Ingredients

• 1/2 cup 35% cream
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 12 chocolate wafers

Directions

1. Beat cream with sugar and vanilla in a medium bowl with an electric mixer on medium until firm peaks form, 3 to 4 min.
2. Spoon 2 tbsp cream filling onto each of 6 chocolate wafers.
3. Top each with another wafer and press down until filling reaches each edge.
4. Arrange on a baking sheet and freeze until ready to serve, at least 4 hours or, preferably, overnight.

 

Ingredients

1. 1 1/2 teaspoons all-purpose flour 
2. 2 egg yolks 
3. 1 1/2 teaspoons vanilla extract 
4. 1 cup heavy cream 
5. 1/4 cup sugar 
6. 1 cup French vanilla ice cream, softened 
7. 3 medium bananas 
8. 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 
9. Chocolate syrup

Directions

1. Beat the flour, egg yolks and vanilla extract in a medium bowl with a fork or whisk.
2. Heat the heavy cream and sugar in a 1-quart saucepan over medium heat just to a boil, stirring occasionally. Remove the saucepan from the heat. Stir half the cream mixture into the egg yolk mixture. Return the egg mixture to the saucepan and heat just to a boil. Cook and stir for 2 minutes or until the mixture is thickened. Remove the saucepan from the heat. Stir in the ice cream. Cover and refrigerate for 3 hours.
3. Coarsely chop the bananas and stir into the egg mixture. Place the pastry shells onto 6 plates. Spoon the banana mixture into and over the pastry shells. Drizzle with the chocolate syrup.

Ingredients

• 1 frozen waffle
• 1/2 tablespoon butter
• 1 scoop vanilla ice cream, softened
• 1 tablespoon maple syrup

Directions

1. Toast the frozen waffle, immediately spread with butter and cut the waffle in half. 
2. Place a scoop of ice cream on one half of the waffle, distributing evenly. 
3. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

• 1 pt Chocolate ice cream, soft
• 1 Oreo pie crust
• 2 pt Coffee ice cream, soft
• 1/2 c Heavy cream, whipped
• 1/4 c Chopped walnuts
• 1/2 c Chocolate fudge topping

Evenly spread chocolate ice cream into crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze 4 hours or until firm. To serve, top with whipped cream, walnuts and fudge topping.

• 1 cup milk
• 1/2 cup Nestle's Quik
• 4 cups vanilla ice cream, softened

Blend milk and Nestle's Quik for 10 seconds on high speed of blender. Pulse in the ice cream until barely mixed. Mixture should be very thick. Freeze for at least an hour before serving.

Technorati Tags : Wendy's, frosty, recipe