Road Ice-cream Extravaganza

Makes 12
Prep 45 m
Freeze 360 m
Freeze or overnight



  1. 1 of 5 Place 1 pint of vanilla ice cream in refrigerator to soften. Line 2-quart mixing bowl with plastic wrap.
  2. 2 of 5 Combine 1/2 cup of wafer crumbs and 1/2 cup of syrup in a small bowl. Combine the remaining 1/4 cup each of the crumbs and syrup, and the mini-marshmallows and peanuts in another bowl.
  3. 3 of 5 Transfer softened vanilla ice cream to a bowl. Stir in maraschino cherries. Spoon into prepared bowl, smoothing top. Spoon wafer-syrup mixture over top, smoothing out. Place in freezer until firm.
  4. 4 of 5 Transfer remaining 1 pint vanilla ice cream and the 1 pint chocolate to refrigerator to soften.
  5. 5 of 5 When ice cream in bowl is firm, spread softened chocolate ice cream over top, smoothing level. Sprinkle with marshmallow-peanut mixture. Spread remaining vanilla ice cream over top. Cover and freeze for at least 6 hours or overnight.

To serve:

  1. 1 of 1 Quickly dunk bowl halfway into warm water to loosen dessert. Invert onto chilled serving plate; remove bowl. Peel off plastic wrap. Top with Hot-Fudge Sauce. Garnish with maraschino cherries and fresh mint sprigs if desired. Makes 12 servings.
Nutrition Information for Road Ice-cream Extravaganza
Servings Per Recipe: 12
Per Serving: 106 mg sodium, 10 g Fat, total, 27 mg chol., 4 g pro., 39 g carb., 253 kcal cal.
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Printed from 06/19/2019