Slice cake horizontally into 2 layers.
In bowl, combine ice cream and frozen lemonade.
Swirl gently.
Spread 1/2 of ice cream mix on bottom cake layer.
Place second cake layer on top of ice cream.
Top with remaining ice cream.
Freeze 30 minutes.
Garnish with strawberries and mint, if desired.
Calories 258 per serving, 10 gr fat.
Mix ice cream, milk and pudding; pour over melted oleo and crackers.
Cover with Cool Whip.
Melt ice cream until mixable.
Add milk and pudding.
Grind the 1 1/2 sleeves of crackers.
Place 3/4 of the crackers in the bottom of a 9 x 13-inch pan.
Pour the ice cream mixture over the crackers and place the rest of the crackers on the top.
Place in freezer until ready to serve.
Keep frozen.
Makes 20 servings.
Bake and cool pastry.
Fill pastry shell with ice cream. Spread evenly.
Wrap in foil; fold edges under to seal.
Freeze. Just before serving, top with fresh, frozen or canned fruit and whipped cream.
Mix cookie crumbs and butter and press into 9 x 13-inch pan. Freeze 20 minutes or until firm.
Spread slightly softened ice cream over crust.
Freeze 20 minutes or until firm.
Spread fudge topping over ice cream.
Freeze 20 minutes.
Mix first five ingredients together.
Pat on cookie sheet and bake at 350\u00b0 for 20 minutes or until light brown.
Cool and break up in pieces.
Put 1/2 in a 9 x 13-inch pan.
Pour 12 ounce jar of caramel topping over pieces.
Put 1/2 gallon ice cream on top. Sprinkle with other 1/2 of crumbs and freeze.
measure 2 cups ice cream and allow to soften.
add to 2 cups of flour and stir until mixed.
spoon into paper muffin cups and bake in 375 oven approx.
15-18 minutes.
I know this sounds crazy but they really work!
REMEMBER the better ice cream gives a better product my first batch was with generic vanilla,they were o.k.but not as good as the higher quality ice creams.
Line 9 x 13-inch pan with vanilla wafers.
Slice half of the ice cream and put on top of vanilla wafers.
Melt, in double boiler, the chocolate chips, milk and marshmallows.
Pour 1/2 over ice cream.
Put another layer of vanilla wafers, ice cream and chocolate mixture.
Top with nuts.
Freeze until ready to serve.
Place 1 pack of junior mints in freezer.
Melt remaining mints with butter, microwave 30-45 seconds or in saucepan over low heat.
Spread the 2 cups ice cream into prepared crust.
Drizzle with melted mints.
Place in freezer until chocolate is set, about 10 minutes.
Chop frozen mints and stir into 3 cups vanilla ice cream.
Spoon on top of set chocolate.
Loosely cover and freeze several hours or overnight.
Mix the ingredients (except ice cream) and pour half the mixture into a buttered 9 x 9-inch dish.
Fill with 1/2 gallon ice cream.
Cover with remaining mixture and freeze.
Toast waffles in toaster.
When done, put 2 scoops ice cream on 1 waffle.
Put other waffle on as lid.
Roll in nuts or jimmies.
Enjoy!
food processor, grind the ice cream wafers to a fine crumb
Scoop 1/3 of the ice cream into a large bowl and
Crush 25 cookies; pat down in 9x13-inch pan.
Melt margarine and chocolate in sauce pan.
Add beaten eggs a little at a time and powdered sugar.
Stir until warm and fudgy (do not boil).
Spread over cookie crust.
Freeze 30 minutes.
Cut ice cream into sections and place in pan.
Softened ice cream works best.
Use a rubber spatula to smooth out top.
Sprinkle remaining cookie crumbs on top.
Freeze at least 2 hours, until solid.
Cut and serve.
Mash peaches well and blend thoroughly with 1 1/2 cups sugar; set aside.
Put ice cream can in freezer tub.
Pour tub 2/3 full of crushed ice around can, using 4 parts ice to 1 part ice cream salt.
Pour milk and cream into can.
Stir in remaining sugar, salt, flavorings and eggs.
Add sweetened mashed peaches; stir. Adjust lid and freeze according to your individual freezer instructions.
Usually takes about 15 minutes.
Prepare cake mix as directed, using two 8-inch or two 9-inch layers.
Let cool completely.
Use one of the cake pans as a mold for ice cream layer.
Line pan with plastic wrap, spoon or scoop in ice cream and smooth with knife.
Let ice cream harden in freezer.
Once ice cream is hardened, place it between cake layers on a serving dish that is freezer safe and has a cover for storing in freezer.
Use Cool Whip as icing.
Melt together sugar and margarine to boiling point.
Add nuts. Pour Rice Krispies in and mix.
Press 1/2 of mixture in 8 x 8-inch pan.
Spread ice cream over Rice Krispies.
Press remainder of Rice Krispies mixture over ice cream.
Freeze and cut into squares.
Melt margarine and chocolate.
Stir in coconut and Rice Krispies.
Press into a buttered 9-inch pie pan, going up sides. Freeze.
Fill with ice cream right before serving.
(I like to use mint chip ice cream the best.)
Use more than 1 quart if serving 8.
Crumble 1/2 the macaroons on bottom of 9-inch square pan. Spread ice cream over cookies.
Whip the cream; add sugar, nuts and the rest of macaroons.
Spread over ice cream.
Freeze.
Mix peanut butter and corn syrup together.
Add Cocoa Krispies.
Press into a 9 x 13-inch pan and freeze until hard. Add ice cream to 1/2 side of pan.
Cut in 1/2 and place on top of ice cream.
Cut into bars.