|
|
|
6 sugar cones 6 graham crackers 6 Tbsp. melted butter 1 Tbsp. granulated sugar pinch of salt 1 gal. vanilla ice cream, softened 5 mini drumsticks 1 c. heavy cream 1 c. chocolate chips 2 Tbsp. butter 1/4 chopped roasted peanuts Make ganache. Place chocolate chips in a large glass bowl. In saucepan, heat cream until bubbles form; pour over chips. Add butter. Let sit for 5 minutes; whisk until smooth. Let cool. In food processor, pulse sugar cones and crackers until fine; pour into large bowl. Add butter, sugar and salt; stir. Grease a pie dish with cooking spray; press crust into dish. Spread ice cream in a thick heavy layer; top with inverted mini drumsticks. Press ice cream topping into vanilla ice cream. Freeze for 30 minutes. Pour ganache over ice cream and drumsticks; sprinkle chopped pecans on top. Freeze until solid, about 4 hours. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |