1. In large bowl, beat whipping cream until stiff. Gently fold in syrup and vanilla. Spoon into 8- square pan or 9x5x2-inch loaf pan.

2. Cover; freeze about 1 hour or until partially frozen; stir to break up ice crystals. Continue freezing several hours or until firm.

3. To serve, scoop into dessert dishes or cones. About 1 qt. Ice cream.

cookies (about 8) into small pieces to equal 1 cup. Fold into chocolate mixture before freezing.

Sweet Cherry Chocolate Cream: Cut 1-1/2 cups pitted ripe sweet cherries into quarters. In small saucepan, combine cherries with 1/4 cup sugar; heat to boiling, stirring constantly. Remove from heat; cool completely. Drain; fold into chocolate mixture before freezing.

courtesy of the Hershey Kitchens.]

[Meal-Master format courtesy of Karen Mintzias]