Choco-Mint Freeze
Choco-Mint Freeze is an moderately easy dinner. Made with 1 1/4 c. finely crushed vanilla wafers (28 wafers), 4 tbsp. butter or margarine, melted, 1 qt. peppermint stick ice cream, softened, 2 sq. (2 oz.) unsweetened chocolate and 1/2 c. butter or margarine, melted, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Toss together wafer crumbs and the 4 tablespoons melted butter or margarine.
Reserve 1/4 cup of crumb mixture; press remaining mixture into 9 x 9 x 2-inch baking pan.
Spread with softened ice cream; freeze.
Melt the 1/2 cup butter and chocolate over low heat; gradually stir into egg yolks with confectioners sugar and vanilla.
Cool thoroughly.
Beat egg whites until stiff peaks form.
Beat chocolate mixture until smooth; fold in egg whites. Spread chocolate mixture over ice cream; top with reserved crumb mixture; freeze.
Makes 8 servings.
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