n wire rack.
FOR CHOCOLATE SAUCE:
Combine evaporated milk, morsels
archment paper.
Stir butter, chocolate and sugar over low heat
br>Melt sweet and milk chocolate in a double boiler.
pringform pan.
Spread the chocolate ice cream into an even layer in
CLASSIC ICE CREAM: To the fruit cocktail
Mix together the chocolate crumbs and the butter and
br>For Ice Cream Pie:
In saucepan, combine chocolate and evaporated milk
In a bowl, mix ice cream, caramel sauce and 3/4 of the candy. Spoon into a metal cake pan, cover and freeze overnight, or until firm.
Scoop into bowls and sprinkle with remaining candy to serve.
In pie crust, layer chocolate ice cream, strawberry jam, strawberry ice cream, chocolate syrup and vanilla ice cream. Keep in freezer until 10 minutes before serving time. This can be served with dairy topping.
In a small bowl, whisk together 1/3 cup of the water with the cocoa. In a medium-size heavy saucepan, heat the semi-sweet chocolate and butter over low heat, stirring often, 5 minutes or until melted. Whisk in the cocoa mixture, the remaining 1/3 cup of water, both sugars and the corn syrup and bring to a boil, uncovered, for 7 minutes or until the sauce is reduced to 1 1/2 cups. Remove from the heat and stir in the vanilla. Serve over ice cream.
In a nonstick saucepan or skillet, melt butter and saute nuts until slightly toasted.
Remove from heat; add chocolate chips and stir until melted.\tServe warm over ice cream.
Sauce will harden. Store remaining sauce in refrigerator.
Reheat (melted) in a microwave for future use.
Makes about 1 1/2 cups.
Mix together pecans, flour, sugar and butter.
Spread on a 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes, stirring often.
Cool and crumble.
Spread half the crumbs in a 9 x 13-inch pan.
Slice ice cream and place slices on top of crumbs.
Pour ice cream sauce on top of ice cream and top with rest of the crumbs.
Freeze.
Cut in squares to serve.
(Use any flavor of ice cream and sauce.)
* Use your choice of kind of cake mix and ice cream (Chocolate cake with chocolate marshmallow ice cream; spice cake with praline ice cream or strawberry cake with strawberry ice cream).
Place ice cream on cookie mixture.
Spread around.
Freeze. Combine remaining ingredients in pan over medium heat.
Cook until mixture thickens (5 to 10 minutes).
Cool slightly and spread over ice cream.
Freeze 15 to 30 minutes.
Spread over top of dessert 1 container Cool Whip.
Remove from freezer 10 minutes before serving.
br>Mix the soaked fruits, ice cream, chocolate and almonds together.
Line
stand or electric mixer, cream the butter and sugars until
o room temperature.
Beat cream cheese in a large bowl
Over low heat, combine brown sugar, butter and milk until sugar is melted and not gritty.
Add in vanilla, cinnamon, bananas. Cook for 1 min (or longer but we don't like the taste of cooked bananas.)
Remove from heat and let cool slightly.
Top individual servings of ice cream with sauce and sprinkle toasted pecans and coconut over top. Serve immediately.
w make a fudge sauce by putting the cream, chocolate and 1 cup
n low heat, combine chocolate chips, heavy cream, and butter. Stir until