choco-vanilla freeze
(1 rating)
When I can find peppermint stick ice cream this becomes Choco-Mint Freeze. The chocolate layer is oh-so rich and creamy smooth. This dessert could easily become a habit, especially in warmer weather.
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(1 rating)
yield
8 serving(s)
method
Blend
Ingredients For choco-vanilla freeze
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1 1/4 cvanilla waffers, crushed (28 waffers)
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1/2 stickbutter or margarine, mented (4 tbsp)
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2 qtvanilla ice cream, softened
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2 ozunsweetened chocolate (2 squares)
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1 stickbutter or margarine (1/2 cup)
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3egg yolks, well-beaten (reserve whites)
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1 1/2 cpowdered sugar, sifted
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1 tspvanilla extract
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3egg whites
How To Make choco-vanilla freeze
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1Toss together crumbs and melted butter. Reserve 1/4 cup of crumb mixture. Press remaining crumbs into 9x9x2 inch baking pan. Spread with softened ice cream and freeze.
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2Melt the stick of butter and chocolate over low heat. Cool a few minutes and then slowly stir mixture into egg yolks with powdered sugar and vanilla. Cool thoroughly. Meanwhile, beat egg whites till stiff peaks form. Beat chocolate mixture till smooth, then fold in egg whites.
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3Spread chocolate mixture over ice cream. Top with reserved crumb mixture and freeze.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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