Brownie Bowl Sundaes

 

Your favorite Cookie Dough Ice Cream

Brownie batter (made from your favorite recipe)

2 muffin tins

Cooking spray

Chocolate sauce

Sprinkles

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Directions

1. Follow the directions for your favorite brownie recipe to make the batter.
2. Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they’re about two-thirds full.
3. Spray the second muffin tin with cooking spray and place on top of the first tin of brownies.
4. Place in the oven and bake, following your brownie recipe’s directions.
5. After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles, and enjoy!

Source: TodaysMama

Mini Ice Cream Cookie Cups

1 16oz package of Pillsbury Ready to Bake Sugar Cookies (24 cookies)
4 tsp sugar
1/3 cup walnuts, finely chopped
1/2 cup semi-sweet chocolate baking chips
1/4 cup seedless raspberry jam
1-1/2 cups vanilla bean ice cream, softened
24 whole fresh raspberries

Heat the oven to 350 degrees F. Coat 24 mini muffin cups with nonstick cooking spray. Place 1 cookie dough round in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons sugar in small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch wide indentation. Cool completely in the muffin pan, about 20 minutes.
Meanwhile, in small bowl, mix the chopped walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave the chocolate chips, uncovered, on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run a knife around the edges of the cups to loosen and gently remove from pan. Dip the rim of each cup into the melted chocolate, and then dip the edges into the walnut mixture. Place the cookie cups walnut-side up on cookie sheet with sides.
In another small microwavable bowl, microwave the jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
Spoon the ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry and serve immediately.

Source: cookingchanneltv.com (Pillsbury)

Lemon Lime Gelato

Makes About 4 Quarts

12 Lemons, Zested
12 - 18 Medium Limes, Zested
2 1/4 cups fresh lemon juice
2 1/4 cups fresh lime juice
6 Tbsp. of Lemon Zest
6 Tbsp. of Lime Zest
4 cups of water
6 to 8 cups of Granulated Sugar (Suit to Your Tangy Preference)
6 cups of heavy cream

Directions:
In a large saucepan, combine 5 Tbsp. of Lemon zest, 5 Tbsp. of Lime zest, the lemon and lime juice, sugar and the water.  Bring to a boil, stirring occasionally.  Allow to simmer for about 4 minutes until the sugar dissolves.  Strain and set aside to cool.

Mix the citrus syrup with the heavy cream.

Transfer into an ice-cream maker and follow manufacturer's directions.  As the mixture begins to firm up, add 1 Tablespoon of Lemon zest and 1 Tablespoon of Lime zest.  Continue churning until the ice cream maker labors.

Turn into medium Tupperware bowls with lids and freeze at least 24 hours.

Enjoy!

Oreo & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Source: www.Kraftfoods.com