Peppermint Chocolate Freezer Recipe
- 1 1/4 c. vanilla or possibly chocolate wafer crumbs
- 4 tbsp. butter, melted
- 1 quart. peppermint bon bon ice cream (or possibly 1/2 gal. for 9 x 13 inch cake pan)
- 2 sq. unsweetened chocolate
- 1/4 c. butter
- 3 egg yolks, well beaten
- 1 1/4 c. sifted confectioners' sugar
- 1/2 c. minced nuts (opt.)
- 1 teaspoon vanilla
- 3 egg whites
- Toss wafer crumbs and butter.
- Reserve 1/4 c. mix.
- Press rest into cake pan.
- Bake at 400 degrees for 5 - 10 min.
- Cold.
- Spread ice cream over wafer mix; freeze.
- Heat butter and chocolate squares.
- Stir in confectioners' sugar, nuts, vanilla.
- Gradually add in egg yolks.
- Cold thoroughly.
- Beat egg whites till stiff, add in to chocolate mix.
- Spread over ice cream.
- Top with reserved crumbs and freeze.
- VARIATION: Mix Cold Whip, confectioners' sugar and cocoa pwdr (you judge the amounts).
- Spread on top of chocolate mix.
- Then top with reserved crumbs and freeze.
vanilla, butter, peppermint bon bon ice cream, unsweetened chocolate, butter, egg yolks, sugar, nuts, vanilla, egg whites
Taken from cookeatshare.com/recipes/peppermint-chocolate-freezer-10160 (may not work)