Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
anilla ice cream over the chilled cookie crust.
Sprinkle salted Spanish peanuts
1. Transfer ice cream to bowl; place in refrigerator
late.
Scoop and press ice cream into bottom \"crust\".
Top
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk
CLASSIC ICE CREAM: To the fruit cocktail,
Mix crushed Oreos and melted butter; press onto bottom of 9 x 13 x 2-inch pan.
Spread softened ice cream over crust, then spread Spanish peanuts (with skins) over ice cream and then spread melted chocolate chips over peanuts.
Freeze several hours before serving.
Mix cookies and melted butter well.
Press into cake pan.
Top with softened ice cream.
Refrigerate.
Mix together powdered sugar, milk, butter and chocolate chips.
Cook 8 minutes.
Add vanilla.
Cool and pour over ice cream.
Freeze.
Press Spanish peanuts onto dessert.
Take one carton of ice cream out so it will
Let ice cream stand at room temperature about
rocess coffee-spice custard in ice cream maker according to manufacturer's
br>Spread a layer of ice cream over the cookies.
Repeat
0 mins.
Turn Neapolitan ice cream onto chilled cake board. Using
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.
Combine Oreos and 1/2 cup butter.
Pat into 9 x 13-inch pan and freeze.
Soften vanilla ice cream and spread over cookie mixture; sprinkle with 1 1/2 cups of Spanish peanuts.
Freeze.
xture into your ice cream maker.
Mix in ice cream machine for
owards the end of this recipe. We have just completed the
Crumble cookies in bottom of a 13 x 9-inch pan.
Spread half the cookies in pan.
Layer with 1/2 the ice cream, 1/2 nuts and 1/2 chocolate syrup or hot fudge.
Repeat layers.
Top with whipped cream and cherries.
Freeze until set and slightly firm. Serve.
Using an ice-cream scoop, place scoops of strawberry ice cream into 4 cones. Place
Let the vanilla and strawberry ice cream thaw in the fridge for