he plate and scoop of pistachio ice cream on other side. Drizzle reserved
Soften the pistachio ice cream just enough to be able to work with it (it shouldn't be melted).
Fold in avocado cubes.
Refreeze.
he bombe:
Spread vanilla ice cream in an even layer on
Soften the chocolate ice cream.
Coat the inside
uickly spread half the strawberry ice cream evenly in pan; cover with
bowls with foil.
Soften pistachio ice cream and line each bowl with
Cut cool cake made from packaged mix or bakery bought, crosswise in 4 equal layers.
Spread tops of 3 bottom layers with ice cream, using a different flavor for each.
(You can choose your favorites.)
Do one at a time, starting with strawberry and place immediately in freezer or refrigerator's freezing section.
Proceed with chocolate ice cream.
Stack on top of strawberry in freezer. Follow with layer spread with pistachio ice cream.
Add top layer of cake.
Work fast.
Soften 1 pint orange sherbet.
Spoon into chilled 2-quart metal mold or bowl.
Freeze until firm (at least 1 hour).
Soften pistachio ice cream.
Spread over layer of orange sherbet in mold. Freeze until firm.
Repeat with chocolate ice cream and the remaining orange sherbet.
Cover mold with waxed paper.
Freeze until firm.
Line baking pan with parchment paper.
Working quickly, sandwich 2 cookies together with a generous scoop of ice cream. Use a spatula to cut away excess ice cream and smooth edges.
Dip edges of sandwich in melted chocolate, then roll in nuts. Place on prepared pan. Freeze 30 mins, until firm.
an completely.
Combine vanilla ice cream and cherries then spread over
Combine ice cream and pistachios in a bowl
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.
Mix sweetened condensed milk, milk, and pudding mix together in a bowl; transfer to an ice cream maker and process according to manufacturers' instructions.
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.
Spoon coffee ice cream in shell; spread evenly.
Top with scoops of selected ice cream.
Drizzle with chocolate syrup. Sprinkle with nuts.
Freeze at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.
Peel and seed avocados.
Cut avocados into small pieces to fit in the blender or food processor.
Place ice cream, extract and avocados in blender and puree until well-blended.
Stir in pistachio.
Pour into container and place back into freezer overnight.
Scoop, sit back and enjoy!
Crush crackers very fine.
Mix nuts with cracker crumbs; add melted margarine and mix.
(Save some cracker mixture for topping.)
Press crumbs into bottom of 9 x 15-inch pan to form crust.
Mix pudding with milk and softened ice cream.
After this is thoroughly mixed, spread in pan over cracker crust.
Spread Cool Whip over top of pudding mix and top with remaining crumbs. Keep in freezer until 20 minutes before serving.
Roll crackers.
Melt butter and sugar.
Add to crackers.
Pat in bottom of 9 x 13-inch pan.
Mix softened ice cream with pudding and milk.
Pour over crust.
Freeze in refrigerator overnight. Put Cool Whip on top when serving.
ottom saucepan. Add milk and cream. Bring to a boil.