Fudge Ice Cream Dessert Recipes

MOCHA-FUDGE ICE CREAM DESSERT

Steps:

• Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13x9-in. dish. Freeze 1 hour or until firm. , Spread hot fudge topping evenly over crust; freeze 30 minutes. , Layer with ice cream and whipped topping. Cover and freeze 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired.

FUDGY ICE CREAM DESSERT

Steps:

• In a large bowl, combine cookie crumbs and butter until crumbly. Set aside 1/2 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. dish. Freeze for 30 minutes. Spread ice cream over crust. Cover and freeze for 2-1/2 hours., Sprinkle peanuts over ice cream. Cover and freeze for 1 hour. Spread with whipped topping (pan will be very full). Sprinkle with reserved crumb mixture. Freeze for 8 hours or overnight. , May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving. Cut into squares. Serve with hot fudge topping.

HOT FUDGE ICE CREAM BAR DESSERT

Steps:

• Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
• Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

FUDGE ICE-CREAM DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease or spray bottom only of foil.
• In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Using greased fingers, spread or pat in pan. Bake 18 to 21 minutes or until surface appears dry and is no longer shiny. Run knife around side of cake to loosen. Cool completely in pan, about 1 hour.
• Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm, about 30 minutes.
• Spread ice cream over cookies. Cover and freeze at least 4 hours or overnight until firm. Sprinkle with remaining 1 cup chopped cookies. Let stand 15 to 20 minutes before serving. For easier cutting, remove from pan, using foil to lift. Store covered in freezer.

ICE CREAM FUDGE

Steps:

• Gather the ingredients.
• Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray . Take the ice cream out of the freezer to be thawing while you melt the chocolate.
• Place the chopped chocolate in a large microwave-safe bowl and microwave until it is nearly melted. Stir after every 30 to 40 seconds to help it melt evenly and keep it from overheating.
• When the chocolate is nearly all melted, stop heating it and instead stir it until the remaining bits melt and everything is smooth.
• The chocolate should be melted and warm, but not hot to the touch, and the ice cream should be melted and soft along the edges, but not liquefied. Add the ice cream to the chocolate and stir until the ice cream is incorporated. The cold ice cream will cause the chocolate to get hard, and you will probably have a clumpy chocolate mixture with lots of hard chocolate bits in it. That's okay!
• Return the bowl to the microwave for another 30 seconds. After 30 seconds, stir well. The hard chocolate pieces should have melted and smoothed out, but if you still have a few stubborn chocolate chunks, microwave it again in 10 to 15-second intervals, just until the chocolate smooths out. At the end of the process, you should have a shiny, smooth liquid fudge.
• Pour the fudge into the prepared pan and smooth it into an even layer. Allow the fudge to set at room temperature for at least 4 hours, or in the refrigerator for at least an hour.
• When the fudge is completely set, remove it from the pan using the foil as handles. Peel the foil away, and use a large sharp knife to cut the fudge into small squares to serve.

FUDGY ICE CREAM CAKE

Steps:

• Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
• In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
• Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
• To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
• In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

FUDGE MINT ICE CREAM TORTE

Steps:

• Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
• Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
• Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
• In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
• Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

OREO AND FUDGE ICE CREAM CAKE

Steps:

• 1. In a medium bowl, whisk together 1/2 cup warmed hot fudge and 1 cup of whipped topping. Mix well until blended.
• 2. Add dry pudding mix and stir until blended.
• 3. Stir in 1/4 cup of milk and mix until smooth. The consistency of this needs to be spreadable. If it is still too thick, mix a little more milk.
• 4. Fold in chopped cookies.
• 5. Arrange 4 ice cream sandwiches on a piece of foil measuring approximately 12 x 24.
• 6. Spread half of the pudding mixture on top of the four ice cream sandwiches. Then top with four more ice cream sandwiches.
• 7. Repeat the process by adding the rest of the pudding mixture and top it with the remaining four ice cream sandwiches.
• 8. Frost the top and sides with remaining whipped topping. Bring up the sides of the foil and make a loose pouch. Don't stress if the foil touches the whipped topping. Freeze at least 4-6 hours before serving.
• 9. Optional for Serving: Take the cake out of the freezer and put a thin layer of Cool Whip on the outside. Add crushed cookies on top. Place back in the freezer for 30 minutes before slicing.