Let's exchange the recipes with ice cream.\r\nThis is my favorite Pumpkin Ice Cream Pie\r\n( I dound it somewhere in Internet about a year ago and all my family enjoys it since then)\r\n\r\nA frozen pie using pumpkin and vanilla ice cream.\r\n\r\n1 1/2 cups graham cracker crumbs \r\n1/4 cup margarine, melted \r\n3 tablespoons white sugar \r\n1/2 gallon vanilla ice cream, softened \r\n1 cup canned pumpkin \r\n1/2 cup packed brown sugar \r\n1 teaspoon ground ginger \r\n1/2 teaspoon ground cinnamon \r\n1/2 teaspoon ground nutmeg \r\n1 tablespoon orange juice\r\n \r\n1 To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan. \r\n2 Chill 1 hour or until firm. Or bake in a 375 degree F (190 degrees C) oven for 10 minutes or until edges are brown. Cool on rack before filling. \r\n3 To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve. \r\n\r\nMakes 8 servings

IT'S JUST FOR THE COFFEE FORUM!\r\n\r\n\r\nCoffee Ice Cream Cake (10 servings)\r\n\r\n1/2 cup light corn syrup \r\n1 cup heavy cream \r\n10 ounces semisweet chocolate, chopped \r\n16 graham crackers, broken into 1/2-inch pieces \r\n1 cup toasted almonds \r\n3 tablespoons white sugar \r\n1 1/2 quarts coffee ice cream, softened \r\n1 (7 ounce) jar marshmallow creme \r\n2 cups miniature marshmallows\r\n\r\nTo make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. Bring to a boil, remove from heat, add chocolate and whisk until smooth. Refrigerate until cool, about 45 minutes. \r\n\r\nTo make ice cream cake, preheat oven to 350 degrees F (175 degrees C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar. Add butter and process until moist crumbs form. Press mixture into bottom and sides of 9 inch spring form pan. Bake until golden, about 12 minutes. Allow to cool, then spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce. \r\n\r\nThe next day, preheat the oven broiler. Warm the remaining fudge sauce in the microwave or a small saucepan. Place the cake pan on a cookie sheet. Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. Place under broiler until marshmallows are deep brown. Loosen cake with knife and remove sides of pan. Serve immediately with warmed fudge sauce.\r\n\r\n\r\nI LIKE IT SO MUCH 8)

Easy Ice Cream\r\n1 (18.25 ounce) package chocolate cake mix \r\n1 quart mint chocolate chip ice cream, softened\r\n \r\nPreheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. \r\nMix cake mix according to package directions, omitting the eggs. Drop by large spoonfuls onto cookie sheet, mixture should be about the consistency of brownie batter. \r\nBake 15 minutes in the preheated oven, or until cookies spring back when touched lightly in center. Cool completely. \r\nTo assemble, put a scoop of softened ice cream in the center of a cookie. Top with a similarly-sized cookie, wrap in plastic wrap, and gently press down to flatten out ice cream scoop. Freeze until serving.

All right! I have one for you \r\n\r\ngrandma's ice cream pie \r\n\r\nYou will need 19x13 inch baking dish for 18 servings.\r\n\r\nIngredients:\r\n1 (16 ounce) package buttery round crackers, crushed \r\n1 cup butter, melted \r\n1/2 cup white sugar \r\n1/2 gallon vanilla ice cream, softened \r\n1/2 cup milk \r\n2 (3.4 ounce) packages instant vanilla pudding mix \r\n1 (12 ounce) container frozen whipped topping, thawed\r\n\r\nHow to:\r\nCombine crackers, butter and sugar in a 9x13 nch baking dish and press mixture into sides and bottom of dish. In a large bowl, combine ice cream and milk with electric mixer. Blend in pudding mix, then pour mixture into prepared crust. Top with whipped topping and refrigerate for 2 hours before serving.

What I like most about this forum are these recipes

\r\n\r\nTo tell you the truth, I like it too \r\nI would be glad if people posted more and more useful tips, advice and shared their coffee, ice cream and other experience with the other members so that to make this place really helpful.

WOW!\r\nrecipes! great idea keep posting more and more, please!

This is a recipe with coffee and ice cream, just for the coffee lovers \r\n\r\nCoffee Liqueur Ice Cream Pie (8 servings)\r\n\r\n1 1/8 cups chocolate wafer cookies, crushed \r\n1/2 cup unsalted butter, melted \r\n6 tablespoons coffee-flavored liqueur \r\n1 teaspoon instant espresso coffee powder \r\n3 ounces semisweet chocolate, chopped \r\n1 tablespoon unsalted butter \r\n1 pint vanilla ice cream, softened \r\n2 tablespoons coffee-flavored liqueur \r\n1 pint chocolate ice cream, softened \r\n2 tablespoons coffee-flavored liqueur \r\n3/4 cup whipped cream, beaten stiff\r\n\r\n \r\nPreheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely. \r\n\r\nIn a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely. \r\n\r\nPlace vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm. \r\n\r\nBlend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie.

\r\n\r\n\r\nHey, Mo! I've seen this recipe somewhere...