Bring to a boil the milk, sugar, salt, rice and ice cream. Turn flame to medium and cook 45 minutes or until rice is soft. Stir often.
In a small bowl, mix the 1 egg, vanilla and 1 cup of the hot rice until mixed well.
Add this to the hot pudding and cook for 15 minutes more.
Put into a bowl or 9 x 13 inch glass dish.
Let cool, then sprinkle cinnamon on top.
Refrigerate it until it is set firm.
Top with Cool Whip.
Mix corn syrup and peanut butter in a large bowl until smooth; stir in rice cereal. Press cereal mixture into the bottom of a 9x13-inch baking dish. Cover and freeze until firm.
Cut cereal mixture in half, crosswise. Spread ice cream over half the cereal and press the second half over the ice cream to create a large sandwich. Cover and freeze again until firm.
Cut sandwich into bars and serve or wrap individually with aluminum foil.
In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
In a large glass dish in the microwave, or in a large dutch oven (or other large vessel) on the stove top, melt together the marshmallows and butter, stirring frequently.
Remove from heat and mix in the Rice Krispie cereal.
Using buttered hands, stuff 1/12 of the Rice Krispie mixture into each cone, shaping a nice ball of \"ice cream\" on top.
Dot the top with sprinkles.
Place each of the finished cones in a muffin pan until serving time.
In a mixing bowl, mix all ingredients well.
Put ingredients into your ice cream maker. Follow the instructions that go to your ice cream maker.
Once made into ice cream, store in freezer. I like to use a glass mason jar.
Put butter and marshmallow cream in saucepan over low heat. Stir until syrupy.
Add Rice Krispies and mix until well coated. Press into buttered 9-inch pie pan to form a crust.
Fill with ice cream.
Put in freezer.
Serve with fresh fruit or frozen strawberries.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Mix all ingredients together (except ice cream) . Put half of the mixture in bottom of a 10 x 13-inch pan.
Chill.
Put ice cream on top (cut inch thick).
Top with remaining ingredients.
Cover with foil and place in freezer.
Remove 10 to 15 minutes before serving.
Cut into squares (18).
Mix all together. (omitting the icecream).
Spread 1/2 the mixture in a buttered 9x13 inch baking pan.
Slice icecream (softened) on top.
Sprinkle with remaining crumbs over the top.
Refreeze.
It's already quite sweet, but if you're so inclined, drizzle with a little of your favorite ice-cream topping. Butterscotch, caramel, or hotfudge all work.
oftened ice cream or frozen yogurt.
Top with second half of Rice
ixer on low speed, beat ice cream for 30 seconds, or until
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.
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk and
Combine all ingredients (optionals) in a blender.
Blend thoroughly.
Add to ice cream maker, following manufactureri1/2s directions for churning.
For soft serve ice cream, eat immediately. For a harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.
Enjoy!
5 mins.
Place the ice cream in a large bowl and
hopped. Immediately fold through ice cream. Return ice cream to freezer until required.
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
Sprinkle half the crushed malted milk balls over base of dish
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla
ill fit the amount of ice cream necessary for this mountain cake