These homemade Strawberry Shortcake Ice Cream Bars are cool, creamy, crunchy, and sweet, with delicious flavors of strawberries and cream! They’re perfect an easy no bake dessert for summer parties!

Strawberry season is one of my favorite times of the year.

Taking the first bite of a perfectly ripe, plump, sweet strawberry is one of those simple moments of joy I look forward to every year.

We can’t get enough strawberry desserts — and these Strawberry Shortcake Ice Cream Bars are one we can make year round!

I know you strawberry lovers out there will understand. 😉

These Strawberry Shortcake Ice Cream Bars have the perfect combination of classic flavors as well as textures!

With a shortbread cookie crust, creamy strawberry and vanilla ice cream, a layer of strawberry jam for a fruity punch, and a strawberry crunch topping, they’re the perfect no bake dessert to beat the heat.

These dessert bars are a homemade version of the Strawberry Shortcake Ice Cream Bars that usually come on a popsicle stick, although they are even easier to make and they still have all the nostalgic flavors in them!

Using freeze-dried strawberries gives this classic frozen dessert a fresh strawberry flavor without any fuss, so it really is the perfect treat.

For more frozen dessert inspiration, try my Blueberry Cheesecake Ice Cream Cupcakes, my Oreo Ice Cream Cake or these amazing Gluten-Free Ice Cream Sandwiches!

Ingredients Needed:

• Shortbread: I’ve used shortbread cookies I got from the store to make this recipe quick and easy. You’ll need it for the cookie crust and the crumb coating. Any plain (unfilled) vanilla cookie will work fine!
• Butter: salted butter will bind the base together.
• Ice Cream: you’ll need both strawberry ice cream and vanilla ice cream for this recipe. Use store-bought or make your own.
• Strawberry Jam: adds a punch of strawberry flavor — homemade or store bought both work great.
• Freeze-Dried Strawberries: you should be able to find freeze-dried strawberries in your local grocery store, or order them online! They are a key ingredient in these bars but you can also make them without.

How to Make Strawberry Shortcake Ice Cream Bars

This recipe comes together quickly with some store-bought shortcuts! Full instructions are included in the recipe card below.

1. Make the crust: Combine shortbread cookies and melted butter in a food processor and press the mixture into the bottom of the prepared pan.
2. Add strawberry ice cream layer: Spread softened strawberry ice cream onto the crust and freeze until firm.
3. Add strawberry jam: Spread the jam in an even layer on the strawberry ice cream and freeze until firm.
4. Add vanilla ice cream layer: Allow the vanilla ice cream to soften, then spread it onto the strawberry jam layer.
5. Make shortbread crumble: Crush the cookies and freeze-dried strawberries separately. Combine mixtures in a mixing bowl.
6. Add shortbread crumble: Sprinkle the shortbread crumble over the vanilla ice cream layer, and place the whole thing in the freezer until completely firm.

Strawberry Shortcake Ice Cream Bars FAQs

Strawberry Shortcake Dessert Bar Variations

• Make your own crust. Make your own shortbread crust, like in my Pumpkin Cheesecake Bars Recipe.
• Flavors. Make different flavor versions of this dessert by using other jams or fillings, and ice creams in a different flavor. Try my Easy No Churn Cherry Cheesecake Ice Cream with cherry jam in the middle, or blueberry ice cream with blueberry jam (just skip the freeze dried strawberries in the topping!).
• Topping. Add some sprinkles to the top for extra color. Alternatively, add some white chocolate chips or a drizzle to the top for extra sweetness and texture.
• Strawberries. Add a few chopped fresh strawberries to one or more of the layers for some extra strawberry magic!
• Popsicles. You can make this recipe in popsicle molds if you prefer an on-the-stick treat. Just freeze and coat the bars with the crumble after removing from the mold. Freeze until ready to serve!

Serving Suggestions

Top these ice cream bars with some Strawberry Sauce or some Homemade Whipped Cream for added decadence!

For more strawberry dessert ideas, check out this Strawberry Pie, my Strawberry Cream Cheese Pie Recipe, and also my Strawberry Shortcake Recipe.

Also, try my Strawberry Milkshake or Strawberry Lemonade for some more strawberry flavors for your summer events!

More Easy Ice Cream Desserts To Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

Copycat Dairy Queen Ice Cream Cake

Desserts

Blueberry Cheesecake Ice Cream Cupcakes

Desserts

Brownie Sundae

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Strawberry Shortcake Ice Cream Bars

These homemade Strawberry Shortcake Ice Cream Bars are cooling, creamy, crunchy, and sweet, with delicious flavors of strawberries and cream! They're perfect for any summer gathering or BBQ.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 12 servings

Calories 413cal

Author Ashley Fehr

Ingredients

Crust

• 275 grams shortbread or shortcake cookies about 18 cookies or 10 ounces
• ½ cup salted butter melted

Ice cream cake

• 4 cups strawberry ice cream
• ½ cup strawberry jam
• 4 cups vanilla ice cream

Strawberry Crumble

• 6 shortbread cookies
• ⅓ cup freeze-dried strawberries

US Customary – Metric

Instructions

Crust

• Line a 9×9″ pan with parchment paper (optional but makes for easy removal).
• Combine shortbread cookies and melted butter in a food processor (you can also crush them by hand and stir them together). Press into the prepared pan.

Ice Cream Cake

• Allow the strawberry ice cream to soften for about 20 minutes, then spread it onto the crust. Freeze for 2 hours or until firm.
• Spread the jam in an even layer on the strawberry ice cream. Freeze for 1 hour or until firm.
• Allow the vanilla ice cream to soften for about 20 minutes. Spread it onto the strawberry jam.
• Make the crumble by roughly crushing the cookies (you want chunks, not fine powder). Separately, crush freeze-dried strawberries into a fine powder. Stir the crumbled cookies and strawberry powder together and sprinkle over vanilla ice cream.
• Place in the freezer and freeze until completely firm, at least 4 hours.
• Use the parchment paper to remove the ice cream cake. Slice and serve.

Video

Notes

Ingredients and Substitutions:

• Cookies: Choose a plain vanilla shortbread, shortcake, or butter cookie for this recipe.
• Ice Cream: Use any brand of ice cream you like!
• Freeze-Dried Strawberries: Unfortunately, freeze-dried strawberries are a key ingredient here, and there aren’t any great substitutions. You could try swapping with a small amount of strawberry jello powder, but I haven’t tested this method, so I can’t guarantee the results.

 

Storage: Store these bars in a freezer-safe container and freeze them for up to 1 month. Bear in mind that it is a frozen dessert, so it won’t last long if left out on a dessert table. 

Nutrition

Calories: 413cal | Carbohydrates: 53g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 232mg | Potassium: 290mg | Fiber: 2g | Sugar: 26g | Vitamin A: 567IU | Vitamin C: 84mg | Calcium: 114mg | Iron: 2mg

The post Strawberry Shortcake Ice Cream Bars appeared first on The Recipe Rebel.

This Copycat Dairy Queen Ice Cream Cake is so decadent, you’ll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it’s topped with sweet whipped cream and, of course, sprinkles!

Dairy Queen Ice Cream Cake is the ultimate Ice Cream dessert, and it’s perfect for summertime.

With a little bit of hands-on time, you can leave your freezer to do the hard work of turning these simple ingredients into a wonderfully presented frozen cake!

A DQ Ice Cream cake is perfect for any special occasion!

It’s versatile as you can use your favorite ice cream flavors or any kind of sandwich cookie you like.

You can even mix the colors or flavors of toppings to match your event.

Ice cream cakes are such a crowd-pleaser, and they’re the perfect birthday cake for someone who doesn’t like cake!

For more ice cream dessert ideas, check out this Oreo Ice Cream Cake, my Frozen Ice Cream Dessert Pizza (Treatzza Pizza), or these Blueberry Cheesecake Ice Cream Cupcakes.

Ingredients Needed:

• Cookies: I’ve used chocolate sandwich cookies with frosting for this ice cream cake. You can swap them out for almost any flavor!
• Sauce: use a very thick chocolate fudge sauce to make the fudge crumble layer and to layer with the ice cream — if it is not thick enough it will leak out when you cut out! Be sure that when you scoop it from the jar, it piles on the spoon and does not run off.
• Ice Cream: use chocolate ice cream and vanilla ice cream that’s softened but not completely melted. Leave it at room temperature for a few minutes before using it.
• Heavy Cream: heavy whipping cream is the only cream we can use, since we are whipping it to frost our ice cream cake. You can also substitute for whipped topping (but why?!).
• Powdered Sugar: adds substance to the whipped cream and makes it sweet.
• Vanilla Extract
• Garnish: use rainbow sprinkles for an original DQ Ice Cream Cake look, or any kind or color of sprinkles to match your event!

How to Make Copycat DQ Ice Cream Cake

This recipe takes time but very little hands-on prep time! Full instructions are included in the recipe card below.

1. Make base layer. Spread chocolate ice cream into the bottom of the pan and freeze until firm.
2. Add sauce and crumbles. Spread the fudge sauce in an even layer, then add the cookie crumbles on top and freeze.
3. Add the top layer. Add the top vanilla ice cream layer and freeze to set.
4. Decorate. Frost with the whipped cream topping, and add garnishes as desired. Freeze before serving.

Copycat Dairy Queen Ice Cream Cake FAQs

Tips and Notes

• Layering. The key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won’t want to have all of the ice creams softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren’t rushing it.
• Pan. Use a round cake pan lined with plastic wrap if you don’t have a springform pan.
• Freezer room. Make sure you have enough room in your freezer to continually store the cake in a level position. If it isn’t level, the layers won’t freeze evenly.

Copycat Dairy Queen Ice Cream Cake Variations

• Ice Cream. You can use any flavor of ice cream you like! Use homemade ice cream or dairy-free ice cream to suit your needs.
• Cookies. Any flavor or brand of chocolate sandwich cookie with frosting in the middle will work. Oreo cookies are good, but you can use a store brand too.
• Whipped Cream. use Homemade Whipped Cream or store-bought whipped cream, or you can substitute it with whipped topping like Cool Whip or even a Buttercream Frosting. Full-fat heavy cream will give you the best results as you freeze it.
• Topping. Use any color or kind of sprinkles, or add candy like mini M&Ms, Reeses Pieces, chocolate chips, or chocolate curls to the top of the cake for a sweet finish.

Serving Suggestions

Serve this yummy DQ Ice Cream Cake with a scoop of ice cream, because you can never have too much! Try my Coffee Ice Cream or this Rocky Road Ice Cream with it.

My Ice Cream Sandwich Cake or these Gluten Free Ice Cream Sandwiches also make great ice cream desserts for parties!

More Delicious Frozen Dessert Recipes To Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

No Churn Birthday Cake Ice Cream

Desserts

No Churn Oreo Ice Cream

Desserts

No Churn Strawberry Ice Cream

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Copycat Dairy Queen Ice Cream Cake

This Copycat Dairy Queen Ice Cream Cake is so decadent, you'll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it's topped with sweet whipped cream and, of course, sprinkles!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 561cal

Author Ashley Fehr

Ingredients

Chocolate crumbles

• 20 chocolate sandwich cookies with frosting (roughly chopped)
• ½ cup thick chocolate fudge sauce (warmed)

Ice cream cake

• 6 cups chocolate ice cream (softened but not melted)
• 6 cups vanilla ice cream
• 1 cup thick chocolate fudge sauce* (or chocolate ganache – see note)

Whipped cream

• 2 cups heavy whipping cream
• ⅓-½ cup powdered icing sugar
• 1 teaspoon vanilla
• sprinkles for garnish

US Customary – Metric

Instructions

Chocolate crumbles

• In a medium bowl, stir together the chopped cookies and warmed fudge sauce. Cover and set aside (you can also make these just before adding them to the cake)

Ice cream cake

• Line a 9 inch springform pan with parchment paper by pinching it in between the top and bottom piece (optional but helps with easy removal).
• Spread chocolate ice cream into the bottom of the pan and place in the freezer to freeze until firm, about 2 hours.
• Spread 1 cup chocolate fudge sauce (or see chocolate ganache instructions below) onto the chocolate ice cream and freeze until firm, about 1 hour.
• Spoon the chocolate crumbles over the hot fudge sauce in an even layer. Cover with a piece of plastic wrap and press down gently into the frozen sauce. Place in the freezer and allow the vanilla ice cream to soften for 20 minutes.
• Spread vanilla ice cream over top and freeze until firm — the time required will depend on how soft your ice cream is, but I recommend at least 4 hours or longer if your other layers were not completely frozen.

Whipped cream

• In a medium bowl, beat cream, powdered sugar, and vanilla with an electric mixer on medium speed until stiff peaks form.
• Remove ice cream cake from the pan and place on a plate.
• Spread whipped cream over the sides and the top of the ice cream cake, adding a swirl around the edge if desired. Add sprinkles if using.
• Freeze until ready to serve.

Video

Notes

Tips and notes:

• chocolate fudge sauce*: you will need a very thick chocolate fudge sauce for this recipe or it will run out when you cut it. Look for a chocolate sauce that piles up on a spoon when you scoop it — it should not immediately run off. If you cannot find a sauce this thick, opt for the chocolate ganache recipe below instead.
• ice cream: you can use any flavor of ice cream you like!
• whipped cream: you can substitute with whipped topping if you prefer
• layering: the key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won’t want to have all of the ice cream softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren’t rushing.

Chocolate ganache option:

If you cannot find a chocolate sauce that’s thick enough, opt for this simple chocolate ganache:

• 125 grams chopped chocolate (1 scant cup)
• ½ cup heavy cream

Melt together and allow to cool in the fridge for 20 minutes, stirring. When room temperature, pour over chocolate ice cream layer and freeze until nearly firm.

Nutrition

Calories: 561cal | Carbohydrates: 63g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 245mg | Potassium: 442mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1136IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg

The post Copycat Dairy Queen Ice Cream Cake appeared first on The Recipe Rebel.

These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!

This post is sponsored by Chapman’s Ice Cream and I was compensated for my time creating this recipe. As always, all opinions are my own. Thank you for supporting the brands that make The Recipe Rebel possible!

It’s hard to go wrong with this Blueberry Cheesecake Ice Cream from Chapman’s Ice Cream, but when I turned it into these ice cream cupcakes I knew they would be happening again and again.

I’ve got nothing against eating my Chapman’s with a bowl and a spoon, but these cupcakes are a fun way to take your favorite flavour and create something unique for a birthday or other celebration.

Chapman’s Markdale Creamery Ice Cream (previously Chapman’s Original) is egg and nut free so these are a great treat for a school party! You can easily make them gluten-free as well by using gluten-free cookie crumbs for the crust.

They take just 10 minutes to prep and you can store them in the freezer for 3 months (meaning you can just grab one or two when you need them!).

If you like these, you should try these Caramel Praline Ice Cream Cupcakes next!

Ingredients Needed:

• Graham cracker crumbs and melted butter to make our crust. Almost any hard cookie crumbs will work here!
• Chapman’s Markdale Creamery Blueberry Cheesecake Ice Cream: the inspiration for these cupcakes! With a cheesecake flavored ice cream base and a blueberry swirl.
• Heavy whipping cream: the base for our whipped cream topping. Only heavy whipping cream will work here.
• Cream cheese: a bit of cream cheese adds stability to our whipped cream and more of that cheesecake flavor! You can use light or regular cream cheese.
• Blueberry Jam: adds blueberry flavor and a light purple hue to our whipped cream. Ideally, choose a jam or jelly that’s fairly smooth so it’s easy to pipe.
• Powdered sugar: to sweeten our cream cheese whipped cream

How to make Ice Cream Cupcakes:

Here’s a quick overview of how these cupcakes are made! See the recipe card down below for full instructions.

1. Soften ice cream: to ensure that our ice cream fills our muffin cups completely, remove the ice cream from the freezer to soften. Since we won’t use the whole carton, I like to remove half of it and place in a bowl on the counter.
2. Make the crust: press graham crumb mixture into the bottom of a paper-lined muffin pan.
3. Fill the muffin pan: Spoon the softened ice cream onto the crust and freeze until solid.
4. Make the whipped cream: prep the whipped cream and garnish as desired. You can either top with whipped cream and refreeze, or top with whipped cream just before serving.

Ice Cream Cupcakes FAQ:

Tips and Variations:

Here are a few ways to make these your own!

• Cookies and Cream: choose chocolate baking crumbs, Cookies and Cream ice cream, and add 1 tablespoon of cocoa powder to the whipped cream (omitting the blueberry jam).
• Mint Chip: choose chocolate baking crumbs, Mint Chip ice cream, and add 1 tablespoon cocoa powder and 1 teaspoon mint extract to the whipped cream (omitting the blueberry jam). Garnish with a fresh mint leaf.
• Neapolitan: choose chocolate baking crumbs, Neapolitan ice cream, and add 3 tablespoons strawberry jam to the whipped cream instead of blueberry. Garnish with chocolate shavings or chocolate sauce.
• Chocolate Lovers: choose chocolate baking crumbs, Dutch Chocolate Ice Cream, and add 1-2 tablespoons cocoa powder to the whipped cream. Garnish with chocolate shavings, chocolate sauce and mini chocolate chips.

More easy ice cream desserts you’ll love!

• Try this Brownie Sundae with warm chocolate fudge sauce
• Make this easy Ice Cream Sandwich Cake with your favorite ice cream sandwiches.
• This Frozen Pumpkin Dessert is perfect for summer or fall!
• These mini Baked Alaska Tarts are a fun individual dessert
• These Gluten-Free Ice Cream Sandwiches are made with the best fudgy chocolate brownie!
• This Strawberry Shortcake Ice Cream Cake is a showstopper for any occasion!

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)

Desserts

Oreo Ice Cream Cake

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Blueberry Cheesecake Ice Cream Cupcakes

These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 12 cupcakes

Calories 319cal

Author Ashley Fehr

Ingredients

Crust:

• 1 cup graham cracker crumbs (140 grams)
• ¼ cup melted butter

Cupcakes:

• 1 litre Markdale Creamery Blueberry Cheesecake Ice Cream (4 cups)
• ¼ cup cream cheese (room temperature) 2 oz or 63 grams
• 1½ cups heavy whipping cream (cold)
• 3 tablespoons powdered sugar
• 3 tablespoons blueberry jam

Blueberry Drizzle

• ¼ cup blueberry jam
• 2 tablespoons water
• fresh blueberries and mint leaves for garnish as desired

US Customary – Metric

Instructions

• *Remove ice cream from carton and let sit on the counter for 10-20 minutes to soften.

Crust

• Line a muffin pan with 12 paper liners.
• Stir together graham crumbs and melted butter. Press firmly into the bottom of prepared muffin pan.

Cupcakes

• Spoon softened ice cream over crust and smooth the top.
• Freeze 4-6 hours or until firm.
• Before serving, make the whipped cream. In a large bowl, beat the cream cheese until smooth.
• Add the cream and beat on medium-high speed until soft peaks form.
• Add the powdered sugar and blueberry jam and beat on medium speed until stiff peaks form.
• Spread over cupcakes before serving or place back in the freezer.

Blueberry Drizzle

• In a medium bowl, whisk together blueberry jam and water until smooth. If desired, you can place in the blender to smooth if there are lots of chunks.
• Drizzle over prepared cupcakes and garnish as desired.

Video

Notes

Prep ahead:

You can make these well in advance of whenever you want to serve them, since they can be stored in the freezer for at least 3 months.
You can either prep, top and freeze until ready to serve, or simply prepare the crust and fill with ice cream and place in the freezer to top before serving

Nutrition

Calories: 319cal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 141mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 815IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 0.4mg

The post Blueberry Cheesecake Ice Cream Cupcakes appeared first on The Recipe Rebel.

This Brownie Sundae is made with ultra fudgy homemade brownies topped with coffee chip ice cream, chocolate sauce, and your favorite sundae toppings!

This post is generously sponsored by Chapman’s and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

If you weren’t already aware from my Holiday Ice Cream Sandwich Cake, Gluten-Free Ice Cream Sandwiches, or my Caramel Praline Ice Cream Cupcakes, we are big fans of any desserts involving ice cream.

Specifically, ice cream desserts made with Chapman’s Ice Cream! It’s rich, creamy and made with Canadian dairy which is so important to us.

This Brownie Sundae has to be a new favorite! It has a thick, fudgy homemade brownie base layered with coffee chip ice cream, chocolate sauce, and more.

It’s so easy to make, so decadent, and will satisfy all your dessert cravings! Plus, the brownies can be made in advance which means it’s perfect for summer entertaining.

Ingredients Needed:

Homemade Brownies

• Butter: melted butter adds moisture to create a chewier texture.
• Granulated Sugar: a must have in any sweet treat 😉
• Vanilla: adds flavor depth and a touch of sweetness.
• Eggs: our binding agent to help the brownies hold shape.
• Flour: all-purpose flour gives the brownies structure. You can also use whole wheat flour or an equal weight of gluten free oat flour for a gluten-free dessert.
• Cocoa Powder: use good quality cocoa powder. It’s the MVP for incredibly fudgy and flavorful brownies.
• Salt: cuts the sweetness and enhances the flavor.

Brownie Sundae

• Ice Cream: I love to use Chapman’s Original Coffee Chip Ice Cream for this recipe, but any flavor of Chapman’s ice cream will work.
• Chocolate Sauce: use a thick chocolate sauce to drizzle over top the ice cream.
• Chocolate Chips: I like to use mini chocolate chips so they incorporate better with the other ingredients.
• Toppings: use any sundae toppings you like! I love whipped cream, maraschino cherries, sprinkles, and chopped peanuts, but we kept it simple here.

How to Make a Brownie Sundae

Even with whipping up a batch of homemade brownies, this Brownie Sundae recipe comes together with just 15 minutes of hands-on time!

1. Make the brownie batter: In a bowl, combine butter, sugar, and vanilla. Whisk in eggs, then add flour, cocoa, and salt.
2. Bake: Transfer the batter to a foil or parchment-lined and greased 9×13″ baking dish, then bake until the brownies are set. I like them a little gooey in the middle, but you can bake until completely set if that’s more your style.
3. Cool: Cool the brownies completely before serving with ice cream (if you can wait that long!) so that it doesn’t melt too quickly.
4. Assemble and serve the Brownie Sundae: Slice the brownies into 12 large pieces, then place one brownie on a plate. Top with Coffee Chip Ice Cream, chocolate sauce, and chocolate chips, then serve immediately.

FAQs

Tips and Variations

• Brownie batter texture: Once the brownie batter is all mixed up, it will be super thick. This is okay! It creates the thick and fudgy brownies we want for this recipe.
• Let the brownies cool completely. If they’re still hot when you add the ice cream it will just melt quickly.
• Serve immediately. As we know, ice cream melts. Once your Brownie Sundae is assembled, serve it right away!
• Switch it up: Try mixing up the sauces and toppings as well as the ice cream flavours! Toffee bits, chopped nuts, crushed cookies, strawberry and caramel sauces are all great additions.

More Ice Cream Desserts to Try

brownies

Gluten-Free Ice Cream Sandwiches

Desserts

Chocolate Chip Cookie Oreo Brownie Ice Cream Cake (Slutty Brownie Ice Cream Cake)

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Brownie Sundae

This Brownie Sundae is made with ultra fudgy homemade brownies topped with coffee chip ice cream, chocolate sauce, and your favorite sundae toppings!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 678cal

Author Ashley Fehr

Ingredients

Homemade Brownies*

• 1 cup butter (melted)
• 2 ½ cups granulated sugar (500 grams)
• 1 tbsp vanilla
• 4 eggs
• 1 ½ cups flour (about 195g)
• 1 cup cocoa powder (about 80 grams)
• ½ tsp salt

Brownie Sundae (per sundae)

• ½ cup Chapman's Original Coffee Chip Ice Cream (or any flavor of Chapman's ice cream)
• 2 tablespoons thick chocolate sauce
• 1 tablespoon mini chocolate chips
• other optional toppings, such as whipped cream, maraschino cherries, sprinkles, chopped peanuts, etc.

US Customary – Metric

Instructions

To make brownies

• Preheat oven to 350 degrees F.
• In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
• Whisk in eggs and beat until smooth.
• Stir in flour, cocoa and salt until combined. The batter will be very thick! That's okay.
• Line a 9×13" pan with tin foil or parchment and spray with non-stick spray. Spread batter in prepared pan.
• Bake for 24-30 minutes or until almost completely set in the middle — they will not be glossy but may have a slight jiggle. If you like them gooey, take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out clean.

Brownie Sundae

• Wait until brownies have cooled completely and slice into 12 large pieces (or make them smaller if you wish!).
• Place one brownie on a plate. Top with one scoop of Coffee Chip Ice Cream, drizzle with chocolate sauce and sprinkle with mini chocolate chips.
• Serve immediately.

Video

Notes

*The brownie recipe makes 12 large or 24 small brownies, but you don’t have to make 12 sundaes! You can store leftover brownies in the refrigerator for 1 week or in the freezer up to 3 months. Wrap individually to make these Brownie Sundaes a quick treat for any night of the week.

Tips:

• Brownie batter texture: Once the brownie batter is all mixed up, it will be super thick. This is okay! It creates the thick and fudgy brownies we want for this recipe.
• Let the brownies cool completely. If they’re still hot when you add the ice cream it will just melt quickly.
• Serve immediately. As we know, ice cream melts. Once your Brownie Sundae is assembled, serve it right away!
• Switch it up: Try mixing up the sauces and toppings as well as the ice cream flavours! Toffee bits, chopped nuts, crushed cookies, strawberry and caramel sauces are all great additions.

 

Storage:

The brownie recipe makes 12 large or 24 small brownies so unless you are making 12 sundaes, you will have leftovers!

To store them, keep them in the fridge for up to 1 week or in the freezer for up to 3 months. I like to wrap them individually to make these Brownie Sundaes for a quick treat any night of the week.

Nutrition

Calories: 678cal | Carbohydrates: 99g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 368mg | Potassium: 371mg | Fiber: 5g | Sugar: 75g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 3mg

The post Brownie Sundae appeared first on The Recipe Rebel.

This Oreo Milkshake recipe is an easy summer dessert, made with just vanilla ice cream, milk and Oreo cookies! Top with whipped cream and chocolate sauce for the ultimate frosty dessert.

See the step by step video down in the recipe card.

This post has been generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting our local dairy farmers!

Summer is here and we have been enjoying our favourite basic milkshake recipe for months now, but it was time to mix things up!

This Oreo Milkshake will be on repeat here until the end of summer. Cookies ‘n’ Cream desserts are some of our favourites and this one was no exception!

What I love is that this milkshake recipe comes together with just three ingredients and in a few minutes time, so I don’t have to leave my sunny spot by the kiddie pool for very long to whip up a batch.

Another thing I love?

Using milk from Canadian dairy farms and vanilla ice cream from brands that I know use 100% Canadian milk in their products.

To find out if the products use 100% Canadian milk, simply look for the Blue Cow logo!

Because I know how much love and hard work our dairy farmers in Manitoba and across Canada put into producing high quality milk for our Canadian dairy products, I am proud to serve it to our family!

And no one complains about getting some calcium and protein in the form of an Oreo Milkshake

How to Make an Oreo Milkshake:

There really aren’t a lot of rules when it comes to making any milkshake, but there are a few tips and tricks I can give you to ensure the texture and flavor are perfect!

1. Place the ingredients in the blender in the order listed — with the most difficult to blend at the top. This way, the blender won’t get hung up on trying to process something hard or crunchy without much liquid.
2. Stop and stir if necessary — not all blenders will be able to process a milkshake in one go, so if it seems to be stuck, simply stop the blender and open the lid to stir.
3. Stick to the ice cream to milk ratio listed — this will ensure a thick but drinkable consistency!

Ingredients and Substitutions:

• Vanilla ice cream: I use vanilla because we always have some on hand! You can swap in Oreo ice cream, chocolate, or any of the other varieties I’ve listed below if you have some.
• Milk: I usually use 1% or 2% milk as, again, it is what we have on hand most times. You can use anywhere from 1-3.25% milk.
• Oreo cookies: any chocolate sandwich cookies will do! If you don’t have a high power blender, you may want to break them in half or quarters before adding to the blender.
• Toppings: Homemade whipped cream, chocolate sauce and crushed Oreos make this homemade milkshake a little extra special!

Variations on this milkshake recipe:

There are so many ways to make this Oreo Milkshake your own! Have some more ideas? Share them in the comments below.

• Mint Oreo Milkshake: add in mint extract and green food coloring (optional) or choose a mint chip ice cream
• Caramel Oreo Milkshake: add in caramel sauce or use a caramel ice cream
• Chocolate Oreo Milkshake: choose chocolate ice cream instead of vanilla or add in a couple tablespoons of chocolate fudge sauce
• Strawberry Oreo Milkshake: choose strawberry ice cream, add in a few tablespoons of strawberry sauce, or throw in a few fresh or frozen strawberries.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Oreo Milkshake

This Oreo Milkshake recipe is an easy summer treat, made with just vanilla ice cream, milk and Oreo cookies! Top with whipped cream and chocolate sauce for the ultimate frosty dessert.

Course Dessert, Drinks

Cuisine American, canadian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 503cal

Author Ashley Fehr

Ingredients

• ½ cup milk
• 3 ½ cups vanilla ice cream (about 500 grams)
• 10 Oreos
• ½ cup whipping cream
• 1 tablespoon powdered icing sugar
• chocolate sauce and crushed Oreos for garnish as desired

US Customary – Metric

Instructions

• Place milk, ice cream and Oreos in blender in order listed.
• Blend until smooth, stopping and scraping the sides if necessary.
• Pour into glasses.
• For whipped cream, beat cream and powdered sugar on high speed with an electric blender until stiff peaks form.
• Spoon over milkshakes and top with chocolate sauce and crushed Oreos as desired. Serve.

Video

Notes

*This recipe makes 4 small or 2 large milkshakes (as pictured). Nutrition information is per small milkshake.

Nutrition

Calories: 503cal | Carbohydrates: 53g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 255mg | Potassium: 361mg | Fiber: 2g | Sugar: 40g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 3mg

The post Oreo Milkshake appeared first on The Recipe Rebel.

This Chocolate Milkshake recipe is rich and creamy! Made with just 3 ingredients and including lots of different variations!

Milkshakes are a favorite summer treat and around here we love them all!

This Strawberry Milkshake is a family favorite when strawberries are in season (and sometimes when they’re not!), but we also love to mix things up!

While it’s easy to experiment with different milkshake flavors, check out my guide on How to Make a Milkshake for all my best tips and tricks and flavor combos!

When you want a cool, sweet treat, you really can’t go wrong with chocolate.

There are a few different ways to make a chocolate milkshake using whatever you have on hand — read below for all kinds of variations and substitutions!

How to make a Chocolate Milkshake:

Making a chocolate milkshake is easy, but there are a couple simple tricks that will get that perfectly thick and perfectly drinkable consistency.

1. Place the ingredients in the blender in the order listed. This ensures your blender will have no problem getting the right consistency! As a general rule, the firmer an ingredient is, the closer it goes to the top.
2. Measure the liquid: you know I don’t like to break out the measuring cups unless they’re necessary but I’ve made too many watered (milked?) down, too-thin milkshakes to count and now I always measure to make sure I have just enough.
3. If your blender is struggling, be sure to stop it and give it a stir. Here you can also check out the consistency and adjust if necessary.

What can I use instead of chocolate sauce?

I love using a good, rich chocolate sauce but there are so many other ways you can make a chocolate milkshake rich and fudgy:

• 1 tablespoon of cocoa powder
• ⅓ cup chocolate chips, melted with a bit of cream or milk
• Swap the vanilla ice cream for chocolate ice cream

Variations and other flavor combos:

We are big chocolate lovers and we love to pair it with all kinds of things! Here are a few of our favorites:

• A tablespoon of raspberry or strawberry jam
• ½ teaspoon of mint extract
• 1-2 tablespoons of peanut butter or Nutella
• 1-2 tablespoons of caramel sauce
• 1-2 tablespoons of cream cheese
• A couple scoops of cherry pie filling

More chocolately ice cream treats you’ll love!

More frosty treats to keep you refreshed all summer long:

• Oreo Ice Cream Cake
• No Churn Oreo Ice Cream Cupcakes
• Ice Cream Sandwich Cake
• Gluten Free Ice Cream Sandwiches

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Chocolate Milkshake

This Chocolate Milkshake recipe is rich and creamy! Made with just 3 ingredients and including lots of different variations!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 858cal

Author Ashley Fehr

Ingredients

• 1 3/4 cups vanilla ice cream
• 1/4 cup milk
• 1/3 cup hot fudge sauce

Instructions

• Place ingredients in blender in order listed.
• Blend until smooth and serve, garnishing with whipped cream, sprinkles and maraschino cherries if desired.

Notes

*This recipe makes one large or two small milkshakes. The nutrition information above is for the entire recipe.

Nutrition

Calories: 858cal | Carbohydrates: 121g | Protein: 15g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 561mg | Potassium: 836mg | Fiber: 4g | Sugar: 87g | Vitamin A: 1090IU | Vitamin C: 2mg | Calcium: 419mg | Iron: 2mg

The post Chocolate Milkshake appeared first on The Recipe Rebel.

Summer is in full swing and we are loving our milkshakes!

Last summer we talked about How to Make a Milkshake, with the perfect ratios, ingredients, and all the tips and tricks you could ever need.

Today, we’re jumping off on that topic again with this Strawberry Milkshake recipe.

If you are loving all the cold drinks (who doesn’t when the sun is shining??), you’ll want to check out this Homemade Lemonade recipe, this fun Strawberry Milk and this Cold Brew coffee recipe, too!

How to make a Strawberry Milkshake:

Making a milkshake is easy and it really is the perfect way to cool down in the summer!

With just a couple tips and tricks, you can have a perfectly thick Strawberry Milkshake in no time.

1. Be sure to place the ingredients in the blender in the order listed. This ensures your blender will have no problem getting the right consistency!
2. Be sure to measure the liquid: you know me! I don’t like to break out the measuring cups unless they’re necessary but I’ve made too many watered (milked?) down milkshakes to count and now I always measure to make sure I have just enough.
3. If your blender is struggling, be sure to stop it and give it a stir. Here you can also check out the consistency and adjust if necessary.

I don’t have strawberries! What can I use?

Fresh or frozen strawberries are obviously the best way to make a strawberry milkshake, but there are other ways you can try if you’re in a pinch and the craving hits!

• A tablespoon or two of pure strawberry jam
• Freeze dried strawberries or powder
• Strawberry sauce, for ice cream or milk
• Strawberry jello powder (the flavor won’t be as authentic, but it can still be delicious! My tip with this one is to go slow and add just a little)

Strawberry Milkshake ingredients and variations:

• Vanilla ice cream: vanilla ice cream is our go to and we always have it on hand! You can swap in vanilla frozen yogurt, or strawberry frozen yogurt or ice cream if you have it for extra strawberry flavor.
• Milk: I use regular, low fat dairy milk because that’s what we have on hand. You can swap in any kind of milk, keeping in mind that non dairy milks will alter the flavor slightly
• Strawberries: we’ve gone over this one in detail above!
• Mix it up! Feel free to add banana, chocolate, peanut butter, a variety of berries, or any other flavor you love with strawberries!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Strawberry Milkshake

This Strawberry Milkshake recipe is easy to make and FULL of real strawberry flavor! Make one or make a bunch!

Course Dessert, Drinks

Cuisine American, canadian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 518cal

Author Ashley Fehr

Ingredients

• 1 ¾ cups vanilla ice cream
• ¼ cup milk
• 4-5 large fresh strawberries sliced

Instructions

• Add ingredients to the blender in the order listed, or from softest to firmest (if using frozen fruit, it will go at the top, otherwise, the ice cream goes at the top).
• Blend until smooth and serve, garnishing with whipped cream, sprinkles and maraschino cherries if desired.

Notes

*This recipe makes one large or two small milkshakes. Nutrition information is for the entire recipe (1 large milkshake).

Nutrition

Calories: 518cal | Carbohydrates: 61g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 211mg | Potassium: 622mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1094IU | Vitamin C: 30mg | Calcium: 377mg | Iron: 1mg

The post Strawberry Milkshake appeared first on The Recipe Rebel.

Roasted Strawberry Rhubarb Milkshakes are a fun way to celebrate spring fruit! Sweet and creamy with the perfect amount of tang from the rhubarb.

Rhubarb and strawberries are some of the first fruits to pop up in the Spring, and this is one of my favorite things to do with them!

These milkshakes are all of my favorite things in one: sweet, creamy, and thick with just enough tang to cut some of the sweetness.

For all of my tips and tricks on making the perfect milkshake, check out this post on How to Make a Milkshake.

This Strawberry Milkshake is another favorite around here!

How to make a Strawberry Rhubarb Milkshake:

These are an easy treat, but there are a few tricks to make sure you see success!

1. Spread your fruit into an even layer — this shouldn’t be difficult if you are using a baking sheet and only making enough for two milkshakes. Leaving your fruit a little space will help it to roast more quickly.
2. The sugar isn’t entirely necessary, but it does help the fruit to caramelize and gives it incredible flavor!
3. Place all ingredients in the blender in the order listed, in order to ensure a smooth and creamy milkshake.
4. If you like your milkshakes super thick, start with ¼ cup milk and adjust from there.
5. Process until smooth, stopping and stirring if necessary so that everything is evenly incorporated.

Do I have to roast the fruit?

Not necessarily, but the rhubarb does need to be cooked so that it is soft enough to blend nicely.

Roasting the fruit brings out such incredible flavor that I would never skip it!

It’s easy to do and takes just a few minutes.

If necessary, you can also saute in a skillet for 15-20 minutes until softened.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Roasted Strawberry Rhubarb Milkshakes

Roasted Strawberry Rhubarb Milkshakes are a fun way to celebrate spring fruit! Sweet and creamy with the perfect amount of tang from the rhubarb.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 milkshakes

Calories 373cal

Author Ashley Fehr

Ingredients

• 1 cup fresh chopped rhubarb (frozen would also work)
• 1 cup fresh chopped strawberries (frozen might also work)
• 1 tbsp sugar
• 2 cups french vanilla ice cream
• ½ teaspoon drops vanilla extract
• ½ cup milk
• whipped cream for garnish

Instructions

• Preheat oven to 400 degrees F.
• Cover a baking sheet with tin foil and spray with non-stick spray. Spread fruit on baking sheet and sprinkle with sugar. Toss together until fruit is covered.
• Bake for 15-25 minutes, until fruit is soft and some pieces are starting to brown at the edges. Remove from the oven and cool to room temperature.
• Add the cooled fruit, ice cream, vanilla, and milk to a blender and puree until smooth. Top with whipped cream.

Nutrition

Calories: 373cal | Carbohydrates: 48g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 135mg | Potassium: 629mg | Fiber: 3g | Sugar: 41g | Vitamin A: 715IU | Vitamin C: 48mg | Calcium: 302mg | Iron: 0.5mg

The post Roasted Strawberry Rhubarb Milkshakes appeared first on The Recipe Rebel.

This Holiday Ice Cream Sandwich Cake is made with Chapman’s Peppermint Ice Cream Sandwiches and Peppermint Twist Ice Cream for a fun Christmas dessert! With just 3 ingredients and 10 minutes prep, it’s a showstopper on the dessert table! See the step by step recipe video down in the recipe card.

*This post is generously sponsored by Chapman’s and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Don’t get me wrong, I love summer, but Christmas is the season I wait for all year.

And it’s not just because the Chapman’s Holiday Moments ice cream and treats start popping up in local grocery stores

This Holiday Ice Cream Sandwich Cake is filled with chocolate and peppermint deliciousness in the form of the Holiday Moments Peppermint Ice Cream Sandwiches and Holiday Moments Peppermint Twist Ice Cream (complete with a fudgy swirl!).

I love serving these Ice Cream Sandwich Cakes year round because they are so easy to throw together (seriously — just 10 minutes prep!) and you can fill them with any flavor and top them with any goodies you like.

They’re the perfect cool and creamy ice cream treat to serve year round!

Tips for making the best Ice Cream Sandwich Cake:

• Make sure your ice cream sandwiches are frozen solid (so they don’t get smushed!) and your ice cream is slightly softened (so you don’t have to press hard to spread it) — this will get you the nicest layers.
• Leave lots of extra plastic wrap around the edges, so you can wrap it completely which makes it perfect for storing a month or two until the next big celebration.
• Choose great ice cream: I’m sure it goes without saying, but we are Chapman’s people here. It’s made with real cream, and they have a wide variety including nut free, gluten free, and no sugar added options.
• Don’t pull it from the freezer too soon: make this Ice Cream Sandwich Cake at least one day in advance if possible, to allow the ice cream to freeze completely firm again. This will ensure nice slices!

Variations on this Ice Cream Sandwich Cake:

• Not a peppermint fan? You can swap out the ice cream sandwiches and ice cream with any of Chapman’s flavors — and there are piles to choose from!
• You can make an ice cream sandwich cake as large or as small as you want — simply arrange your first layer of ice cream sandwiches in a smaller or larger formation. You can also get creative and arrange them to create a letter or number, perfect for birthday celebrations!
• Have fun with the decorations and grab a few of every red and green Christmas candy you can fine, then go nuts (or let the kids go nuts).

More holiday treats you’ll love!

• Christmas M&M Cookies — fun and festive!
• Mint Cream Cheese Brownies — with a fun green swirl
• Peppermint Mocha — for your afternoon pick me up
• Nanaimo Bars — a Canadian must have!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Holiday Ice Cream Sandwich Cake

This Holiday Ice Cream Sandwich Cake is made with Chapman's Peppermint Ice Cream Sandwiches and Peppermint Twist Ice Cream for a fun Christmas dessert! With just 3 ingredients and 10 minutes prep, it's a showstopper on the dessert table

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 servings

Calories 233cal

Author Ashley Fehr

Ingredients

• 12 Chapman's Peppermint Ice Cream Sandwiches (1 box)
• 1.5 litres Chapman's Peppermint Twist Ice Cream (1 tub)
• 3 cups whipped cream or whipped topping
• chocolate sauce and crushed candy canes for garnish, optional

Instructions

• Remove peppermint twist ice cream from the freezer to soften for 10-20 minutes before assembling.
• Lay two very large pieces of plastic wrap over a large rectangular platter, going opposite directions (you will have a large + with plenty of overhang).
• Unwrap and arrange four ice cream sandwiches in a row in the middle intersection of your plastic wrap on the platter (leave the other sandwiches in the freezer so they don't get too soft).
• Scoop ⅓ of the tub of peppermint twist ice cream onto the first row of ice cream sandwiches, pressing down with a spatula to form an even layer.
• Repeat layers 2 more times, using all of the ice cream sandwiches and ice cream.
• Wrap the plastic wrap tightly around the cake, using your hands to straighten your layers as necessary. Place in the freezer and let freeze for at least 6 hours or overnight.
• Unwrap the cake and spread all sides with whipped cream. Garnish as desired with chocolate sauce, crushed candy canes, or other Christmas candies.
• Slice and serve. Store leftovers in the freezer for 2-3 months.

Nutrition

Calories: 233cal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 125mg | Potassium: 121mg | Fiber: 1g | Sugar: 20g | Vitamin A: 249IU | Calcium: 92mg | Iron: 1mg

The post Holiday Ice Cream Sandwich Cake appeared first on The Recipe Rebel.

This Frozen Pumpkin Dessert is made with layers of graham crumbs, ice cream, pumpkin cheesecake and whipped cream! It’s cool and creamy and perfect for a potluck!

Fall is quickly approaching, and even though we’re still hanging on to summer, pumpkin lovers are eagerly snatching up those cans from grocery store shelves!

But what do we do if we want a little of both?

This Frozen Pumpkin Dessert is perfect when you want a taste of summer and a taste of fall. It is cool and creamy, with a simple graham crumb crust, Chapman’s Butterscotch Ripple ice cream layer and pumpkin cream cheese layer.

It is easy to make (and no bake!), so it’s perfect for a Thanksgiving dinner or if you just want to stash a pan in the freezer to get you through those busy weeknights

Chapman’s Ice Cream really makes this the perfect luscious and creamy dessert for any time of the year!

How to make this Frozen Pumpkin Dessert:

• Start with your crust: just graham cracker crumbs and melted butter and we’re good to go!
• Spread on a layer of softened Chapman’s ice cream and let freeze for 30-60 minutes to set — this ensures that our layers are clean and crisp!
• Whip up your pumpkin cheesecake filling and spread on top of your frozen ice cream layer.
• Freeze for 6 hours to set completely — you can cover and freeze up to 3 months!
• Top with sweetened whipped cream, and let warm for 20-30 minutes before slicing and serving — the amount of time will depend on how cold your freezer is and how warm your house is!

Variations on this Pumpkin Dessert:

• You can swap out the graham crumbs for another flavor of baking crumb or finely crushed cookies — gingersnaps would be great in here!
• Swap out the Chapman’s Ice Cream for any flavor that you enjoy with pumpkin — chocolate, vanilla, maple walnut, caramel — anything goes!
• Make mini Pumpkin Dessert cupcakes — repeat the same process in muffin cups lined with silicone liners (or a silicone muffin pan). Once frozen, pop them out and top with a swirl of whipped cream.

This post is generously sponsored by Chapman’s Ice Cream and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Frozen Pumpkin Dessert

This Frozen Pumpkin Dessert is made with layers of graham crumbs, ice cream, pumpkin cheesecake and whipped cream! It's cool and creamy and perfect for a potluck!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Freezing time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 12 servings

Calories 417cal

Author Ashley Fehr

Ingredients

Crust

• 2 cups graham crumbs
• 1/4 cup melted butter

Filling

• 2 litres Chapman's Butterscotch Ripple ice cream (about 8 cups) softened
• 2 packages cream cheese room temperature (16 oz or 500g total)
• 1 cup pure pumpkin puree
• 1 can sweetened condensed milk (14oz)
• 3/4 teaspoon pumpkin pie spice

Whipped Cream

• 1 cups heavy whipping cream (33-35%)
• 1/3 cup powdered sugar

Instructions

Crust

• In a medium bowl, combine graham crumbs and butter and press into the bottom of a 9×13" pan.

Filling:

• Let ice cream sit at room temperature for 15 minutes to soften slightly. Press ice cream onto the graham crumb crust in pan in a smooth layer. Place in the freezer to set for 30-60 minutes.
• In a large bowl, beat room temperature cream cheese with an electric mixer until smooth.
• Add pumpkin, condensed milk and pumpkin pie spice and beat on low speed until incorporated, scraping the sides of the bowl as necessary.
• Spread pumpkin layer over ice cream and place in the freezer for 1-2 hours to set.

Whipped Cream

• In a medium bowl, combine cream and powdered sugar and beat on low speed until combined, then high speed until thickened and fluffy.
• Spread over pumpkin layer and freeze for 4 hours or until set completely.
• Let pumpkin dessert sit at room temperature for 20-30 minutes before slicing and serving.

Video

Nutrition

Calories: 417cal | Carbohydrates: 36g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 298mg | Potassium: 256mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4181IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg

The post Frozen Pumpkin Dessert appeared first on The Recipe Rebel.