69 ice cream andes pieces Recipes

egg yolks, beaten, sugar, nonfat milk (or low-fat ), light cream cheese spread, mascarpone cheese, raspberry jam (or cherry or strawberry), lemon juice, vanilla extract, almond extract, amaretto, low-fat graham crackers, broken into small pieces (3 full sheets ), fresh cherries, stemmed, pitted, and quartered, toasted sliced almonds

all-purpose flour, dark brown sugar, granulated sugar, cinnamon, salt, unsalted butter, cut into tbsp pieces and softened, pecans, toasted and chopped, granulated sugar, cinnamon, macoun , fuji, or jonagold apples, fresh lemon juice, grated zest of 1 navel orange, prune tequila ice cream

butter lb cake, loaf pan type (store bought or homemade ), cream cheese, softened, powdered sugar, toffee pieces, chopped fine (optional), nutella (or chocolate icing)

unsalted butter, ripe bananas, medium dice, sugar, heavy cream, dark rum, eggs, vanilla extract, brioche bread, crusts removed and diced, unsalted butter, heavy cream, dark brown sugar, salt, dark jamaican rum, all-purpose flour, eggs, beaten, pecan pieces (1 cup fine-ground or 2 cups coarse ), oil, butter, salt, vanilla ice cream or banana ice cream or rum-raisin ice cream, powdered sugar

snickers candy bars, chill and chop, apples, cored and chopped into bite sized pieces (granny smith and or or red delicious), cool whip, instant vanilla pudding (no milk, use dry mix, do not prepare!) or 1 (5 oz) box butterscotch pudding mix (no milk, use dry mix, do not prepare!), caramel ice cream topping (optional) or 1/2 cup caramel apple dip (optional), chopped peanuts , can also sprinkled on top (optional)

vanilla wafers, crushed (about 50 wafers), butter, melted, vanilla caramels, evaporated milk, pecans, chopped and toasted, cream cheese, softened, sugar, vanilla, eggs, semisweet chocolate piece, melted and slightly cooled, cream (for garnish ), pecans, chopped (for garnish ), semisweet chocolate, melted and (for garnish ) or chocolate curls (for garnish), caramel ice cream topping (for garnish )

flour, old fashioned oats, light brown sugar , packed, cinnamon, salt, butter, cut into small pieces and slightly softened, chopped walnuts (lightly toasted and cooled ), apples (peeled and sliced about 1/3-inch thick ), fresh lemon juice, white sugar, brown sugar, cinnamon, nutmeg, flour, vanilla ice cream or whipped cream

unbleached all-purpose flour, salt, granulated sugar, sweetened flaked coconut, unsalted butter, cut into 1/2-inch pieces and frozen for 10 minutes, sour cream, ice water, coconut milk, well stirred (not cream of coconut!), whole milk, sweetened flaked coconut, vanilla bean, split (can substitute 1 tsp. vanilla extract), granulated sugar, divided, salt, egg yolks, cornstarch, coconut extract (optional, but highly recommended ), unsalted butter, cut into 4 pieces, heavy whipping cream, well chilled, granulated sugar, vanilla extract, dark rum (optional), sweetened flaked coconut, toasted, white chocolate, shaved

unsalted butter at room temperature, sugar, light molasses, eggs, cake flour, baking soda, kosher salt, ground cinnamon, ground allspice, ground nutmeg, ground ginger, sour cream, granny smith apples, peeled and shredded (about 1 1/2 cups), vanilla extract, grated fresh ginger (optional), caramels, heavy whipping cream, unsalted butter at room temperature, vanilla extract, powdered sugar, mascarpone (italian cream cheese, available at most grocery stores), pecan pieces, toasted (optional)

egg yolks, malted milk powder (such as carnation), heavy cream, sugar, kosher salt, vanilla extract, chopped peanut brittle , in 1/8-inch pieces

half-and-half, divided, egg yolks, sugar, cinnamon, zest of 1 lemon, fresh ricotta cheese, vanilla extract, semisweet chocolate chips, candied fruit (or dried fruit), in 1/4 -inch dice, pistachio nuts, coarsely chopped, cannoli pieces (for garnish )

a 1-inch piece vanilla bean , split lengthwise, sugar, a pinch cinnamon, a 1/2-lb frozen puff pastry sheet, thawed, plums , cut into 1/4-inch-thick slices, fresh apricots , cut into 1/4-inch thick slices, apricot jam, melted, strained , and kept warm, vanilla ice cream as an accompaniment if desired

cake, all purpose flour, baking powder, fine sea salt, unsweetened shredded coconut, sugar, unsalted butter, room temperature, grated orange peel, eggs, vanilla extract, canned unsweetened coconut milk, bittersweet chocolate bars (do not exceed 61% cacoa), broken to 1/2-inch irregular pieces, divided., sweetened flaked coconut, coconut drizzle, powdered sugar, more) canned unsweetened coconut milk, vanilla extract, vanilla ice cream

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.

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

recipe sweet pie crust , recipe follows, egg white, lightly beaten, chopped pecans, toasted, sweet potatoes, vegetable oil, light brown sugar, maple syrup, ground ginger, ground cinnamon, grated nutmeg, salt, heavy cream, eggs, creme anglaise , recipe follows, chocolate sauce , recipe follows, powdered sugar, for garnish, bleached all-purpose flour, sugar, salt, unsalted butter, cut into 1/4-inch pieces and chilled, ice water , or as needed, heavy cream, milk, vanilla bean, split and scraped, egg yolks, sugar, heavy cream, semisweet chocolate, chopped, vanilla extract

raspberry gelatin, sugar, boiling water, ice water, porter, milk, heavy cream, vanilla bean , or vanilla extract, to taste (approximately 3 tbsp), sugar, egg yolks, fruit cocktail, drained, cake, thawed and cut into 3/4-inch cubes (recommended : sara lee), bananas, sliced and tossed with lemon juice, semisweet chocolate pieces or chocolate squares, finely chopped, heavy cream, heavy cream whipped until light and fluffy with an electric beater

unsalted butter, divided, zest of two lemons in strips, white pith removed (about 2 tbsp), black peppercorns, hulled and halved (or quartered if very large) strawberries (about 4 lb), wide pieces rhubarb , halved if really thick (6 to 7 stalks, trimmed and leaves removed), fresh-squeezed, strained lemon juice, fresh-squeezed, strained orange juice, granulated sugar, tapioca starch, coarse salt, all-purpose flour, granulated sugar, divided, baking powder, coarse salt, freshly grated lemon zest (about 1 lemon), chilled heavy cream, divided, vanilla ice cream , for serving (optional)