Recipes for "ice cream"

Line a sheet tray with parchment paper and set aside until ready to make Oreo crunchies. Line an 8x3-inch round springform pan with a piece of plastic wrap on the bottom of the pan long enough so it hangs off the sides, then clasp and seal the pan tight. Use two more pieces of plastic to sit in and up the sides of the pan.

Simply Recipes / Cambrea Gordon

Let the chocolate ice cream sit out at room temperature for 15-20 minutes, until it’s soft enough to scoop but not melted. Spoon the ice cream into the lined springform pan and use a small offset spatula or spoon to evenly fill the pan until the top is flat and smooth. Place the pan in the freezer to chill uncovered for 30 minutes while you make the crunchies and fudge.

Simply Recipes / Cambrea Gordon

In a medium bowl, combine the Oreo crumbs and melted butter.

Bake the crumbs on a parchment-lined sheet tray for 10 minutes until they begin to smell chocolatey.

Let it cool completely on a wire rack.

Simply Recipes / Cambrea Gordon

To make the fudge, pour the cream into a small pot and heat it over medium low heat for about 5 minutes or until the cream starts to bubble.

Add the chocolate chips into a large heat proof bowl and pour the cream over. Let it sit for 1 minute, then stir to combine using a rubber spatula.

Add in the softened butter and vanilla and stir to combine until smooth.

Simply Recipes / Cambrea Gordon

Pour the fudge over the top of the frozen chocolate layer, then place it back in the freezer to set the fudge, about 10 minutes. The fudge should be set but still tacky when you touch it.

Simply Recipes / Cambrea Gordon

Sprinkle the cooled Oreo crunchies evenly over the fudge. Press the crumbs gently into the fudge to make sure the layer is even. Place the pan back in the freezer for 1 hour.

Simply Recipes / Cambrea Gordon

Take the vanilla ice cream out of the freezer and let it sit at room temperature for 20 minutes until softened.

Scoop the ice cream into the pan on top of the crunchies and use an offset spatula to evenly fill the pan all the way to the top. Make sure the top is level and smooth, then cover the pan and place it back in the freezer for at least 6 hours to freeze.

Simply Recipes / Cambrea Gordon

When you’re ready to frost the cake, pour the heavy cream, powdered sugar, and vanilla into a stand mixer bowl or large bowl for a hand mixer. Mix on medium speed until the whipped cream fills the top of the whisk and the tip stands straight up when pulled out of the bowl.

Simply Recipes / Cambrea Gordon

Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate.

Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.

Use a large offset spatula or butter knife to frost the cake with all but 1 cup of the whipped cream.

Simply Recipes / Cambrea Gordon

Fit a large piping bag with a large star tip and fill it with the remaining 1 cup of whipped cream. Pipe a few rosettes on top of the cake, then sprinkle with rainbow dot sprinkles.

Simply Recipes / Cambrea Gordon

Before serving, place the cake back in the freezer to chill the whipped cream for 20-30 minutes.

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Simply Recipes / Cambrea Gordon

Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.

Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.

To serve, garnish with remaining fudge topping, whipped cream, and cherries.

1. Line one (8 inch) spring form pan with plastic wrap. Spread the ice cream in one even layer. Freeze until firm, 6 hours or overnight. Once Frozen, cut a 10cm round from the center of the cake. Remove center and save for later. Place the ice cream back in the freezer.

2. To make the cake. Preheat the oven to 350 degrees F. Line 2 (8-inch) round cake pans with parchment paper, then grease with butter.

2. To make the cake. Preheat the oven to 350 degrees F. Line 2 (8-inch) round cake pans with parchment paper, then grease with butter.

3. In a medium size bowl combine the flour, baking powder and salt. In the bowl of a stand mixer (or use a hand-held mixer) beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs. Add the vanilla and beat until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low, alternating with the buttermilk and ending with flour until just combined.

In the bowl of a stand mixer (or use a hand-held mixer) beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs. Add the vanilla and beat until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low, alternating with the buttermilk and ending with flour until just combined.

4. Pour the batter among the cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then turn the cakes out onto a rack to cool further. To one of the cakes, cut a 10cm round from the center. Remove the center and discard. Keep the remaining cake layer whole. Freeze the cakes until frozen, at least 2 hours.

6. To make the berries. Preheat the oven to 400 degrees F. In a 9x13 inch baking dish, combine the berries and honey. Transfer to the oven and roast for 15-20 minutes or until the berries have burst and released their juice. Let cool.

7. To make the buttercream. Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the vanilla and continue beating, scraping down the sides as needed, for another 2 minutes. Add the heavy cream and whip the frosting for 2-4 minutes more or until light and fluffy.

8. To assemble the cake. Lay the vanilla cake layer, the one with the hole cut out of the center, flat on a serving plate. Spread with buttercream over the cake, then add half roasted berries over the buttercream. Add the ice cream cake layer and again, spread the buttercream over the ice cream and inside the hole. Spread the remaining roasted berries on top of the buttercream ice cream layer. Freeze 2 hours or until firm.

9. Remove the cake from the freezer and fill the hole with fresh berries. Now add the remaining vanilla cake layer and frost the cake all over with the remaining buttercream. Freeze another 2 hours or until firm. Just before serving, decorate the top of the cake with berries. Slice and enjoy!

1. Lightly grease an 8-9 inch springform pan.

grease an 8-9 inch springform pan.

2. In a small bowl, combine the graham cracker crumbs and butter and mix until combined. Dump the mixture out into the prepared pan and use your hands to press the crumbs into the bottom of the pan until you have a smooth, even crust.

2. In a small bowl, combine the graham cracker crumbs and butter and mix until combined. Dump the mixture out into the prepared pan and use your hands to press the crumbs into the bottom of the pan until you have a smooth, even crust.

3. Add the ice cream and peanut butter to a large mixing bowl. Using a spatula, mix the ice cream and peanut together until the peanut butter is swirled throughout the ice cream. Spoon the ice cream right on top of the crust and smooth it out into an even layer. Cover the cake with plastic wrap, pressing the wrap against the ice cream to help prevent ice from forming. Freeze for 4-6 hours or overnight.

4. To make the fudge sauce. In a microwave safe bowl, microwave the sweetened condensed milk until warm to touch, stirring every 30 seconds. Stir un the chocolate chips until melted and smooth. Remove the plastic wrap and drizzle the fudge sauce over the ice cream cake. Return to the freeze for another 30 minutes.

5. When ready to serve, top the cake with marshmallows or dollop with meringue. Using a blow torch, toast the marshmallow. Slice and serve immediately.

Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.

Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

Combine brownie mix, oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread batter into the prepared cake pans.

Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.

After brownies are cool, remove ice cream from the freezer and allow to soften for about 10 minutes.

Meanwhile, pour sweetened condensed milk into a saucepan and mix in chocolate chips; heat over low heat, stirring constantly, just until chips have melted and sauce is smooth. Remove from heat and allow to cool to barely warm temperature.

Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread ice cream in a layer over brownies; pour and spread 1/2 of the chocolate sauce over ice cream. Top with the other brownie layer, and drizzle remaining sauce over the top.

Freeze until ready to eat, at least 1 hour.

Serve topped with whipped topping.

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.

Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.

While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.

Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.

Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)

Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.

Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.

Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 24 to 29 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Cool completely, about 30 minutes.

Trim cake top with a serrated knife to create a flat surface. Slice cake in half crosswise to create two 9x6½-inch cakes.

Line a jelly roll pan with plastic wrap. Place 1 halved cake layer on the prepared jelly roll pan. Cover with ice cream, pressing down gently as you go to create an even layer; it's okay if the edges aren't smooth or even.

Place remaining 1 halved cake layer on top, pressing down gently with the palm of your hand. Spread whipped topping on top of cake. Freeze cake until completely frozen, 4 to 6 hours.

Trim cake on all sides so you have smooth edges. Freeze until ready to serve.

Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.

Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.

Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.

Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.

Cut each cake in half horizontally, creating 10 rounds.

Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.

Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.

Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.

Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.

Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

1. To make the cookie dough. Mix all ingredients except the chocolate chips in a bowl or in a food processor with 1 tablespoon of water. Mix in the chocolate chips.

2. To make the cake. Line an 8-inch springform pan with parchment paper.

3. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Remove 1/4 cup of the crumbs and set aside. Press the remaining crumbs into the bottom of the prepared pan and about a 1/2-inch up the sides. Be sure to pack it in tightly. Freeze 10 minutes

4. Roll half of the cookie dough into small 1/2-inch balls. Press the remaining cookie dough into the bottom of the frozen crust. Spread the ice cream over the cookie dough in an even layer. Push the cookie dough balls into the ice cream.

5. Pour over the fudge and cover with chocolate cookie crumbs. Cover and freeze for 4 hours or preferably overnight.

6. In a microwave-safe bowl, melt together the chocolate and coconut oil. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate over the cake. Freeze until firm.

7. Remove the cake from the freezer 5 minutes before slicing, slice and serve immediately.

1. Line an 8-inch springform pan with parchment paper.

2. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom, and about 1-inch up the sides, of the prepared pan, making sure to pack it in tightly.

3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or preferably overnight.

4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with peanuts and then return the cake to the freezer until ready to serve.

5. Remove the cake from the freezer 10 minutes before slicing, slice and serve immediately.

Gather the ingredients.

Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping.

Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.

Cover the dish with aluminum foil and freeze until set, about 30 minutes. Slice and serve with your favorite toppings!

Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.

Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.

Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.

Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.

Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.

Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.

Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.

Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.

Put pie in freezer and freeze until firm in the center, at least 30 minutes.

Grease a 9-inch pie plate.

Combine 1 ⅓ cups peanuts, butter, and sugar in a bowl until well mixed; press into the bottom and up the sides of the prepared pie plate. Cover and refrigerate for 15 minutes.

Combine peanut butter and corn syrup in a large bowl; stir in coconut and 3 tablespoons peanuts and mix well. Stir in ice cream just until combined; spoon into crust and evenly smooth top.

Cover and freeze until firm, 8 hours to overnight. Sprinkle with mini candy-coated chocolate pieces before serving.

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.

In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.

Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.

Stir crushed cookies into softened ice cream. Spread ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.

Pipe whipped topping around the edge of pie and top with reserved cookies, standing on ends. Freeze before serving, 3 to 8 hours.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine chocolate cake mix, water, eggs, and oil in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Allow to cool completely on a wired rack.

Meanwhile, remove the carton paper from ice cream. Set ice cream block on its long side. Use a piece of string or dental floss to cut ice cream in half lengthwise, then place the 2 pieces side-by-side on a sheet of waxed paper.

Remove cooled cake from the baking dish and place over the ice cream slabs. Trim cake and ice cream, so the edges are flush.

Place a board or serving platter over cake. Holding onto the waxed paper and board, flip ice cream cake over. Remove the waxed paper and smooth the seam between the ice cream slabs.

Cover top with waxed paper and freeze until very firm. Decorate as desired.

1. Line an 8-inch springform pan with parchment paper.

2. In a food processor, pulse together the pretzels and peanuts into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of the pan, and about 1-inch up the sides, making sure to pack tightly.

3. In a large mixing bowl, combine the softened chocolate ice cream and about 1 cup of peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Top evenly with chocolate fudge sauce. Cover and freeze 30 minutes to 1 hour. Remove from the freezer, add the vanilla ice cream and remaining peanut butter, gently swirling the peanut butter throughout the ice cream. Cover and freeze for 4-6 hours or preferably overnight.

4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with pretzels, then return the cake to the freezer until ready to serve.

5. Remove the cake from the freezer 10 minutes before slicing. Slice and serve immediately.

1. Combine the sweetened condensed milk, chocolate, and butter in a medium saucepan set over medium heat. Cook, stirring constantly for 5 minutes or until the butter and chocolate are melted and the sauce is smooth. Remove from heat. Let cool before using.

1. Let the vanilla ice cream soften 5 minutes. Line a 9x13 inch baking dish with parchment paper. Spread the ice cream out in an even layer in the prepared pan, freeze 1 hour, until firm.

2. To make the brownies. Preheat the oven to 350 degrees F. Line a 9 1/2 x 14 1/2 inch jelly roll pan with parchment paper.

3. In the microwave, melt together the Land O Lakes® Butter and 1 1/2 cups chocolate chips (stir at 30-second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee.

4. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Spread the batter into the prepared baking pan. Bake for 20-25 minutes or until the brownies are just set. Let cool completely.

5. Remove the vanilla ice cream slab from the freezer and invert it onto the center of the brownies. Trim the edges off the brownie around the ice cream, reserving the scraps for later. Transfer the pan to the freezer. Freeze 30 minutes, then spread the peanut butter over the vanilla ice cream. Freeze until firm, 1-2 hours.

6. Lift the ice cream slab out of the pan using the parchment. Working quickly, cut into 12-16 square bars or 24 mini rectangles. Insert a popsicle stick into one end of each bar. Return to the freezer until frozen solid, at least 2 hours, preferably overnight.

7. Melt the chocolate and coconut oil together in the microwave until melted and smooth. Let cool 10 minutes. Remove the bars from the freezers and cover in chocolate. If desired, top with the reserved brownie crumbs. Keep in the freezer until ready to eat!

1. Line a (9×5 inch) loaf pan with parchment paper, leaving a 2 inch overhang on both sides.

2. Using a large serrated bread knife, slice the top dome of the cake off to level the top. Then slice the cake horizontally into 3 layers. Don't stress if they're not each the perfect size. Gently fit the bottom piece of cake inside the loaf pan.

3. In a bowl, combine the strawberry ice cream and blackberry gelato until swirled/mixed. Don't over mix, you want swirls. Spread half of the ice cream over the bottom piece of cake. Dollop over about 1/4 cup of jam. Add the middle layer of cake, then the remaining ice cream. Dollop over 1/4 cup of jam. Add the top piece of cake, gently press down. Wrap the cake and freeze 4 hours or until frozen.

4. Before serving, using an electric mixer, whip the cream with the vanilla and sugar (if using) until soft peaks form.

5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan, then invert it onto a serving plate. Dollop on the cream, then 1/4 cup of jam. Top with fresh fruit. Slice and enjoy immediately.

1. Preheat the oven to 375° F. Grease a (9×5 inch) loaf pan.

2. In a mixing bowl, beat together the butter and sugar until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt.

3. Spoon the batter into the prepared pan. Bake 45 minutes, or until the center is just set. Let cool.

1. In a blender, combine the cottage cheese, cocoa powder, maple/honey, vanilla, espresso powder (if using), and a pinch of sea salt. Blend until completely smooth. It's going to be the consistency of a melted chocolate shake.

2. Drizzle in 1/2 cup of the peanut butter, pulse to swirl, don't fully combine. Then, pour the ice cream into a 9×5 inch loaf pan, drizzle over the remaining peanut butter as desired. Use a knife to swirl it through the ice cream.

3. Freeze for 2 hours, or until ready to enjoy. Let the ice cream sit at room temperature for 10-15 minutes, then scoop and enjoy!

1. Using an electric mixer, whip the cream, cocoa powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the maple syrup (or honey), vanilla, and salt. Whip to gently combine.

2. Scoop 2 teaspoon size amounts of peanut butter, then fold into the chocolate ice cream.

3. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

1. In a bowl or a blender, blend together the coconut milk or heavy cream, strawberry jam, and vanilla.

2. Evenly divide the mix between 8 popsicles molds or use paper dixie cups.

3. To make the magic shell. Melt the white chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes.

4. Add the dried strawberries and rice crispies to a blender or ziplock bag. Crush into fine crumbs, then place into a shallow bowl or pie plate.

5. Remove the pops from the freezers and cover in white chocolate, then roll through the strawberry crumbs. Eat or keep in the freezer until ready to eat!

Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Pour the remaining 1 cup of cream into a medium metal bowl and set it in a large bowl full of ice. Set a mesh strainer on top of the bowls. Set aside.

Reheat the milk and coffee mixture on medium heat until it's hot and steamy again (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Stir the custard mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Pour the custard through the strainer and stir it into the cream that's set over ice. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

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Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated.

Remove pot from heat. Stir in chocolate until it is completely incorporated.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down.

Place a mesh sieve over the bowl with the chocolate mixture.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar.

Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.

Simply Recipes / Sally Vargas

Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.

Simply Recipes / Sally Vargas

(The sieve is there to catch any curdled bits.) Immediately, stir into the cream mixture. If the custard base doesn't coat the back of the spoon, it's not ready.

Simply Recipes / Sally Vargas

Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight.

Simply Recipes / Sally Vargas

Right before churning, add 2 tablespoons of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored for more than a day. If you are planning on eating the ice cream the same day you make it, you can skip this step.

Churn the mixture in your ice cream maker according to the manufacturer's instructions.

If you don't have an ice cream maker, follow David Levovitz' instructions for making ice cream without an ice cream machine.

Simply Recipes / Sally Vargas

Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker but will continue to harden in your freezer.

If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in a sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.

Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.

Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so).

Process the mixture in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate.

Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

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1. To make the cookie dough. Mix all ingredients except the chocolate chips in a bowl or in a food processor. Mix in the chocolate chips.

2. To make the bites. Line a 9×9-inch square pan with parchment paper.

3. Press the cookie dough into the bottom of the prepared pan. Freeze for 10 minutes. Spread the ice cream over the cookie dough in an even layer. Cover and freeze for 4 hours or preferably overnight.

4. Line a baking sheet with parchment paper. Remove the slab of ice cream from the freezer, cut into small squares (32-48 squares), and arrange them on the prepared baking sheet. Freeze until firm, at least 30 minutes.

5. In a microwave-safe bowl, melt together the chocolate and coconut oil. Dip each bite in chocolate. Sprinkle with sea salt (if desired). Freeze until completely frozen, 2 hours. Eat and enjoy the sweet, creamy goodness.

Preheat the oven to 350°F. Butter the bottom of the jelly roll pan, then line it with parchment, leaving enough to hang over the sides. The butter will help the parchment stick to the pan when you spread the batter. The jelly roll pan should be about 15x11, give or take a little on either side.

In a small bowl, whisk together the flour and baking powder. Set aside.

In a medium saucepan set over low heat, slowly melt the butter, chocolate, vanilla, and salt together, stirring constantly. Once melted, remove from heat.

Stir the brown and white sugars into the chocolate mixture. Add the eggs one at a time, stirring until well combined. Fold in the flour mixture.

Using an offset spatula or standard spatula, spread the batter into a thin, even layer on the prepared baking sheet. Bake for 15 minutes. When finished, the brownie should have puffed up just a little, and the top should look dry.

Let cool completely. Once cool, use the parchment sides to lift the brownie slab out of the pan. Transfer to a large cutting board.

Cut the brownie in half down the middle from north to south. Use an offset spatula or knife and run it between brownie slabs and the parchment. Put one brownie on top of the next just to make sure the top is the same size as the bottom. Trim about 1/4 of an inch off each side so you have smooth even edges.

You are going to make one large ice cream sandwich, wrap it, freeze it, and then cut into individual ice cream sandwiches a little later.

To do this: Place a piece of plastic wrap over the baking sheet. Leave enough hanging over the edges to wrap the entire brownie once you've finished assembling the ice cream sandwich.

Place one of the brownie slabs on the plastic wrap.

About 15 minutes before you plan to assemble the ice cream sandwiches, remove the ice cream from the freezer to soften on your kitchen counter. It should be soft enough to scoop and spread, but not so soft that it's melting and runny.

Spread the softened ice cream in an even layer over the brownie slab on the plastic wrap lined baking sheet. Top with remaining brownie slab. Wrap in the plastic wrap, and freeze for at least two hours.

Remove the ice cream sandwich from the freezer. Place on cutting board. Use a sharp knife to cut into 6 rectangle or 12 square-shaped ice cream sandwiches. Re-wrap in plastic wrap and freeze.

When an ice cream (or brownie) craving kicks in just go to your freezer and grab a sandwich!

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Lightly grease a loaf pan. Line the bottom and two longest sides with a strip of parchment paper for a clean release.

Add the ice cream to a medium bowl. You can let it sit out to thaw, or you can microwave it (in a microwave-safe bowl) at 50% power, stopping every two minutes to stir, until melted but still cool to the touch.

Add the self-rising flour and mix until no streaks of flour remain. If using the sprinkles, add them and stir just until combined. Add the batter to the prepared pan and smooth the top. If desired, top with more sprinkles.

Bake at 350°F until a tester comes out of the center clean, 35 to 45 minutes. Let cool for a few minutes in the pan, then remove and cool completely on a wire rack.

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The bake time will depend on the size of your pan and your oven—around 35 minutes for a 9x5-inch pan (this will make a squat loaf), about 40 minutes for an 8 1/2x4 1/2-inch pan, and about 45 minutes for an 8x4-inch pan.

1. Using an electric mixer, whip the cream, cocoa powder, malted milk powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the condensed milk, vanilla, and salt. Whip to gently combine.

2. Fold in the crushed Oreo cookies.

3. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

Gather all ingredients.

Combine mashed strawberries, milk, cream, sugar, vanilla, salt, and food coloring in a large bowl.

Pour strawberry mixture into the freezer bowl of an ice cream maker; freeze according to the manufacturer's directions.

Transfer ice cream to an airtight container and freeze until firm.

Gather all ingredients.

Combine milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Bring to a simmer, stirring constantly.

Place egg yolks into a small bowl. Gradually whisk in about 1/2 cup of hot milk mixture, then return to the saucepan. Heat and stir until thickened, but do not boil.

Remove from the heat and stir in chopped chocolate until melted.

Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about 2 hours.

Stir in cream and vanilla. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer ice cream to an airtight container and freeze until firm.

Place a potato ricer (or spaetzle press) in the freezer for 1 hour as you prepare the rest of the ingredients.

Whip heavy cream and 1 tablespoon sugar in a bowl with an electric mixer into stiff peaks. Scoop cream into a piping bag and pipe 2 to 3 tablespoons cream in a tall dollop onto 4 ice cream bowls or plates. The piping bag allows you to have more control but you can also do this using a spoon, if need be.

Place the bowls in the freezer for 30 minutes to allow cream to firm up slightly.

Blend sliced strawberries, remaining 2 tablespoons sugar, and lemon juice together until smooth and well combined. Pour into an airtight container and store in the refrigerator.

Once sufficiently chilled, remove one bowl from the freezer at a time. Fill the cold potato ricer with 1 cup ice cream and squeeze it over the frozen cream. Depending on the consistency of your ice cream, you might find that you have to let it soften at room temperature for 5 minutes before you can properly extrude the "noodles." Repeat with the remaining bowls.

Top each sundae with about a 1/4 cup of strawberry sauce. Finish with a generous sprinkling of white chocolate shavings. Serve immediately.

Combine white sugar, brown sugar, and butter together in a medium bowl until smooth. Stir in water and vanilla, then stir in flour until well blended. Shape into a loaf or log; freeze for 1 to 2 hours.

Cut into small chunks; mix into softened ice cream. Freeze until firm, about 15 minutes, before serving.

Gather all ingredients.

Whisk cream, milk, cake mix, sugar, egg yolks, and vanilla together in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C).

Pour into a heat-proof container and place in the refrigerator or freezer until chilled.

Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency, about 20 to 25 minutes.

Serve or transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. Store ice cream in the freezer for at least 2 hours to ripen or overnight.

Gather all ingredients.

Scoop ice cream into eight 1/2-cup-sized balls.

Place on a baking sheet and freeze until firm, about 1 hour.

Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.

Roll ice cream balls in egg whites.

Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.

Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.

Drain quickly on paper towels and serve immediately.

Gather all ingredients.

Combine half-and-half, sugar, cream, vanilla, and salt in the freezer container of an ice cream maker.

Freeze according to the manufacturer's instructions, about 20 minutes.

Transfer to an airtight container and freeze until firm, about 4 hours.

Enjoy!

Gather all ingredients.

Working in batches, purée peaches with half-and-half and sugar in a blender or food processor.

Mix peach mixture, sweetened condensed milk, evaporated milk, and vanilla in a gallon ice cream freezer container. Pour enough whole milk into the container to reach the fill line, about 2 cups. Pour mixture into an ice cream maker.

Freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Cook and stir condensed milk and cocoa in a medium saucepan over low heat until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold, about 1 hour.

Pour mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Stir in marshmallows and nuts halfway through the freezing process.

Whisk eggs together in a bowl.

Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.

Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm or desired consistency, about 2 to 4 hours.

Lay a piece of parchment paper at least 18 inches long on a flat surface. Run a dull knife around the edge of the pint to loosen the ice cream, and let it slip out onto the parchment. Cut the cylinder in half, lengthwise, and lay the two halves on their sides next to each other, end to end. Wrap the parchment around the ice cream and use your hands to gently and quickly form it into a log shape, approximately the diameter of one Oreo cookie. Wrap tightly and place in the freezer until frozen solid, at least 1 hour.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Working on a baking sheet that can fit in the freezer, twist the oreo cookie open and scrape the filling away with a dull knife. Discard filling, or share with a nearby child who is desperate for sugar. Repeat with remaining Oreos and arrange 16 cookie halves scraped side up in preparation for ice cream. Set aside.

A few of the Oreos might break, so have extras on hand just in case.

Once the ice cream log is solid, remove from the freezer and cut into approximately 16 slices, each approximately 1/2 inch thick, using a thin, sharp knife.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Working quickly, place one ice cream disc on every upturned cookie, and top with the cookie’s other half. Place the baking sheet in the freezer to allow the ice cream to solidify before storing in an airtight container.

Time eating the ice cream sandwiches based on your preference. For a tender cookie that still has some crunch, wait about 12 hours before eating. After 24 hours or more, the cookies will be very soft, more like the wafers of purchased ice cream sandwiches. The ice cream sandwiches are best consumed within 1 week.

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Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes/ Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle

Whisk the cocoa powder with the coconut oil. Blend the bananas, almond milk, cocoa mixture, and a pinch of salt until very smooth. Stir in the peanut butter cups and transfer to a 9×5 loaf pan.

Cover and freeze until solid.

Just before serving, microwave for 30 seconds to 1 minute to soften. Scoop out and serve!

Roll half of the dough into a 8×8 pan lined with parchment paper and bake at 350 (or temperature for your specific dough) for about 25 minutes, or until edges and top are golden brown. Underbaking is recommended! Let cool and lift out of the baking dish. Repeat with other half of the dough, or if you had 2 of the same sized pan you could do it at the same time. Be sure to let the cookie layers cool for several hours.

Leave one cookie layer in the pan; top with ice cream, pressing firmly to make a tight layer. Top with other cookie layer and press firmly. Freeze until ready to serve; thaw for a few minutes before eating.

Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.

Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.

Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.

Freeze pops at least 1 hour before serving.

Arrange rolls in a 9x13-inch baking dish.

Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until rolls are golden brown, about 30 minutes.

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.

Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.