Peppermint (Ice Cream) Dessert Recipe

1. 1

   1ST LAYER: Mix 2 c. wafer crumbs with approximately 6 Tbsp.

2. 2

   melted butter and press into 9 x 13 inch pan.

3. 3

   Refrigeratewhile doing next step.

4. 4

   2ND LAYER: Heat butter and chocolate together, cold a bit, add in beaten egg yolks, powdered sugar and vanilla.

5. 5

   Stir till mix gets creamy smooth and a bit lighter in color.

6. 6

   Spread over crumb crust, then freeze.

7. 7

   3RD LAYER: Slice ice cream (approximately 1 1/4 inches wide sections) and fit in pan over chocolate layer.

8. 8

   Let sit out a bit to soften so you can smooth over ice cream and fill in the cracks, sprinkle with 1/2 c. crumbs over the top and freeze.

9. 9

   This keeps well in freezer and can be made ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.