Ice Cream Dessert Recipes

Here are five recipes for ice cream desserts! Great for summer!

GRASSHOPPER DESSERT

30 Oreos, crushed
1/4 c. margarine, melted
1/2 gal. vanilla ice cream
12 oz Cool Whip, divided
1/4 c. creme de menthe
Few drops green food coloring
15 Andes mints, chopped

Combine crushed Oreos and melted margarine. Press into 9x13 inch pan. Freeze. Soften ice cream in refrigerator for 20 minutes. Beat ice cream and half of the Cool Whip until smooth. Beat in creme de menthe and food coloring. Pour over crust. Freeze until firm. Spread with remaining Cool Whip. Sprinkle with mints. Freeze until serving.

BROWNIE ICE CREAM DESSERT

1 chocolate cake mix
1 pkg chocolate instant pudding
2 c water
2 unbeaten egg whites
1/2 gal vanilla ice cream
1 c. peanuts

TOPPING:
1 c. powdered sugar
3/4 c. evaporated milk
1/3 c. chocolate chips
1/4 c. butter
1/2 tsp vanilla

Topping: Mix ingredients and put in microwave and cook until thick. Set aside and let cool.

Mix cake mix, pudding and egg whites. Beat thoroughly. Put half of mixture into 9x13 inch pan. Put waxed paper in bottom of another 9x13 inch pan. Put other half of mixture in it. Bake at 350 degrees for 20 to 30 minutes. Cool. Put ice cream on top of brownie that doesn't have the waxed paper. Sprinkle peanuts on top of ice cream. Take other brownie out of cake pan and flip upside down on top of ice cream and peanuts. Press down. Remove wax paper. Spread topping on top and freeze.

OREO COOKIE ICE CREAM DESSERT

1 pkg Oreos crushed
1/2 stick butter
1/2 gal. vanilla ice cream
1 (16 oz) jar hot fudge ice cream topping
1 (8 oz) Cool Whip

Crush 1 package Oreo cookies. Save about 1/2 cup of crushed Oreos and set aside. Melt 1/2 stick butter. Mix butter and Oreos together; pat into 9x13 pan. Slice 1/2 gallon of vanilla ice cream and put on top of cookies. Next, spread hot fudge topping over ice cream. Set in freezer long enough for ice cream and topping to get firm; then spread Cool Whip over topping and sprinkle with 1/2 cup crushed Oreo cookies. Keep covered in freezer.

PEPPERMINT AND ICE CREAM CAKE

3/4 c. round hard peppermint flavored candies
1/4 c. water
2 c. heavy or whipping cream
1/4 c. confectioners sugar
1/2 tsp vanilla
Angel food cake loaf
1 pt vanilla ice cream

In covered blender container with blender on high speed, blend 1/2 cup candies until coarsely crushed; remove to waxed paper. Repeat to crush remaining 1/4 cup candies, but leave in blender. Add water and blend until syrupy. In small bowl with mixer at medium speed, beat cream, sugar and vanilla until stiff peaks form.

With knife, slice cake into 3 layers. Place bottom layer on cake platter; sprinkle with about 2 Tablespoons peppermint syrup. Spread 1/2 cup whipped cream over cake; sprinkle with 1 Tablespoon crushed candies. Top with second layer; sprinkle with syrup. Spread with 1/2 cup cream. Sprinkle with candies. Invert top layer carefully; sprinkle cut side of this layer with remaining syrup, then place right-side up on cake. Spread remaining cream on top and side of cake. Dust side of cake with some crushed candies. With small ice cream scoop, scoop ice cream into balls. Place on top of cake. Sprinkle with crushed candies. Freeze until serving time.

HOMEMADE STRAWBERRY ICE CREAM

4 eggs
2 1/2 c. sugar
5 1/2 c. milk
1/2 tsp salt
1 qt. half and half OR 4 cups light cream
3 tsp vanilla
2 (10 oz) ctn. frozen strawberries in syrup, sliced and thawed

Beat eggs until fluffy. Add sugar and continue beating until mixture thickens and is smooth. Add milk, half and half, vanilla, salt and strawberries. Mix well. Pour into gallon-size ice cream freezer can and start freezer. Put ice and rock salt in alternate layers around can and freeze.

**More salt freezes ice cream faster