Frozen Fudge Sundae Dessert Recipes

Steps:

• Cut one ice cream sandwich in half.
• Put one whole and one half ice cream sandwich along the short side of a 9" x 13" baking dish.
• Arrange eight ice cream sandwiches in opposite direction evenly in bottom of pan.
• Spread with half of the whipped topping.
• Drizzle or dollop most of fudge topping on top of whipped topping (save a couple tablespoons).
• Drizzle optional toppings (if using) and nuts on top, reserving a couple tablespoons of each.
• Repeat another layer of ice cream sandwiches.
• Top with remaining whipped topping.
• Fancily drizzle remaining hot fudge, butterscotch and strawberry toppings on top, along with walnuts or wet nuts.
• Cover and freeze for up to 2 months.
• Remove from freezer 20-30 minutes before serving.
• Cut into squares and top with a few maraschino cherries.
• Serve slices bananas on the side for people who are in a banana split mood and want to top theirs with bananas!
• YUM YUM YUM!

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Steps:

• Fudge sauce: Melt chocolate chips and butter in saucepan.
• Add sugar and milk.
• Bring to a boil and cook till thick and smooth around 5-7 minutes.
• Stir constantly.
• Remove from heat and add vanilla extract.
• Line a 9X13 pan (bottom and sides) with whole vanilla wafers.
• Dip half of softened ice cream onto cookies, smoothing it flat layer.
• Add half of fudge sauce and sprinkle with some of the nuts.
• Add the rest of the ice cream over the fudge sauce and smooth again for the next layer.
• Add remaining fudge sauce and and top with remaining nuts.
• Freeze for at least 2 hours.
• This can be made in advance and stored in the freezer for company.

Steps:

• In large bowl, combine crushed cookies and margarine; mix well.
• Press lightly in bottom of ungreased 13x9-inch pan.
• Cut ice cream into 1-inch thick slices; place over crushed cookies.
• Spread ice cream with spatula to cover completely.
• Sprinkle with peanuts. Cover and freeze.
• In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk and margarine; bring to a boil over medium heat.
• Cook for 8 minutes, stirring constantly.
• Remove from heat; stir in vanilla. Cool for 1 hour.
• Pour topping over ice cream filling.
• Cover and freeze. Let stand at room temperature a few minutes before serving.

Steps:

• Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
• In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
• Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
• Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
• Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
• To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.

Steps:

• In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

Steps:

• Mix crushed cookies and butter in bowl.
• Press firmly on bottom and 2 inches up side of 9-inch springform pan.
• Freeze for 10 minutes.
• Spread half of the chocolate or vanilla ice cream into prepared crust.
• Top with 2/3 cup fudge sauce; freeze for 30 minutes.
• Spread with remaining half of chocolate or vanilla ice cream.
• Scoop strawberry and coffee ice cream into balls; arrange on cake.
• Freeze 4 hours or until firm.
• Drizzle remaining fudge sauce over cake.
• Top with whipped cream and walnuts; garnish with cherries.
• Serve immediately.