Summer Sweet Treats

 

Creamy Coffee Ice Cream Soda Recipe

Ingredients:

Servings: 7

Units: US | Metric

• 3 cups cold brewed coffee
• 2 (7 ounce) bottles club soda, well chilled (no subsitutes)
• 1 pint vanilla ice cream, softened (or use coffee-flavored ice cream)
• sugar (optional)
• cinnamon

Directions:

1. In a large bowl or glass pitcher combine the brewed coffee and chilled club soda; stir in ice cream.
2. Sprinkle with cinnamon.
3. Serve immediately.
4. Delicious!

Read more: http://www.food.com/recipe/creamy-coffee-ice-cream-soda-178951#ixzz1wSxDA2rL

Coffee Ice Cream Recipe

Ingredients:

Servings: 8

Units: US | Metric

• 1 cup heavy cream
• 1/3 cup sugar
• 1/2 cup milk (I use whole)
• 1 teaspoon vanilla extract
• 1/2 cup extra strong brewed coffee, chilled

Directions:

1. In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
2. Add the milk, vanilla and coffee.
3. Whisk until blended.
4. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
5. Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

Read more: http://www.food.com/recipe/coffee-ice-cream-113720#ixzz1wSwFTe6M

Coffee Ice Cream Pie Recipe

Ingredients:

Servings: 8

Units: US | Metric

• 2 (1 ounce) unsweetened chocolate squares
• 1/4 cup butter, cubed
• 1 (5 ounce) can evaporated milk
• 1/2 cup sugar
• 1 pint coffee ice cream, softened
• 1 (8 inch) chocolate crumb crusts
• 1 (8 ounce) carton frozen whipped topping, thawed
• 1/4 cup chopped pecans

Directions:

1. Melt chocolate and butter.
2. Stir in milk and sugar.
3. Bring to a boil, stirring constantly.
4. Cook and stir until thickened.
5. Remove from the heat and cool completely.
6. Spoon ice cream into crust.
7. Stir sauce and spread over ice cream.
8. Top with whipped topping and sprinkle with pecans.
9. Freeze until firm.
10. Remove from the freezer 15 minutes before serving.

Read more: http://baking.food.com/recipe/coffee-ice-cream-pie-324757#ixzz1wSwdGRkl

Blueberry Coffee Cake

Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour or regular whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup packed brown sugar
• 2 tablespoons butter, at room temperature
• 2 tablespoons canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain nonfat yogurt
• 1 cup fresh blueberries, or frozen and thawed

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Source: 

http://www.foodnetwork.com/recipes/ellie-krieger/blueberry-coffee-cake-recipe/index.html