FROZEN MINT CHOCOLATE CHIP CREAM PIE

INGREDIENTS to make  THREE Large Pies:

2 cans (28 ounces)  chocolate flavored sweetened condensed milk (Eagle Brand)

4  teaspoons LorAnn Mint Chocolate Chip Flavoring (http://lorannoils.com/)

1 Quart (4 Cups) heavy whipping cream, whipped

1 (10 oz. ) package milk chocolate chips, melted

½  cup whipping cream (to mix with chocolate chips)

1 (10 oz.) bag of Andes Crème de Menthe baking chips

3 chocolate graham crusts (9 inches)

DIRECTIONS:

In a large bowl, combine the chocolate sweetened condensed milk, mint chocolate flavoring , set aside.  In a glass bowl combine the chocolate chips and ½ cup whipping cream.  Place in the microwave for about 1 minute.  Stir until chocolate chips and whipping cream are completely combined and are smooth.   Add chocolate mixture to the sweetened condensed milk and mix well.    Whip 1 quart Whipping Cream until stiff peaks form, then add to the chocolate mixture and Mix well.  

 Spoon into crusts.  Sprinkle the Andes Mint Pieces on top of each pie.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving. 

CHOCOLATE MINT FUDGE

Based on: http://sallysbakingaddiction.com/2012/10/20/andes-mint-chocolate-chip-fudge/

makes 42-48 small squares

INGREDIENTS:

3 cups semi-sweet chocolate chips, divided

1 14 oz can sweetened condensed milk, divided

1 ½ cups white chocolate baking chips

1 - 2 teaspoons MINT, not peppermint, extract (or more, go by your taste preference)

1 – 2 teaspoons chocolate extract, optional

2 drops green food coloring

1 tsp shortening

½ cup mini chocolate chips and/or Andes Creme De Menth Baking Chips

Line an 8×8 baking pan with parchment paper.  Spray paper with non-stick spray and set aside.

In a small saucepan over low heat, melt 1 ½  cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.

In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract, chocolate extract (optional) and food coloring.  Spread mint layer over chilled chocolate layer.  Chill for 5-10 minutes as you make the final layer.

Melt remaining 1 ½  cups of chocolate chips with 1 tsp shortening in the microwave in 30 second increments.  Stir until completely smooth.  Spread over chilled mint layer.  Top with mini chocolate chips and/or Andes baking chips.  Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).

Cut into squares.  Store in an airtight container in the refrigerator up to two weeks.  Fudge will freeze and thaw well.

Ingredients

Sprayed Parchment in 8 X 8 baking pan

Melting the Chocolate and Sweetened Condensed Milk

Chocolate  Fudge Layer

Melting the Mint Chocolate Layer

Green Mint Chocolate

Green Chocolate Mint Layer

Melted Chocolate Layer

Andes Mint Crumbs on Top

TWO ICE CREAMS, MINT & CHIPS, CHIPS, CHIPS DESSERT

As a little girl my two favorite ice cream flavors were mint chocolate chip and chocolate chip.  On special occasions when we would go out for ice cream, I would hope that my parents would let me get a double scoop. Then, I would order one of each flavor topped on a sugar cone.  This dessert is reminiscent of my childhood ice cream fantasy.  Enjoy.

1 (15.25 oz.) bag of Cool Mint Oreo Cookies (or Keebler Grasshopper Mint Cookies)

½ cup butter melted (1 stick)

1 (1.5 quart) container of chocolate chip ice cream

1 bottle hot fudge sauce (average size bottle)

1 (1.5 quart) container mint chocolate chip ice cream

2 cups whipping cream, whipped with 1/2 cup sugar

½ cup mini chocolate chips, for garnish

½ cup chopped Andes mints, for garnish

Chocolate syrup for garnish, if desired

Put the oreos through a food processor to crush up ultra fine.  Pour the crumbs into a 13” X 9” baking pan.  Add the melted butter.  Stir until all the crumbs are moist, then press flat, covering the bottom of the entire pan.  Freeze for 10 - 30 minutes. 

Remove from the freezer and add the chocolate chip ice cream, again, covering the entire crust.  Freeze for 30 minutes – an hour.  Meanwhile, place the jar of hot fudge in the microwave for about 20 seconds and then stir.  Let the hot fudge get down to room temperature.  (it is warmed to make it easier to pour, but if it is too hot, it will melt the ice cream layer)

Remove from freezer and add the jar of hot fudge, completely covering the chocolate chip ice cream layer.  Return to freezer for about 30 minutes.

Remove from freezer and add the mint chocolate chip ice cream, covering the hot fudge.  Return to freezer until set.

Add the whipping cream and smooth it with a angled spatula or just a plain ol’e spatula.  Sprinkle mini chocolate chips and chopped Andes mints for garnish.  Return to the freezer and freeze over night.

A tip for removing the dessert from the pan.  Warm some water in the microwave and then get a sharp vegetable knife.  Dip the knife in the water and cut the dessert into squares, returning the knife to the warm water after each slice mark.

Ingredients

Oreo Crumbs

Oreo Crust

Chocolate Chip Ice Cream Layer

Hot Fudge Layer

Mint Chip Layer

Whipped Cream Layer

Garnished and ready to Freeze