1. Put 2 large scoops of Mint Chocolate Chip Ice Cream into a blender.
In a food processor, combine mint and sugar. Pulse until finely
Preheat oven to 350 (F).
Mix sugar, margarine, mint extract, and egg in large bowl.
Stir in flour, baking soda, and salt.
Stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11-13 minutes, or until light golden brown.
Cool slightly; remove from cookie sheet and cool completely.
Spoon ice cream into crust, mounding it higher in the center.
Melt chocolate chips and stir until smooth.
Drizzle over the ice cream.
Freeze for at least 6 hours or up to 2 months.
Remove from freezer 15 minutes before serving.
Slice and enjoy!
Place 4 cups boiling water over tea bags.
Let steep 10 minutes.
Remove tea bags; add sugar and chocolate syrup.
Stir until dissolved.
Let cool; chill to serve.
Place one scoop of mint chocolate chip ice cream in each glass.
Add tea base; top off with 2 tablespoons club soda per glass.
Serves 6.
).
Place about 30 chocolate wafer cookies in a blender
Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6 to 8 hours or overnight. Remove from freezer 15 minutes before serving. Yield: 6 to 8 servings.
Grease a 9-inch pie dish with butter.
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.
Spoon ice cream into crust.
Melt chocolate; stir until smooth.
Drizzle over ice cream.
Freeze for 6 to 8 hours or overnight.
Remove from the freezer 15 minutes before serving. Keeps up to 2 months in freezer.
ix in egg and fresh mint until well combined.
Slowly
ntil rougly combined, add the mint chocolate chips and mix well.
for the chocolate chip scones:
Preheat oven to
nd freeze. Repeat with chocolate and mint chocolate chip ice creams.
Combine powdered
Dip cookies
in
milk
(briefly
so
they won't get too soggy).
Layer the cookies
in 13 x 9-inch glass pan (any size pan does fine if you choose to make more).
After first layer, mix mint extract into Cool Whip (add more mint or less mint to your desired taste).
Layer Cool Whip on top of first layer of cookies. Continue
layering
cookies,
Cool Whip, cookies and Cool
Whip. Decorate
top
with
coconut, sprinkles, etc., if desired.
Set aside.
Coarsely chop chocolate. Set aside 1/4 of
lour and mix in. Add mint chocolate chips until well incorporated. Roll
Preheat oven to 375 degrees.
In large bowl, sift together flour, baking powder and salt. Stir in cocoa, sugar and cinnamon.
In medium bowl lightly beat the egg. Stir in the corn oil, milk and mint extract.
Add the egg mixture to the flour mixture and stir in the chocolate chips. Stir just until the dry ingredients are moistened.
Fill greased muffin tins.
Bake for 18 minutes or until a tester comes out clean.
ven layer. Lastly spread the mint chocolate chip ice cream over it in
nch pie plate.
Combine chocolate chips and syrup in a
auce by putting the cream, chocolate and 1 cup of sugar