ICE CREAM DESSERTS TO MAKE RECIPES

Steps:

• Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Freeze 10 minutes.
• Spread ice cream over crust. Cover; freeze 1-2 hours or until set.
• Meanwhile, combine all fudge layer ingredients except vanilla in 2 quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a boil. Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely.
• Pour cooled fudge layer mixture over frozen ice cream. Freeze 4 hours or overnight until set.
• Combine pretzel sticks and cashews in bowl; set aside.
• Let dessert stand at room temperature 10-15 minutes before serving. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.

Steps:

• Prepare pre-baked cake and frosting.
• Gather all materials
• Melt the white candy melts.
• Dip the rim of the ice cream cone in it.
• Roll the rim in sprinkles or mini chocolate chips and set aside to dry.
• Mold your “ice cream scoop” from the rice Krispy treats. Start with two and measure against an ice cream cone. For a more dramatic effect use 4 pressed together.
• Use cake pop dough. Use an actual ice cream scooper to create the size of a scoop of ice cream.
• Freeze for 1-2 hours before placing on cake and pouring chocolate drizzle over the top. The chocolate will set almost immediately on the frozen cake pop dough.
• Start by placing two-thirds of the white frosting on your cake board.
• Press your cake on top of the buttercream, this is the glue to keep your cake from moving. Fill the cake with buttercream, filling and or sprinkles.
• Stack your two cake layers together and cover the cake in buttercream.
• For sharp edges: place a second cake board on top of the cake (the same size as the cake itself. Use it as a guide to frost the cake and smooth. Freeze for 15-20 min. Remove the top cake board and then frost of the top of the cake, using the now hardened icing on the sides as the guide for the top of the cake.
• Smooth as much as possible with your offset spatula. (If you can still see cake through the icing, chill it and add another coat of buttercream).
• Over a parchment lined baking sheet, immediately press sprinkles around the bottom rim of the edge of the cake.
• Melt the colored candy melts. Start by melting them on 30 second increments in the microwave, stirring after each. Use candy melts to resemble flavors of ice cream. White chocolate ganache resembles melted vanilla ice cream or pink ganache for strawberry.
• Place the “ice cream” ball in the center of the cake. Scoop melted chocolate over the ball with a spoon to coat completely. Let the drops fall on their own.
• Place ice cream cone upside down on ball.
• Place a piping bag in a tall cup, fold the edges over the cup and pour the remaining melted chocolate into the piping bag.
• Pull the edges straight up and twist closed the top end. Cut a small hole in the bottom to have better control of the drip.
• Squeeze out chocolate onto the edges of the cake allowing it to freely fall. Slowly turn cake on the turntable creating the drip pattern.
• If there is a gap between the drip and the “spilled Ice cream” on top, squeeze a little chocolate in the gaps and use the back of a spoon to smooth it out.