Mint ice cream on a stick
Votes: 2
Time: 2 hours 35 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 437, total fat 25 G., saturated fats 15 G., proteins 6 G., carbohydrates 50 G., fiber 1 G., cholesterol 19 mg, sodium 81 mg, sugar 48 G.
Calories 437, total fat 25 G., saturated fats 15 G., proteins 6 G., carbohydrates 50 G., fiber 1 G., cholesterol 19 mg, sodium 81 mg, sugar 48 G.
Transform ordinary ice cream into a festive dessert by garnishing it with red and white chocolate icing to match the color of a Christmas candy cane. Top the ice cream with crushed peppermint candies and serve it on a stick. The perfect ending to your Christmas dinner!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp. white chocolate granules (350 gr.)
- 2 tsp. coconut oil
- 4 drops red gel food coloring
- 2 cups mint chocolate chip ice cream, softened
- 4 red and white mint candies, crushed
- Special equipment: 6 disposable paper cups with a capacity of 90 ml; 6 ice cream sticks
We recommend
Cooking the dish according to the recipe:
- Microwave the chocolate in 30-second intervals, stirring occasionally, until melted, about 90 seconds. Add the coconut oil.
- Place 3 tablespoons of melted chocolate in a small bowl and add food coloring. Using a fork or spoon, drizzle the insides of six paper cups with red chocolate. Freeze until set, about 10 minutes.
- Add 1 tablespoon of white chocolate to each cup. Swirl the cups to evenly coat the inside with chocolate. Spread the chocolate with a spoon if necessary. Return to the freezer to set, about 10 minutes.
- Divide the ice cream into 6 cups. Insert a popsicle stick into the center of each ice cream cone, then coat the ice cream with the remaining white chocolate. Freeze until the chocolate is very firm and set, at least 2 hours or overnight.
- Remove the paper cup from the ice cream and let it sit on a plate for 5 minutes to soften slightly. Roll in crushed peppermint candies.
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