No Bake Minty Chocolate Freeze

4 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    1 h 30 m
Recipe by  bluebayou

“This is a really nice, refreshing type of dessert. Easy to make and looks good. It is really delicious. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.”

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Adjust Servings

Original recipe yields 12 cupcakes



  1. Line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Stir in the melted chocolate, then beat in the eggs, one at a time. Finally, stir in the vanilla and peppermint extracts and the nuts.
  2. Sprinkle a teaspoon of the crumbs into each muffin cup. Spoon the chocolate mixture evenly into the cups, then top with the remaining crumbs.
  3. Freeze for at least an hour. Keep frozen until serving time.

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Reviews (4)

Rate This Recipe


Use Egg Beaters instead of raw eggs. They are a safe alternative.



This was delicious! I think one ofd the best i've tasted in a long time!



Excellent flavor. Fudge-like texture. I had twice as much chocolate mixture as I did crumb mixture. The crumbs just fell off the bottem making them very messy. I think the recipe should be a chocolate layer, then a crumb layer, then another chocolate layer. That way the crumbs wouldn't fall all over when trying to eat.

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Amount Per Serving (12 total)

  • Calories
  • 290 cal
  • 15%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 37.4 g
  • 12%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Sour Cream Chocolate Frosting


next recipe:

Minty Chocolate Chip Cookies