Please enter the email you’re using for this account.
Everyone loves ice cream in the summer because it’s refreshing. Peppermint ice cream? Twice as refreshing! For a crunchier version, process the candies into a coarser, rather than finer, crumb.
24 ounces of Kineret Whipped Topping or other nondairy ready-to-whip topping
3/4 cup sugar
6 eggs
1/4 teaspoon peppermint extract
2 drops Gefen Red Food Coloring
1 box red and white peppermint candies
In the bowl of an electric mixer, beat liquid topping until stiff.
Add in sugar and beat until incorporated.
Add in eggs, one at a time, peppermint extract, and food coloring.
In a food processor fitted with the S blade, grind the candies until they are broken into very small pieces. (This is very noisy.) You can also place the candies in a plastic bag and bang them with a hammer to crush.
Gently fold candy into ice cream and freeze.
How Would You
Rate this recipe?
Please log in to rate
Reviews