Graham Cracker Ice Cream Cone Bowls Recipes

Steps:

• Distribute the blueberries, chocolate candies, milk chocolate chips, white chocolate chips, marshmallows, peanut butter cups, pecans, strawberries, caramels, cookie pieces and graham cracker pieces among the cups of three 12-cup muffins pans.
• Take a cone and stuff it full of whichever pick-and-mix ingredients take your fancy. Wrap very well with aluminum foil. Throw on the campfire grill for 5 minutes. Remove and let rest until cool enough to handle. Unwrap, then squirt whipped cream on top.
• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
• In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
• With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.

Steps:

• Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. , Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture., Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.

Steps:

• Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
• Pour cream mixture into ice cream maker, and process according to manufacturer's directions. When semi-frozen, sprinkle in the crushed graham crackers. Continue to process until desired consistency is reached.

Steps:

• In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping; divide remaining mixture between two dessert dishes. , Top with ice cream. Drizzle with caramel and hot fudge toppings and sprinkle with reserved pecan mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
• In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
• Bake in preheated oven for 15 minutes, or until lightly browned.