S'mores Ice Cream Cake

I rip out a lot of recipe and sadly, many of them never get made. However, when I saw this in Woman's Day I knew I would definitely make it. It's a perfect summer treat, combining s'mores (quintessential summer food) and ice cream (again, goes hand in hand with summer). Within the first few bites my husband asked how hard this was to make. When I said it wasn't too bad he said "Good, because I think this should go on a card" (meaning it's a keeper!)
The steps might look a little intimidating but they're all easy. It's a standard graham cracker crust, followed by whipping some ingredients for the chocolate ice cream. Once you've made the chocolate layer you just do the exact same thing for vanilla and then you're practically done. Easy!

S'mores Ice Cream Cake
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Source: Woman's Day
Yields: 12-16 slices

Ingredients:
1 sleeve graham crackers
2 T butter, softened
4 oz baking chocolate (I used semi-sweet, the original recipe calls for bittersweet.)
1 can sweetened condensed milk
1 1/2 tsp vanilla
2 cups heavy whipping cream
1 cup mini marshmallows (or dehydrated, if you can find them)
3/4 cup mini chocolate chips

Directions:

   1.  Line a 9 inch cake pan with tinfoil, leaving excess draped over the edges.

   2.  In a food processor, pulse 8 graham crackers until finely ground. Add butter and pulse until combined; press into bottom of cake pan. Bake at 350 for 8-10 minutes; let cool.

   3.  Melt chocolate in microwave in intervals, stirring after every 30 seconds. Using the whisk attachment mix half the condensed milk (1/2 cup plus 2 tablespoons), 3/4 teaspoon vanilla and melted chocolate until combined. Add 1 cup heavy whipping cream and beat until thick, stiff peaks form. Fold in marshmallows; spoon mixture on top of graham cracker crust and spread evenly.

   4.  Clean the bowl and whisk. Using the whisk attachment, beat remaining sweetened condensed milk, 3/4 teaspoon vanilla and 2 cups heavy whipping cream until thick, stiff peaks form. Fold in 1/2 cup chocolate chips; spoon mixture on top of chocolate layer and spread evenly.

   5.  Break last graham cracker into small pieces and gently press into vanilla layer. Sprinkle remaining chocolate chips and any graham cracker crumbs over top. Cover and freeze until firm, at least eight hours.

   6.  To serve, remove from pan and slice, dipping knife in water between cuts, as necessary.

This is linked to Finding Joy in My Kitchen.

Limeade Pie

I know now this recipe is everywhere on the internet but we had never had Lemonade Pie until last summer when our pastor's wife made it one hot spring day. We both loved it immediately. My husband adores anything lime so for his birthday dessert later that summer he requested Lemonade Pie but with Limeade instead. It turned out great and he requested it again this year!
This is a really easy dessert to put together and just requires a little planning ahead to allow for ingredients to thaw and then for the pie to freeze. I like to only use about 3/4 of the can of concentrate otherwise it is a bit too sweet.

Limeade Pie
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Yields: 16 slices

Ingredients:
1 graham cracker crust
1 8 oz container cool whip, mostly thawed
1 6 oz can limeade concentrate, thawed
1 14 oz can sweetened condensed milk

 Directions:
   1.  In a large bowl combine 3/4 of the limeade concentrate and sweetened condensed milk. Gently stir in cool whip.
   2.  Pour mixture into graham cracker crust.
   3.  Cover and freeze until hardened.

   4.  To cut for serving run knife under water between each cut.

 

This is linked to Good Cheap Eats.