Baked Potato Ice Cream Sundaes Recipes

Steps:

• For the "butter" frosting: Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.;
• For the potato ice cream: Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
• Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
• Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
• Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.

Steps:

• Have ready 4 sheets of plastic wrap. Place 3 generous scoops of ice cream on each sheet; gather ends lengthwise and mold into the shape of a baked potato. Set each on a sheet of aluminum foil and wrap to hold in place; transfer to freezer to firm, about 1 hour. Repeat 3 more times.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; mix in yellow food coloring. Using an offset spatula, spread yellow butter 1/4 inch thick on a parchment-paper-lined baking sheet; freeze for 20 minutes. Cut into 1-inch "butter pats," and set aside.
• Unwrap frozen "potatoes," and coat with cocoa powder. Draw a knife through the cocoa on top of each "potato" to expose the inside. Top with whipped cream, green sprinkles for "chives," and "butter pats." Serve immediately with chocolate sauce.

Steps:

• Place scoop of ice cream in bowl.
• Top with blueberry jam follow with caramel then whipped cream.
• Garnish with nuts.

Steps:

• Make pineapple sauce:.
• Stire pineapple and sugar together in a saucepan; cook over high heat 15 minutes, or until most of the liquid has evaporated. Turn off heat stir in lime juice. Cool.
• Sundaes:.
• Preheat oven to 375 degrees.
• Toast coconut and macademia nuts on a baking sheet until light golden, 12 - 14 minutes, stirring occasionally.
• Transfer to a shallow dish to cool.
• Shape ice cream into four 1 cup balls, roll in coconut mixture, and arrange on a parchment-lined baking sheet. Freeze until firm, about 3 hours. To serve, soften coated ice cream ball for 5 minutes at room temperature. Divide Pineapple SAue amoung 4 bowls or martini glasses and top with an ice cream ball.
• Serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
• In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.

Steps:

• Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.