Mint Sundae Recipes

CREME DE MENTHE PARFAITS

Steps:

• In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.

CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

CHOCOLATE MINT PARFAIT SUNDAES

Steps:

• Fold white chocolate chunks into dark chocolate ice cream in large bowl. Cover and freeze until firm, about 4 hours.
• Bring 3/4 cup water to boil in heavy medium saucepan. Whisk in cocoa. Add butter. Stir over low heat until mixture is smooth. Add both sugars, corn syrup and salt. Stir over low heat until sugars dissolve, about 5 minutes. Remove from heat. Stir in vanilla. (Dark chocolate ice cream and sauce can be made 1 week ahead. Keep ice cream frozen. Cover sauce and refrigerate. Rewarm sauce over low heat.)
• Drizzle some warm chocolate sauce into bottom of 6 parfait glasses or wineglasses. Place 1 scoop mint chip ice cream in each glass. Spoon some chocolate sauce over ice cream. Spoon dark chocolate ice cream, then mint chip ice cream into glasses, spooning some sauce over each layer. Sprinkle dried cherries over. Garnish parfaits with fresh mint.

CHOCOLATE MINT SUNDAES

Steps:

• Stir 1 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves; bring syrup to boil. Remove from heat. Stir in mint leaves. Let stand 1 hour. Using slotted spoon, remove mint leaves from syrup. Whisk cocoa into syrup. Bring to boil. Add butter and whisk until smooth. Refrigerate sauce uncovered until cold. (Can be made 1 week ahead. Cover and keep refrigerated.)
• Place 2 scoops of ice cream in each of 6 bowls. Drizzle each sundae with sauce; garnish with mint sprigs.

BROWNIE MINT SUNDAE SQUARES

Steps:

• LINE a 13 x 9-inch baking pan with aluminum foil; spray with no-stick cooking spray. Prepare brownie mix according to package directions; stir in walnuts. Turn into prepared pan. Bake as directed. Cool thoroughly.
• COMBINE sweetened condensed milk, peppermint extract and food coloring, if desired, in large bowl. Fold in whipped cream and chocolate chips. Spoon over brownie layer.
• COVER; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with hot fudge sauce, if desired.