Ice cream Directions:

• Now this is important... in a blender or food processor crush the ice to a fine powder. You want it as fine as possible otherwise you'll get chunks of ice in your ice cream.
• Now comes the easy part, just add all other ingredients and blend or mix together for 3-4min.
• If the ice cream is too runny then add a little more guar gum. Or if it’s too thick add more liquid.
• For a creamier ice cream freeze for 30min, then churn (mix) repeat this twice.
• Scoop the ice cream into the ice block containers and freeze.

Caramel Directions:

• Mix ingredients together. Heat in a microwave for 30 sec, mix again then heat for another 10-15 sec, mix well. Let it cool to room temp.
• Take the ice blocks out of the container and scoop the caramel into the now empty ice block containers.
• Then firmly push the ice creams back into the containers with the caramel. Some caramel will spill out but you will get a good layer around the ice cream.

• Freeze for at least 2 hours.

Tempered CHOCOLATE Directions:

• Heat 2/3 of the pack for 50 sec.

• Pour the rest into the heated chocolate and stir. Do not heat again for any more than 5 sec. This is a quick way to temper chocolate and will mean it won't melt at room temp.

• Let the chocolate cool for a bit before pouring over the ice blocks. Put the chocolate covered ice blocks back into the freezer standing up between the freezer rails