Mint Chocolate Chip Ice Cream Squares Recipes

MINT CHIP ICE CREAM

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

MINT CHOCOLATE CHIP ICE CREAM BARS

Steps:

• MAKE IN ADVANCE (Cookie Layer): Preheat oven to 325°F. Line a baking dish with parchment paper. Place cookie dough pieces close together in the baking dish.
• Bake for 10 minutes (or until soft & melted) & then flatten cookies with a spatula until they connect to create a crust. Continue baking until fully cooked. Allow to cool completely
• ICE CREAM LAYER: Allow ice cream to soften at room temperature until soft. Spread ice cream into a layer over the cookies and spread to even out. Freeze until solid
• WHIPPED TOPPING: Whip cream, powdered sugar & peppermint extract until whipped & forming soft peaks. Spread whipped cream into a layer on top of the ice cream and sprinkle with mini chocolate chips Freeze until solid (at least 3 hours)

EASY MINT CHOCOLATE CHIP ICE CREAM

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.

MINT CHIP ICE CREAM BROWNIE SQUARES RECIPE - (4.3/5)

Steps:

• Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares. Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.

MINT-CHOCOLATE CHIP ICE-CREAM SQUARES

Steps:

• Combine cookie crumbs and 1/4 cup butter.
• Press into a lightly greased 13x9x2inch pan, freeze.
• Spread ice cream evenly over crust.; freeze until firm.
• Combine evaporated milk and next 3 ingredients in a small heavy saucepan.
• Bring to a boil over low heat, stirring constantly with a wire whisk.
• Cook, stirring constantly, 3 to 4 minutes or until mixture thickens.
• Cool t room temperature.
• Spread chocolate mixture over ice cream; top with whipped topping, and sprinkle with pecans.
• Freeze until firm.
• Let stand 10 minutes at room temperature before serving; cut into squares.
• Garnish, if desired.