Best Marys Famous Peppermint Ice Cream Dessert Recipes

FROZEN PEPPERMINT DELIGHT

Frozen Peppermint Delight image

If you're looking for a dessert that's festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will have guests asking for seconds. -Pam Lancaster, Willis, Virginia

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 6

Ingredients

1 package (14.3 ounces) Oreo cookies, crushed
1/4 cup butter, melted
2 containers (1-1/2 quarts each) peppermint ice cream, slightly softened
1 carton (12 ounces) frozen whipped topping, thawed
Hot fudge ice cream topping, warmed
Crushed peppermint candy

Steps:

In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

Nutrition Facts : Calories 425 calories, Fat 22g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 296mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

PEPPERMINT ICE CREAM

Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

Ingredients

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Steps:

In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.