Ice cream \"dressups\"
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tablesp. hot water, 1 1/2 teasp. rum. Swirl through coffee ice cream. | |
Directions
SNAP ICE CREAM: Stir 1 cup coarsely broken gingersnaps or chocolate wafers into vanilla ice cream.
COFFEE-RUM ICE CREAM: Melt ½ cup chocolate-rum wafers over hot water- add
APPLE-SURPRISE ICE CREAM: Mix ½ cup canned applesauce, 1 tablesp.
lemon juice, and ¼ teasp. cinnamon. Swirl, in streaks, through vanilla ice cream.
BERRY SWIRL: With fork, swirl, in streaks, through vanilla ice cream, 1 cup slightly crushed fresh or just thawed frozen strawberries or raspberries.
FUDGE-MARBLED: Melt ½ pkg. semisweet-chocolate pieces over hot, not boiling, water, add 4 teasp. boiling water and 2 tablesp. milk; stir till smooth. Cool, but do not refrigerate Swirl through vanilla ice cream.
GINGER CREAM: Fold ¼ cup cut-up preserved ginger in syrup into vanilla ice cream.
QUICK BISCUIT TORTONI: Combine ⅓ cup macaroon crumbs, 2 tablesp.
diced candied cherries, and ¼ cup chopped salted almonds. Fold into vanilla ice cream. (Mixture may also be frozen in paper souffle cups.) FIG DELICIOUS: Over low heat, cook 8 crumbled fig cookies with ½ cup light cream until blended. Add ½ cup chopped salted peanuts and ¼ cup peanut butter; cool. Stir into vanilla ice cream.