Ingredients

• 2 cups semisweet chocolate chips
• 1 (12 ounce) can evaporated milk
• 1/2 teaspoon salt
• 1 (12 ounce) package vanilla wafers, crushed
• 1/2 cup butter or margarine, melted
• 2 quarts vanilla ice cream or flavor of your choice, softened

Directions

1. In a saucepan over medium heat, melt chocolate chips with milk and salt; cook and stir until thickened, about 25 minutes. Remove from the heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into a greased 13-in. x 9-in. x 2-in. pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15 minutes or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

Ingredients

• 2 cups fat-free half-and-half
• 1 (14 ounce) can fat free sweetened condensed milk
• 1 (1.3 ounce) envelope whipped topping mix
• 1/4 teaspoon peppermint extract
• 2 drops green food coloring
• 1 (1 ounce) square semisweet chocolate, coarsely chopped

Directions

1. In a small mixing bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes. Cover and refrigerate overnight. Pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Stir in chocolate. Allow to firm up in refrigerator freezer for 24 hours before serving.

Ingredients

• 2 quarts half-and-half cream
• 1 cup milk
• 2 1/4 cups sugar
• 1/4 teaspoon salt
• 4 eggs, beaten
• 4 1/2 teaspoons vanilla extract
• 5 Butterfinger candy bars (2.1 ounces each), chopped

Directions

1. In a large heavy saucepan, heat the cream and milk to 175 degrees F; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs.
2. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats the back of a metal spoon.
3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4. Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Ingredients

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Ingredients

• 2 pints heavy cream, chilled
• 1/3 cup unsweetened cocoa powder
• 3/4 cup chocolate syrup
• 2 (14 ounce) cans sweetened condensed milk
• 1/4 teaspoon ground cinnamon

Directions

1. In a large bowl, beat cream with cocoa until stiff peaks form. Stir in chocolate syrup, sweetened condensed milk and cinnamon. Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm.

Ingredients

• 3 (1.4 ounce) bars Heath candy bars, crushed, divided
• 3 cups vanilla ice cream, softened, divided
• 1 chocolate crumb crust (9 inches)
• 1/2 cup canned or cooked pumpkin
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.
2. In a bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. Remove from the freezer 10-15 minutes before serving.

Ingredients

• 2 cups confectioners' sugar
• 1 (12 ounce) can evaporated milk
• 2/3 cup chocolate chips
• 1 cup butter (no substitutes), divided
• 1 teaspoon vanilla extract
• 3 cups chocolate wafer crumbs
• 1/2 gallon vanilla ice cream*
• 2 cups salted dry-roasted peanuts, crushed

Directions

1. In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely.
2. Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. x 2-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.

Ingredients

• 1 cup oats
• 3 cups water
• 1 pinch salt
• 1 cup half-and-half cream
• 1/4 cup brown sugar, or to taste

Directions

1. Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

Ingredients

• 1/4 cup chocolate wafer crumbs
• 1 tablespoon butter or margarine, melted
• 1 pint vanilla ice cream, softened
• 1/4 cup chopped peanuts
• 1/4 cup semisweet chocolate chips
• 3 tablespoons evaporated milk
• 2 tablespoons confectioners' sugar
• 2 tablespoons butter or margarine

Directions

1. Cut a piece of foil into 12-in. x 3-in. rectangle. Line the bottom of a 5-3/4-in. x 3-in. x 2-in. loaf pan with foil, so that the foil comes up over the ends of the pan. Combine wafer crumbs and melted butter; press onto bottom of prepared pan. Spoon ice cream over crumbs; smooth with a spatula. Sprinkle with nuts. Freeze until firm.
2. In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Reduce heat to simmer. Cook and stir for 4 minutes or until thickened. Refrigerate mixture until completely cool, stirring occasionally. Spread over ice cream. Cover and freeze until firm. Remove from refrigerator 10-15 minutes before serving.

Ingredients

• 5 eggs, beaten
• 1 cup sugar
• 1/2 cup chocolate malted milk powder
• 2 cups milk
• 1 tablespoon vanilla extract
• 4 cups whipping cream
• 1 cup malted milk balls, crushed

Directions

1. In a heavy saucepan, combine the eggs, sugar and malted milk powder. Gradually add milk. Cook and stir over low heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
2. Stir in cream and malted milk balls. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer 2-4 hours before serving.