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Southern Coffee Punch
Drink

Southern Coffee Punch

4.8

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
  2. 2 Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.

By Esther Loveall Saunders

Mocha Punch with Ice Cream
Drink

Mocha Punch with Ice Cream

4.6

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
  2. 2 Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.

By Colleen Carr Prusha

Baileys Milkshakes
Drink American

Baileys Milkshakes

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix all milkshake ingredients in a blender and blend until frothy.
  2. 2 Rim a Mason jar with chocolate icing and dip into your choice of toppings from the toppings bar. Pour milkshake from the blender into the jar - and complete with more toppings.

By Rachael Ray Every Day

Magical Chocolate Bars
Dessert American

Magical Chocolate Bars

4.9

Prep
15 min
Cook
5 min
Total
515 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Remove lid from ice cream container; cut container off ice cream, working quickly, and turn ice cream on its side on a work surface. Insert craft sticks into side of ice cream, evenly spacing sticks. Cut ice cream between sticks, creating 3 bars.
  3. 3 Arrange ice cream bars on the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
  4. 4 Place chocolate chips and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until shell mixture is smooth, 1 to 2 minutes.
  5. 5 Hold 1 ice cream bar over a separate measuring cup; pour shell mixture over bar to cover completely. Let chocolate dry for a few seconds; pour shell mixture over bar again, creating a thick shell. Place bar back on the waxed paper. Repeat with remaining bars and shell mixture.
  6. 6 Freeze bars until set, at least 15 minutes.

By themoodyfoodie

S'more Ice Cream Pie
Snack American

S'more Ice Cream Pie

4.5

Prep
20 min
Cook
Total
350 min

Instructions

  1. 1 Place graham cracker crumbs in a bowl, add sugar and melted butter. Mix until well combined. Gently press mixture into the bottom and sides of a 9-inch pie dish using a spatula and your fingers.
  2. 2 Refrigerate crust until chilled, at least 30 minutes.
  3. 3 Fill crust with chocolate ice cream using a small ice cream scoop. Smooth ice cream with a spatula. Place a ring of mini marshmallows around inside of crust. Cover top of ice cream with remaining marshmallows. Gently press marshmallows into ice cream.
  4. 4 Freeze until very firm, at least 2 hours.
  5. 5 Use a propane blow torch to toast marshmallows, moving the torch quickly to brown tops. Marshmallows should have small charred spots. Return to freezer to chill marshmallow topping, at least 3 hours. Slice and serve.

By John Mitzewich

Ice Cream Cake
Dessert American

Ice Cream Cake

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Combine chocolate cake mix, water, eggs, and oil in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Allow to cool completely on a wired rack.
  4. 4 Meanwhile, remove the carton paper from ice cream. Set ice cream block on its long side. Use a piece of string or dental floss to cut ice cream in half lengthwise, then place the 2 pieces side-by-side on a sheet of waxed paper.
  5. 5 Remove cooled cake from the baking dish and place over the ice cream slabs. Trim cake and ice cream, so the edges are flush.
  6. 6 Place a board or serving platter over cake. Holding onto the waxed paper and board, flip ice cream cake over. Remove the waxed paper and smooth the seam between the ice cream slabs.
  7. 7 Cover top with waxed paper and freeze until very firm. Decorate as desired.

By winnie the pooh

German Chocolate Cupcakes with Ice Cream "Frosting"
Dessert

German Chocolate Cupcakes with Ice Cream "Frosting"

4.7

Prep
25 min
Cook
25 min
Total
350 min

Instructions

  1. 1 Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
  2. 2 Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
  3. 3 In a small bowl stir together flour, baking soda, and salt; set aside.
  4. 4 In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
  5. 5 In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
  6. 6 Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
  7. 7 Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.

By Reynolds KitchensR