|by Liz Franklin|
Who can resist icy desserts? They can capture summer in a cone, add something special to a hot winter dessert, or provide something light and lusc...
1 - 10 of 100 for ice cream 4 ingredients
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Stir together. Put in refrigerator tray and freeze until firm. Break up and beat in mixer. Return to tray. Cover, refreeze or serve after beating.
Pour milk in ... whipped topping and ice cream shop ingredients into pudding mixture. ... marshmallows and chopped nuts. Serve with Cool Whip and chocolate sauce.
Stir egg yolks, heavy cream, sugar and ... cream and raspberries, roll them and cut them into slices of approximately 2 cm. Decorate with vanilla cream.
In medium saucepan ... smooth. Add whipping cream and vanilla; blend ... Place 2 cups ice cubes in bottom ... refrigerate for 2 days. Yield: 9 (1/3 cup) servings.
Pour all food ingredients into 1-pound coffee ... coffee can. Layer ice and salt around ... salt. Re-tape and roll again. Makes about 3 cups of ice cream.
Preheat oven as ... 9-inch pan. Soften ice cream and smash it ... cream solid. Put ice cream layer between cake layers and ice with frosting. Serve frozen.
Make crust by combining ingredients above. Press into ... pan. Next make ice cream filling. Soften 1/2 ... and run around torte to loosen. Cut into wedges.
Pour half and ... whipped topping and Ice Cream Shop ingredients into pudding mixture. ... and half to 3/4 cup and adding ... extract with whipped topping.
Before You Start: Place 4 small plates in ... help you cut ice cream into 4 equal ... Serve right away or freezer until ready to serve. 4 ice cream carts.
Spread ice cream in foil lined ... Top with second layer. In small bowl - beat cream, sugar and vanilla until stiff. Use to frost cake. Freezes 2 hours.
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