with baking spray with flour.Turn out dough onto a lightly floured surface, and divide in half (about 495 grams each). Roll each portion into a 30-inch rope. Cut each rope into 1-inch-long pieces (about 16 grams each). Working in batches, dip dough pieces in strawberry mixture; dredge in granulated sugar, gently shaking off excess. Place dough pieces in pan in even layers. Pour remaining strawberry mixture all over dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).Bring juice mixture in saucepan to a boil over medium-high heat, stirring occasionally until butter is melted and sugar dissolves; cook for 2 to 3 minutes. Pour all over dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for 20 minutes.For glaze: In another medium bowl, whisk together confectioners’ sugar, milk, melted butter, and vanilla bean paste until smooth. Drizzle all over warm bread. Serve immediately. Cover and refrigerate for up to 3 days. LEGGI TUTTO