Chocolate Cream Cheese Frosting

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Ingredients

  • 4 (1 ounce) squares unsweetened chocolate
  • 1 (8 ounce) package cream cheese
  • 4 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons evaporated milk

Directions

  1. Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
  2. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
  3. Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Allspice Cream Cheese Frosting

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Ingredients

  • 1 (3 ounce) package cream cheese, softened
  • 1/3 cup butter, softened
  • 3/4 teaspoon ground allspice
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Directions

  1. In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.

Candy Bar Freezer Dessert

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Ingredients

  • 2 cups crushed graham crackers
  • 1 cup crushed saltines
  • 1/2 cup butter, melted
  • 2 cups cold milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 2 pints butter pecan ice cream, softened
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 1 (2.1 ounce) bar NESTLE® BUTTERFINGER® Candy Bar, chopped

Directions

  1. In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. x 2-in. dish. Refrigerate.
  2. In a bowl, whisk the milk and pudding mixes for 2 minutes. Stir in ice cream until blended. Spread over crust. Spoon whipped topping over pudding layer; spread evenly over top.
  3. Combine the chopped candy bar and the remaining crumb mixture; sprinkle over the whipped topping. Cover and freeze for at least 2 hours.

Buster Bar Dessert

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Ingredients

  • 1 1/2 cups evaporated milk
  • 2/3 cup chocolate chips
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 pound chocolate sandwich cookies, crushed
  • 1/2 cup melted butter
  • 1/2 gallon vanilla ice cream, softened
  • 1 1/2 cups roasted Spanish peanuts
  • 1 (12 ounce) container frozen whipped topping, thawed

first Directions

  1. In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
  2. In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight. 
  3. i like ^^

Orange Party Punch

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Ingredients

  • 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
  • 2 liters lemon-lime flavored carbonated beverage
  • 1 (46 fluid ounce) can pineapple juice, chilled
  • 1 quart orange or pineapple sherbet

Directions

  1. Prepare orange juice according to package directions; pour into a punch bowl. Stir in the soda and pineapple juice. Top with scoops of sherbet. Serve immediately.

Peanut Butter Ice Cream Pie II

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Ingredients

  • 1 quart chocolate ice cream, softened
  • 1/2 (16 ounce) jar crunchy peanut butter
  • 1 (9 inch) prepared graham cracker crust

Directions

  1. In a large bowl, mix ice cream and peanut butter together. Pour into pie crust and freeze until ice cream is firm. Serve and enjoy!

Peanut Butter Cup Ice Cream

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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.