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Ingredientes
- 1 1/4 c. vanilla or possibly chocolate wafer crumbs
- 4 tbsp. butter, melted
- 1 quart. peppermint bon bon ice cream (or possibly 1/2 gal. for 9 x 13 inch cake pan)
- 2 sq. unsweetened chocolate
- 1/4 c. butter
- 3 egg yolks, well beaten
- 1 1/4 c. sifted confectioners' sugar
- 1/2 c. minced nuts (opt.)
- 1 teaspoon vanilla
- 3 egg whites
Direcciones
- Toss wafer crumbs and butter. Reserve 1/4 c. mix. Press rest into cake pan. Bake at 400 degrees for 5 - 10 min. Cold. Spread ice cream over wafer mix; freeze. Heat butter and chocolate squares. Stir in confectioners' sugar, nuts, vanilla. Gradually add in egg yolks. Cold thoroughly. Beat egg whites till stiff, add in to chocolate mix. Spread over ice cream. Top with reserved crumbs and freeze.
- VARIATION: Mix Cold Whip, confectioners' sugar and cocoa pwdr (you judge the amounts). Spread on top of chocolate mix. Then top with reserved crumbs and freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 170 | 60% |
| Total Fat 19.73g | 25% |
| Saturated Fat 10.23g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 144mg | 6% |
| Potassium 164mg | 5% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.65g | 3% |
| Protein 2.56g | 4% |
