Chocolate Frozen Yogurt With Chunky Rocky Road Sauce Recipes

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Using a hand-held electric beater, cream butter and sugars for 5 minutes. Add vanilla extract and eggs, 1 at a time, until well incorporated. Stir in the flour mixture until well combined. Gently fold in the chocolate chunks.
• Drop golf-ball size batter, about 2 inches apart, onto a greased cookie sheet.
• Bake for about 9 to 12 minutes, depending on whether you like them a bit chewier or slightly crunchy.
• Remove from oven and let cool on the cookie sheet.

Steps:

• In a small, microwave-safe bowl, combine peanut butter and chocolate syrup. Microwave on HIGH 15 seconds, or until warm and melted. Stir to combine. Spoon frozen yogurt or ice cream into individual dessert bowls. Spoon peanut-chocolate sauce over frozen yogurt just before serving.

Steps:

• Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
• Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Steps:

• In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on high until warm (20-30 seconds).
• Stir in the marshmallows and raisins.
• Spoon sauce over ice cream or bananas.

Steps:

• In a small bowl, combine the milk and chocolate syrup; set aside. In a large bowl, beat cream until stiff peaks form. Fold in chocolate mixture, marshmallows, chocolate chips and peanuts. , Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving.