Thursday, June 5

I Scream, You Scream...We All Scream For Ice Cream!

I am the Queen of Ice Cream Dessert recipes. I collect them. These are recipes that can be made ahead of time. They keep in the freezer and are always handy to serve to unexpected guests. They are refreshing in the hot summer and usually desired by all.

Here are a couple of new ones I added to my recipe book:

Caramel Pecan Ice Cream Dessert

1 3/4 cups flour
1 cup chopped pecans
1 cup packed brown sugar
1 cup quick-cooking oats
1 cup butter, melted
1 1/2 cups caramel ice cream topping
2 quarts vanilla ice cream, softened

In a large bowl, combine flour, pecans, sugar and oats. Add butter; mix well. Spread in a thin layer on a large baking sheet with sides. Bake at 400 degrees F for 15 minutes, stirring occasionally, or until golden. Crumble while warm, cool. Press half of crumb mixture into a 9x13 baking pan. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumbs. Cover and freeze. Remove from freezer 10 minutes before serving.

Crunchy Ice Cream Dessert

2 cups crushed Rice Chex
2/3 cup packed brown sugar
1/2 cup chopped peanuts
1/2 cup flaked coconut
1/2 cup butter, melted
1/2 gallon vanilla ice cream

In a bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter, stir until combined. Press half of the mixture into an ungreased 9x13 dish. Cut ice cream into 3/4 in thick slices. Arrange evenly over crust. Top with remaining crumb mixture, press down lightly. Cover and freeze until serving.

Let me know if you like them...there are more ice cream recipes where these came from:)

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