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Fourth of July Ice Cream Pie

Fourth of July Ice Cream Pie

Posted on Categories FoodLeave a comment

Want to impress your friends at your July 4 cookout or party this year? Try this Fourth of July Ice Cream Pie! Think crunchy cookie crust with thick scoops of ice cream on top. But the best part is that a melted chocolate marshmallow mixture is poured on top before refreezing. And what makes it so festive is the sprinkling of red, white, and blue M&M’s on top! So easy, and you will bring your pie pan home empty, because everyone will want to try a slice.

Ingredients

1/2 box vanilla wafers

vanilla ice cream

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

1 cup evaporated milk

1/4 cup chopped pecans (optional)

red, white, and blue M&M candies

Instructions

1. Make crust

Place a layer of vanilla wafers in the bottom and on the sides of a pie pan.

2. Make the sauce

Over low heat melt chocolate chips, marshmallows, and evaporated milk.

3. Make the pie

Arrange scoops of ice cream over the vanilla wafers in the pie pan and pour sauce over the top.

4. Add the toppings

Sprinkle nuts (optional) and M&M’s over the top. Refreeze for about 30 minutes.

Fourth of July Ice Cream Pie
Print Recipe

Fourth of July Ice Cream Pie

A crunchy cookie crust layered with scoops of ice cream then topped with a delicious melted chocolate marshmallow mixture and sprinkled with red, white, and blue M&Ms on top! Yummy!
Prep Time20 minutes
Freeze Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: dessert recipes, Fourth of July, ice cream dessert, ice cream pie, Independence Day, summertime dessert
Servings: 8 servings
Calories: 598kcal

Ingredients

  • 1/2 box Vanilla Wafers
  • 1 carton Vanilla Ice Cream
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Mini marshmallows
  • 1 cup Evaporated milk
  • 4 – 6 oz. chopped pecans
  • 1 small bag M&M candies Red, White, and Blue colored

Instructions

  • Line a pie pan with a layer of vanilla wafers
  • Melt marshmallows, chocolate chips, and evaporated milk over low heat.
  • Arrange scoops of ice cream over the cookie layer in the pie pan.
  • Pour the melted chocolate mixture over the ice cream.
  • Sprinkle nuts and candy on top.
  • Freeze for about 30 minutes.

Video

Nutrition

Calories: 598kcal
Lucious Lemon Pound Cake

Luscious Lemon Pound Cake

Posted on Categories FoodLeave a comment

This is my Mom’s recipe, and Mom is an awesome cook! I love the combination of tart and sweet together. It goes great with coffee, and it tastes just as good cold from the refrigerator as it does warmed up.

The sweet and tart taste pairs well with coffee.

I like to cut half of it into slices and freeze them, so that I have something yummy to pull out and serve if company stops by. It looks so fancy and delicious, making it a perfect choice to make when you want to impress your guests. It may look complicated, but it is super easy to make.

This cake is always a hit at pot luck dinners!

Cake Ingredients

  • 1 pkg Lemon Supreme Cake Mix (I use Duncan Hines)
  • 1 pkg Instant pudding mix, lemon flavored (4 serving size)
  • 1/3 cup vegetable oil
  • 1 cup water
  • 4 eggs

Glaze Topping Ingredients

  • 1 1/2 cup powdered sugar (confectioners sugar)
  • Real Lemon juice

Instructions for Cake

  • Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan (cooking spray then flour is also OK).
  • Blend all ingredients together in a large bowl. Beat at medium speed for 2 minutes.
You only need one bowl, because you mix all ingredients together at once.
  • Bake until a toothpick inserted in the middle comes out clean (about 50 – 60 minutes).
  • Cool cake in the pan for at least 30 minutes before removing it from the pan.
The best way to keep the cake from falling apart when you try to take it out of the pan is to let it cool completely first. I let this one cool for one hour before I turned it upside down.

Instructions for Glaze Topping

In a medium bowl slowly pour in lemon juice, stirring until the consistency is thin enough to drizzle.

Don’t make it too thin, or it may be runny. Too much lemon juice will also mask the sweetness, and you want your topping to taste sweet.

Pour and drizzle the glaze topping over the top of the cake and let it run down the sides.

Pour and drizzle the glaze onto the top and let it run down the sides.
Make sure the cake is completely cooled off first, because if it is warm it will melt the glaze, making all of it run off into the pan (Trust me; I speak from experience).
You do not have to use up all the glaze.
I might have gotten a little too excited about the glaze on this one. 🙂

It’s OK if some of it runs off the cake onto the cake dish. I like to spoon some of that extra onto my slice before I eat it!

Use the extra icing runoff to make each slice look fancy before you serve it.
Lucious Lemon Pound Cake
Print Recipe

Luscious Lemon Pound Cake

Lemond pound cake with a powdered sugar glaze goes great with coffee any time of day.
Prep Time20 minutes
Cook Time50 minutes
Resting Time to Cool30 minutes
Total Time1 hour 40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Lemon cake, lemon juice, Lemon pound cake, lemon pudding, powdered sugar
Servings: 10
Calories: 110kcal

Ingredients

  • 1 pkg Lemon Supreme Cake Mix (I use Duncan Hines)
  • 1 pkg Instant pudding mix, lemon flavored (4 serving size)
  • 1/3 cup vegetable oil
  • 1 cup water
  • 4 eggs

Glaze Topping

  • 1 1/2 cup powdered sugar (confectioners sugar)
  • Real Lemon juice

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan (cooking spray then flour is also OK).
  • Blend all ingredients together in a large bowl. Beat at medium speed for 2 minutes.
  • Bake until a toothpick inserted in the middle comes out clean (about 50 – 60 minutes).
  • Cool cake in the pan for at least 30 minutes before removing it from the pan.

Glaze Topping

  • In a medium bowl slowly pour in lemon juice, stirring until the consistency is thin enough to drizzle.
  • Pour the glaze topping over the cake in a drizzle pattern.

Nutrition

Calories: 110kcal