WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY
Win the ice cream social with these customizable ice cream cups! Use with your favorite chocolate, cereal, or hard candy for an extra satisfying treat. You'll never want to go back to plain cones again!
Provided by Nichi Hoskins
Categories Desserts
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
- Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
- Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
- When ready to serve, scoop the ice cream into the white chocolate cups.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 0 grams, Protein 4 grams, Sugar 30 grams
EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 19
Steps:
- Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
- Fill a 12-cup muffin tin with water.
- Place a popsicle stick into each muffin cup.
- Freeze until solid.
- In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
- Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
- Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
- Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
- Fold in the remaining cup of whipped cream with a spatula. Set aside.
- Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
- In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
- Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
- Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
- Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
- Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
- Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
- Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams
CANDY GLASS ICE CREAM CUPS RECIPE BY TASTY
Win the ice cream social with these customizable ice cream cups! Use with your favorite hard candy for an extra satisfying treat. You'll never want to go back to plain cones again!
Provided by Nichi Hoskins
Categories Desserts
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a heatproof liquid measuring cup with a pour spout, melt 7 candies of the same color for 30 seconds. Continue microwaving in 15-second intervals, if needed, until completely melted and bubbling.
- Wearing latex gloves to protect your hands, carefully pour the molten candy into a cup of the silicone muffin mold. Gently tilt the mold in a circular motion so the melted candy comes all the way up to the edge of the mold, without flowing over. If any candy, spills over the edge of the mold, carefully wipe it clean with a damp paper towel. Repeat with the remaining candy to make 5 more cups. Chill the cups in the refrigerator for at least 30 minutes, until set.
- Gently peel the silicone molds away from the top of the candy cups and push up from the bottom to release the cups. Carefully repeat with the 5 remaining cups. Place the candy cups on a tray and refrigerate until ready to use.
- To serve, scoop the ice cream into the candy cups.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 81 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, Sugar 56 grams
WHITE CHOCOLATE ICE CREAM
Make and share this White Chocolate Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 1 quart
Number Of Ingredients 5
Steps:
- Add the milk to a heavy medium-size saucepan; bring to a simmer.
- Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
- Pour the entire mixture back into the pan and put over low heat.
- Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
- Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
- Pour the hot custard through a strainer into a large, clean bowl.
- Allow the custard to cool slightly, then stir in the cream and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.
Nutrition Facts : Calories 3379.5, Fat 260.1, SaturatedFat 156.9, Cholesterol 993.9, Sodium 701.6, Carbohydrate 224, Sugar 202.6, Protein 47.9
WHITE CHOCOLATE ICE CREAM
Sometimes I'm afraid to admit that I love white chocolate. Purists argue, "It's not real chocolate." Although that may technically be true, who cares? (French fries aren't "real chocolate" either...yet they're pretty darn good.) So I don't compare it to dark chocolate, since it's a whole other ballgame. White chocolate's creamy-smooth, delicate cocoa butter flavor is perfect when melted and stirred into ice cream, and the result makes a truly outstanding dessert when topped with Sour Cherries in Syrup (page 185). And I've yet to come across any chocolate cake that couldn't be improved by a scoop of white chocolate ice cream melting seductively alongside.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 6
Steps:
- Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
- Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Make White Chocolate-Cherry Ice Cream by folding very well-drained and coarsely chopped Sour Cherries in Syrup (page 185) or Candied Cherries (page 215) into the just-churned ice cream.
- For Black and White Chocolate Ice Cream, layer one recipe of Fudge Ripple (page 210), Dark Chocolate Truffles (page 211), or Stracciatella (page 210) into the just-churned ice cream.
WHITE CHOCOLATE ICE CREAM
This very rich ice cream, with the lush mouthfeel of white chocolate, may be one of my sweetest recipes. Try serving it with ripe peaches and a drizzle of tarragon oil or basil oil (see page 187). You should be aware that this ice cream can take a long time to freeze in a home ice cream maker, and that it will need to cure in the freezer overnight before serving.
Yield makes about 1 quart
Number Of Ingredients 4
Steps:
- Set up an ice bath in a large bowl. Put the chocolate in a medium bowl.
- Put the milk and 1/4 cup of the sugar in a saucepan. Bring to a simmer over medium heat.
- Whisk the eggs with the remaining 1/2 cup sugar in a medium bowl. When the milk is simmering, slowly whisk about 1 cup into the eggs for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the eggs into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature.
- Strain over the chocolate and leave for about 1 minute. Then mix thoroughly with an immersion blender. Set into the ice bath and chill completely, stirring often.
- Freeze in an ice cream maker, then transfer to a plastic container and freeze overnight before serving.
WHITE CHOCOLATE CHIP TRUFFLE RECIPE BY TASTY
Here's what you need: white chocolate chip, vanilla extract, heavy cream, semi-sweet chocolate chips, semi-sweet chocolate chips, white chocolate chips
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium pan, combine the white chocolate chips, vanilla, and heavy cream over low heat. Mix until smooth. Pour the mixture into a loaf pan. Allow to sit in the refrigerator for 20 minutes to cool.
- Pour the semisweet chocolate chips into the truffle mix and stir to combine evenly. Place in the refrigerator for 1 hour, or until the mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze the truffle mix if it begins to thaw). Keep the truffle balls in the refrigerator while you prepare the topping.
- Make the topping by melting the semisweet chocolate and white chocolate in separate bowls. Dip each truffle in the melted semisweet chocolate and allow to try. Drizzle the truffles with the melted white chocolate and refrigerate. Serve cold.
- Enjoy!
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