“I Dream of Ice Cream” week

Ice Cream Ono
4 scoops vanilla ice cream
1 tbsp peanut butter
1 tbsp chocolate syrup
1/3 cup milk

Blend until mixed well.  Serve!

Ice Cream Sandwich Desserts
19 ice cream sandwiches
1 (12 ounce) container frozen
whipped topping, thawed
1 (12 ounce) jar hot fudge ice cream topping
1 cup salted peanuts

Cut one ice cream sandwich in half.  Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.  Arrange eight sandwiches in opposite direction in the pan.  Spread with half of the whipped topping.  Spoon fudge topping by teaspoonfuls onto whipped topping.  Sprinkle with 1/2 cup of peanuts.  Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).  Cover and freeze for up to 2 months.  Remove from the freezer 20 minutes before serving.  Cut into squares.

Pecan Pie Delight
Your favorite vanilla ice cream
Pecan Pie (bake your own or get the frozen one!)
Caramel and Chocolate sauce
Whipped Topping

Layer ice cream with bite sized pieces of pecan pie and on the top put whipped cream, caramel sauce and chocolate sauce!  Yummm!

Crispy Rice Caramel Ice Cream Dessert
1 cup butter
1 cup brown sugar
5 cups crispy rice cereal
1/2 gallon praline caramel ice cream, softened
1 (12 ounce) jar caramel ice cream topping

In a large saucepan over medium heat, combine butter and sugar.  Stir in rice cereal, 1 cup at a time; remove from heat. Press 1/2 of crispy mixture in the bottom of a 9×13 pan.  Slice off sections of ice cream and spread entire half gallon in an even layer over crispy mixture.  Top with remaining crispy mixture.  Drizzle caramel topping over dessert.  Freeze for at least 1 hour.

Ice Cream dessert
1 (20 ounce) package chocolate sandwich cookies
1/2 cup margarine, melted
1 1/2 cups chopped Spanish peanuts
1/2 gallon vanilla ice cream, softened
2 cups confectioners’ sugar
1 /12 fluid ounce) can evaporated milk
2/3 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract

Crush all but 10 of the cookies.  Combine crushed cookies in large bowl with melted margarine and peanuts.  Press mixture into a 9×13 inch baking dish and freeze until cold.  Spread softened ice cream over cold crust and freeze until set.  Combine confectioners’ sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat.  Boil for 7 minutes, stirring constantly. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

Toasted Waffle Ice Cream Sandwich
1 frozen waffle
1/2 tablespoon butter
1 scoop vanilla ice cream, softened
1 tablespoon maple syrup

Toast the frozen waffle, immediately spread with butter and cut the waffle in half.  Place a scoop of ice cream on one half of the waffle, distributing evenly.  Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

PB&J Ice Cream Sandwiches
1 (18 ounce) roll refrigerated peanut butter cookie dough
1/4 cup all purpose flour
6 tablespoons preserves, such as raspberry, cherry or strawberry
1 pint vanilla bean ice cream

Preheat oven to 350 degree F. Knead flour into cookie dough.  On a lightly floured surface, roll dough into a 13-1/2×9 inch rectangle.  Cut into 1 1/2 inch squares.  Transfer to ungreased cookie sheets.  Bake for 8 to 10 minutes or until edges are firm and tops are browned.  Cool on cookie sheets for 1 minute.  Remove and cool completely on a wire rack.  Place 1 teaspoon jame or preserves on flat side of 1 cookie.  Place a small scoop of ice cream (about 1 – 1/2 tablespoons) on jam.  Top with another cookie, flat side down, and press lightly.  Repeat with remaining cookies, jam and ice cream (there will be extra cookies).  Wrap and freeze 4 to 48 hours.  Makes 16 sandwiches and 22 extra cookies.

Sam found this recipe at joycesfinecooking.com

Homemade Vanilla Ice Cream
1 1/2 – 2 cups sugar
3 eggs
1 can Pet milk
1 can sweetened condensed milk
1 tbs. vanilla
Add milk to fill line

Add all ingredients to ice cream maker and churn until done.

*You can also add crunched up cookies or candy bars or fruit for a nice treat!

This is Jodi’s family recipe.

Peanut Butter Cup Ice Cream
1/4 cup sugar
3 eggs
1 cup whole milk
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half-and-half cream
2 teaspoons vanilla extract
12 miniature peanut butter cups, chopped

In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Healthy ice cream choices at your grocery

Skinny Cow’s Vanilla and Mint Skinny Dippers – 80 cals, 3g fat, 3g fiber, 1 point (Weight Watchers).

So Delicious: Dairy Free Neapolitan Minis – 90 cals, 2g fat, 2g fiber

Slim A Bear’s 100 calorie No Sugar Added Chocolate Fudge Bars – 100 cals, 3g fat, 4g

Weight Watchers Chocolate Chip Cookie Dough Ice Cream Cups – 140cals, 2.5g fat, 6g fiber

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