Easy Ice Cream Cake – serves 16

30 06 2006

Chocolate ice cream sandwich bars layered with chocolate fudge and frozen whipped topping with decorative chocolate sprinkles. Freeze for 1 hour, or until ready to serve.

INGREDIENTS:
16 ice cream sandwiches
448 g frozen non-dairy whipped topping
336 g chocolate fudge topping, room temperature
42 g chocolate candy bar, grated

METHOD:
1. Place 8 of the ice cream sandwiches side by side in a 9×13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.

2. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Preparation time: 15 mins
Ready in: 1 hour 15 mins





Chunky Banana Nut Chip Ice Cream – serves 8

30 06 2006

Banana ice cream with nuts and mini chocolate chips — just puree bananas with milk and cream and freeze in an ice cream maker.

INGREDIENTS:

4 bananas, broken into chunks
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup white sugar
1 1/3 cups heavy cream, chilled
2/3 cup cold milk
1/2 cup chopped toasted walnuts
1/2 cup miniature semisweet chocolate chips

METHOD:

In a blender or food processor, combine bananas, lemon juice, vanilla, sugar, cream and milk. Puree until smooth. Transfer mixture to the freezer canister of an ice cream maker and freeze according to manufacturer’s instructions. When ice cream begins to stiffen, add walnuts and chocolate chips.

Preparation time: 15 mins
Ready in: 1 hour