Levi Brown
35. Black Raspberry: Blend 1 pint black raspberry ice cream, 1/4 cup each raspberries and seltzer, and 1 teaspoon lemon juice. Top with whipped cream.
36. Date: Simmer 1/2 cup chopped dates in 1 cup water until soft; drain and cool. Blend with 1 pint vanilla frozen yogurt, 1/4 cup buttermilk and 2 teaspoons lemon juice.
Levi Brown
37. Coconut–Hot Fudge: Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted. Blend 1 pint coconut ice cream and 1/4 cup milk; layer in glasses with the hot fudge. Top with toasted shaved coconut.
Levi Brown
38. Spumoni: Make the hot fudge from Coconut–Hot Fudge Milkshakes (No. 37). Cook 1 cup halved pitted cherries and 2 tablespoons each sugar and lemon juice until syrupy; cool. Blend 1 pint pistachio ice cream and 1/4 cup milk; layer in glasses with the hot fudge and cherries.
39. Peanut Butter Cup: Make the hot fudge from Coconut–Hot Fudge Milkshakes (No. 37). Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt; layer in glasses with the hot fudge and chopped chocolate–peanut butter cups.
40. Triple Chocolate Stripe: Make the hot fudge for Coconut–Hot Fudge Milkshakes (No. 37); add 3 tablespoons to each glass. Melt 4 ounces white chocolate with 2 tablespoons milk in a saucepan over low heat, whisking. Blend 1 cup chocolate ice cream and 3 tablespoons chocolate syrup. Layer the white chocolate and ice cream mixtures in the glasses.
35. Black Raspberry: Blend 1 pint black raspberry ice cream, 1/4 cup each raspberries and seltzer, and 1 teaspoon lemon juice. Top with whipped cream.
36. Date: Simmer 1/2 cup chopped dates in 1 cup water until soft; drain and cool. Blend with 1 pint vanilla frozen yogurt, 1/4 cup buttermilk and 2 teaspoons lemon juice.
37. Coconut–Hot Fudge: Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted. Blend 1 pint coconut ice cream and 1/4 cup milk; layer in glasses with the hot fudge. Top with toasted shaved coconut.
38. Spumoni: Make the hot fudge from Coconut–Hot Fudge Milkshakes (No. 37). Cook 1 cup halved pitted cherries and 2 tablespoons each sugar and lemon juice until syrupy; cool. Blend 1 pint pistachio ice cream and 1/4 cup milk; layer in glasses with the hot fudge and cherries.
39. Peanut Butter Cup: Make the hot fudge from Coconut–Hot Fudge Milkshakes (No. 37). Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt; layer in glasses with the hot fudge and chopped chocolate–peanut butter cups.
40. Triple Chocolate Stripe: Make the hot fudge for Coconut–Hot Fudge Milkshakes (No. 37); add 3 tablespoons to each glass. Melt 4 ounces white chocolate with 2 tablespoons milk in a saucepan over low heat, whisking. Blend 1 cup chocolate ice cream and 3 tablespoons chocolate syrup. Layer the white chocolate and ice cream mixtures in the glasses.
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