No celebration is complete without a sweet treat to top it off. When the heat rises outside, keep the kitchen cool with our selection of no-bake desserts
7- Layer Ice Cream Cake
Everyday Food, May 2012
• Prep Time 30 minutes
• Total Time 1 1/2 hours
• Yield Serves 8
• 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
• 2 cups raspberry sorbet, softened
• 1 cup vanilla ice cream, softened
• 1/2 cup coarsely chopped chocolate wafer cookies
• 2 large egg whites
• Cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract
1. Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
2. In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
3. Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.
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Mango-Lime Ricotta Parfaits
Everyday Food, January 2008
• Prep Time 10 minutes
• Total Time 30 minutes
• Yield Serves 4
• 2 ripe mangoes, peeled, pitted, and cubed
• 1 tablespoon sugar
• 1/2 teaspoon grated lime zest, plus 1 tablespoon fresh lime juice
• 1 1/2 cups part-skim ricotta
1. In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.
No-Bake Chocolate Peanut Butter Oatmeal Bars
Martha Stewart Living, August 2008
• Yield Makes 2 dozen
• Vegetable oil cooking spray
• 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
• 1 1/2 cups old-fashioned oats
• 1 1/4 cups confectioners' sugar
• 1/4 teaspoon coarse salt
• 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
• 1 cup chunky peanut butter
• 3/4 cup plus 3 tablespoons smooth peanut butter
• 10 ounces semisweet chocolate, melted
• 1 1/2 ounces milk chocolate, melted
1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
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Chocolate-Mint Icebox Cake
Everyday Food, June 2004
• Prep Time 20 minutes
• Total Time 4 hours 20 minutes
• Yield Serves 8
• 1 3/4 cups heavy cream, chilled
• 1/4 cup sugar
• 3/4 teaspoon mint extract
• 1 package (9 ounces) chocolate wafers
• 1 cup miniature chocolate chips
1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.
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Marshmallow Cookie Sandwiches
Martha Stewart Living, July 2010
• Yield Makes 9
• Vegetable oil cooking spray, for pan
• 2 envelopes unflavored gelatin (about 2 tablespoons)
• 2/3 cup cold water
• 1 1/2 cups granulated sugar
• 2/3 cup light corn syrup
• Coarse salt
• 1 teaspoon pure vanilla extract
• Confectioners' sugar, for cutting
• 9 store-bought graham crackers, split
• 8 ounces semisweet chocolate, melted
• 1 cup salted, roasted peanuts, chopped
1. Coat a 9-inch square baking pan with cooking spray; line with parchment. Sprinkle gelatin over 1/3 cup water in the bowl of a mixer; let stand for 5 minutes.
2. Heat granulated sugar, corn syrup, remaining 1/3 cup water, and 1/8 teaspoon salt in a saucepan over medium-high heat, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer, about 5 minutes.
3. Whisk gelatin in mixer on low speed, adding syrup in a slow, steady stream down side of bowl. Whisk, gradually increasing speed to high, until almost tripled in volume, about 8 minutes. Whisk in vanilla. Transfer to baking pan. Smooth top. Let stand until set, at least 3 hours.
4. Cut out nine 2 1/2-inch square marshmallows using a cookie cutter or a knife dipped in confectioners' sugar. Dip surface of crackers into chocolate to coat, and transfer to parchment-lined baking sheets. Refrigerate until set, about 10 minutes. Sandwich marshmallows between crackers, chocolate sides in.
5. Dip half of each sandwich into chocolate, on the diagonal; sprinkle with peanuts, and transfer to a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
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