Easy Baked Alaska, Fried Ice Cream, Coffee Ice Cream Pie

Easy Baked Alaska

  • 4 cups favorite ice cream
  • 1 ¼ cups graham cracker crumbs
  • ¼ cups sugar
  • 3 egg whites
  • ¼ cup softened butter or margarine
  • 6 Tbsp. confectioners’sugar
  • ¼ teas salt

Preheat oven to 375 degrees F. Mix the graham cracker crumbs, sugar, and butter or margarine together. Press the crumbs into a 9-inch pie pan. Place the pie pan in the oven and bake for 10 minutes. Cool the baked graham cracker crust and then place it in the freezer to chill. When the crust is cold, fill the pie crust with the ice cream of your choice and return the pie pan with the ice cream to the freezer. Beat the egg whites until frothy. Add the salt and slowly add thee confectioners’sugar. Beat this mixture until it is stiff and glossy. Take the ice cream pan from the freezer and spread the meringue over the ice cream. Be sure all the edges are sealed. Place the ice cream covered with meringue under the broiler at 500 degrees F for 2 minutes.

Fried Ice Cream

  • 1-quart favorite ice cream
  • 3 cups crushed cornflake cereal
  • 1 teas. cinnamon
  • 3 egg whites
  • Oil for frying–about 2 qts.

Scoop the ice cream into 8 balls. Place the 8 balls of ice cream on a baking sheet and freeze until firm, about 1 hour. In a shallow bowl combine the crushed cornflakes with the cinnamon and mix well. In a mixing bowl beat the egg whites until they are foamy. Dip the ice cream balls, one at a time, in the egg white and then roll in the crushed cornflakes. Be sure the ice cream is completely covered.

You may have to roll the ice cream in the cornflakes a second time to get complete coverage. Return the covered ice cream balls to the freezer and freeze for about 3 hours until they are firm. Heat oil in a deep fryer or a heavy saucepan to 375 degrees F. Use either a slotted spoon or basket to fry the ice cream balls, 1 or 2 at a time, for 10-15 seconds, until golden. Drain the fried ice cream quickly on paper towels and serve immediately.

Coffee Ice Cream Pie

  • 1-pint coffee ice cream softened
  • 1 8-inch chocolate crumb piecrust
  • 2 1-oz squares unsweetened chocolate
  • ½ cup sugar
  • 1 8-oz carton whipped topping, thawed
  • ¼ cup chopped walnuts
  • ¼ cup butter or margarine, cubed
  • 1 5-oz. can evaporated milk

In a medium saucepan over medium heat melt the chocolate and butter or margarine together. Stir the milk and sugar into this mixture. Bring mixture to a boil while stirring constantly. Continue to cook and stir this mixture until it is thickened. Remove this sauce from the heat and cool completely. When sauce is cool, spoon the softened ice cream into the chocolate crumb crust. Stir the prepared sauce and spread over the ice cream. Top the ice cream and sauce with the whipped topping and sprinkle with the walnuts. Freeze the ice cream pie until firm. Remove pie from freezer 15 minutes before serving.