42 chocolate freezer Recipes

  • Peanut Butter-Chocolate Freezer Pie
    crushed oreo cookie crumbs (about 22 cookies), sugar and
    10 More
    crushed oreo cookie crumbs (about 22 cookies), sugar, melted butter or 1/2 cup margarine, whipping cream , unwhipped, divided, vanilla (yes tablesppoons!), semi-sweet chocolate chips, chopped salted peanuts (optional), cream cheese, softened, sugar, peanut butter (you could use a few tbsp more), semi-sweet chocolate chips, margarine
    2 hour , 12 ingredients
  • Chocolate Chip Freezer Cake
    yellow cake mix, instant chocolate pudding mix, dry and
    5 More
    yellow cake mix, instant chocolate pudding mix, dry, vanilla instant pudding mix, dry, eggs, water, vegetable oil, chocolate chips
    1 hour 15 min, 7 ingredients
  • Black Forest Freezer Pie
    chocolate or vanilla ice cream, softened and
    6 More
    chocolate or vanilla ice cream, softened, extra-servings-size graham cracker crust (9 oz), cream cheese, softened, sugar, cherry pie filling, chilled, chocolate syrup
    20 min, 7 ingredients
  • Chocolate Almond Freezer Cookies
    milk chocolate, chopped, chopped blanched almonds and
    10 More
    milk chocolate, chopped, chopped blanched almonds, white sugar, unbleached all-purpose flour, salt, baking powder, baking soda, unsweetened cocoa powder, unsalted butter, vanilla extract, egg, apricot preserves
    12 ingredients
  • Almond Joy Chocolate Pie
    almond joy bars, cut into pieces (place candy in freezer ... and
    9 More
    almond joy bars, cut into pieces (place candy in freezer for for a few minutes for easier cutting), graham cracker crumbs, granulated sugar, cornstarch, cocoa powder, salt, milk, vanilla extract, almond joy bars, cut into pieces (place candy in freezer for for a few minutes for easier cutting), cream or cool whip, non-dairy topping
    1 hour , 10 ingredients
  • Pumpkin Chocolate Chip Cookies
    all-purpose flour, ground cinnamon, baking soda, salt and
    10 More
    all-purpose flour, ground cinnamon, baking soda, salt, unsalted butter, granulated sugar, brown sugar, egg, canned pumpkin puree (not pie filling, i used my own from the garden or freezer), vanilla or 1 tsp almond extract, semi-sweet chocolate chips (or your choice ), granulated sugar, for rolling, walnuts (optional), butterscotch chips (optional) or milk chocolate (optional) or dark chocolate chips (optional)
    20 min, 14 ingredients
  • Triangle Caramel Freezer Cheesecake
    butter (1/2 cup), castor sugar (1/4 cup + 2 heaped tbsp) and
    12 More
    butter (1/2 cup), castor sugar (1/4 cup + 2 heaped tbsp), smooth cream cheese (1 cup), caramel essence (2 tsp), tennisbiscuits ( if you don get this, any square, sweet biscuit), caramel condenced milk (1/2 cup) optional, glaced cherries, grated chocolate, chocolate covering, sugar (1/2 cup +2 tbsp), water (1/2 cup), dark chocolate, chopped, cocoa powder (1/4 cup ), butter, cut into blocks (125 ml ; 1/2 cup)
    15 min, 14 ingredients
  • Kittencal's Easy No-Bake Cheesecake (Chocolate Option)
    graham cracker crumb crust (or can use chocolate or vanil... and
    8 More
    graham cracker crumb crust (or can use chocolate or vanilla flavor, i like the chocolate), philadelphia cream cheese, softened, philadelphia cream cheese, softened, sugar (must be sifted), vanilla, fresh lemon juice, soft butter, cool whip frozen whipped topping, thawed, divided (return the remaining half of the cool whip to the freezer and use for the next time), pie filling (use favorite flavor , i like cherry or blueberry)
    15 min, 9 ingredients
  • Chocolate Hazelnut Espresso Biscotti With Chocolat... Chocolate Hazelnut Espresso Biscotti With Chocolat...
    chocolate espresso sorbet and
    11 More
    chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.
    40 min, 12 ingredients
  • Chocolate Peanut Butter Bars With Hot Fudge Sauce (Freezer) Chocolate Peanut Butter Bars With Hot Fudge Sauce (Freezer)
    bittersweet chocolate, chopped and
    19 More
    bittersweet chocolate, chopped, cold butter , cut into pieces, sugar, salt, eggs, slightly beaten, vanilla, dry roasted salted peanut (coarsely chopped ), cream cheese, softened, peanut butter (store-bought ), sugar, salt, whipping cream (unwhipped), vanilla, whipping cream (unwhipped), light corn syrup, brown sugar , packed, unsweetened cocoa powder, salt, bittersweet chocolate, chopped, vanilla
    5 hour 15 min, 20 ingredients
  • Freezer Espresso Mascarpone Cake Freezer Espresso Mascarpone Cake
    heavy cream, divided, sugar, divided, almond extract and
    8 More
    heavy cream, divided, sugar, divided, almond extract, vanilla extract, mascarpone cheese, chocolate wafers, instant espresso powder, chocolate, for garnish, plain espresso beans, for garnish, fresh mint sprig, for garnish
    24 hour 20 min, 11 ingredients
  • Chocolate Peanut Butter Freezer Bars Chocolate Peanut Butter Freezer Bars
    nutter butter sandwich cookies, divided, butter, melted and
    6 More
    nutter butter sandwich cookies, divided, butter, melted, cream cheese, softened, creamy peanut butter, sugar, vanilla, semisweet chocolate, melted
    4 hour 20 min, 8 ingredients
  • Freezer-Friendly Peanut Butter-Chocolate Chip Muffins Freezer-Friendly Peanut Butter-Chocolate Chip Muffins
    all-purpose baking mix, milk, sugar, eggs and
    3 More
    all-purpose baking mix, milk, sugar, eggs, chunky peanut butter, vanilla, semisweet chocolate morsels
    10 min, 7 ingredients
  • Freezer Peanut Butter Pie Freezer Peanut Butter Pie
    vanilla ice cream, softened, graham cracker crust (9 inch) and
    4 More
    vanilla ice cream, softened, graham cracker crust (9 inch), peanut butter, light corn syrup, chocolate syrup, chopped walnuts
    4 hour 15 min, 6 ingredients
  • Freezer Peanut Butter Pie Freezer Peanut Butter Pie
    vanilla ice cream (softened ) and
    5 More
    vanilla ice cream (softened ), graham cracker crust (9 inch), peanut butter, light corn syrup, chocolate syrup, chopped walnuts
    6 ingredients
  • Freezer Peanut Butter Pie Freezer Peanut Butter Pie
    vanilla ice cream, graham cracker crust (9 ) and
    4 More
    vanilla ice cream, graham cracker crust (9 ), peanut butter, light corn syrup, chocolate syrup, chopped walnuts
    34 min, 6 ingredients
  • Freezer Peanut Butter Pie Freezer Peanut Butter Pie
    creamy/chunky peanut butter, cream cheese, powdered sugar and
    4 More
    creamy/chunky peanut butter, cream cheese, powdered sugar, milk, cool whip, oreo pie crust, chocolate chips or chopped peanuts
    7 ingredients
  • The Cheesecake Factorys White Chocolate Raspberry ... The Cheesecake Factorys White Chocolate Raspberry ...
    cheesecake factory s white chocolate raspberry truffle ch... and
    22 More
    cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.
    1 hour 15 min, 23 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top