Ice Cream Praline Cake (Grandma Morgan)

½ cup butter                                                

2 cups vanilla ice cream, softened                

2 TBS. milk                                                  

2 eggs                                                          

½ cup sugar                                                 

1 ½ cups sifted flour

1 tsp. baking powder

½ tsp. salt

1 cup graham cracker crumbs (about 11 crackers)

Cake topping:  Mix together sour cream and caramel topping.  Reserve pecans. 

½ cup dairy sour cream                                

1 cup caramel ice cream topping

½ cup chopped pecans

Cake: Melt butter in a medium saucepan.  Remove from heat and add ice cream and milk.  Beat in eggs and sugar.  Sift together flour, baking powder and salt and stir into ice cream mixture.  Add graham cracker crumbs and mix well.  Pour into buttered pan 13x9x2.  Bake at 375° for 25-30 minutes.  While cake is still warm, pour over topping.  Sprinkle with chopped pecans.

Hot Fudge Sauce (Grandma Morgan)

4 rounded TBS. cocoa   

1/2 cup margarine or butter  

1/2 tsp. salt

3 cups sugar

1 large can evaporated milk

Melt cocoa, margarine and salt together in a double boiler.  Add sugar and milk a little at a time, stirring after each addition.  Cook no longer than 10 minutes in the double boiler.  Will thicken as it cools.  Serve warm over chocolate cake or ice cream.

Hot Fudge Sauce (Melodie)

1 can sweetened condensed milk (14 oz.)

4-1oz. squares semisweet chocolate (or can use chocolate chips semi-sweet)

2 TBS. butter (no substitutes)

1 tsp. vanilla extract

In heavy saucepan, combine milk, chocolate and butter.  Cook and stir over medium-low heat until chocolate is melted.  Remove from heat, stir in vanilla.

Caramel Sauce (Melodie)

1 cup butter

2 cups brown sugar

1 cup whipping cream

Little vanilla

Melt butter.  Add sugar, cream and vanilla.  Boil 1 minute.

Ice Cream (Grandpa Morgan)

1 pint whipping cream

3 lemons juiced

3 1/2 cups sugar

2 cans evaporated milk (chilled)

1 quart milk (about)

2 - 3 cups Berries or Bananas

Flavoring such as vanilla or peppermint

Slightly whip cream.  Add lemon juice, sugar and berries.  Mix in canned milk and fill up freezer can within about 2 inches from the top with fresh milk.  Freeze and serve.  Makes 1 gallon.

Ice Cream Sandwiches (Cinda)

1 egg

1/2 cup shortening

1/4 cup soft margarine

1 tsp. vanilla

1 pkg. devil’s food cake mix (add 1/2 at a time)

Mix all Ingredients.  Divide dough in four parts and roll out into a rectangle on floured pastry cloth to 1/8 inch thick. Cut into pieces that are 3 by 2 1/2 inch size.  Bake on un-greased cookie sheet for 6 minutes at 350°.  Cool and then fill with ice cream that is cut 3/4 inch thick.  (Use 1/2 gallon ice cream).  Makes 12 - 16 sandwiches.

Chocolate Ice Cream Roll (Melodie)

4 egg yolks     

1/2 tsp. vanilla    

1/3 cup granulated sugar   

4 egg whites     

1/2 cup granulated sugar

1/2 cup flour

1/4 cup unsweetened cocoa powder

1/4 tsp. baking soda

Sifted powdered sugar

Beat egg yolks and vanilla for 5 minutes until thick and lemon colored.  Gradually add 1/3 cup granulated sugar beating until almost dissolved.  Thoroughly wash the beaters.  In another bowl beat egg whites on medium speed until soft peaks form.  Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight).  Fold egg yolk mixture into beaten egg whites.  Sprinkle dry mixture of flour, cocoa, and baking soda over egg mixture; fold in gently just until combined.  Spread batter in cookie sheet that has been floured, greased, and wax paper greased.  Bake at 375° for 12 - 15 minutes or until cake springs back when lightly touched.  Immediately loosen edges of cake from pan and turn cake out into a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the cake short side.  Cool.  Unroll and fill with favorite ice cream.  Roll up and top with fudge sauce.

Fudge Sauce:

1/2 cup sugar    

1 1/2 TBS. cornstarch   

1- 1oz. square unsweetened chocolate  

(can substitute 3 TBS. baking chocolate 

and 1 TBS. vegetable oil for choc. square)

Dash salt

1/2 cup water

1 1/2 TBS. butter or margarine

1/2 tsp. vanilla

Combine sugar and cornstarch.  Add chocolate, salt and water.  Cook and stir until thickened and bubbly and chocolate melts.  Remove from heat.  Add butter and vanilla.  While hot, frost rolled cake.  Stick immediately into freezer.

Layered Ice Cream Cake (Stefanie)

15 chocolate and cream sandwich cookies (such as Oreo)

1 TBS. milk

8 to 9 ice cream sandwiches, depending on size

1 pint mint chocolate chip ice cream

1 pint vanilla frozen yogurt

1 pint strawberry ice cream or frozen yogurt

1 container (8 ounces) frozen whipped topping, thawed

 Coat bottom and side of a 9-inch round spring form pan with nonstick cooking spray.  Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.  Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.  Unwrap 4 ice cream sandwiches. Working quickly cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, and then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.  To serve, remove side of pan, then waxed paper. Cut into wedges.