In a large bowl, combine the chocolate and cereal until the cereal is completely coated.
Transfer to a 9-inch springform pan.
Press the mixture into the bottom and 1 inch up the sides of the pan.
Freeze just until firm, 5 to 10 minutes.
Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.
onstick coating.
Spread softened mint chip ice cream in the mold and smooth
Spoon ice cream into crust, mounding it higher in the center.
Melt chocolate chips and stir until smooth.
Drizzle over the ice cream.
Freeze for at least 6 hours or up to 2 months.
Remove from freezer 15 minutes before serving.
Slice and enjoy!
reak apart half package of mint oreos. pulse until they turn
emove all 3 flavours of ice cream/sorbet from the freezer. Let
eserved chocolate with the sour cream in a small bowl and
Take 24 crushed cookies and blend with butter.
Press into a 13 x 9-inch metal pan.
Freeze for 20 minutes.
(Let the ice cream soften during this process.)
Layer ice cream over cookies; spread the entire can of chocolate over ice cream layer.
Layer with Cool Whip next.
Spread your crushed cookies you have reserved over the top.
Cover with foil and freeze.
Scoop 1/4 cup ice cream onto each of 8 cookie wafers.
Top with remaining 8 wafers and press down gently.
Swirl top of each sandwich with chocolate.
Serve immediately or wrap and freeze until ready to serve.
You may substitute any ice cream or frozen yogurt flavors.
You may also use any flavor wafer.
Melt margarine and chocolate.
Stir in coconut and Rice Krispies.
Press into a buttered 9-inch pie pan, going up sides. Freeze.
Fill with ice cream right before serving.
(I like to use mint chip ice cream the best.)
Use more than 1 quart if serving 8.
Line pan with enough cookies for a crust.
Stir the rest of the cookies in with softened ice cream and Cool Whip.
Pour into pan and freeze.
Garnish with nuts and chocolate sauce.
br>Unroll; spread with softened ice cream to within 1 inch of
an.
Slightly soften coffee ice cream and spread evenly over macaroons
hocolate mixture and the sour cream in a small bowl and
et aside and the sour cream in a small bowl and
Spoon about 1 teaspoon marshmallow creme on top of 1 cookie. Top with about 1/2 tablespoon ice cream. Top with another cookie, pressing gently. Place in shallow pan; immediately place in freezer. Repeat for remaining sandwiches, placing each in freezer as made.
Freeze at least 3 hours until firm. Wrap individually in plastic wrap or waxed paper.
b>mint and sugar. Pulse until finely chopped. Immediately fold through ice cream. Return ice cream
Using an ice-cream scoop, place scoops of strawberry ice cream into 4 cones. Place
Set aside 15 cookies; finely chop remaining cookies.
Mix chopped cookies and butter in bowl.
Press firmly on bottom of 13x9x2-inch baking pan.
Freeze for 10 minutes.
Spread ice cream evenly over crust.
Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream.
Freeze for at least 4 hours or overnight.
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 a 9 inch pie dish with foil and parchment paper.
In a large, heatproof bowl, combine milk chocolate and butter. Place over a saucepan of gently simmering water and stir until melted and smooth. Remove from heat. Mix in Rice Krispies. Transfer to prepared dish and press firmly into base. Chill until firm.
Spread ice cream over base and freeze until firm. Top with shaved chocolate. Cut into wedges to serve.