Type what you have

Ingredients

• ✓ vanilla ice cream
• egg yolk
• granulated sugar

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

Ingredients

• ✓ vanilla ice cream
• ✓ vanilla ice cream
• all-purpose flour
• baking powder
• cocoa powder

Instructions

1. 1 Combine 1/3 cup melted vanilla ice cream, flour, and baking powder in a microwave-safe mug; stir in cocoa powder. Microwave until top of cake looks done, about 90 seconds. Top with 1 scoop vanilla ice cream.

By Elena Price

Ingredients

• ✓ vanilla ice cream
• mini chocolate sandwich cookie
• chocolate sandwich cookie crumb crust
• whipped topping

Instructions

1. 1 Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
2. 2 Stir crushed cookies into softened ice cream. Spread ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
3. 3 Pipe whipped topping around the edge of pie and top with reserved cookies, standing on ends. Freeze before serving, 3 to 8 hours.

By cookin'mama

Ingredients

• ✓ vanilla ice cream
• graham cracker crust
• whipped topping
• lemonade concentrate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake crust until light brown, 8 to 10 minutes. Let cool.
3. 3 Mix ice cream, whipped topping, and lemonade together in a large bowl. Add to pie crust. Freeze until pie sets, about 20 minutes.

By Dee

Ingredients

• ✓ vanilla ice cream
• cornflake cereal
• cinnamon
• egg white
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop ice cream into eight 1/2-cup-sized balls.
3. 3 Place on a baking sheet and freeze until firm, about 1 hour.
4. 4 Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.
5. 5 Roll ice cream balls in egg whites.
6. 6 Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.
7. 7 Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.
8. 8 Drain quickly on paper towels and serve immediately.

By Jeri

Ingredients

• ✓ vanilla ice cream
• chocolate chip cookie
• dark chocolate
• white chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
3. 3 While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
4. 4 Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
5. 5 Let chocolate cool until hard and dry to the touch, at least 1 hour.
6. 6 Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ vanilla ice cream
• waffle
• butter
• maple syrup

Instructions

1. 1 Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

By got2swmfree

Ingredients

• ✓ vanilla ice cream
• orange juice
• rolled oat
• mango
• ice pop mold

Instructions

1. 1 Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours.
2. 2 Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.

By Amanda Cat

Ingredients

• ✓ vanilla ice cream
• brandy
• triple sec
• creme de cacao
• honey and herb whiskey liqueur

Instructions

1. 1 Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
2. 2 Put half the vanilla ice cream and half the brandy mixture in a blender. Blend until smooth. Add remaining ice cream and brandy mixture to blender. Blend again until smooth. Store in freezer in the ice cream container.

By Ali

Ingredients

• ✓ vanilla ice cream
• egg white
• cream of tartar
• salt
• sugar
• white cake

Instructions

1. 1 Gather all ingredients.
2. 2 Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.
3. 3 Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.
4. 4 Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake.
5. 5 Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.
8. 8 Slice and enjoy!

By shirleyo

Ingredients

• ✓ vanilla ice cream
• marshmallow creme
• water
• food coloring
• strawberry

Instructions

1. 1 Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
2. 2 Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
3. 3 Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

By Sammy Mila

Ingredients

• ✓ vanilla ice cream
• butter
• strawberry
• sucralose sweetener
• balsamic vinegar

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
2. 2 Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.

By DENMOZZ

Ingredients

• ✓ vanilla ice cream
• brown sugar
• butter
• ground cinnamon
• peach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Create 8 brown sugar mounds, 1 teaspoon per mound, spaced about 2- to 3-inches apart in a 9x13-inch baking dish. Top each mound with 1 piece butter and sprinkle with cinnamon. Place 1 peach half, cut-side down, on each brown sugar-butter mound.
3. 3 Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
4. 4 Place 2 warm peach halves on each serving plate; top with ice cream.

By prttimecook

Ingredients

• ✓ vanilla ice cream
• firm peach
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Place peach halves flesh-sides down in air fryer basket; cook for 6 minutes.
3. 3 Meanwhile, place butter in a microwave-safe bowl; microwave in 15 to 30 second intervals until melted. Stir in brown sugar and cinnamon until sugar has dissolved; microwave in 10 to 15 second intervals, if needed.
4. 4 Flip peaches flesh-sides up using tongs; brush butter mixture over tops, filling pit cavities with any excess. Cook 6 minutes more.
5. 5 Cool peaches for 5 minutes; top each half with 1 scoop ice cream.

By Soup Loving Nicole

Ingredients

• ✓ vanilla ice cream
• green apple
• cranberry
• water
• brown sugar
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Core apples, remove top ⅓ peel from each, and place in a baking dish. Fill core holes with cranberries.
3. 3 Combine water, brown sugar, and honey in a small saucepan over medium heat; bring to a boil, stirring occasionally to dissolve sugar and honey. Pour brown sugar mixture over apples.
4. 4 Bake in the preheated oven, for 1 hour, basting with juices every 15 to 20 minutes. Serve with vanilla ice cream.

By AMBERLIANNE

Ingredients

• ✓ vanilla ice cream
• butter
• brown sugar
• orange
• banana
• almond

Instructions

1. 1 Heat butter, brown sugar, and orange juice in a skillet over medium heat. Once the butter has melted, add the banana. Cook until the banana has softened and the sauce is slightly syrupy, flipping the banana occasionally, about 2 minutes.
2. 2 Serve each slice of banana with a scoop of vanilla ice cream. Drizzle with the sauce and sprinkle with almond slices.

By PAMELA D aPROpos of nothing

Ingredients

• ✓ vanilla ice cream
• buttery round cracker
• butter
• milk
• pistachio pudding mix
• whipped topping
• toffee bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until crust lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
4. 4 Combine ice cream, milk, and pudding mix in a bowl; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

By tracyc

Ingredients

• ✓ vanilla ice cream
• cooking spray
• orange cake mix
• water
• egg
• vegetable oil
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 24 to 29 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Cool completely, about 30 minutes.
4. 4 Trim cake top with a serrated knife to create a flat surface. Slice cake in half crosswise to create two 9x6½-inch cakes.
5. 5 Line a jelly roll pan with plastic wrap. Place 1 halved cake layer on the prepared jelly roll pan. Cover with ice cream, pressing down gently as you go to create an even layer; it's okay if the edges aren't smooth or even.
6. 6 Place remaining 1 halved cake layer on top, pressing down gently with the palm of your hand. Spread whipped topping on top of cake. Freeze cake until completely frozen, 4 to 6 hours.
7. 7 Trim cake on all sides so you have smooth edges. Freeze until ready to serve.

By Mackenzie Schieck

Ingredients

• ✓ vanilla ice cream
• butter
• brown sugar
• cinnamon
• banana liqueur
• banana
• coffee-flavored liqueur

Instructions

1. 1 Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
2. 2 Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
3. 3 Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
4. 4 Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.

By Lynn Ann

Ingredients

• ✓ vanilla ice cream
• chocolate cake mix
• butter
• egg
• semisweet chocolate chip
• butterscotch chip
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 2 Mix cake mix, butter, eggs, chocolate chips, butterscotch chips, and vanilla in a large bowl. Roll dough into 2-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
3. 3 Using an ice cream scoop, mold ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

By momtomany

Ingredients

• ✓ vanilla ice cream
• apple
• cranberry
• all-purpose flour
• white sugar
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square glass baking dish and set aside.
2. 2 Drain apple slices and place in the baking dish. Randomly scatter cranberries among the apples.
3. 3 Combine flour, sugar, and butter in a food processor. Process until pea-sized crumbs are formed, stopping just short of it being cookie dough. Cover the apples with the crumb mixture.
4. 4 Bake in the preheated oven until golden brown, about 45 minutes. Remove from the oven and sprinkle with cinnamon. Serve warm topped with a scoop of ice cream.

By SHORECOOK

Ingredients

• ✓ vanilla ice cream
• butter
• habanero pepper
• peach
• brown sugar
• cinnamon
• jalapeno peanut brittle
• habanero peanut brittle

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add habaneros; cook and stir 5 to 8 minutes. Discard habaneros; stir peaches into butter. Increase heat to medium-high. Cook and stir until peaches begin to sizzle, then stir in brown sugar and cinnamon; cook and stir until peaches are tender and sugar turns into a golden brown glaze, 3 to 5 minutes more.
2. 2 Spoon peaches into individual bowls. Scoop ice cream over peaches; sprinkle with peanut brittle.

By carpenterdave

Ingredients

• ✓ vanilla ice cream
• butter
• brown sugar
• banana
• rum
• banana liqueur
• ground cinnamon
• mint

Instructions

1. 1 Heat butter and brown sugar in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
2. 2 Place bananas, cut-side down, into the brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Turn off the heat.
3. 3 With the heat off, pour rum and banana liqueur into the skillet. Turn the heat to medium-high or high; cook until alcohol ignites and flames, 1 to 3 minutes. Carefully add cinnamon. When the flames die, remove from the heat.
4. 4 Scoop vanilla ice cream into two bowls. Divide banana mixture between the bowls and garnish with mint sprigs.

By John Mitzewich

Ingredients

• ✓ vanilla ice cream
• devil's food cake mix
• vegetable oil
• egg
• semi-sweet chocolate chip
• salt
• walnut
• hot fudge

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Make the crust: Mix cake mix, oil, and egg together in a large bowl until well blended. Fold in chocolate chips. Pour mixture into the center of the prepared baking sheet, and use your fingers to form it into a 1/4-inch thick circle, about 9 inches in diameter. Sprinkle with flaked salt.
3. 3 Bake in the preheated oven until set, 14 to 16 minutes.
4. 4 Remove from the oven and firmly knock the bottom of the baking sheet on the counter to remove any extra air from crust. Let cool on the baking sheet for at least 30 minutes. Transfer to a large plate or platter.
5. 5 Beat softened ice cream in a bowl with an electric mixer until consistency is similar to soft serve.
6. 6 Use an offset spatula or knife to spread ice cream over cooled crust. Place into the freezer until firm, about 30 minutes.
7. 7 Slice "pizza" into 8 slices. Top each slice with walnuts and hot fudge.

By Julie Hubert

Ingredients

• ✓ vanilla ice cream
• butter
• brown sugar
• rum
• vanilla extract
• cinnamon
• banana
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil.
3. 3 Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes.
4. 4 Serve at once over vanilla ice cream. Enjoy!

By BUTTERMEBREAD

Ingredients

• ✓ vanilla ice cream
• chocolate sandwich cookie
• margarine
• peanut
• confectioners' sugar
• evaporated milk
• semisweet chocolate chip
• margarine
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Crush all but 10 of the cookies. Combine crushed cookies in large bowl with 1/2 cup melted butter and peanuts.
3. 3 Press mixture into a 9x13-inch baking dish and freeze until cold.
4. 4 Spread softened ice cream over cold crust and freeze until set.
5. 5 Combine confectioners' sugar, evaporated milk, chocolate chips, 1/2 cup butter and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly.
6. 6 Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

By Lisa Hiller

Ingredients

• ✓ vanilla ice cream
• peanut
• margarine
• white sugar
• peanut butter
• corn syrup
• coconut
• peanut
• candy-coated chocolate

Instructions

1. 1 Grease a 9-inch pie plate.
2. 2 Combine 1 ⅓ cups peanuts, butter, and sugar in a bowl until well mixed; press into the bottom and up the sides of the prepared pie plate. Cover and refrigerate for 15 minutes.
3. 3 Combine peanut butter and corn syrup in a large bowl; stir in coconut and 3 tablespoons peanuts and mix well. Stir in ice cream just until combined; spoon into crust and evenly smooth top.
4. 4 Cover and freeze until firm, 8 hours to overnight. Sprinkle with mini candy-coated chocolate pieces before serving.

By Debbie Rowe

Ingredients

• ✓ vanilla ice cream
• pear
• marsala cooking wine
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• butter
• pecan

Instructions

1. 1 Cut pears in half lengthwise and remove cores; set aside.
2. 2 Add Marsala cooking wine, brown sugar, vanilla, cinnamon, and nutmeg to a small bowl; stir to dissolve sugar. Set aside.
3. 3 Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears cut-side down in the skillet. Cover and cook over medium-low heat until a paring knife easily slides into flesh, about 20 minutes. Remove from heat and let stand until cool enough to serve, 30 to 45 minutes.
4. 4 Place each pear half in a small bowl. Stir remaining sauce in the skillet; drizzle each serving with 1 to 2 teaspoons warm sauce. Top each with a small scoop of ice cream and toasted pecans.

By Holland House

Ingredients

• ✓ vanilla ice cream
• egg
• pumpkin puree
• white sugar
• salt
• cinnamon
• ginger
• nutmeg
• pie shell

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk eggs together in a large bowl. Stir in pumpkin purée, sugar, salt, cinnamon, ginger, and nutmeg. Add ice cream, stirring until smooth. Divide filling between pie shells.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling sets, 30 to 40 minutes more.

By Cindy Catudal Shank

Ingredients

• ✓ vanilla ice cream
• all-purpose flour
• rolled oat
• walnut
• ginger
• brown sugar
• butter
• cornstarch
• white balsamic vinegar
• strawberry

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
2. 2 Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
3. 3 Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
4. 4 Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
5. 5 Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream. Recipe developed by Liv Dansky

By Diana Moutsopoulos