Fudge Bottom Ice Cream Dessert

 3 egg yolks, slightly beaten

2 cups graham cracker crumbs

3 egg whites

1/3 cup butter, melted

1 qt chocolate mint ice cream

3/4 cup nestle chocolate chips (6 oz)

3/4 cup butter

1/2 cu powdered sugar

1.  Combine graham cracker crumbs and 1/3 melted butter and then press into bottom of a 9x13 inch pan.

2.   Melt chocolate chips, add 3/4 cup butter and cool.

3.  Add powdered sugar andslightly beaten egg yolks.  Whisk the yolks. 

4.  Beat egg whites until fluffy and fold into chocolate mixture.

5.  Spread on top of crumb mixture and freeze for 2 or 3 hours

6.  Soften ice cream and then spread on top of chocolate mixture.

7.  Sprinkle graham cracker crumbs on top.

8.  Return to freezer until ice cream is set again.

Can be made a few days before you want to serve.  Let cool in pan and then remove.

Recipe:  Connie Seacreast

Healthy Ice Cream

 2 bananas, peeled and frozen

1 Tbsp peanut butter

1 Tbsp cocoa powder

1.  Cut the bananas into chunks and put them in a food processor or heavy duty blender.

2.  Blend until smooth.

3,  Add in the desired flavor ( in this case peanut butter and cocoa powder), and blend until everything is incorporated and smooth.

Other flavor ideas:

*strawberries (just blend a handful in with the bananas)

*coconut and chocolate (2 Tbsp coconut milk or coconut oil + 1 Tbsp cocoa powder)

*PB Banana (just add 2 Tbsp peanut butter)

*PB and Jelly (1 Tbsp peanut butter + 1 Tbsp strawberry jelly)

Recipe: stay at home chef

Homemade Ice Cream Cake

 1/2 gallon vanilla ice cream

box of chocolate cake mix

Oreo cookies, cut up or crushed

jar of magic shell

1 pint heavy cream

2 cups powdered sugar

can of vanilla frosting

sprinkles

In a round cake pan lined with plastic wrap cut up the ice cream in large chunks to fit in pan.  Smooth down with your hands and wrap up with the hanging plastic.  Freeze at least on hour.  In the meantime, make the cake mix according to the pkg directions.  Will make 2 round cakes but you only need 1.  Let cool completely.  

To make the crunchies:  In a bowl add the cut up Oreo's and mix with the magic shell.

To form the cake:  First layer is the chocolate cake, then the crunchies, then the ice cream.  Add frosting all over cake. To make frosting in a mixer add heavy cream and powdered sugar.   Freeze again.  If you want to decorate pipe on vanilla frosting (color using food coloring)  and add sprinkles.

Ice Cream Oreo Cake

1 lb. Oreo's, crushed (save 1 cup crushed Oreo's)
4 Tbsp. butter, melted

Mix together (white cream and all)  and put in bottom of 9 x 13 pan.

1/2 gallon vanilla ice cream, sliced into 6 slices

Spread 1/2 jar (13 ox.) marshmallow creme, Layer of hot fudge sauce, Layer of Cool-Whip, sprinkle with reserved crushed Oreos, Freeze for 3-4 hours.

Ice Cream Crunch

1/2 cup butter or margarine
1/2 cup packed brown sugar
3 cups crisp rice cereal
2 cups flaked coconut
1 cup chopped mixed nuts
1/2 gallon vanilla ice cream, softened

In a saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved.  In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated;  Press half into a greased 13 x 9 baking pan.  Spread ice cream over crust.  Top with remaining cereal mixture.  Freeze until firm..
Yield:  12-16 servings.

Homemade Carvel Crunchies for ice cream cakes

2 sleeves of standard package of Oreo cookies (or 2 1/2 cups Oreo cookie crumbs)
1 7.25 oz. bottle Magic Shell ice cream topping

Crush the Oreo's so you get 2 1/2 cups Oreo crumbs.  Pour the Magic Shell topping over the cookie crumbs and mix well to combine.  Use as an ice cream topping or the filling for ice cream cakes or pies.

Ice Cream Cake

1 gallon of ice cream (any flavor in the square carton so it can be sliced easily)
Cool Whip (12 oz.)
chocolate syrup
pkg. of Oreo cookies, crushed


Line a layer of Cookies on the bottom of a 9x13 pan. Drizzle with chocolate syrup. Cut ice cream and layer on top of cookies. Freeze until hard. (1 hour) Spoon cool whip on top of frozen ice cream. Freeze until frozen. (1 hour) Sprinkle a layer of cookies and drizzle with chocloate syrup. Enjoy!