choco-vanilla freeze
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.
prep time
cook time
method
Blend
yield
8 serving(s)
Ingredients
- 1 1/4 cups vanilla waffers, crushed (28 waffers)
- 1/2 stick butter or margarine, mented (4 tbsp)
- 2 quarts vanilla ice cream, softened
- 2 ounces unsweetened chocolate (2 squares)
- 1 stick butter or margarine (1/2 cup)
- 3 - egg yolks, well-beaten (reserve whites)
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 - egg whites
How To Make choco-vanilla freeze
-
Step 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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Step 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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Step 3Spread chocolate mixture over ice cream. Top with reserved crumb mixture and freeze.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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