Ice Cream Topping Bar Recipes

HOMEMADE ICE CREAM BAR AND MAGIC SHELL RECIPE

Steps:

• Spoon ice cream into popscicle molds and freeze until firm. Overnight is best.
• Place chocolate chips and coconut oil in a glass jar or microwave safe bowl and heat for 30 seconds on full power. Stir until smooth. Heat for an additional 15-30 seconds if necessary. Cool to room temperature.
• Remove ice cream from molds and quickly dip each bar in the chocolate "magic shell" mixture. Place on wax paper lined tray and return to freezer if ice cream is melting.
• You can also spoon the chocolate "magic shell" mixture over scoops of ice cream for an easier treat. Enjoy!

S'MORES ICE CREAM BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, extending paper at least 1 inch over 2 opposite sides of pan. Clip excess paper to pan with binder clips. Spray paper lightly with cooking spray.
• In medium bowl, stir together Crust ingredients; press in bottom of pan. Bake in center of oven 12 to 15 minutes or just until firm. Cool completely, about 15 minutes. Place in freezer.
• In small bowl, stir together cornstarch and cocoa with whisk. Beat in 1/4 cup of the milk to make a paste. Set aside.
• In 2-quart saucepan, mix remaining 1 1/4 cups milk, the cream, 1/2 cup sugar, 2 tablespoons corn syrup and the salt. Heat over medium-low heat until bubbles just begin to form around edge of pan and mixture begins to steam. Remove from heat. Beat in cornstarch-cocoa mixture with whisk until completely combined. Return to medium-low heat. Cook, stirring constantly, until mixture thickens enough to coat a spoon. Continue to cook and stir another minute. Remove from heat.
• Place chocolate chips in large heatproof bowl. Pour milk-cream mixture over chips. Let stand 1 to 2 minutes to melt chips; beat well with whisk to combine. Place bowl in larger bowl of ice cubes; stir mixture until completely cooled, or cover surface with plastic wrap and refrigerate overnight.
• Process mixture in ice cream machine according to manufacturer's instructions. Scrape ice cream onto crust in pan. Cover; freeze at least 1 hour.
• In heatproof bowl (bowl of stand mixer works, too), stir together Topping ingredients. Place bowl over saucepan of simmering water, making sure water does not make contact with bottom of bowl. Beat constantly with whisk until sugar is dissolved and egg whites are just hot to the touch. Remove from heat. Using beaters or whisk attachment of electric mixer, beat egg white mixture until it triples in volume, becomes glossy, and holds a stiff peak. Scrape meringue onto ice cream; spread to coat evenly. Return to freezer for another hour.
• To serve, cut into 4 rows by 3 rows or 4 rows by 4 rows. Toast meringue on each bar with kitchen torch. Serve immediately.

MARSHMALLOW ICE CREAM TOPPING

Steps:

• In a medium saucepan, whisk together the sugar, milk, corn syrup and butter. Bring to a boil over low heat, then simmer 3 minutes, stirring constantly.
• Add the marshmallows, stirring until melted and smooth, about 3 more minutes.
• Remove from heat and stir in vanilla.
• Serve warm, it thickens as it cools.

GOOEY CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

ICE CREAM SANDWICH DESSERT BARS

Steps:

• Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.