Choco-Mint Ice Cream Cups

Summertime, and the… kids are already driving you crazy? It’s rough keeping everyone occupied and out of trouble, which is why we’re busy dreaming up summer jobs for kids to do in the kitchen. If you’re looking for a dessert that’s quick and easy and involves a lot of hands-on kid help, we’ve got just the dessert for you – these Choco-Mint Ice Cream Cups. The secret ingredient? Baseball bats. Read on:

Choco-Mint Ice Cream Cups

What you’ll need (equipment-wise):

2 soft, Nerf-style baseball bats

2 large Ziploc freezer bags

Mini-muffin tins to make 24 cups

Mini-muffin cups

1 medium Ziploc bag

Ingredients:

12 ounces plain chocolate wafers or cookies (or enough to make 2 cups of crumbs)

1/4 cup butter, melted

1/2 cup chocolate chips

1 pint chocolate chip mint ice cream

8 ounces fudge sauce, chilled

Whipped cream for topping (optional)

Divide the cookies evenly between two Ziploc bags, seal the bags, and then have your helpers crush the cookies with baseball bats. Let them experiment with using the bats as a bashing tool and as a rolling pin. When the cookies are evenly crushed, measure out two cups of crumbs, place the crumbs in a large bowl, and combine them with the melted butter. (At this point, you can remove the ice cream from the freezer and put it in the refrigerator to soften; you’ll need it soon.)

Preheat the oven to 350 degrees. Get the mini-muffin tins and have your helpers put mini-muffin paper cups into each of 24 holes. Have your helpers carefully scoop about one rounded teaspoonful of crumbs into each muffin cup. Pat down gently on the crumbs. Have your helpers place three or four chocolate chips on top of the crumbs in each muffin cup. Bake the crumb/chocolate chip mixture for 10 minutes. When you remove the cups from the oven, use a spatula to spread the melted chocolate chips around in each cup. Let the crumb crusts cool.

Remove the ice cream from the refrigerator and carefully scoop one small scoop of ice cream into each muffin cup. Work quickly so that the ice cream does not melt. Put the entire muffin pan into the freezer so the ice cream firms back up.

Take your plastic bag and cut a very small triangle piece out of the corner of the bag. Take a large spoonful of fudge sauce and carefully scoop it into the plastic bag. Seal up the top of the bag. Remove the ice cream from the freezer and let your helpers squeeze a dollop of fudge sauce onto each ice cream cake. Place the muffin pan back in the freezer until ready to serve. Top with whipped cream if desired. Serves 8 to 10.

Now you’ve occupied them for at least an hour. Soon it’ll be dinnertime, then dessert, then, finally, bedtime. Happy summer!