Dessert: Peppermint Ice Cream Trifle
Recipe by Marissa Golberg 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
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
