261 chocolate cups ice Recipes

carnation evaporated milk (regular or fat-free), frozen chocolate yogurt (small scoops) or 2 cups chocolate ice cream (small scoops), banana, cut up, chocolate sundae sauce, peanut butter

ice cubes or 3 cups crushed ice, coffee, cold, whole milk, sugar, caramel syrup, chocolate syrup, salt, vanilla extract

non-fat vanilla frozen yogurt or 1 cup vanilla ice cream (about 2 large scoops), strawberry, frozen (cut up ), milk (or, if you want, use chocolate or chocolate soy and omit the chocolate powder), chocolate instant breakfast drink mix or 1 packet ovaltine or 1 packet chocolate-flavor nestle nesquik powder

chocolate sauce or chocolate syrup, milk, vanilla ice cream, creamy or chunky peanut butter, garnish: peanut butter cup candy

milk chocolate melts or 300 g milk chocolate, broken into pieces, rice bubbles or 1 1/2 cups rice krispies, shredded coconut, icing sugar , for dusting, shortbread cookie , star shape (optional)

all-purpose flour, sugar, salt, unsalted butter, cold cut into pieces, ice water, pecans (about 7 oz), eggs, dark brown sugar, light corn syrup, vanilla extract, unsalted butter (melted ), bourbon, salt, semi-sweet chocolate chips or 3/4 cup bittersweet chocolate

ground espresso or 1/2 cup french roast ground coffee, shredded orange rind, water, skim milk, sugar, ice cube, orange strip (optional), grated semisweet chocolate (optional)

tic toc biscuits (round iced biscuits), marshmallows, chocolate sprinkles (freckles), musk lifesavers candies, icing sugar

butter or 1/2 cup margarine, brown sugar (i use sugar twin brown), all-purpose flour, salt, eggs, beaten, brown sugar or 1 cup twin, cocoa, flour, walnuts, chopped, coconut, vanilla extract, icing sugar, cocoa, butter or 3 tbsp margarine, coffee or 1 tbsp water, plus, coffee or 2 tsp water, whole halved walnuts , to place on iced squares

chocolate cookie pie crust (i use keebler brand), vanilla ice cream, softened, creamy peanut butter (or 2 cups), cool whip, reeces peanut butter cups, chopped

cake, sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk 1/2 cup veg oil, vanilla, boiling water, icing, peanutbutter (i add a bit more as i love apox.1/2 cup), powdered sugar, tablspoons milk (use more if you add more peanutbutter apox 6)

vanilla ice cream (store bought or homemade ), toasted pecans, chopped fine, caramels (store bought or homemade ) or 1 1/2 cups chocolate syrup (store bought or homemade)

half-and-half or 3/4 cup light cream, dark chocolate liqueur (1 cup), vodka (1/4 cup), ice cube

ricotta cheese, sugar or 1/4 cup splenda substitute, unsweetened cocoa powder, vanilla, semisweet chocolate chips, purchased cannoli cones or 12 sugar ice cream cones (these are not cannoli shells), powdered sugar

chocolate sundae syrup or 1/2 cup chocolate ice cream topping, jif creamy peanut butter, ground cinnamon, milk, marshmallow cream or whipped cream

soft dark brown sugar, icing sugar, butter, softened, smooth peanut butter, milk chocolate, dark chocolate, gold buttons and edible gold stars to decorate , or other decorations of your choice

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

flour, cocoa powder, baking powder, baking soda 1/3 cup sugar, buttermilk, vertable oil or melted butter, eggs- seperated, vanilla extract, cream of tartar, chopped pecans (optional), ice cream-for accompaniment