Flavors of the season: Dessert ideas using peppermint ice cream

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Here are the recipes:

VELVET PEPPERMINT FANTASIA

1 56-ounce container VELVET Peppermint Stick Ice Cream
4 soft chocolate chunk cookies, warmed
1 8-ounce jar premium hot fudge sauce
Chopped chocolate peppermint candies
Whipped cream

Spoon approximately 2 tablespoons of warmed hot fudge sauce onto 4 dessert plates. Place warm chocolate chunk cookie onto sauce and top with a large scoop of VELVET Peppermint Stick Ice Cream. Swirl whipped cream over ice cream, sprinkle with chopped chocolate mint candies and drizzle with hot fudge sauce. Serve.

PEPPERMINT DARK CHOCOLATE CUPS

6 paper cupcake forms
1 8-ounce package dark baking chocolate squares, chopped finely. Reserve 2 tablespoons
1 56-ounce container VELVET Peppermint Stick Ice Cream
I 8-ounce jar premium hot fudge sauce
Chopped pistachios

In a small bowl, melt chocolate pieces in the microwave, using 50% power for 1 ½ minutes. Remove and stir until chocolate is completed melted and smooth. Using a small pastry brush, spread melted chocolate on the bottom and up the sides of the cupcake forms. Refrigerate for one hour or until ready to use.
To assemble: Working quickly, remove the chocolate cup from the paper wrapper. Refrigerate until all paper forms are removed. Place a scoop of VELVET Peppermint Stick Ice Cream into each chocolate cup. Drizzle with a small amount of warmed hot fudge sauce. Combine remaining chocolate pieces and pistachios in a small bowl and then sprinkle over the ice cream. Serve.