471 s vanilla ice cream Recipes

pineapple, peeled, cored and chunked, butter, dark brown sugar , packed, cinnamon, ginger, dark rum, warmed, vanilla ice cream

country time lemonade mix (it comes in a canister), water, vanilla ice cream, cool whip, graham cracker pie crust (the larger 9 oz. size)

sugar, flour, salt, light cream, eggs, slightly beaten, milk chocolate candy bars, broken into pieces, vanilla, light cream, heavy cream or 1 cup whipping cream

spiced rum, carbonated lemon-lime beverage, lime wedge, scoops vanilla ice cream

strawberries - cleaned, hulled and sliced, red wine, sugar, water, oranges, sliced into rounds, cointreau, scoops vanilla ice cream

unsalted butter, light brown sugar, pumpkin pie spice, granny smith apples, peeled, cored and chopped, pears, peeled, cored and chopped, kosher salt, vanilla ice cream, softened, flaked corn cereal, crushed, chopped pecans, kosher salt, eggs, peanut or vegetable oil, for frying

mango lemonade, tapioca, cranberry juice, vanilla ice cream

all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, granulated sugar, light brown sugar, vanilla extract, egg , cracked into a small cup or saucer, plain chocolate covered candies for cookies, (recommended m&m s), recipe chocolate ice cream , recipe follows, sprinkles , for decorating, optional

scoop vanilla ice cream, cinnamon (optional), sugar (optional), chocolate syrup, for drizzling on top (optional), cherries, for top (optional), vegetable oil, for frying

half-and-half cream, sugar (i use only 1 cup to make it a bit healthier ), vanilla

scoops vanilla ice cream, milk, cold, vanilla instant pudding mix (for thickening), vanilla

heavy whipping cream, evaporated milk, chilled, vanilla extract, sugar, salt

scoops vanilla ice cream, milk, semi-sweet chocolate chips, cream-filled chocolate sandwich cookies, cream (optional)

scoops vanilla ice cream, fresh ripe papaya, peeled and cut into small dice , plus additional papaya for garnish, creme de cassis (same as cassis)

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.