Strawberry Shortcake With Ice Cream
 

Directions:
Place on a small plate a piece of sponge cake, Mary Ann, dessert shell or dessert cup. Top with 1 scoop of Flavorite Supreme vanilla ice cream. Cover with 1 ounce of sliced fresh strawberries, sliced frozen strawberries or crushed strawberry preserves.



Ice Cream S’Mores
 

Ingredients:
Makes 18 servings
1L Flavorite Supreme Vanilla ice cream, slightly softened
18 whole graham crackers
1 jar (7-ounce) marshmallow creme
1 jar (181/2 ounces) thick chocolate fudge topping
1/2 cup chopped almonds

Preparation:
1. Break graham crackers in half to form 36 squares.
2. On cookie sheets, spread underside of 18 graham crackers with marshmallow creme. Spread underside of remaining crackers with chocolate fudge. Freeze 1/2 hour until sauces are hardened.
3. Place 1 scoop of ice cream on top of marshmallow-coated cracker.
4. Top ice cream scoop with chocolate-coated cracker, chocolate side down, to form sandwich. Press down lightly until ice cream overflows sandwich. Place in freezer, about 1 hour, until hard.
5. Using sharp knife, trim ice cream to edge of graham crackers; roll in almonds. Repeat with remaining ingredients.
6. Place ice cream sandwiches in freezer bags; freeze until ready to serve.

Brownie Baked Alaska
 

Ingredients:
1 2-L Flavorite Supreme Chocolate ice cream, slightly softened
1 L Flavorite Supreme Vanilla ice cream, slightly softened
1 can cherry pie filling
1 pkg. fudge brownie mix
4 egg whites (at room temperature)
1/4 tsp. salt
1/8 tsp. cream of tartar
2/3 c. sugar

Preparation:
1. Up To 2 Weeks Ahead: Line chilled 1 1/2 quart mixing bowl with plastic wrap.
2. With back of large spoon, spread Flavorite Supreme Chocolate ice cream to line bowl making sure the ice cream comes to top of bowl. Freeze 30 minutes.
3. In medium bowl, stir Flavorite Supreme vanilla ice cream with cherry pie filling.
4. Remove bowl with chocolate ice cream from freezer. Spoon vanilla ice cream mixture into the center; cover and freeze until firm, about 5 hours.
5. Prepare brownie mix as label directs for cake-like brownies, but use 9-inch round cake pan and bake 30 minutes; cool.
6. Place brownie on sheet of foil; invert frozen ice cream on top. Peel off plastic wrap. Wrap brownie ice cream cake with foil and freeze.
7. About 20 minutes before serving: Preheat oven to 500 degrees.
8. Prepare meringue. In small bowl with mixer at high speed, beat egg whites, salt and cream of tartar until soft peaks form. Gradually beat in sugar until completely dissolved. (Whites should stand in stiff, glossy peaks.)
9. Unwrap ice cream cake; place on cookie sheet. Spread meringue over ice cream cake, sealing to edge, down to cookie sheet. Bake 4 to 5 minutes until meringue is lightly browned. Serve immediately. Makes 16 servings.

Buster Bar Cake
 

Ingredients:
2L Flavorite Supreme vanilla ice cream, softened
1 lb. chocolate sandwich cookies, crushed
1/2 c. margarine
10 oz. jar fudge topping
12 oz. chopped peanuts
8-oz. tub frozen whipped topping

Preparation:
1. Melt margarine and mix with crushed cookies.
2. Press half of mixture into bottom of 9x13" pan.
3. Spread ice cream on top of cookie mixture.
4. Spread fudge topping over the ice cream, sprinkle with peanuts, then spread whipped topping over peanuts.
5. Top with remaining cookie mixture. Freeze overnight. Serves 15

 

 
    
   |    © Copyright Flavorite Foods Limited    |    All rights reserved    |    Site developed by Monster Media Group   |