1 cup confectioners' sugar
1 tablespoon vanilla extract
1 cup milk
3/4 cup butter, melted
1/8 cup milk chocolate syrup
¾ cup milk chocolate syrup
1 cup milk chocolate lattice
1 cup white chocolate syrup
1 teaspoon candied orange peel
Melt six (3 ounce) packages vanilla bean cooling cream. Stir together sugar, vanilla, milk, melted butter and milk; set aside.
Mix three (3 ounce) packages cream cheese and chocolate syrup and set aside. Melt chocolate syrup in microwave oven over simmering heat. Stir in milk chocolate. Repeat with remaining package of cream cheese mixture; set aside.
Beat cream cheese mixture into whipped cream gradually until dollop-size. Beat chocolate syrup into whipped cream until stiff; set aside. In a large bowl cream together white chocolate syrup and candied orange peel. Transfer whipped cream from 1 cup halves to 2 cup portions in the bottom of each serving dish (this is optional).
Cover waxed paper with aluminum foil; drill 1 4-inch hole in foil. Mix 1/2 cup chocolate syrup with 1/4 cup milk chocolate syrup to make ice cubes. Fold 1/4 cup cream cheese mixture into ice cream. Serve vanilla bean ice cream with cream cheese mixture. Repeat with remaining ice cream.