HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
The easiest, most delicious homemade mint chocolate chip ice cream recipe. I use a Cuisinart® ice cream maker but the recipe can be used with other ice cream makers.
Provided by Erin Reeder
Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes
Time 2h40m
Yield 12
Number Of Ingredients 6
Steps:
- Stir heavy cream, sweetened condensed milk, milk, mint extract, vanilla extract, and chocolate chips in a bowl until evenly mixed.
- Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.
Nutrition Facts : Calories 387.3 calories, Carbohydrate 37.5 g, Cholesterol 67.1 mg, Fat 26.3 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 16.2 g, Sodium 68 mg, Sugar 34 g
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
One of our family favorites for the ice cream machine. Prep time does not include the time for freezing.
Provided by CookingONTheSide
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
- Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
- About 10 minutes into the freezing, add the chocolate chips.
- About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.
CHOCOLATE ZUCCHINI MUFFINS
These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!
Provided by Bake.Eat.Repeat.
Categories Muffins & Scones
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
- Stir in the grated zucchini.
- Add this mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips.
- Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
- Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
- Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.
Nutrition Facts : Calories 255 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 muffin, Sodium 201 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ZUCCHINI CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
- Mix in eggs, zucchini, and vanilla.
- Stir in the flour, baking soda, salt, and cinnamon until just combined.
- Fold in chocolate chips, oats, and walnuts.
- Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
- Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).
Nutrition Facts : ServingSize 1 cookie, Calories 114 kcal, Carbohydrate 16 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 18 mg, Sodium 153 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won't even notice all the vegetables!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
- In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
- Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
- Stir in zucchini, just until combined.
- Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
- In a medium bowl, combine cream, sugar, cocoa, and vanilla.
- Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
- Spread over cooled cake and serve.
Nutrition Facts : Calories 371 kcal, Carbohydrate 61 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 424 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
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