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.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
To make Burgundy Cherry Sauce: Combine the
To make caramel sauce:
Combine cream, sugar, butter and vanilla extract
fore serving it.
To make ice cream balls, put cornflakes in shallow
Put 2 scoops of vanilla ice cream (I prefer Bryers Extra Creamy Vanilla) in a bowl or mug. Squirt as little of the flavoring as you can onto the ice cream. Mix up the ice cream and flavoring for about 1 minute or until the entire mixture is the same peachy color. Taste to decide if you want a stronger flavor and add more (better to under flavor than to over flavor). Done.
To make fudge sauce, combine heavy cream and corn syrup in heavy
Line a pan with ice cream sandwiches.
Spread cool whip over the ice cream sandwiches.
Pour chololate syrup over that to your taste, all depends on how much chololate.
Crush up a butterfinger and sprinkle over the top of the cake.
Make ice cream balls with an ice cream scoop. Roll the ice cream balls in the chopped nuts, then place them in glass dishes. Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if you like. Enjoy!
Mix ice cream mix and sugar with 1/2 cup warm milk to dissolve it. Add it to Eagle Brand condensed milk and 1/2 gallon milk in a half gallon container; mix well. In a gallon Ziploc bag, put 2 cups crushed ice and 3 tablespoons rock salt. In a sandwich Ziploc, put 1/2 cup ice cream mix.
Put sandwich bag into gallon bag. Wrap in a towel and shake for 5 to 10 minutes or until ice cream is firm.
Make ice cream into balls and wrap in plastic wrap and put into freezer.
Using a small oven safe bowl, turning bowl upside down, wrap taco shell over bowl and bake in a 350\u00b0 oven till golden brown.
Cool. After cooled, remove ice cream from freezer and roll into corn flakes. Place ice cream balls into bowls and add syrup, whip cream and top with cherries.
Put all ingredients in a 3 quart electric ice cream freezer can.
Freeze.
Soften ice cream on counter until \"workable\" (soft
Make ice cream balls about the size of a tennis ball. Mix cinnamon and sugar together in a bowl. Pour milk in another bowl. Dip the ice cream balls in the milk, then dip the balls into the sugar mixture. Take the balls and dip into milk again. Crush the corn flakes and dip the balls into the crushed corn flakes. Roll balls until covered, refrigerate for 3 hrs. Then fry at 350 degrees for 6 minutes.
Make ice cream balls in advance, using a scoop.
Roll in coconut.
Place on cookie sheet; place in freezer until ready to serve.
Looks beautiful in sherbet glasses.
Pour over ice cream balls.
For a more gourmet taste, use Kahlua instead of chocolate syrup.
Make ice cream snowballs (amount your choice) and freeze uncovered on wax paper for 1 hour.
Beat up egg whites until frothy with a fork.
In another bowl crush nuts.
Dip snowballs into egg, then nuts, then egg, then nuts.
Freeze at least 5 hours.
Deep fry in 380\u00b0 oil for 10 seconds.
Drain on a paper towel.
Place in a serving bowl and drizzle with honey and sprinkle with cinnamon and sugar.
Yummy!!!
Mix together graham cracker crumbs, sugar, cinnamon and peanut butter; set aside.
Make ice cream balls and roll in peanut butter mixture.
Place on a cookie sheet lined with wax paper.
Freeze. You can take the balls off the cookie sheet and place in containers or freezer bags until ready to use.
ith parchment paper.
To make the butterscotch sauce, heat all
f ice cream.
Stack them on top of each other (make sure
Ice Cream -- in a large bowl let the ice cream come to room temp or workable. Add the flavors and mix well. Cover and refreeze.
That's it. This is so subtle but so good. Serve this with some fresh ginger snaps from your bakery. Easy and simple. Gourmet ice cream that took just a few minutes to make.