ay before serving it.
To make ice cream balls, put cornflakes in shallow
ag.
Gloves or towel to protect fingers.
In a
To make caramel sauce:
Combine cream, sugar, butter and vanilla extract
To make Burgundy Cherry Sauce: Combine
To make fudge sauce, combine heavy cream and corn syrup in heavy
Make cake mix according to directions.
Pour batter into each cone about 2/3 full in each cone.
Bake in cupcake pans according to cake directions.
Cool.
Swirl icing on cake to give ice cream appearance.
Spread half of the Cool Whip onto the bottom of a 13 x 9-inch pan.
Arrange ice cream sandwiches evenly on top of the Cool Whip, then spread the remaining Cool Whip on top of the ice cream sandwiches and freeze.
Before serving, shave the candy bar and sprinkle the shavings on top of the dessert.
stard thickens and leaves path on back of spoon when
he cookies, breaking a few to fit into the edges, if
with your hands, press down to make an even layer at the
Preheat oven to 350\u00b0F. Butter and flour
Remove the ice cream from the freezer and transfer to a bowl. Chop up
Place first four ingredients in the tub of the ice cream maker and stir well to combine. Add whole milk to the \"fill line.\".
Follow manufacturer's instructions to make ice cream.
We wrap the top of the ice cream maker with a towel and place the whole freezer inside a large cooler to slow the melting of the ice.
in a mixer on low speed, beat ice cream for 30 seconds, or
Preheat oven to 350\u00b0F.
Line 2
hips are melted, then bring to a boil.
Once the
Mix Cool Whip, sweetened milk and ice cream in large bowl. (It is easier to mix ice cream if it has been out of freezer and in the refrigerator for a couple of hours.)
In an 11 x 13-inch pan, put layer of crumbled cookies on bottom, then ice cream mixture.
It is better to make 2 layers, ending with ice cream on top.
Save a few cookie crumbs to sprinkle on top.
Freeze and cut in squares.
Lay ice cream bricks side by side; measure
COOKIES: To make cookies, heat oven to 350\u00b0F.
In a
Grease and line base of 23 cms springform pan with baking paper.
Toast almonds till golden for about 3 minutes in small non stick frypan.
Spoon ice cream into large bowl. soften for 10 minutes.
Add yoghurt and cinnamon to softened ice cream.
Combine well then fold throght Turkish Delight and 1 cup of almonds.
Spoon into pan, top wit rest of almonds.
Cover with foil.
Freeze overnight.
Cut into wedges to serve.