Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
br>Spread softened mint chip ice cream in the mold and smooth
Line glass dish (9x13 inch) with unwrapped ice cream sandwiches.
Cover with layer of cool whip and crushed candy bar.
Repeat sandwiches, cool whip and rest of candy bar.
Freeze 30 min and serve!
ompletely.
PREPARE ICE CREAM FILLING:
Spread softened vanilla ice cream over bottom
Line bottom and sides of buttered 9-inch pie plate with wafers.
Spoon ice cream into wafer shell, sprinkle 1/2 cup of chopped candy between ice cream layers.
Freeze for at least 2 hours.
Combine chocolate and cream in a small saucepan. Stir
Soften ice cream in a large bowl. Stir in chocolate bars, nuts, marshmallows, dark chocolate and enough food coloring to tint the ice cream pink. Distribute between 8 - 8 oz molds. Cover with foil and freeze for 3 hours, or overnight.
Meanwhile, bring heavy cream to a boil. Remove from heat and add white chocolate. Stir until chocolate melts.
Turn ice cream timbales out onto serving plates. Drizzle with warm white chocolate sauce.
he hot fudge sauce, heat cream until almost boiling. Add chocolate
rom heat.
Meanwhile, let ice cream stand in a bowl at
Place cookies in the bowl of a food processor; process until finely crushed. Add butter; pulse until combined. Press mixture firmly onto bottom and sides of a 9-inch tart pan with removable bottom. Freeze for 15 mins.
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Add liqueur; beat until combined. Fold in ice cream and crushed candy bar. Spoon into tart crust.
Freeze for 2-3 hours, until firm. Dust with cocoa powder.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
side, covered, overnight.
Place ice cream in a large bowl and
In a bowl, mix ice cream, caramel sauce and 3/4 of the candy. Spoon into a metal cake pan, cover and freeze overnight, or until firm.
Scoop into bowls and sprinkle with remaining candy to serve.
Add 1 piece of chopped candy to each recess and bake
1. Transfer ice cream to bowl; place in refrigerator
Transfer ice cream to bowl; place in refrigerator
Grease and line base of 23 cms springform pan with baking paper.
Toast almonds till golden for about 3 minutes in small non stick frypan.
Spoon ice cream into large bowl. soften for 10 minutes.
Add yoghurt and cinnamon to softened ice cream.
Combine well then fold throght Turkish Delight and 1 cup of almonds.
Spoon into pan, top wit rest of almonds.
Cover with foil.
Freeze overnight.
Cut into wedges to serve.
SAUCE:
Stir in sugar and butter in a saucepan over low heat until caramel-color; about 10 minutes.
Heat cream until warm.
Slowly stir in cream.
Boil 1 minute to thicken.
Let cool.
TO ASSEMBLE SUNDAE:
Put scoops of ice cream into a bowl.
Drizzle with 2 tablespoons caramel sauce; sprinkle with hershey's candy.
Top with whipped topping and a cherry.
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
br>Prep the ice cream:
Let the vanilla ice cream soften for a