ill they melt.
Add coffee and vanilla and whisk in
Remove the ice cream from the freezer; scoop into a large bowl. Mix in three-quarters of the grated chocolate.
Return the ice cream to the tub. Return to the freezer for 20 mins until firm.
Place scoops of the ice cream in bowls with the cookies. Sprinkle the remaining chocolate over ice cream and dust with cocoa powder.
ress 1/4 of the coffee ice cream into pan.
Drizzle 1
br>Cook's Note: The recipe for Chocolate Fudge Chunks will make
br>Bake at 350\u00b0 for 6 minutes.
Cool on
FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and,
For crust, heat butter in pan
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
orm pan.
Slightly soften coffee ice cream and spread evenly over macaroons
nd stir in espresso and coffee liqueur. Let cool completely.
pringform pan ready.
Remove ice cream and gelato from freezer.
an. Bake at 350 degrees for 6 minutes. Cool on a
For crust: mix all ingredients together and press into bottom of an 8\" spring form pan.
Chill in freezer while making filling.
For filling: soften coffee ice cream until it can be spread over crust.
Freeze.
Repeat process adding softened vanilla and chocolate layers, freezing after each addition.
Sprinkle Whoppers pieces on the top layer and freeze.
Unmold and slice when ready to serve.
Mix coffee, sugar and half & half.
Fill 4 tall glasses about halfway.
Add 1 scoop of ice cream to each, then fill up with club soda.
Top with whipped cream.
Combine the first 3 ingredients, stirring well.
Press mixture firmly into a buttered 9-inch pie plate.
Bake at 375\u00b0 for 8 to 10 minutes.
Cool.
Spoon coffee ice cream into pie crust; spread evenly.
Freeze until firm.
Spread vanilla ice cream on top; freeze again until firm.
Spoon warmed sauce of desired flavor over slices.
inutes and chill.
Spread coffee ice cream on bottom of chilled pie
thin coat.
cook for 30 to 35 seconds.
ontinuously; cool.
Spread softened ice cream carefully onto crust. Return to
Crush chocolate wafers.
Add 1 stick of melted butter and press into spring-form pan.
Set in freezer one hour.
Soften coffee ice cream and layer on top of chocolate wafers.
Freeze 1/2 hour.
Add 1 crushed candy bar.
Follow with vanilla ice cream. Freeze 1/2 hour; add 1 crushed candy bar.
End with chocolate ice cream.
Freeze 1/2 hour; top with 2 crushed candy bars.
Freeze at least 3 hours.
Enjoy.
Crumble cookies.
Add instant coffee and melted butter.
Mix and press into a 9 inch pie pan.
Chill.
Crumble candy bars and mix with softened ice cream.
Press ice cream mixture into pie pan.
Add a layer of chocolate sauce.
Top with whipped topping.