Mini Mint Chocolate Ice Cream Cakes

Name: Mini Mint Chocolate Ice Cream Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 0 teaspoons peppermint oil; 177 milliliters canola oil; 3 Tbsps coconut oil; 177 milliliters So Delicious Dairy Free Vanilla Coconut Milk Beverage; 473 milliliters dairy-free chocolate chips, divided; 1 large egg; 237 milliliters all-purpose flour; 397 grams full-fat coconut milk (can use 1 package Original Culinary Coconut Milk); 1 pint So Delicious Coconut Milk Mint Chip Ice Cream; 118 milliliters packed light brown sugar; 2 Tbsps powdered sugar; 1 teaspoons salt; 118 milliliters unsweetened cocoa powder; 1 teaspoon pure vanilla extract

Mini Mint Chocolate Ice Cream Cakes might be just the dessert you are searching for. This recipe serves 12. Watching your figure? This dairy free recipe has 548 calories, 6g of protein, and 40g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Summer will be even more special with this recipe. A mixture of salt, full-fat coconut milk, flour, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place canned coconut milk in refrigerator to chill overnight; do not shake.Preheat oven to 350ºF. Liberally grease and flour 2, 12-cup muffin pans.In a large mixing bowl, stir together oil, sugar, egg, vanilla coconut milk, and vanilla. In a separate bowl, whisk together flour, cocoa, soda, and salt.

Ingredients you will need

Coconut Milk

Vanilla

Cocoa Powder

All Purpose Flour

Pop

Sugar

Salt

Egg

Cooking Oil

Equipment you will use

Mixing Bowl

Whisk

Oven

Pour dry ingredients into bowl with wet ingredients, and stir on low until just combined. Scrape down sides of bowl and stir on medium until batter is mostly smooth with no large lumps remaining, 1-2 minutes.Scoop 1 heaping tablespoon of batter into the bottom of each muffin cup.

Equipment you will use

Bowl

Place muffin pans in preheated oven and bake for 10-12 minutes, until risen and cooked through.

Equipment you will use

Oven

Remove pans from oven and let sit for 7 minutes before removing cakes from pan and placing on rack to finish cooling.Once cakes have cooled to room temperature, use a serrated knife to carefully slice off the domed top of each mini cake, so that the tops are flat. Discard or eat cake tops.

Equipment you will use

Serrated Knife

Oven

Frying Pan

Remove pint of ice cream from freezer and let sit at room temperature for 15 minutes until softened. Scoop ice cream into a medium bowl and stir with a large wooden spoon until ice cream is smooth and pliable.Spoon 2 tablespoons of ice cream on the cut-side of one cake. Top with a second cake, cut-side down, and press to sandwich the cakes together, using a butter knife to clean up any extra ice cream from the sides. Working quickly, repeat until all cakes have been filled and stacked, for a total of 1

Ingredients you will need

Ice Cream

Butter

Equipment you will use

Butter Knife

Wooden Spoon

Bowl

Cover tightly and freeze for 1-2 hours, until ice cream has frozen solid and cake is cold.While cakes are chilling, place 1 1/2 cups of chocolate chips, coconut oil, and peppermint oil in a small saucepan over low heat. Stirring constantly, melt chocolate and oils together until just smooth.

Ingredients you will need

Chocolate Chips

Peppermint Oil

Coconut Oil

Chocolate

Ice Cream

Equipment you will use

Sauce Pan

Remove pan from heat and let chocolate cool to room temperature.

Ingredients you will need

Chocolate

Equipment you will use

Frying Pan

Remove cakes from freezer. Spoon chocolate over tops of cakes, letting it drip down the sides. Repeat until all cakes have been covered with chocolate.

Ingredients you will need

Chocolate

Place cakes back in freezer for 25-30 minutes until chocolate has hardened.Just before serving, remove canned coconut milk from refrigerator (do not shake). Open can of coconut milk and scoop thick coconut cream from the top of the can, leaving the water at the bottom.

Ingredients you will need

Coconut Milk

Coconut Cream

Chocolate

Shake

Water

Place coconut cream into medium bowl with powdered sugar, and whip on high until cream is fluffy and smooth, 2-3 minutes.To serve, remove cakes from freezer and dollop with whipped coconut cream.

Ingredients you will need

Powdered Sugar

Coconut Cream

Cream

Equipment you will use

Bowl

Sprinkle remaining chocolate chips on top of whipped cream, and serve.

Ingredients you will need

Chocolate Chips

Whipped Cream

Equipment

Ingredients

Servings:

1teaspoon

baking soda 0teaspoons

peppermint oil 177milliliters

canola oil 3Tbsps

coconut oil 177milliliters

So Delicious Dairy Free Vanilla Coconut Milk Beverage 473milliliters

dairy-free chocolate chips, divided 1large

egg 237milliliters

all-purpose flour 397grams

full-fat coconut milk (can use 1 package Original Culinary Coconut Milk)1pint

So Delicious Coconut Milk Mint Chip Ice Cream 118milliliters

packed light brown sugar 2Tbsps

powdered sugar 1teaspoons

salt 118milliliters

unsweetened cocoa powder 1teaspoon

pure vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.