Chocolate Fried Ice Cream-------.
With scoop, form 6 ice cream balls.
Place on wax
Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
Crush the entire package of Oreos in a food processor.
Mix the melted ice cream and the cool whip together.
Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
Start with the ice cream and then add Oreos then the ice cream and so on.
Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.
ake pan).
4. soften ice cream in microwave NOTE: what works
acked edge.
Spoon the oreo cookie crumbs into the centre
elly roll pan.
Prepare chocolate cake mix according to package
ith vegetable oil. Mix ice cream cones with dark chocolate. Spread into base
Crush cookies, reserve 2/3 cup for top.
Mix crumbs, 1/4 cup margarine and press into 9 x 13-inch pan.
Chill.
Melt chocolate, 1/2 cup margarine, sugar, salt and milk.
Boil 4 minutes, stirring constantly.
Add vanilla.
Spread over crust.
Chill until set. Spread ice cream and sprinkle with crumbs.
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.
Mix all ingredients and put in an ice cream freezer.
Follow direction on freezer for making ice cream.
Ice cream can be any flavor, just add what you like best!
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!
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.
Crush 25 cookies; pat down in 9x13-inch pan.
Melt margarine and chocolate in sauce pan.
Add beaten eggs a little at a time and powdered sugar.
Stir until warm and fudgy (do not boil).
Spread over cookie crust.
Freeze 30 minutes.
Cut ice cream into sections and place in pan.
Softened ice cream works best.
Use a rubber spatula to smooth out top.
Sprinkle remaining cookie crumbs on top.
Freeze at least 2 hours, until solid.
Cut and serve.
Set aside 15 cookies; finely chop remaining cookies.
Mix chopped cookies and butter in bowl.
Press firmly on bottom of 13x9x2-inch baking pan.
Freeze for 10 minutes.
Spread ice cream evenly over crust.
Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream.
Freeze for at least 4 hours or overnight.
rap.
** Although crushed walnuts, chocolate chunks, and assorted candies are