Peppermint Ice Cream Loaf
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 431
- Total Fat
- 29
- Saturated Fat
- 16
- Carbohydrates
- 43
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 5
- Cholesterol
- 73
- Sodium
- 137
- Total: 15 min
- Prep: 15 min
Ingredients
1 cup crushed hard peppermint candy, divided
1/4 cup water
2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)
3 tbsps. butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 to 2 drops red food coloring (optional)
2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping)
Directions
- LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
- BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
- COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
- FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.