LARGE ICE CUBE TRAY RECIPES

Steps:

• Combine half of the chocolate chips and 1 tablespoon of the coconut oil in a microwavable bowl; microwave, stirring every 20 to 30 seconds until smooth, about 1 to 1 1/2 minutes total. Divide chocolate mixture among 16 molds of the ice cube tray. Use a small brush or the end of a knife to spread mixture evenly in each mold. Freeze 3 minutes. 
• Divide peanut butter (and/or raspberries, rice cereal, caramel) among chocolate cube bases. Repeat process of melting remaining chips and oil; pour over each filling. Freeze 20 minutes. Release treats from ice tray, and enjoy. Store in a plastic bag or container in refrigerator up to 5 days.

Steps:

• Whisk together egg yolks, sugar, and corn syrup in a heavy-bottomed saucepan until well combined. Add cream and milk; whisk until well combined. Cook over medium-low, stirring often with a rubber spatula, until mixture reaches 170°F, 12 to 15 minutes.
• Remove from heat, and stir in vanilla and salt. If any solids form in the mixture, pour through a fine wire-mesh strainer into a bowl, and discard solids. Transfer cream mixture to a chilled bowl, and place bowl in a larger bowl of ice and water. Let stand, stirring occasionally, until mixture is room temperature or cooler, about 20 minutes.
• Pour cream mixture evenly into 24 ice-cube tray compartments. Freeze until solid, about 6 hours.
• Transfer frozen ice cream cubes to a food processor, and process until smooth and creamy. Serve immediately, or transfer to a freezer-safe container; cover and freeze until ready to use. Serve ice cream topped with sprinkles and cherries.