Marys Famous Peppermint Ice Cream Dessert Recipes

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PEPPERMINT ICE CREAM DESSERT RECIPE



Peppermint Ice Cream Dessert Recipe image

Peppermint Ice Cream Dessert is a cool and refreshing holiday dessert stuffed with candy cane bits, all atop an Oreo crust.

Provided by Lil' Luna

Categories     Dessert

Time 4h10m

Number Of Ingredients 6

1 pacakge Oreos (crushed)
1/2 cup butter (melted)
1 gallon peppermint ice cream (slightly softened)
16 oz whipped topping (thawed)
hot fudge ice cream topping
crushed candy canes

Steps:

  • Combine Oreo crumbs and butter in a large bowl and mix well. Press into an ungreased 9x13.
  • Spread ice cream over crust; top with whipped topping. Cover and freeze for at least 4-6 hours.
  • Drizzle with hot fudge and crushed candy canes right before serving. ENJOY!

Nutrition Facts : Calories 806 kcal, Carbohydrate 83 g, Protein 12 g, Fat 47 g, SaturatedFat 31 g, Cholesterol 160 mg, Sodium 347 mg, Fiber 2 g, Sugar 76 g, ServingSize 12 g, TransFat 1 g, UnsaturatedFat 14 g

PEPPERMINT ICE CREAM



Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Steps:

  • In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

MARY'S 'FAMOUS' PEPPERMINT ICE CREAM DESSERT



Mary's 'famous' Peppermint Ice Cream Dessert image

This is made by our friend Mary for New Years annually, and I started making it when we would not be at Mary's house because it's DH's favorite. I made some of my own changes, but still think of it as Mary's recipe (I note where Mary's directions differ from mine in the ingredients list.). I also have never timed myself making this, but will the next time I make it and then update the time estimate. Peppermint ice cream is easier to find (IMO) in December.

Provided by El Bee

Categories     Frozen Desserts

Time 12h45m

Yield 1 9X13 pan, 12-15 serving(s)

Number Of Ingredients 8

11 ounces vanilla wafers (Mary's directions actually call for 2 small boxes, but my store only has one size. This seems to wor)
3/4 cup butter (Mary's recipe calls for margarine, but I don't keep that in the house)
4 tablespoons powdered sugar
4 ounces German sweet chocolate (Mary's recipe says 1 bar, I've only ever seen a 4 oz size for sale)
12 ounces milk chocolate chips
4 eggs (separated)
1 cup crushed nuts (not specified, I usually use walnuts)
1/2 gallon peppermint ice cream (pink looks great, softened)

Steps:

  • Crush vanilla wafers.
  • Melt butter.
  • Mix wafers, butter, and powdered sugar together. Spread 2/3 of mixture in bottom of 9X13 (or slightly larger) pan.
  • Melt sweet and milk chocolate in a double boiler.
  • Beat egg yolks, add to melted chocolate and remove from heat.
  • Beat egg whites until stiff, add to chocolate mixture.
  • Pour 2/3 of chocolate sauce over wafer mixture.
  • Sprinkle with chopped nuts.
  • Carefully spread softened ice cream (Mary's recipe says to cut in sticks and lay on top of nuts, but that kind of box is hard to find anymore). I use a wide spoon and put fairly thin chunks across the surface, then smooth it out a little to make sure all the chocolate is covered.
  • Pour rest of chocolate sauce over the ice cream.
  • Sprinkle with remaining wafer mixture.
  • Freeze at least overnight or for a few days. Remove from freezer shortly before serving to make it easier to cut.

Nutrition Facts : Calories 400.6, Fat 28.7, SaturatedFat 12.4, Cholesterol 102.1, Sodium 266.3, Carbohydrate 32.6, Fiber 2.2, Sugar 10.6, Protein 6

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