ill they melt.
Add coffee and vanilla and whisk in
Remove the ice cream from the freezer; scoop into a large bowl. Mix in three-quarters of the grated chocolate.
Return the ice cream to the tub. Return to the freezer for 20 mins until firm.
Place scoops of the ice cream in bowls with the cookies. Sprinkle the remaining chocolate over ice cream and dust with cocoa powder.
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
nd stir in espresso and coffee liqueur. Let cool completely.
press 1/4 of the coffee ice cream into pan.
Drizzle 1
hocolate ice cream over caramel sauce; freeze until firm. Combine vanilla ice cream and
orm pan.
Slightly soften coffee ice cream and spread evenly over macaroons
inutes and chill.
Spread coffee ice cream on bottom of chilled pie
pringform pan ready.
Remove ice cream and gelato from freezer.
ontinuously; cool.
Spread softened ice cream carefully onto crust. Return to
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.
Crumble cookies.
Add instant coffee and melted butter.
Mix and press into a 9 inch pie pan.
Chill.
Crumble candy bars and mix with softened ice cream.
Press ice cream mixture into pie pan.
Add a layer of chocolate sauce.
Top with whipped topping.
freeze until set. Spread chocolate ice cream over Caramel Sauce; freeze until
Mix coffee, sugar and half & half.
Fill 4 tall glasses about halfway.
Add 1 scoop of ice cream to each, then fill up with club soda.
Top with whipped cream.
Soften ice cream slightly.
Press half of the ice cream into cookie pie shell.
Top with whole jar of fudge sauce (do not heat). Add the rest of the ice cream, mounding it up.
Press sliced almonds all over top of pie; putting the pie on a cookie sheet is less messy.
Freeze immediately.
Work quickly so ice cream doesn't run all over.
Melt chocolate and butter.
Stir in milk and sugar.
Bring to a boil, stirring constantly.
Cook and stir until thickened.
Remove from the heat and cool completely.
Spoon ice cream into crust.
Stir sauce and spread over ice cream.
Top with whipped topping and sprinkle with pecans.
Freeze until firm.
Remove from the freezer 15 minutes before serving.
br>For ice cream layer, mix crushed heath bars into ice cream (reserve some
Mix vanilla ice cream and cinnamon in a large bowl until blended.
Spread evenly over bottom of an 8-inch spring-form pan. Sprinkle with crushed cookies.
Spoon coffee ice cream on top; press into an even layer with back of spoon.
Cover and freeze at least 5 hours, or wrap airtight and freeze up to 1 month.
Makes 12 servings.
Crush macaroons and mix into softened ice cream; fold in coffee liqueur and Cool Whip.
Put in parfait glasses; cover with foil and freeze.
ake fudge sauce, combine heavy cream and corn syrup in heavy