Ice Cream Surprise Recipes

Steps:

• In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
• In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
• Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
• Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
• Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

Steps:

• Allow the ice cream to soften to a consistancy that can be easily mixed with a spoon.
• Crunch the various chocolate into reasonably large pieces - or leave them whole if you prefer!
• Pour the crushed chocolate into the softened ice cream.
• Stir everything together evenly and return to the original ice cream tub or transfer to serving dishes.
• Return to the freezer for 2 hours or so before serving whichever way you like!
• I like to add caramel sauce when serving to add an extra touch of yumminess!

Steps:

• Line a baking tray with baking parchment and use one of the mugs you'll use for the cakes as a template to draw two circles on the parchment. Flip the parchment over so the pencil marks are on the bottom. Melt 25g of the dark chocolate in a heatproof bowl in the microwave in 20-second bursts. Or, do this over a pan of simmering water. Spoon the melted chocolate into the middle of the circles and spread out to the inside edge of the templates - you want the chocolate discs to be able to sit just inside the mugs. Sprinkle over the hazelnuts and leave to set.
• Spoon 70g of the butter into one of the mugs and melt in the microwave, about 30 seconds-1 min. Pour the butter into a bowl, then brush a little of it over the insides of the two mugs. Add the milk, vanilla, cocoa powder, sugar, flour and a large pinch of salt to the bowl with the rest of the butter. Whisk to combine, then divide the batter evenly between the two mugs. Microwave on high for 1 min-1 min 10 seconds, or until set but gooey. Remove from the microwave and leave to cool.
• Remove the ice cream from the freezer about 5 mins before serving to soften slightly. For the sauce, tip the cream and milk into a small pan and heat over a medium-low heat until steaming. Remove from the heat. Add the remaining chocolate and butter to the cream mixture and whisk until melted, combined and smooth. Scoop balls of ice cream over the brownie cakes and top with the frozen raspberries and a chocolate disc. Pour the warm chocolate sauce over the chocolate discs at the table to reveal the ice cream surprise.

Steps:

• I use an 8" square Pyrex baking dish for this.
• Mix graham cracker crumbs and melted margarine.
• Spread evenly in the bottom of your dish.
• Thoroughly mix together vanilla ice cream with lemonade concentrate.
• Pour ice cream mixture onto prepared crust.
• Freeze at least 4 hours before serving.
• Cook time is freezing time.