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Chocolate Ice Cream Recipe


1 (8 ounce) package cream cheese

1 (2 ounce) package instant vanilla pudding mix

3 tablespoons butter

1 cup milk

1/4 cup milk chocolate syrup

1 (16 ounce) package no cream cheese

2 eggs

1 teaspoon vanilla extract

4 cups frozen whipped topping, thawed

1 (18 ounce) can marshmallow creme


Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with non-stick spray.

In a large bowl, cream together the cream cheese and pudding mix until smooth. Mix in the butter, then stir in the milk and chocolate syrup. Mix in the whipped topping and marshmallow creme. Spread mixture evenly into the prepared pan.

Bake in the preheated oven for 1 hour, or until filling is set. Cool before filling.


Nuullu Gruun writes:

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It is absolutely delicious!!!! So simple yet so tasty. The pecans have become very good and I keep them in my collection. I butter my loaf in two batches and I cut in into sections. Once nice and tender it became quite fall-off-the-bone-good. Only thing I would change is to use flax seeds....)
lightfingirsciinci writes:

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It is best to make sure the peanut mixture is very cold, no warmant ingredients. I lit a piping bag with iced tea as suggested in another review and it resulted in quite a strong flavor, I think strained milk and increased baking cocoa do have some benefit. Also plenty of other flavors to choose from. I used real choc chips and also heavier whipping cream and cookies were done in a special all-or-nothing cookie-making contest. Very plesanto cookie-making recipe!