Chocolate Mint Freeze Recipes

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FROZEN CHOCOLATE MINT DESSERT



Frozen Chocolate Mint Dessert image

"This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust." Sarah Newman - Brooklyn Center, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 10

1 package fudge brownie mix (13x9-inch pan size)
2 large egg whites
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup baking cocoa
1-1/2 cups fat-free milk
2 packages (16 ounces each) large marshmallows
1/2 teaspoon mint extract
1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
2/3 cup Oreo cookie crumbs

Steps:

  • In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely., Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.

Nutrition Facts :

CHOCO-MINT FREEZE



Choco-Mint Freeze image

I knew a gal that made this for Bunco parties. It was a long time ago, and if you can find PINK peppermint ice cream, it really makes a difference for the presentation.

Provided by Chef PotPie

Categories     Frozen Desserts

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

28 crushed vanilla wafers
4 tablespoons butter, melted
1 quart peppermint ice cream, softened
2 (1 ounce) unsweetened chocolate squares
3 egg yolks, well beaten
1 1/2 cups confectioners' sugar
1/2 cup chopped pecans
1 teaspoon vanilla
3 egg whites

Steps:

  • Toss together crumbs and butter,(and reserving 1/4 cups mixture,) press into a 8X8 baking dish.
  • Spread on softened ice cream and freeze.
  • Melt 1/2 cup butter and the chocolate over low heat, gradually stir in egg yolks, sugar, nuts and vanilla.
  • Beat egg whites until stiff peaks form.
  • Add egg whites to chocolate mixture and spread over ice cream.
  • Top with reserved crumbs. Freeze for at least 2 hours.

Nutrition Facts : Calories 346.8, Fat 20, SaturatedFat 8, Cholesterol 86.1, Sodium 130.4, Carbohydrate 40.8, Fiber 2.2, Sugar 22.6, Protein 4.8

NO BAKE MINTY CHOCOLATE FREEZE



No Bake Minty Chocolate Freeze image

This is a really nice, refreshing type of dessert. Easy to make and looks good. It is really delicious. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by bluebayou

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

½ cup butter
3 cups confectioners' sugar
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup chopped walnuts
½ cup vanilla wafer crumbs

Steps:

  • Line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Stir in the melted chocolate, then beat in the eggs, one at a time. Finally, stir in the vanilla and peppermint extracts and the nuts.
  • Sprinkle a teaspoon of the crumbs into each muffin cup. Spoon the chocolate mixture evenly into the cups, then top with the remaining crumbs.
  • Freeze for at least an hour. Keep frozen until serving time.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 37.4 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 7.3 g, Sodium 90.7 mg, Sugar 29.7 g

CHOCOLATE MINT FREEZE



CHOCOLATE MINT FREEZE image

Categories     Chocolate     Dessert

Yield 9 Servings

Number Of Ingredients 5

1-1/2 cup cold milk
1 (3.9 oz.) pkg. instant chocolate pudding mix
1/2 cup miniature semisweet chocolate chips
1 cup heavy whipping cream
1/4 tsp. peppermint extract

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 miniatures or until soft-set. Stir in chocolate chips. In a small mixing bowl, beat cream until it begins to thicken. Add peppermint extract; beat until soft peaks form. Fold in the pudding. Transfer to an ungreased 8" square dish. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before cutting.

CHOCOLATE MINT FREEZE



Chocolate Mint Freeze image

From Thorp, Wisconsin, Miriam Miller sends this creamy five-ingredient treat. Loaded with chocolate flavor and a hint of peppermint, frosty servings are great for small get-togethers. Store any leftovers in the freezer for whenever your sweet tooth comes calling.

Provided by Allrecipes Member

Time 15m

Yield 9

Number Of Ingredients 5

1 ½ cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
½ cup miniature semisweet chocolate chips
1 cup heavy whipping cream
¼ teaspoon peppermint extract

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Stir in chocolate chips. In a small mixing bowl, beat cream until it begins to thicken. Add peppermint extract; beat until soft peaks form. Fold into pudding.
  • Transfer to an ungreased 8-in. square dish. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before cutting.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 19.4 g, Cholesterol 39.5 mg, Fat 13.7 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 8.4 g, Sodium 201.2 mg, Sugar 15.4 g

FROZEN CHOCOLATE-MINT LEAVES



Frozen Chocolate-Mint Leaves image

For a refreshing post-meal bite, try this twist on after-dinner mints -- the leaves are delicious on their own or as a garnish for ice cream or chocolate cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

1/2 cup dark chocolate (bars work fine)
Fresh mint leaves

Steps:

  • Melt chocolate, and dip in mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to 5 hours). Gently remove from parchment, and serve immediately.

FROZEN CHOCOLATE "FRANGO" MINTS



Frozen Chocolate

This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!

Provided by Chef PotPie

Categories     Candy

Time 1h15m

Yield 18 candy liner cups, 9-12 serving(s)

Number Of Ingredients 7

1 cup butter, softened
2 cups sifted powdered sugar
3 unsweetened chocolate squares, melted
1/2 teaspoon peppermint extract
vanilla wafer crumbs
5 egg yolks
18 foil liners, for candy

Steps:

  • Using electric mixer, beat butter and sugar together until light and fluffy.
  • Add melted chocolate and continue beating until thoroughly mixed.
  • Add egg yolks and beat again until fluffy.
  • Beat in peppermint extract.
  • Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
  • Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.

CHOCOLATE MINT GLAZE



Chocolate Mint Glaze image

Provided by Molly O'Neill

Categories     project, dessert

Time 15m

Number Of Ingredients 3

8 ounces fine-quality bittersweet chocolate, chopped
1/4 cup very hot water
1 tablespoon creme de menthe

Steps:

  • In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally, until smooth. Whisk in the water and creme de menthe all at once. Remove from the heat and stir until very glossy. Use immediately as a glaze for chocolate mint cake.

MINT CHIP FREEZE



Mint Chip Freeze image

I'm a retired home economics teacher and have quite a collection of recipes from my classes. My students really like this refreshing frozen dessert made with ice cream and sandwich cookies. - Mrs. Robert Lamb Daleville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 desserts (18 servings each).

Number Of Ingredients 9

2 packages (15-1/2 ounces each) Oreo cookies, crushed
1/2 cup butter, melted
1 can (12 ounces) evaporated milk
1 cup sugar
1/2 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 gallon mint chocolate chip ice cream, softened
1 carton (16 ounces) frozen whipped topping, thawed
Shaved chocolate

Steps:

  • In a large bowl, combine the cookie crumbs and butter. Press into two 13x9-in. dishes. Refrigerate for 30 minutes., In a small saucepan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat; cool completely., Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Desserts may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.

Nutrition Facts : Calories 395 calories, Fat 23g fat (13g saturated fat), Cholesterol 39mg cholesterol, Sodium 215mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

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