What is a good recipie that includes ice cream?!?

Question

I'm looking to make a cold treat that has ice cream in it. I want this to be something you tried and that you like. Don't just copy and paste a recipie from Google....Please:)

ok guys nothing stupid like floats, milkshakes, or banana splits....i'm not as stupid as i might look...or sound! :) thanx

Answer 1

Something different and delicious with nutrients that keep you healthy….

Homemade Pumpkin Spice Ice Cream
Prep: 20 min
Unlike store-bought frozen desserts, this one supplies fiber and protective antioxidant vitamins along with lovely fresh flavor and creamy texture that can only come from doing it yourself.

11/4 cups evaporated low-fat (2%) milk
1 large egg
1/2 cup packed light-brown sugar
2/3 cup canned solid-pack pumpkin puree
1 tsp vanilla extract
1/2 tsp ground ginger
1/2 tsp cinnamon
Large pinch ground nutmeg
Pinch salt

1. In medium saucepan, bring milk to a boil.
2. In large bowl, whisk together egg and sugar. Gradually whisk in boiling milk. Stir in pumpkin, vanilla, ginger, cinnamon, nutmeg, and salt. Refrigerate until thoroughly chilled.
3. Freeze in ice cream maker, following manufacturer's directions. Soften slightly before serving.

*** To soften ice cream enough to scoop it out easily, transfer the container from the freezer to a plate in the refrigerator for 20 to 30 minutes before you plan to serve it. A minute in the microwave can also help.

Ideas....
Creative toppings and custom "stir-ins" are all the rage at ice cream parlors, and you can certainly follow suit at home. Some ideas for Homemade Pumpkin Spice Ice Cream add-ins: dried fruit such as raisins, cranberries, or chopped apricots; chopped toasted walnuts or pecans; maple syrup swirl or crushed gingersnaps.

Have fun making these!

Enjoy & Good luck! _;-)

Answer 2

1

Answer 3

Oreo ice cream dessert is always a hit!
Take oreo cookies and crumble them and mix with a bit of melted butter and pat in the bottom of a pan (I use 11x13). Soften the ice cream and spread it over the oreo crust. You can make homemade hot fudge or buy some and put that over the ice cream. Top off with more cookies crumbled and nuts if you like. Back to the freezer till your ready to serve. Bring out for a few moments before cutting. It's a great dessert and one folks ask for not when they come to my house!
Homemade hot fudge
1 stick butter, melted
2 cups sugar
1/2 cup cocoa powder
1 can evaporated milk
Melt butter add sugar till blended. Add cocoa and stir. Add milk (undiluted, just from the can) and cook for 15 or 20 minutes. It will boil and become thicker. Remember that it will thicken more as it cools. I store this in the fridge and always have it on hand.

Answer 4

Here are a couple

Lemon Ice Cream Pie

1 small can frozen lemonade
1/2 Quart vanilla ice cream
1 graham cracker crust
soften ice cream and mix in 1/2 of the lemonade. pour into pie shell. place in freezer for an hour or until hard

This one my grandkids love Take strawberry ice cream { or you can use any flavor you like} and mix up until creamy and soft mix in 1/2 cup rice crispies

Take 2 home made chocolate chip cookies, put a scoop of either vanilla or chocolate ice cream in between, put in freezer for about an hour

Answer 5

My favorite dessert is Baked Alaska. It's not hard to fix and it's wonderful. Take a 1 inch thick layer of cake. Plain white or yellow cake. It's better to use a rectangular or square piece of cake (I use the round ones, because it's the most handy) Place cake on a plate that you can put in the oven. Put one quart of ice cream or 2 pints on top of the cake. You can divide the ice cream to fit the cake. Cover and put it in the freezer until you are ready to serve.and/or while you fix the topping.
If you don't have enough people to eat it all at one time; just stick the remaining portion in the freezer until later.

When I went on a cruise; they had about 20 waiters bringing in a Baked Alaska on a big plate, held up with one hand the way waiters do. Walking through the dining room with all of the lights off. Instead of putting them in an oven; they held each Baked Alaska with a flame burning on the icing. It was so beautiful. They got to each table just in time to put the fire out. They sliced and served it, of course immediately.

The topping is: Put 5 eggs whites in a bowl and beat with 1 tsp. of vanilla and 1/2 tsp. of cream of tartar until till soft peaks form. Gradually add 2/3 c. of sugar, beating till stiff peaks form. Transfer cake with the ice cream to a baking sheet: spread with egg white mixture, sealing the edges of cake all around. Swirl to make peaks. Bake in 500 degree oven until golden. about 3 minutes.
Slice and serve immediately.

Sorry, I put the receipe for the icing last. It's all here anyway. I hope you will try this at least one time in your life time.

Answer 6

I like to buy the really jumbo size bakery muffins & cut the top off. You scoop out a small amount in the center.( this is a nice snack for you!) Put a nice scoop of your favorite flavor ice cream inside & the toppings are your choice. Put the cut top back on & cover with whip topping and or flavored syrup. These are my kids favorites because I have different varities of muffins, ice cream, syrup & nuts & everyone can pick their favorites. My favorite is a banana muffin with chocolate ice cream & melted peanubutter & topped with cool whip & chopped peanuts. Hope this helped & if you make them hope you enjoy.

Answer 7

Make a Baked Alaska. This is the dessert my Mom made for me every year instead of birthday cake 'cause I loved it so much.
6 egg whites
6 tablespoons powdered sugar
1/2 ga of ice cream
Angelfood Cake
Cut the top off the cake about 1/2" and hollow it out. Fill it with any flavor icecream you like. Make meringue of eggs and sugar as put the top back on the cake. Cover the entire cake with meringue. Put the cake on a piece of parchment paper.
Place on oven grate and brown quickly in hot oven (450).

Slip off of the paper an onto a platter.

Answer 8

TIRAMISU ICE-CREAM CAKE

a 10- to 12-ounce frozen pound cake, partially defrosted and sliced crosswise into 1/4 inch-thick slices (about 28)
3 tablespoons dark rum
2 tablespoons Kahlúa

For the mascarpone ice cream
2 large whole eggs
1/2 cup sugar
1/2 teaspoon vanilla
2 cups mascarpone (about 17 1/2 ounces, available at most cheese shops and some specialty food shops)
1 large egg white


For the espresso ice cream:
2 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups heavy cream
4 tablespoons instant espresso powder dissolved in 3 tablespoons boiling water


3 ounces fine-quality bittersweet chocolate, grated




On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.

Make the mascarpone ice cream:
In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.


Make the espresso ice cream:
In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.

Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Arrange one row of cake slices, overlapping them slightly, down the middle of the pan, pack in half the mascarpone ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Arrange one layer of the cake slices, overlapping them slightly, to cover the chocolate completely, pack in the espresso ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Arrange another layer of cake slices in the same manner, pack in the remaining mascarpone ice cream, smoothing it, and arrange any remaining cake slices on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.

Answer 9

Chop some fresh fruits into small cubes and cut in half, three strawberries . Put the chopped fruit at the bottom of a large glass ( you can use a small deep dish also). Add three scoops of a favourite ice cream or like I do, a scoop of three different flavours. Decorate with the strawberries.

Options: You can decorate with slices of Kiwi fruit or mandarins- real delicious!

Answer 10

Hi !!!
I have made this a few times & it has always been great...

"Pina Colada Ice Cream Pie"

1 graham cracker pie crust
1 pint vanilla ice cream
1 pint pineapple sherbet
1/3 cup liquid pina colada mix
1/4 teaspoon rum extract

Slightly soften ice cream and sherbet; stir in remaining ingredients. Pour into pie shell. Refreeze.

**Garnish with shredded coconut, crushed pineapples
& strawberries.

------HERE IS ONE THAT I JUST FINISHED SERVING TODAY...

Ultimate Ice Cream Sandwiches

Serves: 6

Ingredients:

1 package (18 oz.) "Nestle Toll House Ultimates" Chocolate Chip
Lovers Cookie Bar Dough,Chocolate Chips & Chunks with Pecans, White Chip Macadamia Nut or Peanut Butter Cups, or Chips & Chunks.

** (Made mine with Chocolate Chips & Chunks w/ Pecans.)**

3 cups vanilla or chocolate ice cream, slightly softened

"Nestle Toll House" Semi-Sweet Chocolate Mini Morsels or any sweets such as sprinkles, coconut, or "Hershey" Kissables, for example.

Directions:
PREPARE cookies according to package directions. Cool completely.

PLACE 1/2 cup ice cream on flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Roll sides of sandwiches in morsels or whatever sweets you like. Wrap tightly in plastic wrap; freeze for at least 1 hour before serving.