White Chocolate Ice Cream Cups Recipe By Tasty

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EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY



Easy Ice Cube Chocolate Cups Recipe by Tasty image

Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks

Provided by Betsy Carter

Categories     Desserts

Yield 12 cups

Number Of Ingredients 19

water
2 oz cream cheese, softened
¼ cup peanut butter
3 ½ teaspoons whole milk, divided
½ teaspoon vanilla extract, divided
¼ cup powdered sugar, plus 2 tablespoons, divided
1 pinch kosher salt
1 ¼ cups whipped cream, divided
14 chocolate sandwich cookies, divided
2.5 oz pudding mix, chocolate, 1 package
1 ½ cups whole milk, cold
2 cups milk chocolate, melted
2 cups white chocolate, melted
2 cups dark chocolate, melted
¼ cup chopped nuts
4 mini peanut butter cups
12 raspberries
fresh mint leaf
12 popsicle sticks

Steps:

  • Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  • Fill a 12-cup muffin tin with water.
  • Place a popsicle stick into each muffin cup.
  • Freeze until solid.
  • In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  • Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
  • Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  • Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  • Fold in the remaining cup of whipped cream with a spatula. Set aside.
  • Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  • In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  • Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  • Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  • Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  • Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  • Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  • Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  • Enjoy!

Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams

WHITE CHOCOLATE ICE CREAM



White Chocolate Ice Cream image

Make and share this White Chocolate Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h

Yield 1 quart

Number Of Ingredients 5

1 cup milk
2 large eggs
12 ounces white chocolate, chopped
1 1/2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Add the milk to a heavy medium-size saucepan; bring to a simmer.
  • Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
  • Pour the entire mixture back into the pan and put over low heat.
  • Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
  • Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
  • Pour the hot custard through a strainer into a large, clean bowl.
  • Allow the custard to cool slightly, then stir in the cream and vanilla.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
  • May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

Nutrition Facts : Calories 3379.5, Fat 260.1, SaturatedFat 156.9, Cholesterol 993.9, Sodium 701.6, Carbohydrate 224, Sugar 202.6, Protein 47.9

EASY WHITE CHOCOLATE GANACHE



Easy White Chocolate Ganache image

I whipped this up one day to put over a chocolate cake I made in a Bundt® cake pan. If you like white chocolate, you'll like this ganache.

Provided by chelle

Categories     Desserts     Frostings and Icings     Chocolate

Time 25m

Yield 8

Number Of Ingredients 2

½ cup heavy whipping cream
1 cup white chocolate chips

Steps:

  • Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 29.4 mg, Sugar 12.7 g

WHITE- OR DARK-CHOCOLATE GANACHE



White- or Dark-Chocolate Ganache image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 3/4 cups

Number Of Ingredients 2

8 ounces good quality white or dark chocolate
3/4 cup heavy cream

Steps:

  • Make an ice-water bath; set aside. Using a sharp, heavy serrated knife or a chocolate chopper, finely chop the chocolate. It's important to chop it finely so that it melts quickly. Transfer to a medium bowl.
  • Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.
  • Place the bowl over ice-water bath, and use a wooden spoon to stir the mixture vigorously until it reaches the desired thickness or consistency, about 5 minutes.

WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY



White Chocolate Ice Cream Cups Recipe by Tasty image

Win the ice cream social with these customizable ice cream cups! Use with your favorite chocolate, cereal, or hard candy for an extra satisfying treat. You'll never want to go back to plain cones again!

Provided by Nichi Hoskins

Categories     Desserts

Time 20m

Yield 6 servings

Number Of Ingredients 4

1 ½ cups white chocolate chip
1 ½ tablespoons coconut oil
1 pt ice cream
6 silicone muffin molds

Steps:

  • In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
  • Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
  • Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
  • When ready to serve, scoop the ice cream into the white chocolate cups.
  • Enjoy!

Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 0 grams, Protein 4 grams, Sugar 30 grams

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