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Chocolate Dr. Pepper Cherry Float

Sometimes, you just need simplicity.

3 scoops chocolate ice cream
1 12-oz can cherry-vanilla Dr.Pepper

Place scoops of ice cream in tall glass. Pour soda over.  Inhale.

Frozen Peppermint Chocolate Cake

1 box little bites fudge brownie squares
1 container peppermint ice cream
1 container froze whipped topping.

Line an 8-inch springform with plastic wrap. Cut each brownie in half and place in tightly packed layer over pan bottom. Freeze 10 min.

Spoon ice cream over brownies, spoon whipped topping over ice cream, freeze at least 4 hours. Remove pan and sprinkle top with crushed mint candies.

Profiteroles

1 recipe pate a choux
1 egg mixed with 1 T water, for egg wash
Oil, for plastic wrap
2-1/2 pints ice cream
10 oz semisweet chocolate, chopped
½ c cream
2 T corn syrup

Preheat oven to 425 with a rack in the center. Line two unrimmed sheets with parchment paper or silpats.

Make pate a choux batter, and fill a pastry bag fitted with ½ inch tip and pipe 2-inch rounds that are about 1 inch high onto baking sheet at 2-inch intervals. Using your finger, rub egg wash over entire top and flatten the tips being careful not to let it drip onto sheet.

Cover one sheet with lightly oiled plastic wrap and place in refrigerator. Transfer the other to the oven and bake 10 minutes, then reduce heat to 350. Bake until puffs are golden, about 15-20 more minutes. Turn off oven and prop door open slightly to let steam escape. Allow to dry out in oven, about 15 minutes. Transfer to a wire rack to cool completely.

Raise oven heat back to 425 and repeat for remaining batch.

Scoop out 26 balls of ice cream and place on parchment lined baking sheet. Let ice cream reset for 20 minutes.

To make chocolate sauce, place chocolate in a bowl. Combine cream and corn syrup in small saucepan and bring to a boil. Pour over chocolate and let sit 5 minutes. Stir to combine. Allow to cool slightly before serving, or store in refrigerator up to 1 week and reheat over low heat before serving.

Cut each doughball in half horizontally and fill with a scoop of ice cream. Place two halves on each plate and top with warm chocolate sauce.

Ice Cream Truffles

1 pint vanilla ice cream,
10 malt balls chopped
2 heath bars, chopped
2 PayDay bars chopped
10 oz white chocolate, melted.

Using a melon baller, scoop ice cream and place on parchmented baking sheets.
Return to freezer and freeze 30 minutes. After that, roll balls in toppings and freeze 30 more minutes.  Melt chocolate in microwave and dip ice cream in using a fork. Let excess drip back into bowl and chill 30 more minutes.  Makes about 30.

Strawberry Ice Cream Cake

2 pints vanilla ice cream
20 small strawberries, hulled and cut into small pieces
½ c  cream

Line bottom of a 9-inch springform with parchment or foil. Place pan in freezer to chill, about 10 min. beat ice cream with mixer until soft but holding its shape, about 2 min. Add strawberries and beat until ice cream is pink and berries start to break down, about 1 min. Transfer to chilled pan and spread to smooth surface. Freeze until firm, 2 hours to overnight. Whip cream in clean bowl ot form soft peaks. Remove cake from springform and frost with whipped cream. Use a hot chefs knife to cut and serve.

Ice Cream Frosting

12 medium yellow cupcakes
2 pints ice cream
Sprinkles or candy optional

Arrange cupcakes on baking sheet. Place in freezer 15 min. Scoop ice cream into mixer and beat until soft but holding shape. Spoon over cupcakes creating swoops and peaks. Decorate with sprinkles or candy and serve immediately or return to freezer and chill until ice cream is firm, about 30 minutes.

Ice Cream Tiramisu

1 T sugar
½ c espresso
1 T dark rum
14 ladyfingers
2 pints vanilla ice cream

Dissolve sugar in espresso, add rum and chill. Dip ladyfingers one at a time into the espresso and arrange snugly in bottom of an 8x8 inch baking pan, trimming if necessary. Scoop ice cream into an electric mixer and beat with paddle until soft but holding its shape, about 2 min.  Spread over ladyfingers to form smooth surface. Freeze 2 hours to overnight, (wrap in plastic to prevent freezer burn.) Let soften slightly before serving.

Oreo Ice Cream Pie

½ c hot fudge topping, divided
1 Oreo pie crust
1 tub Cool Whip, thawed and divided
1-1/4 c milk
2 pkg Oreo pudding

Remove 2 T of the topping and set aside. Spoon remaining fudge into crust and spread evenly. Top with half of whipped topping and freeze 10 minutes.

Prepare pudding with milk – beat 2 minutes with wire whisk. Gently stir in remaining whipped topping and spoon over whipped topping layer in crust. Freeze 4 hours. Remove from freezer 15 minutes before serving and let stand at room temperature. Drizzle with fudge topping. Store leftovers in freezer.

Fudge Sauce

1 c cream
2 T light corn syrup
12 oz semisweet or bittersweet chocolate
2 t vanilla

In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla. Pour into jars and cool completely before covering or refrigerating. Keeps up to 1 month in the refrigerator.

Ice Cream Bombe

2 pints vanilla ice cream
2 pints chocolate ice cream
1 cup crushed candy canes

Line a medium sized bowl with 2 sheets of aluminum foil. Scoop the vanilla ice cream into balls and place in bowl. Freeze for 30 minutes. Repeat with the chocolate ice cream, placing it on top of the vanilla and making the top as even as possible. Freeze for at least two and up to 24 hours. Invert bowl onto a serving platter. Remove bowl and foil, Sprinkle with the crushed candy. Slice into wedges and serve immediately.