117 covered vanilla ice Recipes

shortening, dark brown sugar, dark corn syrup, molasses, ground ginger, ground cinnamon, king arthur unbleached all-purpose flour, egg whites, sugar, cream of tartar, pastry tip -round #5, covered board (12 inches x 7 inches), pirouette cookies, tootsie roll midgees, edible glitter, snowflake-shaped sprinkles, vanilla and chocolate chewy pudding snack bites, semisweet chocolate nonpareils, milk chocolate candy bar (1.55 oz), ice cream sugar cones

crushed chocolate-covered mint cookies, butter, melted, peppermint ice cream, softened, semisweet chocolate, chopped, butter, sugar, water, light corn syrup, salt, vanilla extract, egg whites, sugar

digestive biscuits, crushed, butter, melted, caramel sauce (i used butterscotch ice cream topping, the best substitute i could find!), sea salt, bittersweet chocolate, broken into chunks (try to get 70% cocoa), double cream, icing sugar, vanilla extract, chocolate-covered caramel candie, for garnish

low-fat milk, sugar-free chocolate cook -and-serve pudding mix, cubed italian bread, chocolate-covered caramel candies (such as rolo), chopped, vanilla fat-free ice cream (optional), fat-free caramel sundae syrup (such as smucker s)

chocolate covered espresso beans, finely chopped, coffee liqueur , plus 2 tbsp for rimming the glasses, strong brewed coffee, chilled, black vodka, dark creme de cocoa, vanilla vodka, ice

eggs (separate 3, and reserve whites), lemon juice, sugar (or to taste), sugar, whipping cream , unwhipped, vanilla wafer crumbs (or enough to cover bottom and sides of baking pan), margarine (use only enough to hold the vanilla crumbs together) or 1/3 cup butter, melted (use only enough to hold the vanilla crumbs together), cream of tartar, icing sugar (can use more for a sweeter taste)

sultana, earl grey tea (leaves ), water (to cover the sultanas), butter, softened, caster sugar, eggs, self-raising flour, crystallized ginger , slivered, icing sugar , sieved (sifted), vanilla extract, ground ginger, butter, softened, boiling water

lemons , softened by rolling, or placed in a microwave for 30 seconds, halved, sugar, vanilla bean, scraped, water , to cover the lemons, water, freshly squeezed lemon juice, sugar , to taste, ice, mint leaves, for garnish

chocolate-covered english toffee candy bars, crushed, vanilla light ice cream, softened, crispy rice cereal squares, coarsely crushed, whole-grain toasted oat cereal, dark brown sugar, almonds, toasted, flaked sweetened coconut, toasted, butter, melted

fat-free brownie mix (such as no pudge!), carton french vanilla fat-free yogurt, fat-free chocolate sundae syrup, cappuccino-chocolate chunk low-fat ice cream (such as healthy choice), softened, fat-free frozen whipped topping, thawed, chocolate-covered espresso beans (optional)

flour, sugar, baking powder, milk, oil, vanilla extract, peanut butter, semi-sweet chocolate chips, sugar, unsweetened cocoa powder, boiling water, coarsely chopped honey roasted peanuts, chocolate-covered graham cracker cookies, crumbled, cream (optional) or ice (optional)

chocolate-hazelnut gelato , recipe follows, coffee-flavored liqueur (recommended : kahlua), or coffee, crushed ice, chopped chocolate-covered coffee beans , plus more for garnish, optional, whole milk, heavy cream, sugar , plus 1/4 cup, egg yolks, vanilla extract, chocolate-hazelnut spread (recommended : nutella), toasted hazelnuts, crushed, for garnish

milk, vanilla, eggs, brown sugar, bisquick baking mix, cream cheese, cut into 16 pieces, softened, chocolate-covered english toffee bars, coarsely chopped (heath bars or skor bars), caramel ice cream topping (optional)

chocolate-flavored vodka, vanilla-flavored vodka, coffee-flavored liqueur, ice, chocolate-covered espresso beans, for garnish, chocolate shavings, for garnish

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.