Chocolate Mint Bombs
Keep the grandbabies busy on St. Patty’s Day with these mini frozen delights. If you prefer, you can swap the mint ice cream for another of your favorite flavors — strawberry is sure to be popular with the kids!
Ingredients
- 12 chocolate-coated mint cookies
- 4 cups mint-chocolate ice cream
- 8 oz. bottle self-hardening chocolate sauce
- Mint leaves, to garnish (optional)
Instructions
1. Arrange cookies on a baking sheet and freeze for 10 minutes.
2. Place a scoop of ice cream on top of each cookie, pressing down slightly.
3. Drizzle chocolate sauce over ice cream. Freeze for 10 minutes or until set.
4. Serve garnished with mint leaves.
Quick tips:
1. You can switch the mint ice cream out for strawberry, vanilla, raspberry, or whatever type of ice cream you’d like.
2. Never refreeze ice cream once it’s been melted. Eating refrozen ice cream could be unsafe. This is because harmful bacteria, like listeria, could grow once the ice cream has melted. Not only that, but ice cream loses its air once it melts. If you pop it back in the freezer, it’ll turn into a dense block filled with grainy ice crystals.
3. Make sure you have plenty of room in the freezer, so the freezer is at a constant temperature. Foods spoil quicker at temperatures between zero degrees and 32 degrees Fahrenheit. It’s a good idea to keep the freezer at zero degrees (or below zero) to ensure the food is fresh. If your freezer doesn’t have a built-in thermometer, check the temperature manually, and often.
4. This recipe can be made up to three days ahead. Store well-covered to prevent freezer burn.
This recipe was originally published on our sister site Food to Love.
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