Snowman Shooters

Snowman Shooters

• 1 (14 oz.) can sweetened condensed milk
• 2 squares unsweetened chocolate
• 1 pint of vanilla ice cream
• 1 Small &  1medium ice cream scoops
• 8-12 Mini chocolate chips (or peppercorns)
• 4-6 Small pieces of carrots, cut into tiny spears

In a medium, microwave-safe bowl, place the chocolate squares and microwave them for 35-40 seconds, just enough to soften.  Pour the sweetened condensed milk over the chocolate, then return to the microwave for 50-60 seconds.  Remove and stir until the chocolate is fully melted and a thick hot fudge sauce forms.

Spoon hot fudge sauce into the bottom of 4-5 small shooter glasses.  Using a medium-sized ice cream scoop, scoop some of the vanilla ice cream into a rounded ball and plop it carefully on top of the hot fudge sauce.  Use the small sized scoop to do the same, placing the second scoop on top of the first one to create the snowman’s head.

Gently press the carrot nose & chocolate chip eyes into the snowman’s head.  Return to the freezer and allow to freeze until ready to serve (to ensure your shot glasses don’t freeze & crack, I recommend making these just about 1 hour ahead of time).

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ingredients:

• 16 ice cream sandwiches, softened
• 1 16-ounce container chocolate Cool whip topping
• 1 12-ounce jar chocolate fudge topping
• 2 bags (about 16 ounces M&M candies)
• 1/4 cup chocolate syrup

Directions:

Layer 8 of the sandwiches in a 9×13 baking dish side by side, press down a little to join them. Spread evenly 1/2 of the Cool Whip and 1/2 of the topping. Sprinkle 1/2 of the candy over layer. Repeat with another layer of same. Drizzle with chocolate syrup to finish. Cover and freeze 3 hours or until firm. Slice with a serrated knife.

(Source)

Lava Flow

Aproximate Ingredients:

46 oz pineapple juice
40 oz coco lopez
1 pint half and half
ice
frozen strawberries in syrup
2 tablespoons water
clear cups
straws

It's really easy but my measurements aren't exact. It's one part pineapple juice to one part coco lopez (cream of cocnut, it's in a can.) Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I'd say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it's at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn't, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup