11 Ways to Use Up a Pint of Chocolate Ice Cream
Updated: Nov. 26, 2023
Got a few scoops left in that pint of chocolate ice cream? Before you go to town with a spoon, check out these recipes that make the most of this frozen dessert.
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Chocolate Peanut Butter Shakes
These rich chocolate peanut butter milkshakes will make you feel as if you’re sitting in a 1950s soda fountain. Make it modern with an over-the-top garnish like skewered doughnut holes, chocolate-dipped cookies or fluffernutter sandwich squares. —Taste of Home Test Kitchen
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Ice Cream Tacos
Ice Cream Tacos look just like the real thing—but they’re stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. These are as much fun to make as to eat. —Karen Oney, Fort Worth, Texas
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Old-Fashioned Ice Cream Sodas
I keep the ingredients for these ice cream sodas on hand so I can enjoy a treat anytime I want. You can easily make more when feeding a crowd.—Anna Erickson, Terrebonne, Oregon
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Macaroon Ice Cream Torte
My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida
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Chilly Coffee Punch
For a twist on the usual fruit punch, try a flavored coffee with ice cream, brought together just before serving. — Judy Wilson, Sun City West, Arizona
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Hazelnut Brownie Bombe
I love making ice cream bombes—they look so elegant yet are incredibly simple to make. —Melissa Millwood, Lyman, South Carolina
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Chocolate Eggnog
I love Christmas so much that I decorate in October. I don’t care for eggnog, but it’s such a tradition at Christmastime that I created an eggnog that even I like! —Debbie Holcombe, Brunswick, Georgia
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Ladyfinger Ice Cream Cake
No one will believe you didn’t fuss when you bring out this show-stopping cake. On a hot summer day, it will melt all resistance to dessert—one cool, creamy slice at a time. —Barbara McCalley, Allison Park, Pennsylvania
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All-American Banana Split
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania, by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. —Melissa Blystone, Latrobe, Pennsylvania
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Mint-Chocolate Bombe
This is a refreshing dessert you can keep in the freezer and take out anytime. It’s gorgeous, and never fails to impress! —Mary Kisinger, Medicine Hat, Alberta
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