Ice Cream Recipes from Connie Cahill


1 56-ounce container VELVET Peppermint Ice Cream

1 5-ounce package dessert cake shells

1 6-ounce jar hot fudge sauce, warmed

1/4 cup toasted pecans

Whipped cream

Place each cake shell on a serving dish.  Spoon approximately 2 teaspoons of hot fudge sauce into each nest.  Top with a scoop of Velvet PEPPERMINT Ice Cream.  Drizzle another teaspoon of fudge sauce topping over the ice cream and top with whipped cream and toasted pecans.

                                    RASPBERRY FUDGE CREPES

1 (4.5 ounce) prepared and refrigerated crepes

1 container VELVET Raspberry Fudge Cordial Ice Cream

1(10-ounce) jar all-fruit seedless raspberry jam

1 tablespoon orange juice

2 cups fresh raspberries

In a small saucepan, combine the raspberry jam and orange juice; heat for 3-4 minutes, stirring occasionally.  Divide scoops of VELVET Raspberry Fudge Cordial Ice Cream down the center of eight to ten crepes.  Fold unfilled part of crepes over ice cream.  Top each crepe with fresh raspberries and drizzle warmed sauce over the fruit.  Serves 8-10.


1 56-ounce container VELVET Churned BUCKYE CLASSIC Ice Cream

1 10.5 ounce package bite-sized brownies

1/2 cup chocolate ice cream topping

6 buckeye candies

Drizzle a small amount of chocolate topping onto each serving dish. Place three bite-sized brownies on the chocolate topping.  Top with a scoop of Velvet Churned BUCKEYE CLASSIC Ice Cream.  Place one Buckeye candy into each scoop of ice cream and serve.  Top with additional chocolate topping,

if desired.