Choco Mint Freeze Recipe
Servings: 8
Ingredients
- 1 1/4 c. vanilla wafers, finely crushed
- 4 Tbsp. butter or possibly margarine, melted
- 3 x egg yolks, well beaten
- 1/2 c. pecans, minced
- 3 x egg whites
- 1 quart peppermint stick ice cream, softened
- 2 sqr unsweetened chocolate, (2 ounces)
- 1 1/2 c. confectioner's sugar, sifted
- 1 tsp vanilla
Directions
- Toss together crumbs and the melted butter or possibly margarine. Reserve 1/4 c. crumb mix; press remaining crumb mix into a 9 x 9 x 2-inch baking pan. Spread with ice cream and freeze. Heat 1/2 c. butter and the chocolate over low heat; gradually stir into egg yolks with the confectioners sugar, nuts and vanilla. Cold thoroughly. Beat egg whites till stiff peaks 76form. Beat chocolate mix till smooth; mix in egg whites. Spread chocolate mix over ice cream. Top with the reserved crumb mix.
- Freeze.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 355 | |
| Calories from Fat 155 | 44% |
| Total Fat 17.86g | 22% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 161mg | 7% |
| Potassium 158mg | 5% |
| Total Carbs 49.78g | 13% |
| Dietary Fiber 2.9g | 10% |
| Sugars 32.5g | 22% |
| Protein 3.47g | 6% |
