INGREDIENTS & PROCESS:<br />1/2 CUP CHOCOLATE ICE CREAM<br />1/2 CUP VANILLA ICE CREAM<br />1/2 CUP CHOCOLATE FUDGE ICE CREAM<br />KEEP THE ICE CREAM IN ROOM TEMPERATURE FOR MELTING COMPLETELY<br />1/2 CUP MELTED CHOCOLATE ICE CREAM<br />5 TABLESPOON ALL PURPOSE FLOUR<br />1/4 TEASPOON BAKING POWDER<br />MIX<br />1 TABLESPOON CHOCO CHIPS<br />MIX<br />1/2 CUP MELTED VANILLA ICE CREAM<br />5 TABLESPOON ALL PURPOSE FLOUR<br />1/4 TEASPOON BAKING POWDER<br />MIX<br />1 TABLESPOON WHITE CHOCO CHIPS<br />MIX<br />1/2 CUP MELTED CHOCOLATE FUDGE ICE CREAM<br />5 TABLESPOON ALL PURPOSE FLOUR<br />1/4 TEASPOON BAKING POWDER<br />MIX<br />1 TABLESPOON CRUSHED CHOCOLATE COOKIES<br />MIX<br />PLACE MUGS INTO THE PAN<br />COOK IT IN LOW MEDIUM HEAT FOR 15-20 MIN.<br />MUG CAKE IS READY, COOL COMPLETELY<br />CHOCOLATE ICE CREAM SCOOP<br />SPREAD SOME CHOCO CHIPS<br />VANILLA ICE CREAM SCOOP<br />CHOCOLATE FUDGE ICE CREAM SCOOP<br />SPREAD SOME CRUSHED CHOCOLATE COOKIES<br />CHOCOLATE SYRUP
