My mom first made this dessert at some time during my childhood. It was as awesome then as it is now, and it inspired a lifelong affection for raspberry sorbet topped with chocolate chips, aka watermelon seeds. It’s simple in that it only requires four ingredients, but it is a little complicated in terms of technique — you’re working with melty ice cream (often in the summer heat), and that can turn things sticky. Crazily enough, Phoebe and I made this in the makeshift condo kitchen on our spring break trip to Costa Rica a few years ago, somehow serving it to twenty friends before it melted.I think it’s become harder to find green ice cream or sherbet recently. We used to buy a cheap, unbranded gallon of pastel green lime sherbet from the supermarket, but apparently health consciousness has done away with the availability of that. My mom’s friend Renee suggested using green tea ice cream, which she found at Walbaum’s. After spending a while at the freezer case, I wound up buying three cartons of Edy’s Spumani ice cream and fishing out the green pistachio from the strawberry and chocolate that shared the gallon. The pistachio tasted delicious, so it was all for the best. Worst case scenario, you can use vanilla — just dye it green with food coloring before using. And don’t criticize me for using fake green ice cream. This cake is worth it. Just imagine the delight of your sisters or guests when you slice into this big round green thing to find it looks just like a watermelon, and tastes even sweeter.You can modify this recipe according to what you have. If your bowl is smaller, reduce the quantities; if larger, increase them. Just be sure to clear a space in the freezer for the bowl you choose, and make sure that space also fits whatever platter you serve the cake on. On the off chance that there are leftovers.
Baked Alaska made a comeback in the 1990s, but hasn’t been a Gotham favorite for a while now. Which is interesting given that Delmonico’s, America’s first fine-dining restaurant and a New York institution, is credited with importing it from France.If baked Alaska reappears again, it should be in s’mores form! For me, the signature meringue and combination of hot and cold elements recalls all that is great about the fireside treat. I savored incredible upmarket s’mores all across the city, from Dominique Ansel’s famous frozen version that’s torched to order to a standout interpretation at The Standard East Village’s hot new restaurant Narcissa. But not one s’mores baked Alaska.So I’m leading the charge. Here, a buttery cookie base is topped with molten chocolate cake, a scoop of the best coffee ice cream you can find, and finished off in charred sticky meringue. It’s rich and the most delicious dessert. — Yasmin Newman, author of The Desserts of New York (And How to Eat Them All)
Make someone very happy on his or her birthday by using leftover Samoas cookies for a delicious Girl Scout-inspired ice cream cake. Caramel ice cream is topped with toasted coconut, chocolate and caramel drizzles, and crushed Samoas cookies.
This easy ice cream cake is loaded with chocolate and of course, ice cream. It uses store-bought cake mix and ice cream for a simple preparation that is easy enough to make when you need a quick cake or dessert. Once you have the basic technique down, you can always swap out different flavors, like vanilla cake mix and strawberry ice cream.
Ice cream cake is a go-to for birthdays, summertime snacks, and anytime you have something to celebrate. Healthify your ice cream cake with this indulgent-feeling but healthy-for-you alternative.The secret? We use Halo Top low-calorie ice cream.This recipe was created by registered dietitian Liz Shaw, MS RDN CLT.