recipes

Dessert 01 June 2016

Artful Adaptations

(Family Features) Ice cream is a classic summertime treat and a favorite indulgence for people of all ages. Now, this palate pleaser gets a modern makeover with recipes that cater to the most sophisticated tastes.

Give simple backyard cookouts and festive dinner parties alike an artful finale with creative desserts that make the most of Starbucks ice cream. They’re simple to make, easy on the wallet and a sure-fire way to impress your guests.

Super-premium ice cream, inspired by popular Starbucks beverages, turns floats, tiramisu and even hot chocolate into gourmet desserts that put a smile on everyone’s face.

Delight your friends and family all summer long with these delicious, unexpected flavors. For more information, visit starbucks.com.

Tips for Storing Ice Cream
From The International Ice Cream Association

  • Don’t allow ice cream to repeatedly soften and re-freeze. When this occurs, ice cream’s small ice crystals can eventually turn into large, unpalatable lumps.
  • Your freezer should be set at between -5°F and 0°F. Ice cream is easiest to scoop when stored between 6°F and 10°F, the ideal serving temperature range.
  • Store ice cream in the main part of the freezer, not in the freezer door, where it’s subject to fluctuating temperatures.
  • Keep the ice cream container lid tightly closed when storing in the freezer.
  • Don’t store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.

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Mocha Cream Soda Floats

2 servings
Prep Time: 5 minutes

  • 2 tablespoons chocolate syrup
  • 1 can (12 ounces) chilled cream soda
  • 1 cup Starbucks Mocha Frappuccino ice cream
  • 2 dollops sweetened whipped cream
  1. Evenly divide chocolate syrup into 2 tall glasses. Scoop 1/4 cup ice cream into each glass. Add soda, then top with remaining ice cream. Garnish with whipped cream.

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Decadent Hot Chocolate Affogato

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 3/4 cup 2% milk
  • 1/2 cup half and half, heavy cream or milk
  • 1/3 cup semi-sweet chocolate chips or 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon sugar
  • Salt
  • 1 cup Starbucks Coffee ice cream
  1. Bring milk, half and half, chocolate, sugar and salt just to a boil in 2-quart saucepan over medium-high heat. Reduce heat to medium and cook, stirring frequently, 5 minutes or until chocolate is melted.
  2. Scoop ice cream into two large ice cream bowls. Pour hot chocolate around ice cream and garnish, if desired, with whipped cream.

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Coffee Bananas Foster

2 servings
Prep Time: 15 minutes
Cook Time: 5 minutes

  • 2 medium bananas, sliced
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup heavy or whipping cream
  • 2 tablespoons butter
  • 2 tablespoons dark or light rum
  • 2 slices prepared pound cake (about 1/2 inch thick), toasted
  • 1 cup Starbucks Caramel Macchiato ice cream
  1. Bring bananas, sugar, cream, butter and rum to a boil over medium heat in 10-inch nonstick skillet. Cook, stirring occasionally, 2 minutes or until sauce is slightly thickened. Remove from heat.
  2. Arrange cake on 2 dessert dishes. Top with ice cream, then banana mixture.

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Caramel Macchiato-Topped Waffles With Maple-Walnut Sauce

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 1/2 cup pure maple or pancake syrup
  • 2 tablespoons heavy or whipping cream
  • 2 tablespoons butter
  • 1/2 cup chopped toasted walnuts
  • 2 prepared waffles, heated according to package directions
  • 1 cup Starbucks Caramel Macchiato ice cream
  1. Bring syrup, cream and butter to a boil in 2-quart saucepan over medium heat. Cook, stirring occasionally, 2 minutes or until slightly thickened. Remove from heat, then stir in walnuts.
    Arrange warm waffles on 2 dessert plates. Top with ice cream, then drizzle with maple-walnut sauce.

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Tiramisu Ice Cream Parfaits

2 servings
Prep Time: 15 minutes

  • 1 cup sweetened whipped cream, plus extra for topping
  • 1/2 cup mascarpone*
  • 1/3 cup strong-brewed Starbucks coffee or espresso
  • 1 cup chopped crunchy ladyfinger cookies
  • 1 cup Starbucks Java Chip Frappuccino ice cream
  1. Fold 1/4 cup whipped cream into mascarpone in medium bowl. Fold in remaining whipped cream; set aside.
  2. Spoon 1/2 of mascarpone mixture into 2 parfait dishes. Sprinkle about 1/4 of the cookies and 1/4 of the coffee mixture into each dish. Evenly scoop ice cream into dishes, then top with remaining ingredients. Garnish, if desired, with additional whipped cream, grated chocolate or chocolate covered espresso beans.

*Substitution: Use 1 3-ounce package cream cheese, softened, whisked with 2 tablespoons milk instead of mascarpone. Fold into whipped cream and continue as above.

Source: Starbucks

Dessert 07 August 2015

Salted Caramel Cheesecake Brownie Bars

These Salted Caramel Cheesecake Brownie Bars call for cream cheese, sweetened condensed milk, vanilla, caramel and chocolate syrups and pecans.

Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5-ounce) package Pillsbury® Mocha Flavored Fudge Brownie Mix
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • Smucker's Sundae Syrup(tm) Caramel Flavored Syrup
  • Smucker's Sundae Syrup Chocolate Flavored Syrup
  • Pecan chips for sprinkling
  • Sea salt crystals for sprinkling
Preparation
  1. HEAT oven to 350°F. Spray a 13 x 9 baking pan with no-stick cooking spray and set aside. Prepare brownie mix according to package directions. Spread into baking pan.
  2. COMBINE cream cheese, butter and cornstarch in a small bowl and using a mixer, beat until fluffy. Gradually add sweetened condensed milk, egg and vanilla beating until smooth. Pour evenly over brownie batter. Bake for 45 minutes or until the top is slightly golden brown.
  3. REMOVE from the oven and let cool. Using generous amounts of caramel and chocolate flavored syrups to create a lattice pattern over the entire pan. Sprinkle with pecan chips and lightly sprinkle with sea salt.
  4. CUT into bars and store covered in the refrigerator.
Cook Time

45 minutes

Serves

Servings 40

Notes, Tips & Suggestions

Rebecca F., Bartlett, Ill.

Source

Eagle Brand

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