Combine marshmallows and milk in top of double boiler; bring water to a boil. reduce heat to low, cook until marshmallows melt; stirring frequently. remove from heat; cool, stirring occasionally. Add creme de menthe and creme de cacao; fold in whipped cream.Spread ice cream evenly in crust and pur marshmallow mixture over ice cream. Freeze at least 6 hours. Garnish with whipped cream.
Combine ice cream, lemon juice, creme de menthe and creme de cacao in bowl.
Fold in whipped topping, blending well.
Freeze, if necessary, until mixture will mound.
Spoon into crust.
Freeze until firm, at least 4 hours.
Garnish with chocolate curls, if desired.
Store any leftover pie in freezer.
Add ice cream and milk to blender. Blend until smooth.
Divide into 2 glasses.
1. Transfer ice cream to bowl; place in refrigerator
late.
Scoop and press ice cream into bottom \"crust\".
Top
In a blender container, process grape cranberry drink and 1 scoop ice cream until smooth.
Pour into glass with remaining ice cream.
Top with soda.
Makes 1 serving.
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk
CLASSIC ICE CREAM: To the fruit cocktail,
Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
Beat together ice cream, sherbet, creme de menthe and cream de cacao.
Fold in whip cream.
Freeze mixture until it mounds when dropped and holds its shape.
CRUST: Combine cookie crumbs and butter.
Press over bottom and sides of a deep dish pie pan; Chill.
Then spoon filling into pie shell and freeze 3 hours, or until completely frozen.
Soften ice cream, in a VERY large bown
1.Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
2.Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
*note. The author said that you could also use espresso granules if you like a stronger coffee flavor.
f a scoop of vanilla ice cream to top it all off
Take one carton of ice cream out so it will
Let ice cream stand at room temperature about
rocess coffee-spice custard in ice cream maker according to manufacturer's
In a blender container, combine vanilla ice cream, the white creme de cacao and the green creme de menthe.
Cover and blend just until smooth.
Pour into a chilled champagne glass or wine glass.
Garnish with a mint sprig, if desired.
br>Spread a layer of ice cream over the cookies.
Repeat
Put ice cream and sherbet in a large bowl; let soften. Mix with large spoon. Add pineapple juice and Hawaiian Punch drink.
0 mins.
Turn Neapolitan ice cream onto chilled cake board. Using