Combine cream and sugar in a medium saucepan; bring to a boil.
Remove from the heat. Add the chocolate and brandy, stirring until chocolate is melted. Cool slightly.
Place the ice cream scoops into glasses. Top with the marshmallows and chocolate sauce; sprinkle with the peanuts.
Transfer the ice cream to a large bowl. Add the cookies, marshmallows, cherries and almonds and stir until combined. Spoon into a large metal container and freeze for 4 hours or until firm.
Scoop into the waffle cones and drizzle with chocolate sauce to serve.
bout 2 1/2 cup ice cream in microwave-safe dish then
Place heaping spoonfuls of 2 cups of the ice cream in pie crust. Sprinkle with marshmallows and chocolate covered peanuts. Spoon remaining ice cream over marshmallows and peanuts. Freeze uncovered about 2 hours or until firm.
Let stand at room temperature about 10 minutes before cutting. Serve with whipped topping, hot fudge topping, and chocolate pieces.
Store covered in freezer.
Mix ice cream and peanut butter.
Put into pie shell and freeze.
In small bowl, combine milk and chocolate syrup; set aside. In a mixing bowl, beat cream until stiff peaks form.
Fold in chocolate mixture, marshmallows, chocolate chip, and nuts. Transfer to a freezer proof container.
Cover and freeze for 5 hours or until firm.
Remove from freezer 10 minutes before serving.
You do not need an ice cream freezer for this recipe. Yield: 1 1/2 quarts.
Mix first 7 ingredients and then pour in ice cream freezer. Finish filling freezer by pouring half and half or milk to the line.
Then start ice cream freezer.
an in a bowl of ice water; stir for 2 minutes
In a large bowl, mix coca powder and sugar.
Gradually stir in milk.
Stir over low heat until sugar and cocoa dissolve.
Cool to room temperature.
Stir in vanilla, salt and whipping cream. Set aside.
Shred chocolate with coarse side of grater.
Stir shredded chocolate, marshmallows and nuts into cocoa mixture. Pour into ice cream cannister.
Freeze according to manufacturer's directions.
Stir marshmallows evenly throughout frozen mixture before ripening.
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
In bowl, mix marshmallow cream with cream; stir in half the raisins
and almonds.
Place 1/2 cup of mixture in a small bowl. Freeze both bowls.
Combine milk and chocolate in saucepan.
Cook over medium heat until chocolate is melted, stirring constantly.
Remove from heat. Add sugar and salt.
Stir until dissolved.
Stir in remaining ingredients.
Cover and refrigerate 30 minutes.
Pour into ice cream freezer and freeze as directed.
Cook Eagle Brand and cocoa for 5 minutes on low heat. Allow to cool slightly. Add next 3 ingredients. Refrigerate until cold. Mix in ice cream freezer. Halfway through, add nuts and marshmallows.
Mix all ingrediants together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
Enjoy!
In a medium saucepan over low heat cook and stir condensed milk and cocoa until smooth and slightly thickened; about 5 minutes.
Remove from heat and allow to cool slightly.
Stir in heavy cream, light cream, and vanilla.
Refrigerate until cold.
Pour mixture into ice cream maker and freeze according to manufacturers instructions, adding the nuts and marshmallows halfway through the process.
Enjoy!
Mix frosting mix, whipping cream and milk. Stir in marshmallows and pecans. Pour into ice cream freezer.
Makes about 2 1/2 quarts.
In large bowl, beat chocolate, Condensed Milk and vanilla until well blended.
Stir in remaining ingredients.
Pour into ice cream freezer container.
Freeze according to manufacturer's instructions.
Freeze leftovers.
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
Line four 1-cup metal molds with plastic wrap. Place ice cream in large bowl; fold in chocolate bars. Divide mixture among prepared molds. Cover with foil; freeze for 15 mins, or until firm.
Meanwhile, heat cream and chocolate in a small saucepan on low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cherries and nuts..
Invert ice cream timbales onto serving plates. Drizzle with rocky road sauce.