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Emerald Isle Dessert Cups

Holiday.Cook's picture
  White cream mints 1 Cup (16 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Green food coloring 3 Drop (Few Drops)
  Heavy cream 1 Cup (16 tbs), whipped
  Semisweet chocolate pieces/7 ounce package solid chocolate mint candy wafers 6 Ounce (1 Cup)
  Shortening 2 Tablespoon

Make Mint Ice Cream: Combine mints and milk.
Cook over low heat, stirring frequently, about 15 minutes or till mints are melted.
Cool to room temperature.
Stir in food coloring; fold in whipped cream.
Pour into refrigerator tray and freeze till firm.
Serve in Chocolate Cups: Melt chocolate-mint candy wafers or semisweet pieces with shortening over hot, not boiling, water, stirring till smooth.
Cool to room temperature.
Place paper baking cups in muffin pans.
With a teaspoon, swirl chocolate mixture around inside cups, covering entire surface with a thin layer of chocolate.
When chocolate cups harden, tear off paper.
Fill with rounded scoops of Mint Ice Cream.
Top each dessert with a chocolate-mint wafer.

Recipe Summary

Preparation Time: 
5 Minutes

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2282 Calories from Fat 1596

% Daily Value*

Total Fat 181 g278.9%

Saturated Fat 101.5 g507.7%

Trans Fat 3.9 g

Cholesterol 371.5 mg123.8%

Sodium 229.9 mg9.6%

Total Carbohydrates 166 g55.2%

Dietary Fiber 0 g

Sugars 146.2 g

Protein 11 g22.6%

Vitamin A 74% Vitamin C 2.4%

Calcium 34.8% Iron 0.8%

*Based on a 2000 Calorie diet

Emerald Isle Dessert Cups Recipe