PEPPERMINT BON BON ICE CREAM RECIPES

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PEPPERMINT BON BON RECIPE - FOOD.COM



Peppermint Bon Bon Recipe - Food.com image

This is a frozen dessert that I always requested from my mom when I was younger. It is so delicious. Even though it's frozen I eat it all year long, even in the winter!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 9x13 pan, 20 serving(s)

Number Of Ingredients 7

1/2 cup butter
3 egg yolks, beaten
1 teaspoon vanilla
3 (1 ounce) chocolate squares
2 cups powdered sugar
3 egg whites, beaten stiff
1/2 gallon mint chocolate chip ice cream, slightly softened

Steps:

  • Spread a graham cracker crust in the bottom of a 9x13 pan.
  • Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites.
  • Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.

Nutrition Facts : Calories 151.3, FatContent 8.3, SaturatedFatContent 5, CholesterolContent 42.9, SodiumContent 52.3, CarbohydrateContent 17.9, FiberContent 0.2, SugarContent 17.2, ProteinContent 1.8

HOT-COCOA AFFOGATO WITH PEPPERMINT ICE CREAM RECIPE | BON ...



Hot-Cocoa Affogato with Peppermint Ice Cream Recipe | Bon ... image

Hot-Cocoa Affogato with Peppermint Ice Cream Recipe

Provided by The Bon Appétit Test Kitchen

Yield 8 Servings

Number Of Ingredients 10

3 cups whole milk
1 cup chilled heavy cream, divided
1/3 cup sugar
1 large pinch of kosher salt
1 vanilla bean, split lengthwise
5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped
1/3 cup (loosely packed) natural unsweetened cocoa powder
1 tablespoon finely ground espresso or dark-roast coffee beans
2 pints peppermint or mint chip ice cream
8 small candy canes (optional)

Steps:

  • Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
  • Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
  • Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
  • Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.

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