Best Cupids Ice Cream Treats Recipes

CUPID'S ICE CREAM TREATS

Steps:

• In bowl, combine flour and cocoa.
• In large bowl, with mixer on high, beat butter and sugar until fluffy.Beat in eggs and vanilla until well blended. Reduce mixer to low, and beat in flour mixture.
• Divide dough in half. Wrap and refrigerate 1 hour.
• Line 9 x13-inch baking pan with plastic wrap. Smooth ice cream evenly into pan, and freeze 1 hour.
• Heat oven to 375°F.
• On floured surface, roll dough out to 1/4-inch thickness. Using a 2-1/2-inch heart-shaped cookie cutter, cut out hearts, then transfer to baking sheet, 1 inch apart. With tines of fork, prick the tops of the cookies.
• Bake 12 minutes. Cool 2 minutes and transfer to wire racks. Cool completely.
• Using same cookie cutter, cut out heart-shaped portions of ice cream. Sandwich between two cookies, and place in freezer until ready to serve.

RHUBARB CRUMBLE ICE CREAM

Steps:

• Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.