MINT CHOCOLATE CHIP ICE CREAM CAKE RECIPE RECIPES

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EASY CHOCOLATE ICE CREAM RECIPE: HOW TO MAKE IT



Easy Chocolate Ice Cream Recipe: How to Make It image

This super simple chocolate ice cream recipe is the perfect treat at a moments notice. It's also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1-1/2 quarts.

Number Of Ingredients 5

2 cups half-and-half cream
1-1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups heavy whipping cream

Steps:

  • Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

Nutrition Facts : Calories 288 calories, FatContent 18g fat (12g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 28g carbohydrate (28g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

BEST MINT CHOCOLATE CHIP PIE RECIPE - HOW TO MAKE MINT ...



Best Mint Chocolate Chip Pie Recipe - How To Make Mint ... image

Looking for an easy mint chocolate chip dessert idea? This Mint Chocolate Chip Pie Recipe from Delish.com is the best.

Provided by Lindsay Funston

Categories     dessert

Total Time 6 hours 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 11

24

oreos

1/4 c.

melted butter

1 1/4 c.

heavy cream

8 oz.

cream cheese, softened

1 1/4 c.

powdered sugar

green gel food coloring

3/4 tsp.

pure vanilla extract

3/4 tsp.

peppermint extract

1 c.

mini chocolate chips, plus more for garnish

1 c.

Andes mints, roughly chopped, plus more for garnish

Melted chocolate, for drizzling

Steps:

  • Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl. To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

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