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.
Reduce the heat and simmer for 5 minutes.
Remove from
Over low heat, combine brown sugar, butter and milk until sugar is melted and not gritty.
Add in vanilla, cinnamon, bananas. Cook for 1 min (or longer but we don't like the taste of cooked bananas.)
Remove from heat and let cool slightly.
Top individual servings of ice cream with sauce and sprinkle toasted pecans and coconut over top. Serve immediately.
o prepared pan and bake for 20 mins, until pale golden
o prepared pan and bake for 20-25 mins, until a
reduce heat and simmer, covered, for 10 mins, or until cherries
anilla ice cream and cherries then spread over cake base. Freeze for 1
For Ice Cream:
Melt the 2 oz
b>sauce.
(and remember - A SOUFFLE WAITS FOR NO ONE).
Vanilla Ice Cream Sauce
herries macerate in the juices for at least 2 hours or
pringform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30
Spread flat side of each cookie with 2 tsp of the spread.
For each sandwich, place a cookie on serving plate, spread-side up. Top with 3 strawberry slices and 1 scoop of chocolate, strawberry or vanilla ice cream. Top with 3 strawberry slices, then place second cookie on top, spread-side clown.
Place 2 tbsp spread and cream in a small microwavable bowl. Microwave on high in 20-second bursts, until melted and smooth. Drizzle sauce over ice cream sandwiches. Serve immediately.
For ice cream: Line 9-cup charlotte mold
In a blender container, combine cherry sauce and ice cream. Cover and process until smooth.
Pour half of mixture into each of 2 tall glasses.
Fill glasses with club soda.
Garnish each serving with a whole cherry.
br>Cook over medium heat for 45 minutes, letting mixture boil
Place 1 pint vanilla ice cream in refrigerator to soften slightly,
Butter lightly 9x13-inch baking pan (or use vegetable spray).
Place Oreos in a plastic bag and crush fine with a rolling pin.
Spread them on bottom of baking pan and pour butter over top.
Press cookies to form a crust.
Spread the ice cream over crust Pour hot fudge sauce over ice cream.
Freeze 30 min.
until chocolate sauce has cooled Spread w/ Cool- Whip over chocolate.
Top with nuts.
Return to freezer until ready and serve.
Pat dry cherries Top w/ cherries Cut and serve Serves 10 to 12.
For crust, heat butter in pan
coops of half of the ice cream and half of the sorbet
Form ice cream into 4 balls. Place in