b>Black Walnut ice cream. Top with another piece of cake and repeat with ice cream
Dissolve gelatin in boiling water.
Add cold water and wine. Add ice cream by spoonfuls, stirring until melted.
Chill until slightly thickened, then stir.
Spoon into dessert dishes.
Chill about 1 hour.
Makes 7 servings.
You will need one plastic lettuce crisper or other oval shaped mold.
Spread lime sherbet along the sides of the lettuce crisper, making a layer about 1 inch to 1 1/2 inches thick along all sides and leaving a cavity in the center (this is the rind of watermelon).
Kids will enjoy smooshing the ice cream around. Fill the center cavity with strawberry or raspberry ice cream, adding chocolate chips (the seeds) as you go along.
Chill in freezer for at least 6 hours.
In Tupperware
lettuce
keeper,
put lime sherbet, softened, around edges and sides of Tupperware.
Put into freezer to harden. In
the
meantime,
soften strawberry or raspberry ice cream or sherbet.
Add
chocolate chips to ice cream.
Put into Tupperware to harden in freezer.
he pan.
Combine the ice cream and raspberries in a medium
et.
Make the berry ice cream: Spoon ice cream into a large bowl
archment paper. Roll scoops of ice cream into balls. Place balls on
ombined. Fold in flour, sour cream, raisins and chocolate chips. Pour
evel top.
Combine ice cream and raspberries. Spread ice cream mixture over chocolate
alf of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
In a mixer bowl, beat egg until light.
Add sugar and mix well.
Stir in cream, pudding mix, vanilla and a dash of salt. Pour into a 4 to 5-quart ice cream freezer.
Stir in milk and raspberries.
Follow freezer instructions to freeze.
Ripen. Makes 3 1/2 quarts.
This is good stuff.
Puree raspberries. Strain through a jelly bag to remove seeds, if desired.
Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
br>Pour in the heavy cream and milk and whisk to
Mix chocolate wafers and melted butter.
Press in bottom of pan for crust.
Layer: (first) raspberry sherbet; (second) half brownie crumbs; (third) drizzle half chocolate syrup; (fourth) vanilla ice cream; (fifth) rest of brownie crumbs and (sixth) drizzle rest of chocolate syrup.
Freeze overnight.
Serve frozen.
In a large bowl, stir boiling juice into dry jello at least 3 minutes until jello is completely dissolved.
Add ice cream by spoonfuls, stirring with a wire wisk after each addition until ice cream is completely melted.
Add the whipped topping, stir until well blended.
Add the raspberries, stir gently.
Dump into crust.
Freeze until firm.
Dissolve jello in boiling water.
Add ice cream - stir until melted.
Mix bananas with pineapple so bananas do not darken and add to the jello.
Add all remaining ingredients.
Chill until set.
Dissolve jello in hot liquid in 2-quart saucepan.
Add ice cream by spoonfuls until melted.
Chill until thickened but not set.
Fold in drained fruit.
Tun into pie shell.
Chill until firm.
Garnish with Cool Whip and fruit.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Melt chocolate chips in cream, stirring occasionally.
Add vanilla.
Chill until thickened.
Spoon chocolate ice cream into crust.
Spread 3/4 of chocolate sauce over ice cream.
Return to freezer, then spoon vanilla ice cream over chocolate sauce. Drizzle remaining chocolate sauce over top of pie.
Freeze. Serves 6.
Place the pint of chocolate ice cream on the counter to soften (about 10 minutes).
Place the softened ice cream, cherries, milk, and chocolate chips in a blender. Blend on high speed until very smooth.