283 chocolate ice cream s Recipes

fudge brownie mix, oil, water, egg, refrigerated crescent dinner rolls, creamy peanut butter, sugar, chocolate fudge frosting, vanilla ice cream, chocolate syrup , for serving

whole wheat flour, golden brown sugar, baking powder, salt, unsalted butter, melted, egg, vanilla extract, chopped walnuts, whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, chopped, marshmallows, coffee ice cream

scoop vanilla ice cream, graham crackers, crushed, sundae syrup , chocolate syrup, marshmallows, cream (to garnish ), maraschino cherry (to garnish )

marshmallow creme, sheets honey graham crackers , halved crosswise, chocolate fudge ice cream

chocolate chip cookies, hot fudge ice cream topping, marshmallows, peanut butter cups

chocolate (or french vanilla ice cream), smuckers hot fudge (heated ), salted peanuts (or pecans), nestle milk miniature chocolate chip, reeces peanut butter morsels, salty pretzel (crumbled ), cool whip (or if you dare, marshmallow cream), cherries, halves (drained for the top )

ice cream cones, jello gelatin , sugar free pudding snack, sugar-free chocolate syrup, cool whip

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.

low-fat chocolate chunk ice cream, slightly softened, graham cracker sticks, crushed, marshmallow creme, semisweet chocolate mini-morsels, whole graham cracker sticks

chocolate syrup, scoops vanilla ice cream, cola or 6 oz seltzer water, maraschino cherry

chocolate chips, silken tofu, peanut butter, maple syrup, see note, soymilk

chocolate malt powder, milk, banana, sliced, egg, brandy, scoops vanilla ice cream (about 1/2-1 cup)

prepared crepes, butter, splenda sugar substitute (for dusting crepes), sugar-free chocolate syrup, peanut butter, sugar-free vanilla ice cream, graham cracker, sheets (crumbled ), marshmallow, prepared whipped cream (or more ), aluminum foil

stackable marshmallows, graham cracker sheets, low-fat milk, semisweet chocolate, grated, fat-free vanilla light ice cream

chocolate cookie pie crust, baskin-robbins praline ice cream, caramel sauce, pecans

sugar, eggs, light corn syrup, evaporated milk, cocoa, butter or margarine, melted, salt, vanilla extract, unbaked (9-inch) pastry shell, vanilla ice cream

chocolate cake mix, water, eggs, vegetable oil, butterfinger candy bars, finely chopped and divided in half, sweetened condensed milk, caramel ice cream topping, frozen non-dairy topping, thawed, butterfinger candy bars, finely chopped