Mix all ingredients except caramel and ice cream.
Spread on cookie sheet and bake at 350\u00b0 for 15 to 20 minutes, stirring every 5 minutes until crumbly.
Sprinkle half of crumb mixture into bottom of a 13 x 9-inch pan.
Pour half of caramel topping over crumbs.
Spread softened ice cream over crumbs.
Add remaining crumbs and caramel topping.
Freeze until ready to serve.
o prepared pan and bake for 20-25 mins, until a
For ice cream: Line 9-cup charlotte mold
Preheat the oven to 400*F. Halve and core the pears and place, cut sides face up in a shallow ovenproof dish. Brush with the butter and sprinkle with the sugar. Pour the juice into the dish and bake in the oven for 20-30 minutes until the pears are tender.
Put the caramels in a small saucepan with the cream and heat gently until smooth and creamy.
Transfer the pears to serving plates and spoon over the caramel sauce. Add a scoop of ice-cream to each serving and drizzle with nut brittle.
Spoon ice cream into six 1/4-cup ice pop molds.
Swirl 2 tsp of topping into each mold. Press the lids on firmly. Freeze for 6 hours or overnight.
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.
om heat; cool pear mixture for 5 minutes. Transfer to a
Bake at 400F stirring occasionally for 15 minutes Crumble while warm
itted with the paddle attachment, cream butter and sugar together on
For crust, heat butter in pan
Combine ice cream, corn flakes, peppermint extract and food coloring. Distribute between 8 freezer-proof molds or paper cups (3 oz). Insert a stick in the center and freeze for 4 hours, or until set.
Un-mold. Just before serving, drizzle each ice cream pop with 1 tbsp chocolate sauce and allow to harden.
Melt margarine and mix with flour, oats, brown sugar and nuts.
Spread in a thin layer on a cookie sheet.
Bake at 350\u00b0 for 20 minutes or until brown.
Cool and crumble.
Spread 1/2 of the mixture in a 9 x 13 pan.
Pour 1/2 of the caramel topping on crumbs.
Slice and place soft ice cream on top.
Pour remaining caramel over ice cream.
Top with remaining crumbs.
Keep frozen until served.
Using a 1/2 cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm.
Unwrap ice cream sandwiches and place in the bottom of a casserole dish, covering the bottom. Generously pour and smooth Cool Whip on top of sandwiches. Drizzle chocolate and caramel syrup toppings on top of Cool Whip. Randomly place cherries on top. Sprinkle with pecans. Cover with aluminum foil and freeze until ready to serve. ENJOY!
Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
Serve warm peach halves topped with ice cream.
an, keeping the other half for the top.
Cut 1
Combine marshmallows and cream in pot.
Stir over low heat till marshmallows have melted.
Cool.
Slightly soften ice cream in large bowl.
Swirl through marshmallow mix and topping to give a marbled effect.
Return to ice cream container, cover and freeze till firm again.
This is an Italian recipe for ice cream.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Scoop ice cream into a chilled dessert bowl.
Pour Amaretto over ice cream, find a cozy chair and enjoy!