These ice cream bars are easy to make, the hardest part is waiting for the layers to freeze. The wait is rewarded with a delicious chewy brownie bottom, mint chocolate chip ice cream layer covered with chocolate and whipped cream then frozen for a amazing taste combination!

These homemade magnum-inspired ice cream bars are creamy and full of flavors. Here we have Pistachio, Peanut Butter and Berries because why have one flavor when you can make three 😁

This is a simular recipe I made with mint chocolate chip ice cream that was so good. I was asked for a version with coffee ice cream, this was the result. I blended a coffee cream with chocolate chip ice cream for a extra creamy and light coffee layer. That is topped with a chocolate layer and whipped cream. For the garnish zi made a simple Chocolate Coffee Toffee Bark, which I posted in my profile.

I came up with this recipe when reading chocolate-based recipes that don't contain heavy cream or starch syrup.If the chocolate doesn't melt in Step 1, microwave for another 30 seconds at 500W.Though the "dough" is soft, it is possible to roll it into balls to make classic shaped truffles. Recipe by Marugechan

#HotThe sweet peach flavoured ice cream is perfect cool and refreshing treat to beat the summer heat ..

This is a simple azuki ice cream bar using my favorite azuki beans and soy sauce.①Please adjust the amount of sugar to suit your tastes. (Since it's frozen, make it on the sweet side for better flavor.)②You can use katakuriko potato starch flour in place of the cornstarch, but I think cornstarch is better. Potato starch flour loses its texture when cold, so the ice cream won't have as smooth a texture. Recipe by Karun

A simple, yet effective Ice cream. Thick and creamy, organic and bursting with the naturally smooth taste of Pistachio and vanilla

My first ice cream tart, which imitated the taste of Godiva, was quite popular.So, I thought that my beloved pistachio ice cream would go well with it. I tried it out and it was a delicious combination!Be sure to bake the tart crust real well!! It will get moist halfway through. Make the chocolate layer thin enough so that it is easy to eat.The tart crust is from. Reduce the flour from 120 g to 110 g and add 10 g of cocoa powder to make it. Recipe by saco mama

I love pistachios!I had pistachio ice cream before and I wanted to eat it again~!However, no stores nearby sold it... If you have pistachio paste, you can make it rather easily, but it's expensive...So, after many trials and errors, with some simple ingredients I made it~!This is the recipe that I arrived at.I really don't like to do dishes so I just gently wiped the mixer I used in Step 2, and used it again in Step 3, and then again in Step 4.As for the color of the ice cream, I used only enough to change the color of the pistachios.The picture on top and in Step 5 is the powder version. The picture in Step 4 uses the nuts. (Overall, even with the pictures, they are still different.) Recipe by saco mama

A twist on the classic Rum and Raisins ice cream: now adding Salted Rum Caramel swirl!

I have gotten into making homemade candy bars. These chocolate bars are crunchy & sweet in the best possible way. They are gluten-free, dairy-free & egg-free but you wouldn't know it by the taste. Enjoy!

A friend asked me when I was going to make them some chocolate ice cream the night before their birthday....I added chocolate chips this time, but this ice cream tastes great without it. It would probably taste lovely with nuts as well It's important to mix in the 2 tablespoons of whipped cream in Step 2, otherwise the batter won't will mix well; Just take a bit of cream from the large bowl. If you don't have any chocolate liqueur, you can substitute it with any liqueur of your choice. Recipe by Makunouchi