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Create delectable masterpieces with FIC! For a start, try these tried and tested recipes. Hot Chocolate/Coffee Float Top off your favorite hot cocoa or coffee with a scoop (or two) of Caramelo con Pastillas Non-alcoholic Eggnog Ingredients: 6 pcs eggs 1/2 cup sugar 6 scoops FIC Ice Cream (recommended FIC flavors: Cappuccino, Tsokolate, Vanilla, or Dulce Leche) Directions: Separate eggs at room temperature. Beat yolks till creamed (light yellow in color) with about half the sugar. Beat eggwhites to soft peak stage and add the other half of sugar. Soften FIC ice cream till "creamy" consistency. Fold in the beaten yolk and the whites into the softened ice cream. Serve chilled and garnish with cherry or fruit slices.

Coffee Punch with FIC Ice Cream FLOAT Ingredients: 1 cup Cold Strong Coffee 1 cup Cream 1 Tbsp Sugar, or to taste 1 Pint FIC Tsokolate or Cappuccino or Vanilla Kahlua liqueur or Cointreau Powdered Instant Coffee or Espresso Cinnamon powder to taste Directions: In a 6 cup glass serving bowl, mix coffee, cream and sugar. Scoop FIC ice cream and float on coffee mixture in bowl. Sprinkle with powdered coffee and cinnamon. Drizzle with Kahlua liquor or Cointreau if desired.

Chips Ahoy Ice Cream Cake Ingredients: 30 pcs Chips Ahoy cookies (broken into pieces) 12 pcs Chips Ahoy cookies (whole pieces) 1/3 cup margarine or melted butter 1 cup Chocolate Syrup Topping FIC Ice Cream (enough to fill pie pan - more than half of a Half Gallon pack) recommended flavors are: FIC Cappuccino FIC Strawberry FIC Tsokolate FIC Raspberry FIC Dulce Leche FIC Vanilla * OR you can make a combination of your two favorite flavors Whipped cream (aerosol type will be convenient to use) Strawberries, peaches, cherries for garnish Directions: Finely crush 30 cookies. Combine cookie crumbs and margarine or butter, press 2/3 crumb mixture on bottom of 9 inch spring form pan or pie plate. Stand remaining 12 cookies around edge of pan or pie plate. Drizzle 3/4 cup chocolate syrup over prepared crust. Freeze about 15 minutes. Soften about 1 liter (one half of Half Gallon) ice cream. Spread ice cream over choco syrup layer. Sprinkle remaining crumb mixture over ice cream. Scoop remaining ice cream into balls, arrange over crumb layer. Freeze until firm, about 4 hours or overnight. Garnish cake with whipped topping, remaining syrup, strawberries or cherries. Serve immediately.