| 1 | In large bowl, beat whipping cream until stiff. |
| 2 | Gently fold in syrup and vanilla. |
| 3 | Spoon into 8- square pan or 9x5x2-inch loaf pan. |
| 4 | Cover; freeze about 1 hour or until partially frozen; stir to break up ice crystals. |
| 5 | Continue freezing several hours or until firm. |
| 6 | To serve, scoop into dessert dishes or cones. |
| 7 | About 1 qt. ice cream. |
| 8 | Variation: cookies and choco-cream: break chocolate sandwich creme-filled cookies (about 8) into small pieces to equal 1 cup. |
| 9 | Fold into chocolate mixture before freezing. |
| 10 | Sweet cherry chocolate cream: cut 1-?cups pitted ripe sweet cherries into quarters. |
| 11 | In small saucepan, combine cherries with ?cup sugar; heat to boiling, stirring constantly. |
| 12 | Remove from heat; cool completely. |
| 13 | Drain; fold into chocolate mixture before freezing. |
| 14 | [ |
