Blackberry Cream Pie

 My high school classmate Jill Scott posted this. I have made it several times. It is easy and so delicious!

Blackberry Custard Pie: 

Preheat oven to 350.

Place 3 cups berries into an unbaked pie shell. My absolute favorite is from A Bountiful Kitchen, best basic flaky pie crust 

Beat together, then pour over berries: 

2 eggs

1/2 cup sour cream

1 cup sugar

1/3 cup flour

Combine: 

1/4 cup butter 

1/2 cup sugar

1/2 cup flour 

Mix til crumbly, then sprinkle on top. 

Bake for 50-55 minutes 

Serve with vanilla ice cream

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE
Very scrumptious!!!!  This came from LDS Living  Magazine November/December 2008

Cake:
2 sticks butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
3 medium Granny Smith apples, peeled, cored and finely chopped
1/2 cup chopped pecans
2 tsp vanilla
vanilla ice cream, optional

Caramel Sauce:
4 T butter
1/2 cup pecan halves
1 cup light brown sugar
1 cup whipping cream

Preheat oven to 350.  Beat the butter and sugar in a large bowl until light and fluffy.  Beat in eggs until well blended.  Add flour, spices, and baking soda and beat until just mixed.  Mix in the apples, nuts and vanilla.  Spoon batter into greased 9" cake pan.  Bake for 35-40 minutes.  Remove to rack to cool.  Can freeze cake for up to one month.

For the caramel sauce: melt butter in medium sauce pan.  Add pecan halves.  Add brown sugar and whipping cream and cook, stirring constantly until sauce boils and sugar dissolves.  Can refrigerate for up to a week.

NO CHURN ICE CREAM - REQUIRES NO MACHINE

http://www.thirtyhandmadedays.com/mint-chocolate-cookie-no-churn-ice-cream/

NO CHURN ICE CREAM
We did this for St. Patricks Day 2017.  Could use any toppings/flavorings.  We liked.  Not the same consistency as real ice cream but easy and good.

• 2 cups heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ½ - 1 tsp mint extract
• 3-5 drops of green food coloring
• 20 chocolate mint cookies, broken into pieces
• ½ cup mini chocolate chips

1. With a mixer, beat the whipping cream until stiff peaks form.
2. In another bowl combine condensed milk, extract and food coloring. Mix to combine
3. Fold milk mixture into whipped cream mixture until combined.
4. Gently fold in cookies and chocolate chips.
5. Put in a container and cover.
6. Place in freezer for at least 6 hours or overnight.

SHAKES

MONKEY LOVER'S SHAKE

I don't normally like bananas in my shakes/smoothies, but this didn't have a strong banana taste. It was really good. The kids loved it! We did use the yellow food coloring. It was fun having it be so yellow in color.

1 1/4 cup milk

2 medium ripe bananas, sliced 1/4" thick and frozen

2 cups vanilla ice cream

1/3 cup orange juice concentrate

2-3 T sugar (I used about 1/2 this)

2-3 drops yellow food coloring, optional (we probably added more - the kids were putting it in)

In a blender, combine all ingredients. Cover and blend until smooth. Yield: 4 servings

FHE SHAKE
Not sure the name of this.  The kids didn't really like it (maybe cause they weren't feeling well?) but Scott and I did.  Could use less banana next time but to get same consistency maybe some frozen ice cream or yogurt.

2 frozen bananas, sliced (slice before freezing)
1 1/2 T cocoa
1 cup milk
1 T maple syrup or sugar
1 big T creamy peanut butter

GERMAN APPLE CAKE

http://ourbestbites.com/2016/09/german-apple-cake/

GERMAN APPLE CAKE
I saw this recipe and wanted to make it because I had apples that needed to be used.  We had 1/2  a box with Lisa (from Sister Richardson) and they were starting to go bad.  We had LOVED this box of apples.  They were yellow and so sweet.  Then I was asked to take a meal into someone so decided to make it since I would be giving 1/2 of it away.  It was SUPER TASTY!  Scott especially liked it.  We had it with cool whip (just plain is good too).  Did not top with caramel.

Ingredients

1. 2 large eggs
2. 1 cup vegetable oil
3. 2 cups white sugar
4. 2 teaspoons ground cinnamon
5. 1/2 teaspoons salt
6. 1 teaspoon vanilla extract
7. 2 cups flour
8. 1 teaspoon baking soda
9. 4 cups peeled, diced apples (I suggest Granny Smith's)
10. optional but recommended: vanilla ice cream or whipped cream for serving.

Instructions

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
2. In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add flour mixture to egg mixture and mix until combined. Teh batter will be thick. Mix in apples until just combined.
3. Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don't overbake! This is best even slightly underbaked.
4. Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.

ONE INGREDIENT BANANA ICE CREAM

I had heard of this ice cream but always hesitant to try it.  It was a hot summer day and we had lots of bananas (4 or 5) that needed to be used so I thought why not try it.  I was surprised how good it turned out.   I added peanut butter (1 T next time I would add more)  and mini choc chips.   The kids didn't watch me make it.  Abagail said, "I think next time it needs less bananas."  Haha...that cracked me up.

I put bananas in ziploc bag to freeze. Used food processor and then put mixture back in ziploc to refreeze.

Instructions
Start with ripe bananas: They should be sweet and soft.
Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly sized and somewhat small pieces.
Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.
Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best.
Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
Recipe Notes
Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.
Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).
Mix-in Ideas
While the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two- or even three- ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.

Spoonful of peanut butter
Drizzle of honey
Handful of chocolate chips (mini works best)
A few almonds
Dollop of Nutella
Scoop of cookie butter
Tablespoon of cocoa powder
Half a teaspoon of cinnamon, cardamom, or ginger

ROOT BEER FREEZE (WHIRL)

ROOT BEER FREEZE (WHIRL)
http://www.yourhomebasedmom.com/root-beer-freeze-whirl/

We had this for FHE.  Yum! Yum!  This is how I did it:

Makes 4 (split the batch for vitamix but I think it would probably work not to split)

1.5 quart vanilla ice cream (we did vanilla bean)
2 cans root beer
1 tsp root beer extract


Here is the original recipe to make 2.
3 cup vanilla ice cream
1 cup root beer 
1/2 tsp root beer extract

PEACH PECAN CRISP

Peach Pecan Crisp

yield: SERVES 8-12

 

prep time: 10 MINUTES

 

total time: 55 MINUTES, PLUS COOLING

PRINT RECIPE

This is super yummy!  Very good with ice cream.  We had it with our home teacher (Bro. DeLeon) he liked it too. Kids had fun helping me make it.  Smelled so good while baking.

http://sallysbakingaddiction.com/2015/07/18/peach-pecan-crisp/

Juicy peaches and toasted streusel come together to make one simple summery fruit crisp!

Ingredients:

FILLING

• 5 cups thinly sliced peaches (about 5-6 medium peaches)1
• 1/4 cup (30g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

TOPPING

• 3/4 cup (150g) light or dark brown sugar
• 2/3 cup (85g) all-purpose flour
• 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (95g) unsalted pecans, such as Diamond of California (chopped or halved)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• optional but encouraged: vanilla ice cream for serving

Directions:

1. Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
2. Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
3. Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
4. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
5. Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.

BLUEBERRY-CINNAMON SUNDAE

BLUEBERRY-CINNAMON SUNDAE
This is from The Friend Cookbook pg 41.  It is our favorite.  Easy to make.  Good on ice cream, waffles, pancakes or french toast.  Doesn't make lots - perfect for one meal or dessert.

1 cup blueberries (frozen or fresh)
1 T sugar or more to taste
1 T water
1/4 tsp cinnamon
---
1 pint frozen yogurt or ice cream

Toss the berries with the sugar, water and cinnamon in a small saucepan.  Set the pan over medium heat and bring the liquid to a boil.  Lightly mash some of the berries with a fork and continue simmering until the juices thicken a bit, about 1 minute.  Remove the pan from the heat and let the sauce cool for a couple of minutes.  Scoop the frozen yogurt into 2 bowls.  Spoon the warm blueberry sauce over each portion and serve immediately.

HOT FUDGE PUDDING CAKE

HOT FUDGE PUDDING CAKE
Scott saw this on facebook and brought it home.  It tasted a like the hot fudge cake at Izzy's that he likes.  He said he would like this for his birthday.  We did have with ice cream.  I also put on some salted caramel we had in the fridge.  Yum! Cooked in red 9x9 pan.
http://www.afamilyfeast.com/hot-fudge-pudding-cake/

Ingredients

• 1¼ cups granulated sugar, divided
• 1 cup all-purpose flour
• ½ cup Hershey’s Cocoa, divided
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1/3 cup unsalted butter, melted
• 1½ teaspoons vanilla extract
• ½ cup packed brown sugar
• 1¼ cups hot water
• Vanilla ice cream, if desired for serving

Instructions

1. Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer).
2. In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.
3. Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it's a non-stick pan, you don't have to grease it) and spread evenly.
4. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
5. Bake 35-40 minutes if using a dish (or 30-35 minutes if using the 9x9 pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.
6. After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.

MONKEY LOVER'S SHAKE

MONKEY LOVER'S SHAKE
Great FHE treat!

1 1/4 cup milk
2 medium ripe bananas, sliced 1/4" thick and frozen
1/3 cup orange juice concentrate
2-3 T sugar
2-3 drops yellow food coloring, optional

Blend in blender.  Serves 4.

CINNAMON ICE CREAM - PIONEER WOMAN

PIONEER WOMAN CINNAMON ICE CREAM
http://thepioneerwoman.com/cooking/2014/04/cinnamon-ice-cream/
http://tastykitchen.com/recipes/desserts/cinnamon-ice-cream-3/

This tasted pretty close to Roadhouse cinnamon ice cream.  We did like it better after it had sat in the freezer all night.  It was pretty soft when coming out of ice cream maker.  Have to 1/2 recipe for our ice cream maker!

Description
If you haven’t tried homemade cinnamon ice cream, you’ve missed out on a miraculous treat! Utterly divine.

Ingredients
3 cups Half-and-half
2 cups Sugar
3 whole Cinnamon Sticks (WinCo has in bulk)
1 whole Vanilla Bean (or 1 Teaspoon Vanilla Extract)
9 whole Egg Yolks
3 cups Heavy Cream (used heavy whipping cream)
1-½ teaspoon Ground Cinnamon

Preparation
In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it to combine, then add the cinnamon sticks, the caviar from the vanilla bean, and the empty vanilla bean pod. Stir the mixture around and heat it up until it’s very hot but not boiling.

Meanwhile, add the egg yolks to a medium bow and whisk them vigorously for about 2 minutes, until the yolks are slightly lighter in color.

Remove and discard the cinnamon sticks and vanilla bean pod from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking them constantly to temper the egg yolks. Repeat with another ladle of the hot liquid. When it’s mixed in, slowly pour the entire egg mixture into the pan with the half-and-half, stirring with a spoon. Once added, stir and cook it for 2 minutes or so, until the mixture is thick enough to coat the spoon.

Set a fine mesh strainer over a clean glass bowl and strain the custard. Don’t worry if it’s a little lumpy!

Add the heavy cream to the bowl, add the ground cinnamon, and stir it all together. Chill the mixture for an hour or so, then pour it into the ice cream machine and process it according to your machine’s directions. When it’s finished churning, it will be in the soft-serve stage; transfer it to a freezer container and freeze for several hours or overnight until it’s frozen firm.

Delicious!

TIN ICE CREAM

For Young Woman's (we 8 times the recipe and had 5 girls - mixed everything except flavors - everyone added their own) one of the girls (I am 2nd counselor - over Beehives) did this activity for activity days and wanted to do it.  One of the girls had done it before without using a can.  She just double bagged it (ice & rock salt inside 2nd bag) wrapped in her jacket so her hands wouldn't get to cold and just moved it around.  Hers was actually done first and was thicker than the other ones.  This would be fun to do with the kids this summer.

We used a stainless-steel storage tin and an old biscuit tin to make this. We also chose the hottest day of the year to test the recipe – and ran out of ice. We didn't stir the mix well enough, so when we split it, the second batch ended up with all the sugar. The girls – Mathilde, 9, and Georgia, 10 – were bored after five minutes of "churning", leaving muggins to kick two tins around the garden. Despite this, the result wasn't bad at all. "That's amazing," was Georgia's verdict. "It actually tastes of ice-cream."

1 cup whole milk (any flavor)
1 cup heavy cream
1/3 cup sugar
2 tablespoons flavored syrup (such as vanilla, chocolate or strawberry)
Small bag ice, cubed (not crushed)
1/2 cup rock salt 
Oreos - optional - add at the beginning

You also need: one empty can with a lid (to hold at least 2.5 liters) and two medium zip-lock bags

Pour the creams into a jug, add the sugar and vanilla, and stir well. Pour into a zip-lock bag, zip it shut, then put it inside the second bag (in case one tears in the churning).

Put a thick layer of ice in the base of the tin, sprinkle over a third of the salt and lay the cream bag on top. Pack ice around it and sprinkle over half the remaining salt. Fill to the top with ice, sprinkle on the rest of the salt and put on the lid (secure it with tape).

You need to move the can around for 25 minutes, to churn: roll it down a hill, along a footpath or kick it very gently. Take off the lid, carefully remove the bag, and ta–dah! Creamy ice-cream.

WAFFLE ICE CREAM SANDWICHES

We had fun making these.  Any cake mix would be good and so would any ice cream.  We also tried it with Candace's brownie recipe.  Was too thick so added about 1/4-1/2 c water to make it thinner.  Worked better.  We thought it would be fun to try chocolate chips cookie batter.

1 box cake mix
ice cream (used about 1/2 of a 1.5 quarts)

Mix cake mix as directed.  Cook in waffle maker.  Put waffles in freezer for about 1 hour.  Soften ice cream.  Spread between two waffles.  Wrap and put back in freezer.  Eat when frozen.  Yum!

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE 
I don't normally like this kind of dessert, but YUM!  Really rich so ice cream is a must with it.  Loved how easy it was to prepare and it didn't heat up the kitchen.
http://www.melskitchencafe.com/2010/09/slow-cooker-hot-fudge-peanut-butter-pudding-cake.html

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

YIELD: SERVES 6

INGREDIENTS

Cake:
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup smooth or chunky peanut butter
• ½ cup semisweet chocolate chips
Topping:
• 3 tablespoons unsweetened cocoa powder
• ¾ cup sugar
• 1 ½ cups boiling water
• Vanilla ice cream for serving

DIRECTIONS

1. Coat a medium round or oval slow cooker with nonstick cooking spray.
2. In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
3. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
4. Turn off the cooker and let it stand, covered for 30 minutes before serving.
5. Serve with vanilla ice cream.

BERRY SYRUP

MIXED BERRY ICE CREAM SAUCE
Saw this in the parade.  I think it would work as a syrup or sauce over ice cream.  If I was going to use a syrup I would probably heat up on the stove.

Combine:
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries

Toss with:
1/4 cup sugar
1T lemon juice

Puree half the berry mixture.  Transfer puree back to bowl and stir to combine.

We love the recipe for blueberry syrup found in the Friend cookbook.

WENDY'S FROSTY

WENDY'S FROSTY
Got this off Pinterest. I couldn't believe how much it tasted like a frosty.  Need to 1/2 recipe for our ice cream maker.  I had whole milk I needed to use, so I just made chocolate milk with Nesquick.  I think it would be even better with a high quality (Reeds) chocolate milk.  Yum!

UPDATE: can do in vitamin. 1/2 recipe. Add 1 1/2 trays of ice. Drinkable consistency. Also added about 1/4 cup chocolate drink mix. Didn't add all of chocolate milk because of adding ice.

1 can condensed milk
1/2 gal chocolate milk
8 oz cool whip 

STRAWBERRY ICE CREAM

http://stephenandnat.blogspot.com/2012/07/strawberries-cream-ice-cream.html


Strawberries & Cream Ice Cream
Ingredients
1½ c. heavy cream
1 c. whole milk
1 vanilla bean, scraped (didn't have)

¾ tsp. vanilla extract

pinch of salt
3 large egg yolks
¾ c. + 2 tbsp. granulated sugar
2 c. fresh strawberries, hulled and pureed

DIRECTIONS:

1. Combine pureed strawberries and 2 tbsp. of sugar in a bowl. Place in refrigerator until needed.

2. Slice the vanilla bean in half and scrape in to a medium saucepan. Add in vanilla extract, heavy cream, milk, salt, and sugar. Turn heat to medium and bring mixture to a very low simmer (just before it starts to boil and forms bubbles around the edge).

3. In a medium size mixing bowl, whisk egg yolks. While constantly whisking, slowly pour the heated milk mixture in to the egg mixture. Continue to pour milk while whisking. Pour the contents back to the pan and cook until mixture becomes thick and coats the back of a rubber spatula (it should also reach 170 degrees on a thermometer).

4. Remove immediately and pour through a mesh sieve into a large clean mixing bowl. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
5. Pour mixture into ice cream maker according to the manufacturer's instructions. Churn for approximately 25-30 minutes. 

6. When ice cream has thickened, remove half of the ice cream from the machine and place in a freezer safe container. Pour in strawberries and continue to run machine until strawberries have blended. Pour into vanilla portion and swirl with a skewer or butter knife. Freeze for 4-6 hours before serving.

FAUX FRIED ICE CREAM

FAUX FRIED ICE CREAM
http://www.plainchicken.com/2011/07/faux-fried-ice-cream-and-cinnamon.html
This was a fun dessert.  I actually used a different recipe, but used this one for the cinnamon roll idea.  I didn't really like the ice cream fried (or maybe I didn't do it right).  I think next time I would do it this way.  Plus less calories due to no oil.  Then I won't feel so bad having a cinnamon roll too :-)  The caramel cinnamon rolls were on sale.  Spread just a little of that frosting on top of the waffle.
But I really liked the topping here is the recipe I used:

5 cups corn flakes, crushed (had lots left - 3 should work)

1 cup flaked coconut

1 tablespoon cinnamon

1 quart of vanilla ice cream
3 cups crushed corn flakes cereal (I crushed them in the food processor)
1 tsp of ground cinnamon
2 tsp of sugar
1 can refrigerated cinnamon rolls (regular, not Grands)
chocolate sauce

Scoop ice cream into 8 – 1/2 cup size rounded balls. Place on baking sheet and freeze until firm, about 1 hour.

In a shallow dish combine crushed corn flakes, cinnamon and sugar. Roll the ice cream balls in the corn flake mixture, covering completely. Repeat as needed.  Freeze ice cream again, until firm (about 3 hours).

When ready to serve make cinnamon roll waffles.

Spray waffle maker with cooking spray. Heat waffle maker.

Separate dough into individual cinnamon rolls. Place up to 4 cinnamon rolls at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown. 

Place cinnamon roll waffle on plate, top with ice cream and drizzle with chocolate sauce.