Easy Ice Cream Recipes

• 1 (10-inch) angel food cake
• 1/2 gallon any flavor ice cream

Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).

Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you’ve used up all the cake and ice cream.

Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.

• 16 – 24 ice cream sandwiches
• 1 (16 oz.) container frozen whipped topping
• 1 (12 oz.) jar chocolate hot fudge topping
• 1 (1.5 oz.) chocolate candy bar, grated

In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.

Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.

Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.

• 1 quart vanilla ice cream
• 3 cups crushed cornflakes cereal or cornflake crumbs
• 1 teaspoon ground cinnamon
• 3 egg whites
• 2 quarts oil for deep frying
• Whipped Cream
• Honey
• Maraschino Cherries

Scoop out 8 balls of ice cream and place on a baking sheet, return ice cream balls to freezer and freeze for 1 hour, or until firm.

In a shallow bowl or dish, combine the cornflakes and the cinnamon. Roll each frozen ice cream ball in half of the cornflake mixture, return to freezer for 15 minutes.

In a separate dish, beat the egg whites until foamy. Dip each frozen ice cream ball in the egg whites, then roll them in the remaining cornflake crumbs. Make sure the ice cream is covered up completely. For thicker coating, repeat the process. Freeze ice cream balls for 3 hours or until very firm.

When you are ready to serve the ice cream, heat up the cooking oil in a deep fat fryer or heavy saucepan to 375 degrees.

Place each ice cream ball into a wire frying basket or slotted spoon. Fry one or two of the balls at a time for 10 to 15 seconds, until the coating is a golden brown color. Drain on paper towels.

Serve immediately. Garnish with whipped topping, drizzled honey and maraschino a cherry on top.

• 8 cups milk
• 2 cups white sugar
• 1 tablespoon vanilla extract

In a freezer canister or ice cream maker, combine the milk, sugar and vanilla. Freeze according to manufacturers directions.

Note: For a richer tasting ice cream, add 1 can of evaporated milk and use 2 tablespoons of vanilla extract.

• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 cup milk
• 3 egg yolks, beaten
• 1 tablespoon vanilla
• 2 cups whipping cream, chilled

In a saucepan or double boiler, mix the sugar, salt, milk and egg yolks. Cook over medium heat, continuously stirring until bubbles appear around the edge of the pan.