Mint N' Chip FrankenSlider

Neens from Ono Yum
Meet the Chef!
Neens from Ono Yum
Neens grew up in the island-style communities of San Diego. Far from Hawaii, but close to plate lunch, surfing and ukulele jammin, Neens is the creator of the Musubi Map and the I Love Poke Festival, both vehicles that reflect his passion for all things Hawaiian. He was raised on local-style home cooking thanks to his Mom, Gles, also known as the Filipina Betty Crocker. This recipe is one of Neens’ favorite dishes that he grew up eating, courtesy of his Mom. Thanks, Mom!
Recipe Details

2 quart carton Mint chip ice cream

1 10 ounce package Dark chocolate chips

1 tube Black decorating gel

1 bag Pretzel sticks

1 12-pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Step 1
Melt chocolate chips in double boiler. While chocolate is melting, slice each dinner roll in half.
Step 2
Take the top half of the roll and dip into the chocolate, placing each chocolate dipped half onto a cookie sheet covered with parchment paper (this is supposed to be the monster’s hair). Place these in fridge to harden, and put bottom halves to the side.
Step 3
Portion ice cream into 12 scoops on a parchment paper-lined cookie sheet and quickly decorate them with faces using edible black gel — before they melt.
Step 4
Put decorated ice cream in coldest part of freezer to remain frozen until you are ready to serve.
Step 5
When ready to assemble, place one scoop on each bottom part of KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls. Insert pretzel sticks into opposite sides of ice cream to resemble neck bolts. Top with chocolate-dipped halves and enjoy!

Neens from Ono Yum says:

Plan ahead by making space in both the freezer and fridge and using chilled cookie sheets to ensure the chocolate is hardened and the ice cream is as cold as possible before assembling!

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In this recipe!
Original Hawaiian Sweet 12 Pack Dinner Rolls Shop online
KING'S HAWAIIAN Dinner Rolls have a melt-in-your mouth texture - soft and fluffy with just the right touch of sweetness.