CHOCOLATE-RIBBONED PEPPERMINT ICE CREAM
This may sound strange, but I love ice cream in the winter. Something about a hat, gloves, scarf, and a cold ice cream cone just seems right.
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the chocolate sauce: Place butter and chocolate in a bowl over a pan of simmering water. Whisk together sugar and cocoa. Once butter and chocolate are melted, slowly whisk in sugar/cocoa mixture. Heat over the pan of simmering (not boiling) water for 15 minutes, stirring occasionally. Gradually whisk in cream until combined. Continue heating in the bowl over the simmering water for 10 minutes. Remove from heat and stir in the extracts. Pour into a container, cover, and chill in the refrigerator. For the ice cream:In a large bowl, whisk sugar with eggs and yolks for 1-2 minutes. Whisk in cornstarch. Set aside. In a medium saucepan, heat 1 cup of the half-and-half over medium heat until it comes to a simmer. Slowly, whisk hot half-and-half into egg mixture. Pour entire mixture back into the pan and cook on low heat, stirring constantly for about 3-4 minutes, until thickened. The mixture will coat the back of a wooden spoon when thickened. Pour thickened mixture through a fine strainer and into a bowl. Whisk in remaining half-and-half, cream, and extracts. Cover bowl and chill until completely cooled, up to overnight. Before starting the ice cream process, take chocolate sauce out of the refrigerator and leave at room temperature. The sauce will be very thick but will lose some stiffness as it stands. Pour cream into an ice cream maker and process until almost finished. With about 2 minutes remaining in the cycle, add crushed peppermints. Spoon soft ice cream into containers, adding large dollops of chocolate sauce throughout. Press waxed paper onto the top of the containers and cover. Freeze for at least 4 hours or until scoopable.
CHOCOLATE PEPPERMINT ICE CREAM
Whipped cream is mixed with sweetened condensed milk, crushed fudge mint cookies, and peppermint candies, then poured into a loaf pan and frozen until firm for an easy, creamy dessert.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 9
Number Of Ingredients 5
Steps:
- Beat heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form.
- Fold in sweetened condensed milk, cookies and peppermint candies until smooth.
- Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 58 g, Cholesterol 88 mg, Fat 30.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 19.2 g, Sodium 157.5 mg, Sugar 40.4 g
HOMEMADE PEPPERMINT CHOCOLATE CHIP ICE CREAM
Mini chocolate chips and crushed peppermint candy add some holiday flavor and flare to classic vanilla ice cream.
Provided by Danelle
Categories Desserts
Time 25m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together milk, sugar, salt, cream, vanilla and peppermint extract until sugar is dissolved. Cover and refrigerate for at least 2 hours.
- Add mixture to ice cream maker and proceed according to manufacturers instructions. Just before ice cream is set, add chocolate chips and peppermint to ice cream and continue mixing until combined.
- Place ice cream into an airtight container and freeze until fully set, at least 2 hours.
Nutrition Facts : Calories 290 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 41 milligrams sodium, Sugar 26 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHOCOLATE PEPPERMINT ICE CREAM CAKE
This chocolate cake may look fancy - but inside it's just a good old ice cream cake.
Categories holiday desserts peppermint ice cream chocolate cake Chocolate Peppermint Ice Cream Cake roll cake
Time 44m
Yield 10
Number Of Ingredients 20
Steps:
- Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.
- Separate egg whites and yolks into 2 large bowls. Beat whites on medium-high speed until foamy. Gradually beat in 1/2-cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form.
- Using same beaters, beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
- Dust a clean towel with confectioners' sugar; invert cake onto towel. Remove pan; carefully peel off foil. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
- Filling: Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.
- Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extracts; cool to room temperature.
- Unwrap cake; trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls or shavings. Freeze cake until firm.
Nutrition Facts : Calories 401 calories
CHOCOLATE-PEPPERMINT ICE CREAM CAKE
Categories Chocolate Dairy Dessert Christmas Mint Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For crust:
- Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
- For glaze:
- Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
- For filling:
- Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
- Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.
CHOCOLATE AND PEPPERMINT ICE CREAM RECIPE
Get festive with my Holiday Ice Cream flavors including Chocolate and Peppermint Ice Cream made with just a few ingredients and no ice cream machine needed!
Provided by Gemma Stafford
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Beat cold heavy dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add the melted cooled chocolate. Do this as quickly as you can, stirring constantly to keep the chocolate from seizing up and separating from the ice cream base. Once the chocolate has been mixed through, fold in the crushed peppermint candy.
- Freeze at least 4 hours or overnight before scooping and serving.
CHOCOLATE PEPPERMINT ICE CREAM DESSERT
With pudding, ice cream and whipped topping, this cool and creamy dessert is the perfect complement to a rich holiday meal. You'll appreciate its make-ahead convenience.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cracker crumbs, butter and sugar. Set aside 3/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream until smooth. Pour over crust. Chill for at least 1 hour., Spread with whipped topping and sprinkle with reserved crumbs. Cover and refrigerate for 6-8 hours or overnight.
Nutrition Facts :
PEPPERMINT CHOCOLATE-CHUNK ICE CREAM
Categories Ice Cream Machine Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Mint Summer Chill Simmer Boil Double Boiler Gourmet Small Plates
Yield Makes 1 1/2 pints
Number Of Ingredients 10
Steps:
- Make chocolate chunks:
- Line a baking sheet with wax paper.
- Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet. Chill chocolate mixture until firm, about 30 minutes. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap. Chocolate chunks may be made 1 week ahead and chilled.
- In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened. Pour mixture through a sieve into a bowl and cool. Stir in extract and, if using clear mints, food coloring. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Freeze mixture in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled chocolate chunks. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
CHOCOLATE PEPPERMINT ICE CREAM CAKE
A cool, minty ice cream cake with layers of chocolate and peppermint ice cream and cookie crust! Topped with meringue that you can toast.
Provided by Sarah Kieffer
Categories cake Dessert frozen dessert ice cream
Number Of Ingredients 21
Steps:
- Line a sheet pan with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl and stir constantly until just melted.
- In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, and melted chocolate until completely combined.
- In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
- Add half of the whipped cream to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain.
- Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman pan or 9 in [23 cm] loaf pan and freeze until firm, 6 hours, or, covered, up to 1 week.
- In a large bowl, whisk together the sweetened condensed milk, baking vanilla, peppermint extract, salt, and green food coloring until completely combined.
- In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
- Add half of the whipped cream to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain.
- Pour the mixture into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman pan or 9 in [23 cm] loaf pan and freeze until firm, 6 hours, or, covered, up to 1 week.
- Let the frozen Chocolate and Peppermint ice cream sit out at room temperature for 15 to 20 minutes (this makes it easier to scoop).
- Line a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman pan with parchment paper.
- Place the cookies in the bowl of a food processor and process until broken down into fine crumbs. Move the crumbs to a medium bowl and pour the melted butter over the top. Use a spatula to stir together until combined.
- Use a measuring cup or the bottom of a small glass to press half of the cooled crumbs evenly on the bottom of the prepared pan.
- Top the crumbs with the chocolate ice cream, filling the pan halfway, pressing it into an even layer. Sprinkle the remaining cookie crumbs evenly over the ice cream and top with the Peppermint Ice Cream, filling the pan to the top (you will have some ice cream leftover). Place the ice cream cake in the freezer and freeze for at least 6 hours or overnight before topping with meringue.
- Put about an inch of water in a medium saucepan and bring it to a gentle boil.
- In the bowl of a stand mixer, stir the egg whites, sugar, cream of tartar, and salt to combine. Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. Stir with a rubber spatula until the sugar is completely melted and reaches a temperature of 160°F, 4 to 5 minutes. While you are stirring, be sure to scrape down the sides of the bowl with the spatula-this will ensure no sugar grains are lurking on the sides and it also helps prevent the egg whites from cooking.
- Remove the bowl from the heat and place it in the stand mixer fitted with a whisk. Whisk on medium-high until stiff, glossy peaks form, 8 to 10 minutes. The bowl should have cooled down to room temperature at this point. Add the vanilla bean paste and beat until combined.
- Use the parchment sling to gently remove the cake from the loaf pan. Working quickly, remove the parchment paper and set the loaf cake on a serving platter.
- Use a spatula to spread the meringue evenly over the top of the ice cream cake and, if desired, use a spoon to create curls. Hold a kitchen blowtorch 1 or 2 inches away from the cake and touch the flame down in between the curls. The curls will toast and brown (if the curls set on fire, you can blow them out). Slice the cake and serve immediately. (Because this is ice cream, an oven broiler won't work here to toast the meringue - you will just have a melted puddle. If you don't have a blow torch, you can serve the cake without toasting it - it will still taste delicious.) Top with naturally colored crushed candied peppermints if desired.
CHOCOLATE PEPPERMINT ICE CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 6h35m
Yield 1 (9-inch) ice cream cake
Number Of Ingredients 13
Steps:
- For the crust: Cut the butter into pats and add to a medium heatproof bowl along with the chocolate chips. Place the bowl over 1 inch of simmering water, making sure the bowl doesn't touch the water. Once the butter and chocolate start to melt, stir to combine and remove from the heat. Finely crush the chocolate wafers in a food processor until it becomes a fine meal. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve a heaping 1 cup crumb mixture in a small bowl. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch diameter springform pan with 3-inch high sides. Freeze 1 hour.
- For the glaze: In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat. Remove from the heat, add the chocolate and whisk until it melts. Set aside to cool until room temperature, about 1 hour.
- For the filling: Quickly mix the ice cream, crushed candies and extract in a large bowl with a wooden spoon until blended. Put half the ice cream mixture onto the frozen crust and spread out. Evenly scatter the reserved cookie crumbs over the ice cream in the springform pan, pressing the crumbs down gently. Pour half of the chocolate glaze over the cookie crumbles and ice cream Freeze for about 3 hours.
- When you about ready to repeat the layers, place the glaze back over low heat, just until pourable, but not warm. Remove the springform pan from the freezer and repeat with the remaining ice cream and glaze. Place back into the freezer for at least 3 hours or overnight.
- Remove the cake from the freezer about 20 minutes before serving for easy removal of the springform sides. Release the pan sides and transfer the cake to a platter. Break off irregular pieces of the Candy Brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake.
- In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes.
- Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely.
CHOCOLATE PEPPERMINT SHORTBREAD
Here is a real holiday treat! These chocolate shortbread cookies are dipped in melted chocolate and sprinkled with crushed peppermint.
Provided by Karishma Pradhan
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Add the extract and salt: On low speed, add the peppermint extract and salt and mix just until combined.
- Place the racks and preheat the oven: Just before the cookies finish chilling, arrange two racks in the middle and bottom third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.
- Bake the cookies: Bake for 10 minutes or until the cookies are set, turning and rotating the pans between racks halfway through. The cookies will turn from glossy and wet to matte. They will feel slightly soft out of the oven but should barely make an indent when gently tapped them with your fingers. If they look shiny or feel too soft, continue baking until firmed up, about 2 minutes.
- Melt the chocolate chips: In a small microwave-safe bowl, add the chocolate chips. Microwave for 30 seconds on full power, then stir. Repeat, heating and stirring in 15-second intervals until the chocolate melts into a smooth, homogenous texture.
Nutrition Facts : Calories 167 kcal, Carbohydrate 18 g, Cholesterol 21 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 28 mg, Sugar 9 g, Fat 10 g, UnsaturatedFat 0 g
NO-CHURN PEPPERMINT-CHOCOLATE CHUNK ICE CREAM
No ice cream maker needed for this refreshing treat that's loaded with chunks of delicious dark chocolate, peppermint candies and chocolate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
- Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
- Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed milk and peppermint extract and whip until combined.
- Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining condensed milk mixture and top with the remaining chocolate chunks and peppermint candy. Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if desired.
CHOCOLATE CHIP PEPPERMINT ICE CREAM
This is the basic Creme Glacee with added ingredients. I made this recipe up for a dinner party, and changed it mid stream. My grown son told me it had to be green, so instead of using peppermint extract, I used 3 ounces of Creme de Menthe. It did not freeze hard in the ice cream maker, but we wanted to try it, and the softness did not bother any of us. We all had seconds, some had thirds, and the small amount that was left, I put in the freezer. I suspect it will not last through tomorrow. It was excellent. The next time I make it, I will allow several hours for freezer time. This is not a fast recipe. Well! I have let enough time slip by to get to know my recipe better. The Creme de Menthe is what I now use each time. The ice cream gets hard enough to be nice, but never so hard I can't "dip" it. I had two bowls tonight!... I have to stop making this!
Provided by Sweetiebarbara
Categories Frozen Desserts
Time 2h
Yield 1 quart, 12 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk over low heat, but do not boil.
- Stir in sugar and salt until dissolved.
- Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
- Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
- Place double boiler together, and cook over hot water, until mixture is thick and smooth.
- Chill.
- Add peppermint extract, whipping cream, and half and half.
- Fold this mixture into the custard.
- Churn freeze, adding the peppermint pieces and chocolate.
- Serve or pack in tub and place in freezer.
Nutrition Facts : Calories 233, Fat 13.9, SaturatedFat 8.3, Cholesterol 86.1, Sodium 59.9, Carbohydrate 25.8, Fiber 0.4, Sugar 20.2, Protein 2.9
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From bonappetit.com
4/5 (29)Servings 12
- Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
- Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
- Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
- Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.
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From more.ctv.ca
Servings 5-6Category Dessert
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, peppermint extract, green food colouring, and salt and set aside. In a separate bowl, whip the cream to stiff peaks.
- Using a whisk, fold about half a cup of the whipped cream into the condensed milk mixture just to lighten it up a bit. Switch to a spatula and fold in the remaining whipped cream in two additions just until combined. Fold in the most of the chocolate reserving some for sprinkling on top.
- Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Scatter the remaining chocolate on top and cover the pan with plastic wrap. Place the ice cream into the freezer for at least six hours to firm up before serving.
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Ratings 25Category DessertCuisine AmericanTotal Time 3 hrs
- In a large mixing bowl, combine the sandwich cookie crumbs and the melted butter; stir to fully coat all the crumbs with the butter. Press evenly into the bottom of a 9-inch diameter spring form pan. Cover with plastic wrap and place in the freezer to set (about 1 hour).
- In a large mixing bowl, combine the softened vanilla ice cream, candy cane crumbs and peppermint extract. Stir to fully combine (don’t worry if the ice cream becomes very soft).
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- Place the chocolate sandwich cookies in the bowl of a food processor and pulse until the cookies become fine crumbs. Mix in the melted butter until all the crumbs are moistened.
- Press the crumbs into the bottom and up 1 inch of the sides of a 9-inch spring form pan making sure it evenly coats the bottom of the pan.
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- Gently fold in the sweetened condensed milk, mint extract, and candy canes with a rubber spatula.
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4.6/5 (28)Total Time 4 hrs 30 minsCategory Desserts & Sweet TreatsCalories 399 per serving
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