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This is the perfect finale for any Yom Tov seudah: a refreshing ice cream featuring vanilla, chocolate, and mint. What more can you ask for?
3 eggs, separated
1/3 cup sugar
1 small container non-dairy whipping cream
1 teaspoon Gefen Vanilla
6 tablespoons Gefen Cocoa
1/2 cup non-dairy whipping cream
2–3 tablespoons (1 ounce / 25 grams) margarine (use soy-free if needed)
6 tablespoons sugar
1 teaspoon Gefen Vanilla
3 eggs, separated
1/3 cup sugar
1 small container non-dairy whipping cream
1 teaspoon Gefen Vanilla
1/8 – 1/4 teaspoon mint extract, or to taste
green food coloring (optional)
generous handful Glicks Chocolate Chips, chopped in food processor
Beat the egg whites while gradually adding the sugar. Set aside.
In a separate bowl, beat the whipping cream until it is stiff. Add the egg yolks and vanilla.
Fold both mixtures together.
Pour into a 9×13-inch pan and freeze.
Boil all ingredients in a small pot. Use a whisk to attain a smooth consistency.
Cool and pour over the frozen vanilla ice cream (mixture will be gooey but pourable.) Smooth with a spatula.
Return the pan to the freezer.
Beat the egg whites while gradually adding the sugar. Set aside.
In a separate bowl, beat the whipping cream until it is stiff. Add the egg yolks, vanilla, mint extract, and food coloring.
Fold both mixtures together and pour over the fudge.
Put the pan back in the freezer.
When everything is frozen, cover the pan tightly with foil to maintain freshness.
Cut into squares or with a round cutter.
Drizzle with chocolate syrup if desired.
Decorate with a mint leaf and some mini chocolate chips.
Photography: Daniel Lailah Styling: Michal Leibowitz
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