Cookie Recipe using icecream?

Cherry fricassee with gingerbread, pistachios and ice-cream

Ingredients

1 lb. rather large, mature cherries

1/3 lb. gingerbread

1.8 oz. butter

1/4 c. sugar

1 pint ice cream (vanilla, ginger bread, caramel, or yogurt)

mint leaves

Preparation Instructions

1. Wash and pit the cherries. Dice the gingerbread.

2. Melt butter in a large pan. Add sugar. Heat until obtaining a caramel.

3.Place the cherries in the pan. Cook for 5 - 6 minutes, stirring constantly.

4. Once the cooking juice is slightly reduced, add the gingerbread. Continue to cook another 5 - 6 minutes in order to obtain a cherry compote. The gingerbread will bind the whole.

5. Place a little of the cherry compote on each serving dish. Put a scoop of ice cream on top of this and decorate with some mint leaves.

6. Serve accompanied with some sugared biscuits, almond cookies, or pistachios.

you would be able to desire to objective Googling a "Harvest Muffin" recipe.... we used to try this in the commercial kitchen I worked in, and it used up all way of stale cookies, brownies, donuts, rolls, breads (no longer garlic), candy rolls, and undergo claws. The batter regarded nasty, yet as quickly as you extra all of the cinnamon and raisins to it, it tasted like a very distinctive foodstuff. Sorry i don't have a reicpe for it, however.

CHOCOLATE CHIP COOKIE ICE CREAM

SANDWICHES

Preparation time: 15 minutes. Cooking time: 15 minutes.

2 1/4 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) butter, softened

3/4 c. firmly packed brown sugar

3/4 c. sugar

1 tsp. vanilla

2 eggs

1 c. chopped nuts

1 (12 oz.) pkg. Baker's semi-sweet real chocolate chips

2 round pts. ice cream

Mix flour, baking soda and salt, set aside. Beat butter, sugars, vanilla, and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop 1/4 cup dough, 3 inches apart, onto ungreased baking sheet.

Bake at 375 degrees for 11 to 13 minutes or until golden brown. Cool on rack. Remove package from ice cream, cut into desired number of slices. For each sandwich place ice cream between two cookies. Wrap in plastic warp, freeze. Makes 8 to 10 sandwiches.

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Giant Ice Cream Sandwich

2 packages brownie mix (the ones that fit in an 8x8 inch pan)

1 cup semi-sweet chocolate chips

4 cups vanilla ice cream, softened

1/2 cup english toffee bits

Sauce:

1/3 cup evaporated milk

1/4 cup butter

1/3 cup chocolate chips

2 cups powdered sugar

1/2 teaspoon vanilla

Prepare brownie mixes according to package and add chocolate chips to batter. Pour into 2 greased 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze for 2 hours or until easy to handle. Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic and freeze until set. Remove from freezer 10-15 minutes before serving.

For sauce, combine milk, butter, and chocolate chips in saucepan. Heat until chips are melted, stir until smooth. Stir in powdered sugar and vanilla.

Cut the ice cream sandwich into wedges and serve with chocolate sauce.