You may also like
Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 2 1/2 cups no-sugar-added vanilla ice cream
- 1/2 teaspoon pure peppermint extract
- 8 drops green food coloring
- 4 ounces dark chocolate
- 4 tablespoons fat-free evaporated milk
- 2 store-bought pizzelles, halved
- 4 mini candy canes, broken
Method
- In a chilled metal bowl, mix ice cream, peppermint extract and food coloring. Refreeze ice cream at least 2 hours or up to 3 days. In a microwave-safe bowl, microwave chocolate and milk in 10-second intervals, stirring after each interval, until chocolate melts. Chill chocolate sauce until ready to use (up to 3 days); to reheat, microwave for 10 seconds. Pour half of chocolate sauce evenly among four 5-ounce serving glasses; scoop one quarter of ice cream into each glass; pour remaining half of chocolate sauce over ice cream. Garnish with pizzelle halves and candy canes; serve.
