Layered desserts like this are always fun because you can do different things with each layer, like changing the colors of the ice cream to match the season or holiday. Imagine red, white and blue layers. All you need is some vanilla ice cream and food coloring.INGREDIENTS
• 1 cup miniature marshmallows
• 3/4 cup evaporated milk
• 1/2 cup semisweet chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup milk chocolate chips
• 10 vanilla wafers
• 2 pint butter pecan ice cream, softened
• 9 pecan halves, toasted
• 4 maraschino cherries
DIRECTIONS
1. For fudge sauce, in a saucepan, combine the marshmallows, milk and chips. Cook and stir over low heat until mixture is melted and smooth. Remove from the heat and refrigerate until chilled.
2. Line the bottom of a 6-in. springform pan with vanilla wafers. Top with about 1 cup ice cream; press into a smooth layer. Top with a third of the fudge sauce. Freeze for 30 minutes or until set.
3. Repeat layers twice, freezing in between layers. Top with pecans and cherries. Cover and freeze until firm. Remove from freezer 10-15 minutes before serving.
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If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.
I’m going to try this dessert. Sounds goooooood!
send me as much recipe as often as possible