Tuesday, April 6, 2010

Mini Grasshopper Ice Cream Pie with Hot Fudge

Portion control and desserts - that's a hard one. If there is a pie, cake, or large dessert to be eaten, than it's easy to overeat. Put them into a personal size serving makes things easier. The muffin tin is again my friend. This little mint treat is easy to make and then keep frozen until the mood strikes you. Great for parties because they are pre-made and ready to serve.
25 Chocolate wafer cookies, filling removed
1/3 c Butter, melted
1 qt Mint chocolate chip ice cream, softened
Hot fudge (recipe following)

HOT FUDGE (or store bought)
1 cup Butter
1/2 cup Unsweetened cocoa powder
3 cups White sugar
1 (12 fluid ounce) Can evaporated milk
1 tsp Vanilla extract

Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 8 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

Crush chocolate cookie wafers until crumbs, add melted butter and stir until incorporated.
Gently press 1 tsp of cookie mixture into a cupcake liner in a muffin pan. Place a scoop of ice cream in each cup and press in until cup is full.

Place ice cream cakes (still in muffin pan) in freezer until firm. Allow ice cream cakes to thaw for a few minutes before serving. Top with hot fudge. The recipe makes tons more fudge than you'll need. Store in a airtight container and refrigerate.

Makes 18-24 Servings

Total Costs: $6.40**
Ice Cream:$2.50 (Cashwise)
Cookies: $.50 (Dollar Tree)
Butter:$.40 (Sunmart)
Fudge: $3.00 (Various or store bought)

** That may not sound frugal, but that's 18-24 servings depending on how big you make them. That's a lot of dessert. A family of 4 can eat one a day for 5-6 days or serve a big crowd.

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