- 1 package (12 oz.) semi-sweet chocolate chips
- 12 small scoops Breyers® Vanilla, Chocolate, Strawberry Ice Cream
Amount per serving
- Energy 0
- Protein 0.0g
- Carbohydrate incl. fibre 0.0g
- Carbohydrate excl. fibre 0.0g
- Sugar 0.0g
- Fibre 0.0g
- Fat 0.0g
- Saturated Fat g0.0
- Unsaturated Fat 0.0g
- Monounsaturated Fat 0.0g
- Polyunsaturated Fat 0.0g
- Trans Fat 0.0g
- Cholesterol mg0
- Sodium 0mg
- Salt 0.00g
- Calcium <1%
- Iron <1%
- Potassium <1%
- Vitamin C <1%
- Vitamin A <1%
Line 12-cup muffin pan with aluminum foil cupcake liners, discarding paper part of liners; set aside.
Microwave chocolate chips in medium microwave-safe bowl at HIGH, stirring occasionally, 1-1/2 minutes or until smooth. Spoon chocolate by rounded tablespoonfuls into muffin liners, then with back of small spoon spread chocolate to completely coat sides and bottoms*. Refrigerate 30 minutes or until firm.
Carefully peel and discard foil from chocolate cups. Arrange chocolate cups on dessert plates. Fill each with 1 scoop Breyers® Vanilla, Chocolate and Strawberry Ice Cream, then garnish, if desired, with sliced fruit, cookies, mini chocolate chips and/or sprinkles.
*If chocolate becomes too thick to spread, microwave at HIGH 10 to 20 seconds to thin; stir well.
TIP: Chocolate cups may be stored, tightly covered, in refrigerator up to 1 week or frozen up to 1 month.
**Made with gluten free Breyers® Ice Cream. Cost per recipe*: $5.45.
Cost per serving*: $0.45.
*Based on average retail prices at national supermarkets.