Copycat Chic Fil A Frosted Coffee

Last fall, I fell in love with Chic Fil A’s Frosted Caramel Coffee. That beverage disappeared off of their menu and was replaced with their Frosted Coffee. Yay! Don’t worry, I will tell you how to make both.

Ingredients:

Vanilla Ice Cream (preferred but frozen yogurt could be used) You will want a 3 to 1 ice cream ratio over your cold brew coffee

3/4 cup Cold Brew Coffee, unsweet

Blend to incorporate in your blender. Pour in a glass and enjoy!

Add a pump or two of caramel coffee syrup to the ice cream, cold brew in the blender to make Frosted Caramel Coffee.

To make Caramel Coffee Frosted, add a pump or two of caramel coffee syrup. I love both flavors.

Cupcake Shake

This recipe was inspired by Portillo’s Cake Shake. Rarely do I have leftover cake but I do have leftover cupcakes from time to time. You probably do too. Portillo’s Cake shakes are typically chocolate unless it’s a certain time of the year. Sometimes they have lemon, but really you could make any flavor of cupcake into a shake. I will say this, I tried a slice of chocolate cake and the cake shake (thank you Kevin). I liked the cake shake best. The cake on its own tasted like a box mix and canned frosting on its own but in the shake, it was excellent. The only difference between my shake and Portillo’s is that I drank mine out of glass instead of a styrofoam cup and I used cupcakes instead of a piece of cake. Same great taste and flavor.

Ingredients:

2 leftover cupcakes, I had chocolate

1/2 cup milk

3 scoops ice cream (1/2cup each), I used vanilla

Whip Cream for garnish

Cherry for garnish

Blend cupcakes and milk together in a blender. Add ice cream and blend again. Pour into a glass, garnish with whip cream and cherry. Enjoy!

You can find Portillo’s in Arizona, California, Florida, Illinois, Indiana, Minnesota and Wisconsin. Portillo’s is known for their hot dogs and cake shakes.

Nawlins Pralines And Cream Pie With Salted Bourbon Caramel Sauce 

July is National Ice Cream Month. I wanted to end the month with one more yummy ice cream pie using one of my favorite ice cream flavors, Pralines and Cream. I would like to thank my friend Lisa Thaxton, for the suggestion of adding the bourbon to the caramel sauce as a tribute to Bourbon Street in New Orleans. 

  
Crust Ingredients:  

I package of pecan sandies 

4 Tablespoons melted butter 

Preheat oven to 350 degrees. Crush cookies in a food processor. Incorporate with melted butter and press into a 9 inch springform pan, going up the sides if you wish. Bake in oven for 7 minutes. Remove and place in freezer to cool. 

Ice Cream:

I used 2 quarts of Baskin Robbins Pralines and Cream. Set out of freezer to let soften. Smooth on top of cooled cookie crust and place back in the freezer. Let harden for several hours or overnight. 

  
Salted Bourbon Caramel Sauce: 

3/4 cup sugar

1/4 cup water

1/4 teaspoon of kosher salt

1/2 cup heavy whipping cream

1 teaspoon of vanilla

3 Tablespoons of bourbon  

1/4 teaspoon, more or less of sea salt sprinkled on top of caramel sauce

  
In a sauce pan, stir sugar and water over medium high heat and cook about 9-10 minutes until it’s caramel in color, if it gets too dark, it will taste burned.   Stir constantly to prevent burning and scorching. Remove from heat and add vanilla and bourbon. Whisk in 1/2 cup of heavy whipping cream. Let cool. Pour over frozen cake. Add sea salt on top, about 1/4 teaspoon sprinkled on top. Return to freezer until ready to serve. Recipe yields about a cup of caramel sauce.  If you do not like bourbon, leave it out. This pie is delicious. Enjoy!

  

Frozen Peanut Butter And Chocolate Avalanche

Love peanut butter and chocolate? I have loaded those flavor in this frozen ice cream dessert.  Chocolate cookie crust, peanut butter and chocolate ice cream with a creamy peanut butter topping and drizzled in chocolate peanut butter. Yes, I said CHOCOLATE PEANUT BUTTER!!!  My friends and I have declared June Ice Cream Month. Be sure to visit and enjoy the yummy recipes listed in the links below. 

   
Crust:

24 Oreos crushed into crumbs, food processor is what I used

4 Tablespoons of butter, melted

Preheat oven to 350 degrees. Mix crushed Oreos with butter and form a crust on the bottom of a springform pan. Bake for 7 minutes. Remove and cool completely. I put my pan in the freezer to speed up the process. 

  
Ice cream:

2 quarts of Peanut Butter and Chocolate ice cream, I used Baskin Robbins or use your favorite chocolate ice cream

Soften ice cream so you can spread it on top of your cookie crust. Place back into freezer. 
Peanut Butter Topping:

1 8 ounce block of cream cheese, room temperature 

1 teaspoon of vanilla

3/4 cup creamy peanut butter, I used Peter Pan

1/2 cup powdered sugar

16 ounces of heavy whipping cream

Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Beat softened cream cheese until smooth. Add vanilla and peanut butter and mix to combine. Add powdered sugar. Mix well. Add heavy whipping cream and beat till stiff. Pour on top of frozen chocolate ice cream. Smooth the top with a knife or spatula. Place back in freezer. Freeze for a minimum of 2 hours. 

  
  
Chocolate Peanut Butter Drizzle:

1/2 cup of chocolate peanut butter, I used   Dark Chocolate Dreams by Peanut Butter & Co. (Pictured below) purchased at Walmart, Target sells it too

1/4 teaspoon vegetable oil

Melt peanut butter and oil in microwave for 30 seconds or so. Stir to a smooth consistency. Drizzle over peanut butter topping and place in freezer. To remove springform ring, run a knife that has been put under hot water and run around the sides before unlocking the ring. Enjoy!

  
  

  

Please make sure you visit the blogs listed below for all of the yummy ice cream desserts. 

Amy has delicious Waffle Ice Cream Sandwiches http://crumbsinmymustachio.wordpress.com/2015/06/Waffle-Ice-Cream-Sandwiches/

Lorinda has made an exquisite Baked Alaskalicious

http://www.therowdybaker.com/?p=3753
Nettie has created a fabulous Blueberry Cheesecake Ice Cream 

http://mooreorlesscooking.com/2015/06/01/blueberry-cheesecake-ice-cream/
Alyssa is sharing her easy recipe for Chocolate Ice Cream

http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream/

From Cindy, she is sharing yummy  Brown Sugar Cinnamon Ice Cream Sandwiches.

http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html
Not a paid spokesperson for any of the products I used in this recipe.  

My Sinful Sundae

This was my dessert of choice from that Australian Steakhouse chain. It was called Sidney, only they spelled my name wrong. It should have been Cydnee’s Sinful Sundae. Sadly, it’s no longer on the menu. Today I have recreated this sundae and paired it with my friend Candi from The Devilish Dish’s Red Wine Dark Chocolate Hot Fudge Sauce.

Ingredients:
Vanilla Ice Cream (I used 3 scoops)
1 cup coconut, toasted*
Strawberries, sliced
Hot chocolate sauce, see recipe link
Whip cream

*Toast Coconut on a microwave safe plate in microwave. Cook for 30 second intervals until golden brown and toasty. Set aside and let cool completely.

Scoop ice cream into round balls. Roll in cooled toasted coconut and place in bowl. Add sliced strawberries. Add warm chocolate sauce on top of ice cream and strawberries. Top with whipped cream and a whole strawberry. Garnish with more toasted coconut. Enjoy!

Now if you want to be very naughty, put one of my Breakfast Brownies underneath the scoops of ice cream and continue building this decadent sundae.

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123 Ice Cream Cake

I love ice cream. My Dad loves it too. For his birthday, I made a quick and easy ice cream cake from ice cream sandwiches. This cake was easy and came together very quickly. I put chocolate mousse between the layers but I bet cheesecake pudding would also be great. I think this would be a fun activity for kids, no baking, no sharp utensils and they can assemble and decorate the cake on their own.

Ingredients:
2 boxes of ice cream sandwiches, you will use 20
16 ounces of whipped topping, 8 ounces is plenty if you are not decorating with borders
1 box of Jello chocolate mousse* (sold at grocery store or Walmart) or pudding*
1/4 – 1/2 cup of your favorite chocolate ice cream topping, I used Sanders from Michigan
Cherries, nuts, or sprinkles to decorate with, optional

Prepare mousse* or pudding* less 1/4 cup milk per directions. You want this to be thick between the layers of the ice cream sandwiches. Let stand in fridge for at least an hour or over night.

For your first layer, take mousse or pudding and spread on the bottom of your ice cream sandwich. Place mousse side down on serving plate or cake board. This will help adhere the ice cream sandwiches and keep them lined up. Spread more on top of the ice cream sandwiches.

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As you can see in this photo, I have spread the mousse on top and I am about to add two more ice cream sandwiches to complete the layer. My cake was 5 sandwiches across and 4 sandwiches high. Continue until you have completed your layers with using the mousse/pudding as glue to hold everything together.

Frost with whipped topping. Put in freezer for an hour or more to harden the whip topping. Once hardened, pour chocolate sauce on top of cake and let it drizzle down the sides. Place back in freezer for an hour or more.

Place partially frozen whipped topping in a pastry bag to pipe border and decorate. If the whipped topping is too soft, it’s messy to pipe.

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Caribbean Bananas Foster


Bananas Foster is one of my favorite desserts. Iavarone’s restaurant in Tampa used to make the best but they took it off the menu. I have put my own spin on this wonderful dessert by adding Malibu Rum and toasted coconut. Typically the bananas are sliced length wise and in half for this dessert but Iavaronnes always served theirs sliced and I do too!

A little history on Bananas Foster, it originated in New Orleans at Brennan’s. It was created by Chef Paul in 1951.

Ingredients:
1/2 stick (1/4 cup) butter
1 cup brown sugar
1 tsp cinnamon
1/4 cup Malibu Rum
4 ripe bananas, sliced
1/4 cup Captain Morgan
Vanilla ice cream
1/4 – 1/2 cup toasted coconut*

Combine butter, sugar and cinnamon in a skillet. Over medium low heat, melt the butter and sugar. Stirring until the sugar dissolves. Stir in the Malibu Rum and once combined, add the sliced bananas. I cook the bananas and sugar syrup for 5 minutes once it becomes hot and bubbly. Carefully add the Captain Morgan. Raise heat to medium and bring bananas and syrup back up to a boil. Boil for 4 additional minutes. It is not necessary to ignite the sauce but if you wish to, please use caution. Spoon over vanilla ice cream and top with toasted coconut. Serve immediately. Enjoy!

*Toasted Coconut can be made in the microwave! Simply place your coconut on a plate and microwave in 30 second intervals. Stir after each 30 second interval until you reach desired brownness. My coconut was frozen (I keep mine in the freezer for freshness) and I microwaved mine for about 5 minutes.

If you have leftovers, the sauce can be refrigerated and heated up the next day.
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Recipe adapted from Brennan’s.