Name: Chocolate Peppermint Ice Cream Cones
Prep time: 10 min
Cook time: 5 min
Yield: 12 ice cream cones
Ingredients: 12 sugar cones; 1 cup chocolate chips or white chocolate chips (or 1/2 cup each); 6 candy canes, crushed

Chocolate Peppermint Ice Cream Cones + Video

December 11, 2017

These chocolate peppermint ice cream cones are super-festive and perfect for serving your favorite ice cream this holiday season! Scroll down for video.

Save this recipe for later!

Christmas Perfection!

Last Christmas, an article on Snapchat alerted me to something wonderful: peppermint ice cream served in white chocolate and peppermint tipped waffle cones at Disney World. These cones are only available during the holiday season. Let me tell you – I was immediately smitten and decided that this Christmas I would have to recreate this at home.

Authentic? Who Cares?

Now, I haven’t actually had the Disney World version (actually Edy’s/Dreyer’s ice cream) but who cares? Peppermint ice cream in peppermint ice cream cones? Yes. Please. I decided to go for sugar cones instead of waffle cones because I like to be a little more moderate with my desserts but I feel pretty confident that sugar cones are just as great of a medium for chocolate peppermint ice cream cones as waffle cones.

So Quick!

These chocolate peppermint ice cream cones take less than ten minutes to make, and they pair perfectly with my no-churn peppermint ice cream (or store-bought, if you must). You need to make these!

Click here to save this recipe on Pinterest!

For more videos, follow me on YouTube!

Mary

Yield: 12 ice cream cones

Chocolate Peppermint Ice Cream Cones

10 minPrep Time:

5 minCook Time:

15 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

12 sugar cones
1 cup chocolate chips or white chocolate chips (or 1/2 cup each)
6 candy canes, crushed

Instructions

Line a sheet pan with waxed paper. Place the crushed candy canes into a narrow, deep bowl.
Pour the chocolate or white chocolate chips into narrow, deep bowls. Microwave at 50% power for 30 seconds at a time, stirring after each interval, until completely melted.
Dip the tops of each ice cream cone into the melted chocolate. Swirl to allow excess to drip off. Dip into the peppermint and place onto the waxed paper lined baking sheet. Allow to stand until chocolate hardens. Serve with your favorite ice cream!

Nutrition

Nutrition Facts

Amount Per Serving

Calories 1762

% Daily Value*

Total Fat: 68 g 104.62%
Saturated Fat: 57 g 285%
Cholesterol: 0 mg 0%
Sodium: 918 mg 38.25%
Potassium: 174 mg 4.97%
Total Carbohydrate: 245 g %
Sugar: 175 g
Protein: 25 g
Vitamin A: 0%
Calcium: 693 mg 69.3%
Iron: 5 mg 27.78%

* Percent Daily Values are based on a 2000 calorie diet.

Click Here For Full Nutrition, Exchanges, and MyPlate Info

https://chattavore.com/chocolate-peppermint-ice-cream-cones/

These chocolate peppermint ice cream cones are super-festive and perfect for serving your favorite ice cream this holiday season! #ChristmasDesserts #ChristmasCooking #HolidayCooking #HolidayDesserts #IceCreamCones #peppermint | Recipe from Chattavore.com

No-Churn Peppermint Ice Cream + Video

December 8, 2017

This no-churn peppermint ice cream has four ingredients, takes ten minutes to stir together, and is as good as any store-bought peppermint ice cream!

Click here to save this recipe!

Peppermint Ice Cream & Eggnog Season

Ever since I was a kid I have waited impatiently for the Christmas season to arrive. Not so much for the gifts, but for two other reasons: eggnog and peppermint ice cream. I mean, why on earth is peppermint ice cream only available two months out of the year?

4-Ingredient Ice Cream

I’ve solved that problem, though. This no-churn peppermint ice cream only has four ingredients: sweetened condensed milk, peppermint extract, heavy cream, and peppermints or peppermint bark (I went with the latter). I have to say, I think that my no-churn peppermint ice cream is better than any storebought peppermint ice cream I’ve ever had! It takes ten minutes to put this together, then you freeze and you’re ready to go!

The trick to getting a great texture with no-churn ice cream is to let it stand at room temperature just until it starts to soften. It’s great by itself or with the chocolate-peppermint ice cream cones I’ll be sharing with you guys on Monday!

Shared on The Weekend Potluck on The Country Cook!

Click here to save this recipe on Pinterest!

For more videos, click here to subscribe to my YouTube channel!

Mary

No-Churn Peppermint Ice Cream

3 hr, 10 Prep Time:

3 hr, 10 Total Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 can sweetened condensed milk
1 teaspoon peppermint extract
1 cup crushed peppermint or chopped peppermint bark (I used Andes White Chocolate Peppermint Chips)
2 cups heavy cream

Instructions

In a large bowl, stir together the sweetened condensed milk, peppermint extract, and 1/2 cup of the crushed peppermint or peppermint bark.
In another large bowl, use an electric mixer on medium to high speed to whip the heavy cream to stiff peaks.
Fold the whipped cream into the sweetened condensed milk mixture 1/3 at a time until completely combined.
Spread half of the milk and cream mixture into a loaf pan or 8-inch square baking pan. Sprinkle with 1/4 cup of the peppermint or peppermint bark. Repeat with remaining ingredients. Cover with plastic wrap.
Freeze for several hours until solid. Allow to stand at room temperature for a few minutes before scooping.

Nutrition

Nutrition Facts

Amount Per Serving

Calories 1892

% Daily Value*

Total Fat: 189 g 290.77%
Saturated Fat: 119 g 595%
Cholesterol: 572 mg 190.67%
Sodium: 250 mg 10.42%
Potassium: 456 mg 13.03%
Total Carbohydrate: 39 g %
Sugar: 37 g
Protein: 19 g
Vitamin A: 153.12%
Calcium: 397 mg 39.7%
Iron: 1 mg 5.56%

* Percent Daily Values are based on a 2000 calorie diet.

Click Here For Full Nutrition, Exchanges, and MyPlate Info

https://chattavore.com/no-churn-peppermint-ice-cream/

No-Churn Pumpkin Ice Cream with Dulce de Leche + Video

October 30, 2017

This pumpkin ice cream has swirls of creamy dulce de leche throughout and doesn’t require an ice cream maker. How can you resist?

Click here to save this recipe on Pinterest!

No-Churn Ice Cream

I love my ice cream maker. It’s a fun little contraption that hooks right on to my stand mixer and whirs away to make a perfectly creamy confection. But…it also involves a bowl that must be frozen before you can use it and several parts that have to be washed after. Plus, a lot of people don’t have ice cream makers, so I have been making more and more ice cream recipes “no-churn”, which is gloriously quick and simple.

Pumpkin ice cream is one of those things that makes a brief appearance in your grocer’s freezer section from maybe mid-September through November then disappears never to be seen again until the next year. Unlike its counterpart, “pumpkin spice everything“, pumpkin ice cream contains actual pumpkin, or at least pumpkin flavor. In my book, the pumpkin makes a difference.

Five-Ingredient Ice Cream

No-churn pumpkin ice cream with dulce de leche has five ingredients: pumpkin (duh), sweetened condensed milk, whipped cream, pumpkin pie spice, and canned dulce de leche (which is my latte sweetener of choice at the moment). It takes about ten minutes to assemble from start to finish, assuming you aren’t making a video of it (you probably aren’t). A few hours or overnight in the freezer and you have pumpkin ice cream worthy of ice cream shop fame.

Shared on Meal Plan Monday on Southern Bite!

Click here to save this recipe to your Fall or pumpkin boards.

Mary

No-Churn Pumpkin Ice Cream with Dulce de Leche + Video

10 minPrep Time:

10 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 can sweetened condensed milk
2/3 cup pumpkin puree (not pumpkin pie mix)
1 teaspoon pumpkin pie spice (I've included my homemade blend below)
2 cups heavy cream
1/2 cup canned dulce de leche (at my grocery store, this is in the same section as sweetened condensed milk)

Homemade pumpkin pie spice blend

1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Instructions

In a medium bowl, stir together the sweetened condensed milk, pumpkin puree, and pumpkin pie spice.
In a large bowl, whip the cream until stiff peaks form.
Fold 1/3 of the whipped cream into the pumpkin mixture to lighten it. Fold the remaining whipped cream in until well combined.
Warm the dulce de leche in the microwave for 30 seconds or in a saucepan over medium heat until stir-able. Spread 1/3 of the mixture into a loaf pan. Drop spoonfuls of the dulce de leche over the layer and use a knife to swirl. Repeat twice. Freeze the ice cream for at least 3 hours or overnight.
Allow the ice cream to stand at room temperature for about ten minutes before serving.

Nutrition

Nutrition Facts

Amount Per Serving

Calories 2188

% Daily Value*

Total Fat: 187 g 287.69%
Saturated Fat: 119 g 595%
Cholesterol: 594 mg 198%
Sodium: 332 mg 13.83%
Potassium: 1049 mg 29.97%
Total Carbohydrate: 111 g %
Sugar: 102 g
Protein: 28 g
Vitamin A: 549.5%
Calcium: 806 mg 80.6%
Iron: 2 mg 11.11%

* Percent Daily Values are based on a 2000 calorie diet.

Click Here For Full Nutrition, Exchanges, and MyPlate Info

https://chattavore.com/no-churn-pumpkin-ice-cream-dulce-de-leche-video/

Candy Corn Rice Krispies Treats + Video

October 20, 2017

Do you love candy corn or love to hate it? If it’s your favorite, candy corn Rice Krispies treats will top your list of favorite treats this Halloween! Scroll down for video!

Click here to save this recipe on Pinterest!

Rice Krispies Treats!

Question: Is there any limit to how many variations you can make on Rice Krispies treats? Answer: No, no there is not.

To be 100% honest with you, if you had asked me prior to this Fall if I liked candy corn I would have told you no. I had this recipe idea, though, and wanted to try it out. I snuck a few pieces of the candy corn and as I was eating them I realized that I do like candy corn, but only in very small doses.

Candy Corn Rice Krispies Treats!

The idea for this Candy Corn Rice Krispies Treats actually came from another food blogger. I saw her post on Pinterest…she had made adorable Rice Krispies treats that looked like candy corn…dyed and cut to look like a triangular, striped piece of candy corn. Very cute, but I wanted to make something for the die-hard candy corn lovers out there…something that contained candy corn.

Look, candy corn Rice Krispies Treats are not rocket science. It’s a basic RKT recipe with melted candy corn added. It’s very rich, but it’s tasty and fun…and Halloween only comes once a year, right?

Shared on Meal Plan Monday on Southern Plate!

Click here to save this recipe to your snack or easy recipes board on Pinterest!

Mary

Yield: 16-32 squares

Candy Corn Rice Krispies Treats

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1/2 cup (8 tablespoons) unsalted butter plus about half a tablespoon for greasing the pan
1 1/2 cups candy corn (chop 1/2 cup into smaller pieces)
10 ounce bag mini marshmallows
6 ounces (half a 12-ounce box) crisped rice cereal

Instructions

Use the half tablespoon of butter to grease an 8-inch square baking pan. Set aside.
In a large pot, melt the butter (don't throw away the butter wrapper yet) and the unchopped cup of candy corn over medium heat, stirring constantly. You may begin to think that the candy corn will never melt, but I promise it will.
Once the butter and candy corn has melted completely, stir in the marshmallows and stir until the marshmallows have melted completely and the mixture is smooth. Remove from the heat and add the cereal. Stir until the mixture is well-combined and homogenous.
Spread the cereal and marshmallow mixture into the greased pan. Use the butter wrapper (I like to smear just a little more butter on it) to press the mixture down into the pan. Press the chopped candy corn into the top.
Allow the treats to cool completely. Turn out of the pan and flip over so that the candy corn is facing up. Cut into squares and serve. Store leftovers in an airtight container for up to a week.

Nutrition

Nutrition Facts

Amount Per Serving

Calories 2364

% Daily Value*

Total Fat: 96 g 147.69%
Saturated Fat: g 0%
Cholesterol: mg 0%
Sodium: mg 0%
Potassium: mg 0%
Total Carbohydrate: 375 g %
Sugar: g
Protein: 17 g
Vitamin A: 0%
Calcium: mg 0%
Iron: mg 0%

* Percent Daily Values are based on a 2000 calorie diet.

Click Here For Full Nutrition, Exchanges, and MyPlate Info

https://chattavore.com/candy-corn-rice-krispies-treats/

Pinterest Test Kitchen: Salted Brown Butter Rice Krispie Treats + Video

August 31, 2017

With brown butter (and double butter, at that) and salt, these salted brown butter Rice Krispies treats are sure to be the best you’ve ever had! (Scroll down for video!)

Click here to save this recipe on Pinterest!

Rice Krispies Treats Indifference

I’ve always liked Rice Krispie treats. I remember making them as a kid, melting the butter then stirring in the marshmallows and the crispy rice cereal….pressing them into the pan and attempting to keep them from sticking like fly paper to my hands. As an adult, though, they haven’t really been on my radar. I have no idea why not. I can recall making them once, maybe twice in the last ten years. I used brown puffed rice cereal, which just isn’t as crispy as white. Sorry, I know it’s healthier. It just isn’t the same.

Pinterest to the Rescue

I pinned the recipe that led me to this recipe ages ago…when I look at the pin, it doesn’t tell me the date. It just tells me it was 40 weeks ago. As I was reading off the names of recipes on my Sweets Overload! board, Philip’s ears definitely perked up at the mention of salted brown butter Rice Krispie treats. Simple enough. When I clicked on the pin, though, I was led to one of my favorite food blogs-Smitten Kitchen-and discovered that this was actually a fail recipe. Too dense and hard. Deb, the writer, had tried again some time later, though, and was able to come up with a recipe that was most definitely not a failure.

Browning Butter

I’m not going to lie…I stirred this butter forEVER. Seriously. Like an hour. The recipe says to brown it over medium-low heat. When I do these again, I’ll do it over medium…I’ll just have to be sure to watch closely. I also included kosher salt in the photos and then remembered that I had fleur de sel in the pantry, so I thought, “What the heck?” The little ramekin of kosher salt definitely looks cuter in the pics than the little baggie of fleur de sel anyway.

Salted Brown Butter Rice Krispies Treats

The verdict? Salted brown butter Rice Krispie treats kick regular Rice Krispie treats’ tails any day. ANY day. These are so good, I am quite certain that I will never even consider making the regular kind again. They are so easy…the only thing that requires any effort is the browning of the butter. Amazing.

By the way, Deb Perelman’s recipe is featured in her original Smitten Kitchen Cookbook. Her second cookbook, Smitten Kitchen Every Day comes out on October 24. I ordered mine months ago! She has wonderful recipes. I encourage you to check out her website and her books!

Shared on Meal Plan Monday on Southern Plate!

Click here to save this recipe to your Pinterest snack boards!

Yield: 16 squares

Pinterest Test Kitchen: Salted Brown Butter Rice Krispie Treats

5 minPrep Time:

10 minCook Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 stick unsalted butter plus more for buttering the pan
1 bag miniature marshmallows
1 teaspoon kosher or sea salt
6 ounces (1/2 of a regular size box) crisped rice cereal

Instructions

Generously butter an 8 x 8 dish.
Place the stick of butter into a Dutch oven over medium heat. Don't throw away the wrapper-I like to smear a little bit of the butter that I used to butter the pan onto the wrapper (I'll use this at the end).
Cook the butter, stirring frequently, until browned bits separate and the butter stops foaming. Don't walk away or you'll burn the butter!
Stir in the marshmallows and the salt. Stir until completely melted and smooth and remove from heat.
Add the cereal and stir until completely coated with the marshmallows. Spread into the buttered pan. Use the buttered wrapper to press the mixture into the pan.
Allow the Rice Krispies treats to cool completely. Turn out of the pan and cut into squares.

Nutrition

Nutrition Facts

Amount Per Serving

Calories 1458

% Daily Value*

Total Fat: 95 g 146.15%
Saturated Fat: 58 g 290%
Cholesterol: 243 mg 81%
Sodium: 2966 mg 123.58%
Potassium: 246 mg 7.03%
Total Carbohydrate: 145 g %
Sugar: 17 g
Protein: 12 g
Vitamin A: 185.34%
Calcium: 39 mg 3.9%
Iron: 52 mg 288.89%

* Percent Daily Values are based on a 2000 calorie diet.

Click Here For Full Nutrition, Exchanges, and MyPlate Info

https://chattavore.com/pinterest-test-kitchen-salted-brown-butter-rice-krispie-treats/

This post contains affiliate links. This means that if you click a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!