268 easy ice for ice cream Recipes

baked french bread or 1 italian bread, 12 inch size, sliced pepperoni (i use hormel), cream cheese, mozzarella cheese, provolone cheese, marinara sauce

strawberries, blueberries, divided, banana, red gelatin, any flavor, boiling water, ice cubes, frozen non-dairy topping, thawed or 12 oz real whipped cream, powdered non-dairy coffee creamer, cold milk (or water), cold lemon juice concentrate, sugar

red velvet cake mix, eggs, lightly beaten, vegetable oil, bourbon, icing, cream cheese, softened, butter, softened, evaporated milk, vanilla, flaked coconut, sugar, chopped pecans

low-fat ricotta cheese, egg yolk (or egg beaters), splash vanilla extract, erythritol, pure stevia extract, xanthan gum, cocoa powder, instant coffee granules

bananas, sliced into 1/2-inch pieces, milk (or coconut , soy or almond ), vanilla

noels, flour, baking powder, baking soda, butter or margarine, softened, brown sugar, egg, vanilla, sour cream, pitted dates (36), walnut halves, easy icing, colored sprinkles (optional)

chili beans , i use brooks mild, vegetable juice , i use v8, tomato sauce, diced tomatoes, tomato paste, garlic powder, onion powder, lemon pepper, black pepper, celery seed, cumin, cheddar cheese, shredded (optional), sour cream (optional)

sheet puff pastry (cut into 8 rectangles or matchsticks), caster sugar, cornflour, milk, vanilla extract, egg yolks, butter, cream (whipped), passion fruit (seeds and juice of), icing sugar

butterscotch sundae sauce (smuckers ice cream bottle), graham cracker crust (store brand or home made), pecans (chopped ), coffee creamer (southern butter pecan international delight), french vanilla instant pudding (2 3.4oz boxes), ginger, nutmeg, ground cinnamon, canned pumpkin (libby s), cool whip (french vanilla), vanilla extract (liquid pure)

sheet frozen puff pastry , thawed according to package instructions, sugar, water, unsalted butter, bananas , sliced crosswise on the diagonal 3/4-inch thick, vanilla ice cream , for serving

oreo cookies, butter or 1/3 cup margarine, melted, instant pistachio pudding mix, milk, cool whip, vanilla ice cream, softened

granulated sugar, vegetable oil, whole eggs, cinnamon powder, baking soda, baking powder, all-purpose flour, grated carrot, chopped walnuts, sultanas, butter, cream cheese, icing sugar, vanilla essence

fresh strawberries, orange, lemon, caster sugar, plain yogurt

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.