Chocolate Fried Ice Cream-------.
With scoop, form 6 ice cream balls.
Place on wax
Arrange 4 ice cream sandwiches long sides touching on a serving plate. Squirt an even layer of chocolate whipped cream over top. Scatter with 1/3 cup of chopped malted milk balls. Repeat layers twice, garnishing top with a few whole malt balls, if desired. Freeze 6 hours of until firm. If not serving immediately cover tightly with plastic wrap and freeze up to 1 week.
ith vegetable oil. Mix ice cream cones with dark chocolate. Spread into base
ugar, margarine, evaporated milk and chocolate chips.
Cook over med
irm. In large bowl, mix ice cream and coarsely chopped candies; spread
Line a 9 inch pie dish with foil and parchment paper.
In a large, heatproof bowl, combine milk chocolate and butter. Place over a saucepan of gently simmering water and stir until melted and smooth. Remove from heat. Mix in Rice Krispies. Transfer to prepared dish and press firmly into base. Chill until firm.
Spread ice cream over base and freeze until firm. Top with shaved chocolate. Cut into wedges to serve.
ch pie plate.
Combine chocolate chips and syrup in
ith butter.
Combine chocolate syrup and chocolate chips in a small
b>ice cream and spread evenly over macaroons.
Drizzle with 2 tablespoons chocolate
Spoon ice cream into crust, mounding it higher in the center.
Melt chocolate chips and stir until smooth.
Drizzle over the ice cream.
Freeze for at least 6 hours or up to 2 months.
Remove from freezer 15 minutes before serving.
Slice and enjoy!
emove all 3 flavours of ice cream/sorbet from the freezer. Let
Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
irowave-safe bowl mix chocolate syrup and chocolate chips microwave on high
Spread softened ice cream into the pie crust.
Freeze 1 to 2 hours.
Let stand at room temperature 15 minutes before serving. Garnish with chocolate curls and fresh mint leaves, if desired.
Spoon about 1 teaspoon marshmallow creme on top of 1 cookie. Top with about 1/2 tablespoon ice cream. Top with another cookie, pressing gently. Place in shallow pan; immediately place in freezer. Repeat for remaining sandwiches, placing each in freezer as made.
Freeze at least 3 hours until firm. Wrap individually in plastic wrap or waxed paper.
Melt the chocolate with the butter and allow
side. Chop the remaining chocolate and place in a bowl
per.
Working quickly, combine ice cream and Christmas pudding in a
n low heat, combine chocolate chips, heavy cream, and butter. Stir until
udge sauce by putting the cream, chocolate and 1 cup of sugar