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Chocolate Ice Cream Cups Recipe
|Semi sweet chocolate chips||12 Ounce (1 Package)|
|Sweetened condensed milk||14 Ounce (1 Can, Eagle8 Brand, Not Evaporated Milk)|
|Finely ground pecans||1 Cup (16 tbs)|
|Ice cream||2 Cup (32 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 4117 Calories from Fat 1901
% Daily Value*
Total Fat 221 g339.6%
Saturated Fat 78.7 g393.6%
Trans Fat 0 g
Cholesterol 281.2 mg
Sodium 1530.4 mg63.8%
Total Carbohydrates 512 g170.6%
Dietary Fiber 9.6 g38.4%
Sugars 394.8 g
Protein 61 g121.7%
Vitamin A 48.9% Vitamin C 23%
Calcium 153% Iron 18.2%
*Based on a 2000 Calorie diet
Stir in pecans.
In individual paper-lined muffin cups, spread about 2 tablespoons chocolate mixture.
With spoon, spread chocolate mixture on bottom and up side of each cup.
Freeze 2 hours or until firm.
Before serving, remove paper liners.
Fill with ice cream.
Store unfilled cups tightly covered in freezer.
Serve with chocolate sauce.