897 melting chocolate ice Recipes

chocolate wafer crumbs, butter, melted, vanilla ice cream, softened, crushed malted milk balls, milk, divided, chocolate malted milk powder, marshmallow creme, heavy whipping cream, heavy whipping cream , whipped, optional, malted milk balls , optional

old fashioned oats, flour, dark brown sugar , packed, baking soda, butter, melted, caramel ice cream topping, pecans, chopped, semisweet chocolate chips

graham cracker crumbs, sugar, cinnamon (optional), butter, melted, water, cocoa, vanilla extract, bittersweet semisweet chocolate chunks, heavy cream, sugar, salt, cream

unbleached all-purpose flour (5 oz), dutch-processed cocoa powder (1 1/2 oz), table salt, baking soda, eggs, granulated sugar (about 4 3/4 oz), chocolate syrup (2 3/4 oz), unsalted butter (1 stick), melted, vanilla ice cream , chocolate ice cream, or coffee ice cream

oreo cookies (or generic brand !), melted butter or 3 tbsp melted margarine, ice cream (any flavor ), chocolate ice cream topping (not syrup!), cream or cool whip

oreo cookie crumbs, divided, butter, melted, coffee ice cream, softened, marshmallows, semisweet chocolate chips, caramel ice cream topping, hot fudge ice cream topping, warmed, cream-filled chocolate sandwich cookies , optional

butter, melted, brown sugar, egg, beaten lightly, vanilla extract, plain flour, self raising flour, cocoa powder, desiccated coconut, desiccated coconut, extra, chocolate icing, powdered sugar icing, cocoa powder, butter, melted, water, approx

sugar, cornstarch, butter, melted, low-fat milk, vanilla extract, sweetened condensed milk, heavy whipping cream, semi-sweet chocolate baking square, melted, chocolate chip cookies or 18 sugar cookies, semisweet chocolate chips or chocolate sprinkles or chopped unsalted peanuts (optional) or flaked coconut (optional)

sugar, cornstarch, butter, melted, milk, vanilla extract, sweetened condensed milk, heavy whipping cream, semisweet chocolate, melted, chocolate chip or sugar cookies (3 inches), semisweet chocolate chips , chocolate jimmies, chopped unsalted peanuts or flaked coconut, optional

graham cracker crumbs, unsalted butter, melted (or use a prepared graham cracker crust), chocolate ice cream , slightly softened until spreadable, coarsely chopped chocolate-covered graham cracker cookies, marshmallow creme, marshmallows, whipping cream, milk chocolate, finely chopped

honey graham crackers, divided, low-fat milk, vanilla instant pudding mix (fat-free pudding is okay), cream cheese, softened (low fat is okay), cool whip , dessert frozen topping thawed (reduced calorie is okay), milk, butter, softened, honey, chocolate, melted, sugar (icing)

lg. hershey bars, melted, egg yolks, beaten, egg whites , beaten stiffly, pt. whipping cream, vanilla wafers

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

crushed oreo cookies, butter, melted, sugar, chocolate ice cream or 1/2 gallon coffee ice cream or 1/2 gallon vanilla ice cream, softened enough to spread, not melted, icing sugar, semi-sweet chocolate chips, evaporated milk, butter, vanilla, salted peanuts, carton cool whip topping, thawed, coarsley chopped oreo cookies

oreo cookies, crushed, butter, melted, vanilla ice cream or 1/2 gallon chocolate ice cream, softened, crunchy peanut butter, cool whip, thawed, hersheys chocolate syrup, caramel ice cream topping (optional), chopped dry roasted peanuts

butter, melted, chocolate cream-filled sandwich cookies, crushed, divided, vanilla ice cream, softened, chocolate toffee candy bars (1.4 oz each), crushed, divided, chocolate ice cream, softened

chips ahoy chocolate chip cookies, divided (42 cookies), margarine or 1/3 cup butter, melted, kraft microwavable chocolate fudge topping, divided, vanilla ice cream, divided, chocolate ice cream, divided, thawed cool whip topping, maraschino cherries

oreo cookies, unsalted butter, melted, tb kahlua, divided, instant expresso powder, semi-sweet , baker s chocolate, choped, tb unsalted butter, pt ice cream -- chocolate chip, pt chocolate ice cream, whipping cream , whipped