Hello Dollie Ice Cream Sandwich

1 stick butter, melted
2 C. graham cracker crumbs
1 T. light brown sugar
2 C. pecan pieces
8 oz. semisweet chocolate chips
2 C. flaked coconut
8 oz. butterscotch chips
1 (14-oz.) can sweetened condensed milk
8 scoops chocolate ice cream
Chocolate syrup, for drizzling

Preheat oven to 350°F. In a mixing bowl, combine butter, crumbs and brown sugar. Mix thoroughly. Press onto bottom of a greased 8 x 8 x 2-inch baking pan.

Sprinkle pecans over crust. Sprinkle chocolate chips over pecans. Sprinkle coconut over the chocolate chips. Sprinkle butterscotch chips over coconut. Pour condensed milk over the top.

Bake for 30 minutes. Remove the pan and cool completely. Slice into 8 equal pieces. Place one piece of the bar cookie on four individual plates. Place two scoops of ice cream on top of each bar cookie. Top the ice cream with the remaining cookies. Drizzle with the chocolate sauce.

Makes 4 servings.

Ice Cream Pie

2 eggs
1 egg yolk
A little more than 1 C. of sugar, divided
1 T. lukewarm water
1/2 C. all-purpose flour, more for dusting pan
4 ozs. sliced almonds
2 C. whipping cream, more for decorating
2 to 3 T. Grand Marnier or orange liqueur
3 ozs. finely cut mixed candied fruit, if available
Very good chocolate ice cream
Shaved chocolate

To make the bottom of the pie, beat together the eggs, egg yolk, 1/3 cup sugar and water until you have a very thick cream. Carefully fold in 1/2 cup flour.

Butter a (10-inch) springform pan. Dust with flour. Spread the mixture on the bottom of the springform pan. Place in an unheated oven. Turn heat to 350°F. and bake for 25-30 minutes. Remove from oven. Carefully remove bottom from pan. Cool pie bottom on a rack.

Wrap the pie bottom in plastic wrap. Place in freezer.

Wash the springform pan and place in freezer.

Caramelize 1/2 cup of sugar over medium heat until the sugar melts and becomes light golden brown. Remove from heat. Add almonds.

Spread the caramel out on an oiled baking sheet. When the caramel is cold, put the pieces in a plastic bag and break into coarse pieces.

Beat together whipping cream and 1/4 cup sugar until stiff. Add the caramel pieces, the Grand Marnier or orange liqueur and candied fruit, if desired.

Remove springform from freezer. Using the back of a tablespoon, press 1 to 1 1/2 inches of very good chocolate ice cream on the bottom and sides of the springform. Put the whipped cream/caramel mixture in the middle of the pie. Work Fast. Return to freezer.

When the filling is nearly frozen, unwrap the frozen pie bottom and place over the filling. Return pie to freezer.

When pie is frozen, place the springform quickly in lukewarm water and turn the pie onto a serving dish.

Decorate with whipping cream and shaved chocolate.

You can make this pie at least a week before you have a party.

Malted Milk Ball Ice Cream Dessert

3 1/3 cups malted milk balls

1 (12-ounce) container frozen whipped topping, thawed

12 rectangular-shaped frozen ice cream sandwiches

1 cup hot fudge sauce

Crush malted milk balls in plastic bag. Reserve 1/3 cup of crushed malted milk balls.

Combine 3 cups of crushed malted milk balls and whipped topping.

Arrange ice cream sandwiches on the bottom of 13 X 9 pan. Spread whipped topping mixture over top. Sprinkle reserved malted milk balls on top.

Cover and freeze 2 to 3 hours.

To serve, cut into squares and top with hot fudge sauce. After eating several servings, buy new dining room chairs to replace the broken ones.

Mocha Chocolate Ice Cream Rollup Cake

For the cake:
1 1/2 C. semi-sweet chocolate
1 1/2 C. (3 sticks) butter
3 T. brewed coffee
2 t. vanilla extract
10 eggs, separated
1/4 C. + 3 T. sugar

For the ice cream filling:
2 quarts vanilla ice cream
3 T. coffee extract
1 C. chocolate chips

For garnish:
Hot fudge sauce
Chocolate espresso beans
Confectioner's sugar

To make the cake: Preheat oven to 350°F. Line two 16 x 11-inch sheet pans with parchment paper. In a small bowl, melt the chocolate and the butter together, either over a double boiler or in a microwave. Add the brewed coffee and vanilla extract. Set aside.

In a separate bowl, whip the egg yolks with 3 tablespoons of sugar until very light. Fold the whipped egg yolks into the chocolate mixture.

In a separate large mixing bowl, whip the egg whites and the sugar to a soft meringue. Fold the chocolate and egg yolk mixture into the whipped egg whites. Scrape and spread the batter onto the prepared sheet pans. Bake for 7 to 10 minutes, or until the cake is dry on top but still soft inside.

Allow the ice cream to sit at room temperature until it starts to soften. Blend in the coffee extract and chocolate chips. To assemble, spread the ice cream mixture evenly on top of each cake. Roll the cake lengthwise, jellyroll style, until it forms a tight, firm roll. Cover with plastic wrap and freeze overnight.

To serve, remove plastic wrap and cut into portions. Place cake onto individual dessert plates. Top with hot fudge sauce, then decorate the plate with espresso beans and confectioners' sugar.

Serves 12.

Oatmeal Lace and Cinnamon Ice Cream Sandwiches

1 C. all-purpose flour
1/2 t. baking powder
1 C. sugar
1 C. rolled oats (do not use quick-cooking)
1/4 C. heavy cream
1/4 C. light corn syrup
2 sticks unsalted butter, melted
2 T. vanilla extract

For the cinnamon ice cream:
1 quart vanilla ice cream, softened
Ground cinnamon, to taste

Preheat the oven to 350°F.

To make the cookies: Using a hand-held mixer (or in a stand mixer fitted with a whisk attachment), mix the flour, baking powder, sugar and oats.

In a medium bowl, mix the cream, corn syrup, melted butter and vanilla. Add to the dry ingredients and mix just until combined. Set aside for 15 minutes.

Keeping in mind that the cookies will spread until completely flat, drop the batter in heaping teaspoons onto nonstick sheet pans, spacing them out evenly. Six cookies should fit on a 14x17-inch cookie sheet. Bake until golden brown, 8-10 minutes. Let cool 2-3 minutes on the cookie sheet, then use a spatula to transfer to wire racks to finish cooling. To store, layer the cookies with waxed paper and store in an airtight container.

To make the cinnamon ice cream: In a cold bowl, mix the ice cream with ground cinnamon until it reaches your desired taste. Return to freezer.

To assemble sandwiches: Turn the cookies flat side up on a baking sheet lined with parchment. Using a mini ice cream scoop, scoop 2 balls of ice cream and place side by side on the flat side of a cookie. Top with a second cookie flat side down. Serve immediately or return to freezer.

Makes 12 ice cream sandwiches.

Peach Slush With Blueberries

1 lb. ripe peaches (about 4 large), sliced, pitted and peeled (see note)
1/2 C. sugar
1/3 C. cold water
2 t. lemon juice
1 1/2 t. vanilla extract
1/2 C. sour cream
2 C. blueberries
4 sprigs mint

Arrange the peaches in a single layer on a jellyroll pan and freeze for about 30 to 45 minutes. When frozen, put in a food processor with the sugar, water, lemon juice and vanilla and process until slushy.

Add the sour cream with the machine running and process until smooth. Distribute 2/3 of the blueberries among 4 wine glasses. Spoon the peach slush over the berries. Scatter the remaining berries on top and add a sprig of mint to each glass. Serve at once.
Makes 4 servings.

Note: Frozen peaches can also be used in this dessert. Process them frozen with all the ingredients except the blueberries.

Piña Colada Burning Bananas

1/2 C. firmly packed brown sugar
2 T. freshly squeezed lime juice
4 T. butter ( 1/2 stick)
1/2 t. ground cinnamon
1/2 t. ground allspice
3 ripe bananas, peeled and sliced in half lengthwise, then across
1/4 C. banana liqueur
1/4 C. coconut-flavored rum
6 large coconut macaroons
Vanilla ice cream

In a large skillet, combine brown sugar, lime juice, butter, cinnamon and allspice, cooking until thick and bubbly, stirring often. Add bananas and cook until soft, about 4 minutes. Add liqueur and rum, flaming carefully if desired. Let the fire burn out.

Place 1 macaroon on each of 6 dessert plates; top with a scoop of vanilla ice cream. Spoon hot bananas and sauce over ice cream and macaroons.

Makes 6 servings.

Pink Lemonade Cake

1 package (2-layer size) yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
16-oz. can frozen pink lemonade concentrate, thawed
1 C. whipping cream
2 T. sugar
Rosebud candy mints for garnish

Prepare cake mix according to package directions. Bake as directed in two greased and floured 9 x 1 1/2-inch round layer cake pans. Cool.

Stir ice cream in a bowl to soften. Quickly stir in the food coloring and 1/2 cup of the lemonade concentrate. Spread evenly in a foil-lined 9 x 1 1/2-inch round layer cake pan; freeze 2 to 3 hours, or until firm.

Place one cooled cake layer on serving plate; cover with ice cream layer, then top with second cake layer. Whip the cream with the sugar and remaining lemonade concentrate until stiff. Frost sides and top of cake with the whipped-cream mixture. Garnish with rosebud candy mints, if desired. Return to freezer for at least 1 hour. Serve frozen.

Snickers Pie

2 C. finely crushed chocolate cookie crumbs

1/2 C. coarse-chopped peanuts

1/2 C. (1 stick) butter, softened

1 quart vanilla ice cream, softened

12 (2 oz. each) Snickers bars

1/4 C. chocolate fudge ice cream sauce

1/4 C. caramel ice cream sauce

With a fork, mix together crumbs, peanuts and butter; press into pie plate. Bake at 400°F. for 10 minutes. Cool completely.

Mix softened ice cream with half of the chopped candy bars. Spoon into cooled crust. Drizzle with chocolate and caramel sauces. Freeze for 4 hours.

Decorate pie with remaining candy bars.

Zuccotto

nonstick cooking spray
3/4 C. all-purpose flour, plus some to dust the pan
1/4 C. cornstarch
6 large eggs, separated
pinch of salt
1 C. granulated sugar, divided
1/3 C. water
1/3 C. orange liqueur
1/2 gallon ice cream, slightly softened (see note)
2 T. confectioners' sugar
1 T. cocoa powder

Heat oven to 400°F. Coat a 12 x 15 x 1-inch baking pan with nonstick cooking spray. Line the pan with foil or parchment, and coat with cooking spray. Dust with flour and set aside.

On waxed paper, mix the 3/4 cup flour and the cornstarch; set aside.

In a mixer bowl, beat the egg whites and salt at medium speed until foamy, about 2 minutes. Increase mixer speed to high. With the machine running, slowly add 1/3 cup granulated sugar and beat until soft peaks form when the beaters are lifted, about 3 minutes. Set aside.

In a second bowl, without washing the beaters, beat the egg yolks with 1/3 cup granulated sugar at medium-high speed until thick and light in color, about 4 minutes. Fold in half the egg-white mixture. Fold in the remaining egg whites and the reserved flour mixture.

Pour the batter in a wide swath down the center of the pan. With a spatula, spread it to the sides of the pan. Bake until golden, about 8 minutes. Cool cake in pan on a wire rack for 10 minutes. Lift the foil from the pan. Gently remove and discard foil. Cool cake completely on rack.

Place remaining 1/3 cup granulated sugar and the water in a glass measuring cup. Microwave until sugar is dissolved, about 2 minutes. Add the liqueur; set aside.

Use an 8- to 10-cup freezer-safe bowl (preferably with no lip) as a mold. Prick the cake all over with a fork. Brush with reserved liqueur mixture. Place the bowl upside down on the cake. With a sharp knife, cut around the rim of the bowl to make a circle.

Line the bowl with a large piece of plastic wrap. Cut the remaining cake pieces into sections and place in the bowl, soaked side down, to line the bowl completely, trimming as needed.

Spoon the ice cream into the bowl, smoothing it after each addition to be sure no air holes remain. Top with reserved cake circle, soaked side up. Press down gently to seal the seams. Cover tightly with plastic wrap. Freeze overnight or for several days.

Thirty minutes before serving, remove the plastic. Invert a serving platter over the bowl and, holding tightly with both hands, invert the bowl so the zuccotto slides onto the platter. Remove bowl. Set zuccotto aside until the cake softens. Carefully remove plastic wrap. Dust with confectioners' sugar and cocoa.

To serve, cut into wedges with a serrated knife.

Note: Neapolitan ice cream is a good choice for the filling. Or select 4 of your favorite flavors of ice cream, using a pint of each, instead of a half-gallon of one flavor.

Makes 12 servings.

Strawberry Ice Cream Angel Cake

Strawberry Ice Cream

1 1/2 lbs. strawberries
3/4 C. sugar, divided
2 T. lemon juice
4 egg yolks
1 1/2 C. whipping cream
1 1/2 C. milk

Wash, stem and slice the strawberries. Place 2/3 of them into a blender with 1/4 C. of the sugar and the lemon juice. Blend until smooth. Set aside.

Combine the egg yolks and remaining sugar in a medium bowl and whisk until thick and pale yellow, about 3 minutes. Set aside.

Heat the cream and milk in a large saucepan over medium heat just until bubbles begin to form around the edges, about 5 minutes. Pour about 1 C. of the hot milk mixture into the sugar and egg yolk mixture while stirring constantly. Return it to the milk mixture and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, about 4 minutes.

Let the hot liquid cool about 5 minutes, then stir in the puréed strawberries. Let cool to room temperature, then freeze according to the instructions with your ice cream maker.

Assembly
6 large stemmed strawberries
1 (7-oz.) package chocolate coating
1 (1-lb.) angel food cake
3 C. whipping cream
1/4 C. powdered sugar

While the ice cream is freezing, coat the stemmed strawberries with the chocolate coating, then refrigerate.

Cut a very thin slice (about 1/4 inch) horizontally from the top of the cake. Set the top aside.

Working with a small sharp knife, carefully hollow out a “trench�?in the middle of the cake about 3/4 inch from the sides; discard the part of the cake you cut out. Spoon or pipe the ice cream into the trench until it is even with the cake. (You will have leftover ice cream that can be served with the cake.) Layer the remaining sliced strawberries over the ice cream. Replace the top of the cake, wrap it well and freeze until solid, at least 2 hours or overnight.

Remove the cake from the freezer and let it sit at room temperature, 30 minutes. Meanwhile, whip the cream and the powdered sugar until stiff peaks form, about 3 minutes. Remove the top from the cake and pipe about 1/3 of the whipped cream on top of the strawberries. Replace the top, then pipe the remaining cream on top of the cake and decorate it with the chocolate-covered strawberries.

Recipe Summary Difficulty: Medium Prep Time: 10 minutes Inactive Prep Time: 30 minutes Cook Time: 5 minutes Yield: 10 1/2 cups (about 2 quarts) User Rating:

1 tablespoon unsalted butter 2/3 cup chopped pecans 1 (13-ounce) can evaporated milk 1 (3 3/4-ounce) package instant French vanilla pudding mix 1 cup sugar 1 teaspoon vanilla extract 3 cups whole milk Melt the butter in a small saucepan. Cook the pecans over low heat until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool. In an 8-cup measuring cup with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturers' instructions. Add the pecans 10 minutes into the freezing.