Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
Mix the raspberry puree, lemon juice, sugar, and vanilla extract. Season with grappa. Distribute the sauce between 4 glasses then place a scoop of ice cream in each glass. Serve decorated with mint leaves.
Thaw ice cream at room temperature for 10 to 15 minutes.
Fill pie crusts with ice cream.
Top with Cool Whip.
Freeze until ready to serve.
Serves 8 to 10.
b>mint and sugar. Pulse until finely chopped. Immediately fold through ice cream. Return ice cream
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.
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.
an use any kind of ice cream or frozen yogurt you want
lightly, the stir in the cream, peppermint extract, and food coloring
Spread softened ice cream into the pie crust.
Freeze 1 to 2 hours.
Let stand at room temperature 15 minutes before serving. Garnish with chocolate curls and fresh mint leaves, if desired.
Spread softened ice cream into the crust.
Freeze 1 to 2 hours.
Let stand at room temperature for 15 to 20 minutes before serving.
Garnish with chocolate curls or fresh mint or drizzle with a little hot fudge.
Makes 8 servings.
Bake brownies in 12 x 15-inch shallow pan.
(I use a cookie sheet with sides.)
Don't overbake.
Cut in half.
Slice slightly softened ice cream lengthwise and lay on top one half of brownie, filling into all edges.
Place other half of brownie on top.
Wrap in Saran Wrap and then freeze.
If storing very long, wrap in foil.
Slightly thaw and cut to serve.
r until firm.
Spread ice cream over chocolate layer.
Cover
Combine cake mix, water and oil in a large bowl.
Beat until moistened.
Spread batter in 2 greased 9-inch plates.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool completely.
Stir ice cream until smooth and spread in pie shells.
Heat frosting until softened. Spread on top of ice cream.
Freeze until firm.
our. Quickly spread softened vanilla ice cream over crumbs with a spatula
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.
Mix cookie crumbs, sugar and margarine.
Put 2 cups of crumb mixture in bottom of 9 x 13 pan.
Soften mint ice cream and put over crumb crust.
Top with remaining crumbs.
Freeze.
Serve frozen.
Place 1 pack of junior mints in freezer.
Melt remaining mints with butter, microwave 30-45 seconds or in saucepan over low heat.
Spread the 2 cups ice cream into prepared crust.
Drizzle with melted mints.
Place in freezer until chocolate is set, about 10 minutes.
Chop frozen mints and stir into 3 cups vanilla ice cream.
Spoon on top of set chocolate.
Loosely cover and freeze several hours or overnight.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Crush cookies; mix with melted butter.
Reserve 1 cup for top. Spread on bottom of a 9 x 13-inch pan.
Layer ice cream, sauce, Cool Whip and then crumbs on top.
Freeze 24 hours.
Using an ice-cream scoop, place scoops of strawberry ice cream into 4 cones. Place