Peppermint Ice Cream Trifle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Savoring dark chocolate daily is linked to lower levels of cortisol, a stress hormone that can lead to excess belly fat. Chocolate and flat abs? Fab. 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 |
Directions:
1. 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.
2. Per serving: 291 calories, 15 g fat, 9 g saturated fat, 44 g carbohydrate, 7 g fiber, 5 g protein per serving Nutritional analysis provided by Self
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