Nickjr Ice Cream Recipes

NICKJR ICE CREAM

Steps:

• Other items needed:.
• 1/2 cup kosher salt.
• 3-4 cups ice cubes.
• 1 quart ziploc bag.
• 1 gallon ziploc bag.
• heavy duty tape (like packing tape or duct tape).
• Mix together the half-and-half, sugar, vanilla, and candy.
• Pour the mixture into the small resealable bag, seal the bag, then tape the top of the bag closed (to prevent leakage).
• Put the small bag into the larger one and fill the large bag with ice cubes (enough to cover the small bag).
• Pour the kosher salt into the bag and sealt eh large bag shut, then seal with tape (again, to prevent leakage).
• Put on your mittens, kids, and toss the bag back and forth for five minutes, or until the ice cream is the desired consistency (you might want to put a towel down on the floor because the bag will sweat, causing a big puddle!).
• Remove the small bag from the large one, cut a hole into the corner of the small bag, and squeeze out the ice cream.
• Top it any way you like, and enjoy!
• ***NOTE: If the ice cream is still too soft after tossing the bag for five minutes or so, just put the small bag of ice cream into the freezer for about a half an hour and it will be perfect! Also, if you blend your ice cream with milk until it is smooth and liquefied, it will be just like a Dairy Queen Blizzard!

ROCKY ROAD ICE CREAM

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
• Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

SNICKERS™ ICE CREAM CAKE BARS

Steps:

• Heat oven to 350° F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• In large bowl, mix brownie mix, oil, water and eggs until well blended. Stir in peanuts. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove brownie from oven to cooling rack. Cool 30 minutes.
• Spread 1/2 cup of the caramel sauce on top of brownie. Place in freezer 10 minutes. Remove pan from freezer, and evenly spread softened chocolate ice cream on top of caramel layer. Return to freezer 1 hour.
• Remove pan from freezer, and evenly spread softened caramel ice cream on top of chocolate ice cream layer. Cover, and place in freezer about 3 hours or until firm.
• When ready to serve, spread whipped topping on top of frozen cake. Sprinkle chopped candy bars over top. Drizzle with remaining 1/4 cup caramel sauce and the chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.