Choco Mint Freeze Recipes

Steps:

• In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm., In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm., Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight. , Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.

Steps:

• Toss together crumbs and butter,(and reserving 1/4 cups mixture,) press into a 8X8 baking dish.
• Spread on softened ice cream and freeze.
• Melt 1/2 cup butter and the chocolate over low heat, gradually stir in egg yolks, sugar, nuts and vanilla.
• Beat egg whites until stiff peaks form.
• Add egg whites to chocolate mixture and spread over ice cream.
• Top with reserved crumbs. Freeze for at least 2 hours.

Steps:

• Heat the milk and cream in a saucepan over medium heat, just until the edges are bubbling. Stir in the chopped chocolate and turn off the heat. Stir until the chocolate melts. Remove from the heat and let cool for 10 to 15 minutes.
• Stir in the vanilla extract, then stick the pot in the fridge to cool completely, about 45 minutes.
• Remove the pot and add the chocolate mixture to a blender. Add the schnapps and 2 cups of ice and blend until smooth and creamy. Pour evenly between 2 glasses and top with whipped cream and crushed peppermints.

Steps:

• 1. Mix cookies and butter together and pat into glass baking pan 9 x 12 inch.
• 2. Spread 1/2 gal. ice cream on cookie mixture.
• 3. Spread with fudge topping and then Cool Whip. Sprinkle 2 crushed Oreo's on whipped cream.
• 4. Freeze 2 hours.

Steps:

• In a large bowl, combine the cookie crumbs and butter. Press into two 13x9-in. dishes. Refrigerate for 30 minutes., In a small saucepan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat; cool completely., Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Desserts may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.

Steps:

• Brush both sides of mint leaves with melted chocolate. Place on a waxed paper-lined baking sheet; refrigerate until set., In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Refrigerate until serving., In a large saucepan, heat milk and cream over medium heat just to simmering (do not boil). Remove from heat; add mint. Whisk in chocolate chips until melted; return to heat and heat through., If desired, pour hot chocolate through a strainer to remove mint leaves. Top servings with whipped cream and chocolate leaves.