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- 1/2 cup Milk
- 1/4 cup Vanilla Ice Cream
- 1 cup Ice
- 2 Strawberries
- 2 tbsp Strawberry Syrup
- 1/8 tsp Xanthan Gum (optional)
- Whipped Cream
- Combine all ingredients except whipped cream in blender.
- Blend until smooth.
- Transfer to serving glass and top with whipped cream.
- 2 Scoops vanilla ice cream
- 2 Scoops peach yogurt
- ½ Can Coca-Cola
- Spoon two or three scoops of vanilla ice cream into a small bowl Add two scoops of Peach yogurt Pour a few ounces of Coca-Cola classic over the above
- 3 Cups vanilla ice cream
- 1 Cup pumpkin puree, plus 3 extra tablespoons
- 1 Tablespoon whole milk
- 2 Bottles Coca-Cola (in 8-oz. size)
- Maraschino cherries
- 1 Cup whipping cream
- 3 Tablespoons granulated sugar, plus an extra teaspoon for the pumpkin seeds1
- 1 Teaspoon vanilla extract
- 2 Tablespoons pumpkin seeds
- 1 Teaspoon hot water
- For the float: Place vanilla ice cream, pumpkin puree, and milk into a food processor. Pulse until smooth and creamy. Pour pumpkin mixture into a container with a lid and place in freezer at least an hour or for better results, overnight. For the whipped cream: In a mixer fitted with a whisk attachment, place the whipping cream, granulated sugar, and vanilla extract. Whisk on high until light and fluffy. For the pumpkin seeds: Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pumpkin seeds on a baking sheet and bake for about 7 to 10 minutes or until golden brown. Remove from oven to cool. To serve: Pour 1/3 cup of the cola into a tall, chilled glass. Scoop about a cup of the pumpkin mixture and place it in the glass. Add more cola and fill to the rim. Garnish with whipped cream, pumpkin seeds, and a cherry! Cheers!
- 1/2 cup butter
- 4 tablespoons sugar
- 2 egg yolks
- 2 cups chocolate wafer crumbs
- 3/4 cup chopped pecans, divided (reserve 1/4 cup cup to sprinkle over topping)
- 1 cup coconut
- 8 cups (2 Litres) vanilla ice-cream
- 1/2 cup cocoa
- 4 tablespoons butter
- 3/4 cup sugar
- 1/2 cup heavy cream (whipping cream)
- 1 teaspoon vanilla
- whipped cream, chocolate syrup and chopped pecans as garnish if desired
- Prepare 9″ x 13″ pan by lining with heavy foil, leaving a 1-inch overhang at each end for handles. Spray with cooking oil.
- In saucepan, melt butter with sugar over medium heat. Stir in egg yolks, cookie crumbs, 1/2 cup pecans and coconut.
- Press crumb mixture firmly into pan. Bake in 350°F oven for 20 minutes or until firm. Cool completely.
- Soften ice-cream in refrigerator for about 30 minutes. Spread and pack evenly over crust. Freeze at least 4 hours or until solid.
- Combine cocoa, butter, sugar, cream and vanilla in small saucepan. Heat and stir over medium heat until boiling. Remove from heat and cool about 20 minutes (until lukewarm and slightly thickened). Then spread evenly over ice-cream layer. Sprinkle with additional chopped pecans. Freeze for at least one hour or until firm.
- To serve: Allow cake to stand in refrigerator for about 30 minutes to soften. Use foil handles to remove cake from pan. Using a sharp knife dipped in hot water, slice cake. Top each slice with whipping cream and chocolate syrup.
- 1/3 cup butter
- 2 cups chocolate Oreo crumbs
- 2 liters coffee ice cream
- 2 cups whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
- purchased hot fudge sauce
- Melt butter in a deep dish pie plate.
- Add crumbs and mix, pressing to form a crust.
- Allow ice cream to sit out for 5-10 minutes to make it easier to scoop, then mound the Oreo shell with all the ice cream.
- Press with the back of a spoon to pack ice cream into the shell and smooth the top.
- Cover well and freeze.
- When ready to serve, whip the cream with the sugar and vanilla until thick.
- Serve pie with a mound of freshly whipped cream, hot fudge sauce, and almonds.