FROZEN CHOCO-MINTY PIZZA
If you're a fan of chocolate and mint, you'll like this frozen sweet pizza. It's made with minty sandwich cookies and drizzled with hot fudge topping.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 12 servings, 1 slice each.
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press firmly onto bottom of 12-inch pizza pan.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Stir in mint extract. Gently stir in half of the whipped topping.
- Spread pudding mixture evenly onto cookie crust. Cover with remaining whipped topping; drizzle with fudge topping.
- Freeze 3 hours or until firm. Cut into 12 slices. Store leftover dessert in freezer.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.7698 g, Sugar 0 g, Protein 3 g
MINT BROWNIE PIE
I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. -Karen Hayes,Conneaut Lake, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 543 calories, Fat 30g fat (20g saturated fat), Cholesterol 98mg cholesterol, Sodium 178mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.
FRESH MINT & CHOC CHIP ICE CREAM
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds
Provided by Roopa Gulati
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
- Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
- Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
- Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
- Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
- Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.
Nutrition Facts : Calories 549 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
FROZEN CHOCOLATE MOUSSE
This three-ingredient chocolate dream takes a mere 15 minutes to put together.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 2
Number Of Ingredients 4
Steps:
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
- Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.
Nutrition Facts : Calories 240, Carbohydrate 15 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 40 mg
MINT CHOCOLATE CHIP ICE CREAM
Steps:
- Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
- In a small bowl, whisk together the cocoa powder, milk and vanilla.
- If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
- Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.
FROZEN MINT LEMONADE
Steps:
- Put the mint, sugar and 1 1/2 cups water in a high speed blender and blend until very smooth. Add the ice, tequila and lemon zest and juice and blend to the consistency of a slushy. Pour into glasses and garnish with mint leaves.
FROZEN MOCHA MINT CUPS
These elegant little frozen desserts are quick to make and delicious to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 9
Number Of Ingredients 6
Steps:
- Place foil or paper baking cup in each of 9 regular-size muffin cups. Mix cookie crumbs and butter; firmly press about 1 tablespoon mixture in bottom of each baking cup.
- In medium bowl, mix yogurt and chocolate syrup until well mixed. Spoon and spread about 3 tablespoons yogurt mixture over crumbs in each cup. Gently spread about 1 tablespoon whipped topping on each.
- Freeze until firm, at least 1 hour. Garnish with chopped candies.
Nutrition Facts : Fat 1/2, ServingSize 1 Cupcake, TransFat 0 g
MINT COOKIE FROZEN GRASSHOPPER PIE
It's the kind of dessert you might order at a restaurant, but this choco-minty frozen grasshopper pie is actually super-easy to make at home.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Crush 18 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate.
- Spread ice cream onto bottom of crust. Freeze 3 hours.
- Remove pie from freezer 15 min. before serving. Top with whipped topping and grated chocolate. Place 1 of the remaining cookies in center of pie. Cut remaining cookies in half; use to garnish pie.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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