1. Put 2 large scoops of Mint Chocolate Chip Ice Cream into a blender.
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!
emove all 3 flavours of ice cream/sorbet from the freezer. Let
Using an ice-cream scoop, place scoops of strawberry ice cream into 4 cones. Place
Place 4 cups boiling water over tea bags.
Let steep 10 minutes.
Remove tea bags; add sugar and chocolate syrup.
Stir until dissolved.
Let cool; chill to serve.
Place one scoop of mint chocolate chip ice cream in each glass.
Add tea base; top off with 2 tablespoons club soda per glass.
Serves 6.
ch pie plate.
Combine chocolate chips and syrup in
onstick coating.
Spread softened mint chip ice cream in the mold and smooth
).
Place about 30 chocolate wafer cookies in a blender
Set aside.
Coarsely chop chocolate. Set aside 1/4 of
ixer with the paddle attachment, cream the butter, peanut butter, sugar
Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6 to 8 hours or overnight. Remove from freezer 15 minutes before serving. Yield: 6 to 8 servings.
Spoon ice cream into crust.
Melt chocolate; stir until smooth.
Drizzle over ice cream.
Freeze for 6 to 8 hours or overnight.
Remove from the freezer 15 minutes before serving. Keeps up to 2 months in freezer.
Grease a 9-inch pie dish with butter.
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.
ith butter.
Combine chocolate syrup and chocolate chips in a small
b>ice cream and spread evenly over macaroons.
Drizzle with 2 tablespoons chocolate
irowave-safe bowl mix chocolate syrup and chocolate chips microwave on high
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
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.
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.