Choco-Vanilla Freeze

Susan Murley


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.


★★★★★ 1 vote



  • 1 1/4 c
    vanilla waffers, crushed (28 waffers)
  • 1/2 stick
    butter or margarine, mented (4 tbsp)
  • 2 qt
    vanilla ice cream, softened
  • 2 oz
    unsweetened chocolate (2 squares)
  • 1 stick
    butter or margarine (1/2 cup)
  • 3
    egg yolks, well-beaten (reserve whites)
  • 1 1/2 c
    powdered sugar, sifted
  • 1 tsp
    vanilla extract
  • 3
    egg whites

How to Make Choco-Vanilla Freeze


  1. Toss 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.
  2. Melt 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.
  3. Spread chocolate mixture over ice cream. Top with reserved crumb mixture and freeze.

Printable Recipe Card

About Choco-Vanilla Freeze

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American

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