Chocolate Ice Cream:
In a mixing
wire rack.
Sandwich chocolate ice cream between cooled cookies. Use
For Ice Cream:
Melt the 2 oz.
chocolate chips in
ream in double broiler. Break chocolate into smaller pieces and melt
freeze until set.
Spread chocolate ice cream over caramel sauce; freeze
Crush chocolate wafers.
Add 1 stick of melted butter and press into spring-form pan.
Set in freezer one hour.
Soften coffee ice cream and layer on top of chocolate wafers.
Freeze 1/2 hour.
Add 1 crushed candy bar.
Follow with vanilla ice cream. Freeze 1/2 hour; add 1 crushed candy bar.
End with chocolate ice cream.
Freeze 1/2 hour; top with 2 crushed candy bars.
Freeze at least 3 hours.
Enjoy.
rder; freeze until set. Spread chocolate ice cream over Caramel Sauce; freeze
acaroon crumbs.
Spread the chocolate ice cream evenly over the crumbs
an. Place small scoops of chocolate ice cream on each wedge. Cover
Place 4 highball glasses in the freezer to chill.
Place chocolate ice cream in a bowl; churn with an electric mixer on low speed until softened, 15 to 20 seconds. Drizzle fudge sauce over the surface of the ice cream. Scatter chocolate sandwich cookies, toffee candy, and brownie chunks evenly on top; fold in with a spatula.
Scoop chocolate ice cream mixture into the chilled glasses.
t aside. Chop the remaining chocolate and place in a bowl
f the macaroons.
Spread chocolate ice cream evenly over the crumbs
ith plastic wrap.
Spoon chocolate ice cream into pan, pressing into
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
oiler on low heat, combine chocolate chips, heavy cream, and butter
as needed.
Place vanilla ice cream in a medium bowl
an completely.
Combine vanilla ice cream and cherries then spread
Melt chocolate and add to scalded milk.
Mix together cornstarch, sugar and salt.
Add chocolate and milk.
Cook in double boiler until thickened, stirring constantly.
Cool.
Pour into ice cube tray and freeze until mushy consistency.
Whip the cream.
Add vanilla, then fold into chocolate mixture.
Return to ice tray, wet bottom and freeze.
Using a palette knife or clean paintbrush, spread chocolate over outsides of each cone. Dip rim of cone into chocolate sprinkles. Place on a baking tray lined with parchment paper and set aside at room temperature until chocolate has set.
To serve, fill cones with a scoop of ice cream. Top with an Easter egg.
For the chocolate hazelnut milkshake, blend milk, chocolate ice cream, drinking chocolate, creme de cacao and hazelnut liqueur in a blender until smooth. Pour the milkshake into serving glass.
For the white chocolate milkshake, blend vanilla ice cream, white creme de cacao and vanilla extract in a blender until smooth. Pour the milkshake into serving glass.