Vanilla Ice Cream Pairings

Ice Cream Cookie Sandwich

Chocolate Chip Cookie Ingredients:
2⁄3 cup shortening
2⁄3 cup butter, softened
1  cup sugar
1  cup brown sugar, firmly packed
2  large eggs
2  teaspoons vanilla
3  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon salt
2  cups semi-sweet chocolate chips
1  cup chopped pecans (optional)

Preheat oven to 375°F.
Cream together shortening and butter.
Add sugar, brown sugar, eggs and vanilla.
Blend in flour, baking soda, and salt.
Stir in chocolate chips and pecans.
Drop dough by rounded tablespoonfuls, 2-inches apart, onto baking sheet.
Bake 8-10 minutes or until lightly brown.
Do not over bake!
Cool slightly before removing to wire cooling rack. Let cookies cool.
Next take 1 Cup of your favorite vanilla ice cream. Place the ice cream on the bottom of one cookie and place the other cookie on top.  Roll the sandwich in sprinkles if desired and enjoy!

Hot Fudge Brownie Sundae

Brownie Ingredients:
1⁄2 cup vegetable oil
1  cup sugar
1  teaspoon vanilla
2  large eggs
1⁄4 teaspoon baking powder
1⁄3 cup cocoa powder
1⁄4 teaspoon salt
1⁄2 cup flour

Preheat oven to 350°.
Mix oil and sugar until well blended.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl.
Stir dry ingredients into the oil/sugar mixture.
Pour into greased 9 x 9 square pan.
Bake for 20 minutes or until sides just start to pull away from the pan.
Cool completely before cutting
Next take 1 Cup of your favorite vanilla ice cream. Microwave brownie for 10-15 seconds, top with 1 cup of vanilla ice cream (or more, if desired), and drizzle with chocolate fudge.  Optional: Add toppings like chopped nuts or sprinkles.

Apple Pie and Ice Cream

Apple Pie Ingredients:
7  apples, peeled, cored and sliced
1  cup sugar
2  tablespoons flour
1 1⁄2 tablespoons cinnamon
1⁄4 teaspoon nutmeg
1  tablespoon lemon zest, finely grated
2  tablespoons butter, softened
Pastry for double crust pie
2  cups flour
2⁄3 cup lard or 2⁄3 cup butter or 2⁄3 cup shortening
1⁄2 teaspoon salt
 cold water

Pastry for double crust pie Recipe:
Combine flour, lard and salt with a pastry blender or fork until balls are the size of a large pea.
Add cold water by the spoonful and blend until the bowl starts to clean itself as you work the dough.
Then it is ready for rolling.
Preheat oven to 450°F.
Combine sliced apples with sugar, flour, cinnamon, nutmeg and lemon rind.
Line pie plate with unbaked pie crust, trim pastry, crimp to edge of pie plate. Fill pie crust with apple mixture and dot with softened butter.
Brush crust edge with water and place pie crust top on top of pie, crimp to the bottom crust. Make some slits in the top crust for steam to escape. Bake for 10 minutes.
Turn oven down to 350°F and bake for 45 minutes longer
Next add 1 Cup of your favorite vanilla ice cream. Microwave pie for 10-15 seconds, top with scoop of vanilla ice cream, and enjoy!

Cupcake Milkshake

Vanilla Cupcake Ingredients:
2  cups flour
1⁄2 teaspoon salt
2  teaspoons baking powder
1⁄2 cup butter, softened
3⁄4 cup sugar (if you like your cupcakes very sweet, add a little more.)
2  eggs
1  cup milk
1  teaspoon vanilla essence (optional)

preheat oven to 375; line muffin cups with papers.
cream butter and sugar till light and fluffy. beat in eggs one at a time.
add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
divide evenly among pans and bake for 18 minutes. let cool in the pan.
Next take 2 cups of your favorite vanilla ice cream, add ½ Cup milk and combine cupcake, ice cream, and milk in blender. Then blend until smooth.  Pour into a cup, and if desired, top with whip cream, sprinkles, and cherry.
Extra Toppings (optional): whip cream, sprinkles, and cherry

Cake and Ice Cream

Cake Ingredients:
1 (8 ounce) carton sour cream
1⁄4 cup milk
1  cup butter, softened
2  cups sugar
4  large eggs
2 3⁄4 cups all-purpose flour
2  teaspoons baking powder
1⁄2 teaspoon salt
1  teaspoon vanilla
1  teaspoon rum extract (optional)
3  cups sugar, divided
3⁄4 cup milk
1  large egg, lightly beaten
1⁄2 cup butter or 1⁄2 cup margarine, cut into pieces
1  pinch salt

For cake: Preheat oven to 350*.
Grease and flour two 9-inch layer pans.
Combine sour cream and milk in small bowl; set aside.
Beat butter until creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
Stir in vanilla (and rum extract).
Pour batter into prepared pans.
Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
Set aside.
Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
Remove from heat.
Stir butter mixture into hot caramelized sugar.
(The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
Cool mixture for 5 minutes.
Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
Immediately spread between layers and on top and sides of cake.
Microwave cake for 10-15 seconds, top with scoop of vanilla ice cream, add extra toppings if desired, and serve immediately! Extra toppings (optional): whip cream, cherry, or sprinkles