Choc-Mint Ice-Cream Cakes

AuthorGeo FoodsCategory

Ingredients

 · 125 g chocolate biscuits
 · 50 g unsalted butter
 · 3 cups thickened cream
 · 400 g sweetened condensed milk
 · 1½ teaspoons peppermint extract
 · 2-3 drops green food colouring
 · ¾ cup chocolate chips
 · 100 g dark chocolate
 · 1½ teaspoons vegetable oil
 · Peppermint crisp bar

Preparation

1

Line the bases of muffin pan with baking paper. Process the biscuits until fine crumbs form. Add melted butter and process until combined. Press mixture into bases of prepared pan holes. Refrigerate. Beat the cream until soft peaks form. Place condensed milk, peppermint extract, a little food colouring and chopped chocolate chips in a bowl. Stir to combine. Fold condensed milk mixture into thickened cream. Spoon the cream mixture into the prepared muffin holes until three-quarters full. Beat the remaining cream mixture until firm peaks form. Transfer to a piping bag fitted with a star nozzle. Pipe the cream mixture over mixture in muffin holes. Freeze overnight. Place dark chocolate and vegetable oil in a bowl over a saucepan of simmering water. Stir until chocolate has melted. Remove ice cream from muffin pans. Drizzle with chocolate sauce and serve scattered with chopped peppermint crisp.

Related Recipes

Ingredients

 · 125 g chocolate biscuits
 · 50 g unsalted butter
 · 3 cups thickened cream
 · 400 g sweetened condensed milk
 · 1½ teaspoons peppermint extract
 · 2-3 drops green food colouring
 · ¾ cup chocolate chips
 · 100 g dark chocolate
 · 1½ teaspoons vegetable oil
 · Peppermint crisp bar

Directions

1

Line the bases of muffin pan with baking paper. Process the biscuits until fine crumbs form. Add melted butter and process until combined. Press mixture into bases of prepared pan holes. Refrigerate. Beat the cream until soft peaks form. Place condensed milk, peppermint extract, a little food colouring and chopped chocolate chips in a bowl. Stir to combine. Fold condensed milk mixture into thickened cream. Spoon the cream mixture into the prepared muffin holes until three-quarters full. Beat the remaining cream mixture until firm peaks form. Transfer to a piping bag fitted with a star nozzle. Pipe the cream mixture over mixture in muffin holes. Freeze overnight. Place dark chocolate and vegetable oil in a bowl over a saucepan of simmering water. Stir until chocolate has melted. Remove ice cream from muffin pans. Drizzle with chocolate sauce and serve scattered with chopped peppermint crisp.

Choc-Mint Ice-Cream Cakes

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