Chocolate Cups For Ice Cream Etc Recipes

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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

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Food Network

Categories     dessert

Time 11m

Yield 4 c (960 g)

Number Of Ingredients 6

1 cup (240 ml) milk
1/2 cup (35 g) unsweetened cocoa powder
1/2 cup (100 g) granulated sugar
1/2 cup (35 g) nonfat dry milk
1 teaspoon vanilla extract
4 cups (960 ml) ice cubes

Steps:

  • 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
  • 2.Select Variable 1.
  • 3.Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press the ingredients into the blades.
  • 4.In about 45 seconds, the sound of the motor will change and four mounds should form.
  • 5.Stop machine. Do not over mix or melting will occur. Serve immediately.

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

CHOCOLATE CUPS WITH ICE CREAM AND PEANUTS



Chocolate Cups with Ice Cream and Peanuts image

Categories     Chocolate     Dessert     Freeze/Chill     Peanut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 frozen petits fours

Number Of Ingredients 6

Vegetable oil cooking spray
4 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 pt superpremium ice cream, slightly softened
1/4 cup chopped cocktail peanuts
Special Equipment
a mini-muffin pan with 12 (1/8-cup) cups; 12 paper-lined foil mini-muffin liners* (1 1/4 inches across bottom and 1 inch high); a small watercolor paintbrush

Steps:

  • Line muffin cups and lightly spray liners with cooking spray.
  • Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon a scant teaspoon chocolate into each cup and use paintbrush to coat bottoms and sides evenly. Freeze cups until chocolate is firm, about 5 minutes, then repaint any thin spots, especially around top edges, with some of remaining chocolate and refreeze until firm, about 5 minutes.
  • Spoon remaining melted chocolate into a small sealable plastic bag, pressing out excess air. Twist bag firmly just above chocolate and set aside.
  • Working in 3 batches, scoop about 1 1/2 tablespoons ice cream into each cup and gently press into cups with a small offset spatula or back of a spoon to fill cups evenly. (You will have some ice cream left over.) Refreeze cups to firm ice cream, at least 5 minutes. Sprinkle cups with peanuts, then snip off a minuscule portion of 1 bottom corner of plastic bag with scissors to form a very small opening and decoratively pipe remaining chocolate over peanuts. Freeze desserts until chocolate and ice cream harden, at least 30 minutes. Remove petits fours from freezer 1 at a time and carefully peel off liners, then refreeze on a tray until hardened, about 30 minutes more.
  • *Available at New York Cake & Baking Distributor (800-942-2539).

CHOCOLATE DESSERT CUPS



Chocolate Dessert Cups image

Says Ellen Govertsen of Wheaton, Illinois, "This elegant party dessert is tailor-made for Christmas. Making the chocolate cups is a bit time-consuming - but they look so pretty, they're worth the effort."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 4

1 cup semisweet chocolate chips
1 tablespoon shortening
8 scoops peppermint ice cream
Miniature candy canes

Steps:

  • In a microwave or saucepan, melt the chocolate chips and shortening. brush evenly on the inside of eight paper or foil muffin cup liners. Chill until hardened, about 25 minutes. Remove liners. Fill chocolate cups with ice cream. Garnish with candy canes.

Nutrition Facts : Calories 254 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 52mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

VERY CHOCOLATE ICE CREAM



Very Chocolate Ice Cream image

This is a very rich, custard style ice cream with NO raw eggs!

Provided by Wendy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  • When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g

BERRY & CREAM CHOCOLATE CUPS



Berry & Cream Chocolate Cups image

These cute chocolate cups are fun and easy to make ahead of time. They're yummy heaped with cool pastry cream filling-or you can spoon in ice cream or mousse. -Amy Blom, Marietta, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 9

1 package (12 ounces) dark chocolate chips
2 ounces cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups whole milk
2 large egg yolks, lightly beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups thinly sliced fresh strawberries

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over the bottoms and up the sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm., In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled., Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.

Nutrition Facts : Calories 249 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 31mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.

ICE CREAM BROWNIE CUPS



Ice Cream Brownie Cups image

Make and share this Ice Cream Brownie Cups recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box brownie mix
1 cup heavy cream
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1/2 teaspoon vanilla extract
vanilla ice cream
rainbow candy sprinkles

Steps:

  • Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
  • While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
  • While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
  • OR.
  • While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
  • Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
  • TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.

Nutrition Facts : Calories 307, Fat 17.1, SaturatedFat 7.6, Cholesterol 29.7, Sodium 153.6, Carbohydrate 39.6, Fiber 0.4, Sugar 3.9, Protein 2.5

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