44 ice freezer ice Recipes

cucumbers, washed and sliced very thin, onions, sliced, salt, sugar, white vinegar, garlic, chopped, ice water

prepared graham cracker crusts, butter, shredded coconut, chopped pecans, sweetened condensed milk, cream cheese, softened, caramel ice cream topping

gingersnap crumbs, powdered sugar, melted butter or 1/3 cup margarine, canned pumpkin puree, brown sugar, salt, cinnamon, nutmeg, vanilla ice cream, softened but not melted, cream (to garnish top of pie before serving)

unsweetened chocolate, butter, evaporated milk, sugar, vanilla extract, peppermint ice cream, softened, pastry shell (9 inches), baked, egg whites, sugar, water, cream of tartar, vanilla extract, crushed peppermint-stick candy

frozen mangoes , slices, frozen strawberries, sliced, passion fruit juice, crushed ice, fresh mint

chocolate or vanilla ice cream, softened, extra-servings-size graham cracker crust (9 oz), cream cheese, softened, sugar, cherry pie filling, chilled, chocolate syrup

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.

sandwich cookies (12 to 14 cookies) , crushed, peanut butter cups, crushed, candy-coated chocolate pieces (about 1 cup), crushed, very good quality vanilla ice cream, slightly softened, special equipment : fifteen 5-oz paper cups

all-purpose flour, plus extra for rolling, salt, sugar, cold unsalted butter , cut into pieces, ice water ( strain out the ice just before using), red wine vinegar, sugar, butter, salt, cinnamon, nutmeg, granny smith apples, peeled, cored, and thickly sliced, southern comfort, cornstarch, heavy cream, sugar

ground pecans, crushed gingersnaps, sugar, butter, softened, canned pumpkin, brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, vanilla ice cream, slightly softened

vanilla ice cream, softened, graham cracker crust (9 inch), peanut butter, light corn syrup, chocolate syrup, chopped walnuts

vanilla ice cream (softened ), graham cracker crust (9 inch), peanut butter, light corn syrup, chocolate syrup, chopped walnuts

vanilla ice cream, graham cracker crust (9 ), peanut butter, light corn syrup, chocolate syrup, chopped walnuts

prepared graham cracker crusts, butter, shreaded coconut, chopped pecans, sweetened condensed milk, cream cheese,softened, caramel ice cream topping

sugar, water, fresh ginger, grated, orange zest, mango nectar , chilled in freezer, white rum , chilled in freezer, ice, trays (2 (or more ), mangoes

pastry shells, phyllo dough, puff-pastry dough, tortillas, wonton skins, breadcrumbs-homemade, grated parmigiano-reggiano, frozen vegetables, flavored butters, nuts and berries, poultry , uncooked--9 months, poultry cooked --4 to 6 months, steaks --6 to 12 months, chops--4 to 6 months, hamburger --3 to 4 months, ham, cooked --1 to 2 months, bacon --1 to 2 months, meat casseroles , cooked--3 months, lean fish--6 months, fatty fish --2 to 3 months, shellfish --3 to 6 months, vegetables --8 to 10 months, fruit pies , unbaked--8 months, fruit--6 months, butter --6 to 9 months, bread , cake and cookies--3 months, soups and stews--2 to 3 months, ice cream and sorbet--2 months