nd half, and vanilla.
At this point, you can add
Line frozen ice cream bar sandwiches into the bottom of a 9x12-in pan (cut to fit).
Cover with cool whip.
Use half the container.
Pour fudge topping over cool whip.
Line another layer of ice cream bar sandwiches.
Cover with the rest of the cool whip. Top with caramel ice cream topping.
Sprinkle with peanuts. Refrigerate.
Place cereal in shallow pan.
Quickly roll 1 scoop of ice cream at a time in cereal to coat.
Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
Cover and freeze about 2 hours or until firm.
Set oven control to broil.
Uncover pan.
Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.
Add margarine to crackers.
Put in Pyrex dish or Tupperware container.
Beat ice cream and instant pudding mix.
Bowl will be cold and have crystals on it When pudding is all mixed in ice cream, pour over cracker crumb mix.
Cover top of ice cream mixture with 1 tub of cool whip and put in refrigerator.
Chill.
It's actually ready to eat.
Let ice cream stand at room temperature about 10
eep loaf pans.
Stand ice cream at room temperature to soften, just
ith parchment paper.
Divide ice cream into 3 portions. Return 2
esh lemon juice in top of double boiler. Set over
For caramel sauce, heat cream. Add espresso and 1/2
tand for 10-15 minutes. Ice cream should be just softened but
ith parchment paper. Roll scoops of ice cream into balls. Place balls on
CLASSIC ICE CREAM: To
dd the sugar, 1 tbsp at a time, beating until dissolved
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and
ndensed milk starting mixer speed at low and gradually increasing it
Take one carton of ice cream out so it will soften.<
Let ice cream thaw at room temperature for 15 mins. Distribute strawberries among 4 dessert bowls. Beat ice cream until creamy, stirring in ground anise seed and orange liqueur.
Arrange spoonfuls of ice cream among the servings of strawberries, dust with powdered sugar and garnish with lemon balm or mint. Serve immediately.
Using a palette knife or clean paintbrush, spread chocolate over outsides of each cone. Dip rim of cone into chocolate sprinkles. Place on a baking tray lined with parchment paper and set aside at room temperature until chocolate has set.
To serve, fill cones with a scoop of ice cream. Top with an Easter egg.
Put the number of shortcake cups you want to
then stir in the rest of the strawberries and divide the