How to make Chocolate cups and a Peppermint Ice-Cream filling are extremely easy to make (semi-homemade and NO ice-cream machine required) and perfect for St Patrick's Day
300gDark or Milk Chocolategood eating quality, melted ( 10.5 oz )
ICE-CREAM:
2 ½cupsVanilla Ice-Creamslightly softened
1cupPeppermint Crisp Chocolatecrushed/grated (or similar peppermint chocolate)
TOPPINGS:
Mint Crunchto sprinkle, optional
Gold Nugget Sprinklesoptional
Instructions
CHOCOLATE CUPS:
Use 8 cupcake liners or silicone cupcake cups and make the Chocolate Cups as follows : Paint a layer of Chocolate on the inside of each liner/cup (it does not have to be perfect – this is only your starting base) – place on a baking sheet and into the freezer compartment for a minute or two – remove and repeat the painting of the inside – into the freezer again for another minute or so – if it looks strong enough, the Cups are ready to use, otherwise give it a third brush
ICE-CREAM:
Mix the Vanilla Ice-Cream and the crushed/grated Peppermint Crisp thoroughly – scoop into the Chocolate Cups – freeze until solid (about one hour)
TOPPINGS:
Remove the cupcake liners/silicone cups gently – sprinkle with the Mint Crunch and Sprinkles (if using) and serve immediately
Video
Nutrition Facts
Peppermint Chocolate Ice-Cream Cups
Serving Size
1 Filled Cup
Amount per Serving
Calories
321
% Daily Value*
Fat
18
g
28
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
6
g
Cholesterol
28
mg
9
%
Sodium
95
mg
4
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.