+++++++++++++++++++++++++++++++++++
‘
About the Ice Cream Cake Recipe: Bring the feeling of the forest into this dessert with crunchy nuts, seeds, bits of chocolate, soft dried fruits, ribbons of fudge hidden in the coconut flavored sweet ice cream loaf. Swirl caramel sauce over the top and add glazed pecan halves. With all those tasty tidbits, you will discover the forest flavors of moose and turtles. What fun!
Cook’s Note: To make the granola – see link to Granola Recipe
Make sure you use mini chocolate chips in the granola.
Unmold Ice Cream Terrine. For easier removal, place ice cream pan in lukewarm water for about 2 minutes to loosen the sides. Lift it out by the plastic wrap; remove the plastic wrap; place ice cream loaf in larger greased foil lined pan; return to freezer to refreeze until serving.
To Slice Ice Cream: Top ice cream loaf with drizzles of caramel topping and garnish with pecan halves. Slice ice cream by dipping a thin-bladed knife into hot water if needed; wipe blade dry between cuts. Serve with additional warm caramel topping if desired.
Serves: 6 to 8
pdf for Copy of Recipe – Woodland Forest Ice Cream Terrine
+++++++++++++++++++++++++++++++++
About the Orange Corn Chocolate Chippers Recipe: This little orange flavored chippers are crisp crusted with a tender buttery golden texture inside. There’s a hint of rich buttery corn flour with a light nutty taste that remind me of tea cakes. Bits of chocolate and pecans are perfect match-makers for the old-fashioned goodness of these cake-like cookies.
Cook’s Note: I used Professor Torbert’s Orange Corn Flour and Bob’s Red Mill 1-1 Gluten Free Baking Flour. I also made this recipe using all-purpose flour, which produced a cookie that spread into a larger cookie with a tender texture inside and was a browner color.
pdf for Copy of Recipe – Orange Corn Chocolate Chippers
+++++++++++++++++++++++++++++++++++
