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Ice Cream Sticky Buns
Breakfast

Ice Cream Sticky Buns

4.3

Prep
10 min
Cook
35 min
Total
525 min

Instructions

  1. 1 Arrange rolls in a 9x13-inch baking dish.
  2. 2 Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Bake in preheated oven until rolls are golden brown, about 30 minutes.

By dave

Best Ever Caramel Rolls
Breakfast American

Best Ever Caramel Rolls

4.2

Prep
25 min
Cook
33 min
Total
548 min

Instructions

  1. 1 Mix white sugar and cinnamon together in a small bowl.
  2. 2 Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
  3. 3 Repeat step 2 with second thawed loaf.
  4. 4 Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.

By JONSGIRL1

Tortilla Sundae With Minted Mango Salsa
Dessert Mexican

Tortilla Sundae With Minted Mango Salsa

4.4

Prep
Cook
Total

Instructions

  1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
  2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
  3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ice Cream Muffins

Ice Cream Muffins

3.9

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 2 Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By lori91761

Ice Cream Scones
Dessert

Ice Cream Scones

3.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
  3. 3 Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
  4. 4 Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

By pinkdazzi

Easy 3-Ingredient Vanilla Crème Brûlée
Dessert American

Easy 3-Ingredient Vanilla Crème Brûlée

4.0

Prep
5 min
Cook
45 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
  2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
  3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
  4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
  5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Thick Chocolate Shake
Drink

Thick Chocolate Shake

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

By love2cook

Ube Milkshake
Drink

Ube Milkshake

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  2. 2 Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, then cut into cubes.
  3. 3 Combine 1/4 cup cubed ube, milk, and vanilla ice cream in a blender; blend until smooth.

By yummers

Not Your Kids' Root Beer Float
Drink

Not Your Kids' Root Beer Float

4.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 In a pint glass, stir together 1/4 cup of the root beer and the root beer schnapps. Place in the freezer for 2 hours, or until ready to drink. Leave the remaining root beer at room temperature.
  2. 2 When ready to drink, scoop the ice cream into the pint glass, and top off with the room temperature root beer.

By Ssharp