188 easy vanilla ice Recipes

milk, heavy cream, sugar, salt, vanilla extract, peppermint extract, semisweet chocolate chips

whole milk, heavy cream, white sugar, salt, vanilla extract, mashed fresh strawberries

egg yolks, condensed milk, vanilla extract, chocolate sandwich cookies, coarsely crushed, heavy cream , whipped

granulated sugar, vegetable oil, water, vanilla, flour, baking soda, salt, cocoa, soymilk, instant coffee, raspberry jam, easy chocolate icing , (vegan)

unsalted butter, room temperature, granulated sugar, egg, vanilla extract, all-purpose flour, cream of tartar, kosher salt, baking soda, colored sugar crystals, icing, candy , for decorating

white chocolate, icing sugar, milk, vanilla extract, tblsp butter

peeled chopped apples or 3 cups bananas or 3 cups strawberries or 3 cups mangoes (or use any other fresh, frozen, unsweetened or canned fruit, drained), nonfat dry milk powder, water, ice cube, granulated sugar (optional), vanilla extract

egg yolks, condensed milk, vanilla, oreo cookies, crushed (more if desired), heavy cream , whipped

egg yolks, condensed milk, vanilla extract, chocolate sandwich style cookies, coarsely crushed, heavy cream , whipped

unsalted butter (no subs! or use salted butter, omitting the pinch of salt), icing sugar, vanilla, all-purpose flour, salt, semisweet chocolate chips, crisco shortening, walnuts, finely chopped

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.

butter, brown sugar, granulated sugar, egg, vanilla, baking soda, salt, all-purpose flour, chocolate chips, chocolate icing or vanilla icing

butter or 1/2 cup margarine, unsweetened chocolate squares, sugar, flour, baking powder, vanilla, eggs, icing sugar, nuts (optional)

half-and-half, sugar, vanilla extract, coarsely chopped ice cubes (i didn tsp measure but just guesstimated), salt (i didn tsp have but 1/2 cup, and it still worked fine)

graham cracker, soda cracker, sugar, butter, melted, instant vanilla pudding, milk, ice cream, softened (mint is very tasty), cream, heath candy bars, crushed

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)

plain flour (all-purpose), salted butter, salt (can be omitted), ground cinnamon, caster sugar (white ), fridge-cold water (increase this to 100-120ml if using gluten free flour), icing sugar, cinnamon, egg (use milk instead of and water glaze if you wish to make an -free apple pie), fridge-cold water, cooking apples (normal eating apples are just not tart enough for this recipe!), dark muscovado sugar, light brown sugar, lemon juice (fresh or bottled ), ground cinnamon, nutmeg (optional), fridge-cold water, butter, milk (skimmed or non-fat, semi-skimmed or half & half or full fat are all fine) or 1600 ml cream (if you want a really creamy sauce!), cornflour, vanilla pod or 3 tsp essence or 3 tsp extract, caster sugar