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Easy Peppermint Dessert

Refreshing, rich dessert! The classic pairing of chocolate and peppermint is sure to bring recipe requests.

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  • prep time 55 min
  • total time 13 hr 55 min
  • ingredients 10
  • servings 15
 

Ingredients

1
package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
1/2
cup butter or margarine, melted
1/2
gallon peppermint stick, party mint or mint chip ice cream, softened
1
container (12 oz) frozen whipped topping, thawed
1/2
cup butter or margarine
4
oz unsweetened baking chocolate, chopped
2
cups sugar
1
can (12 oz) evaporated milk
1
teaspoon vanilla
1/3
cup crushed peppermint candies or candy canes

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
  • 2 In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
  • 3 Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
  • 4 Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
  • 5 Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.
  • 1 In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
  • 2 In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
  • 3 Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
  • 4 Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
  • 5 Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.

EXPERT TIPS

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Expert Tips

To soften the ice cream, place it in the refrigerator for 30 minutes.

Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
680
(
Calories from Fat
340),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
20g,
20%
Trans Fat
3g
3%
),
Cholesterol
75mg
75%;
Sodium
380mg
380%;
Total Carbohydrate
79g
79%
(Dietary Fiber
4g
4%
  Sugars
59g
59%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
20%;
Iron
10%;
Exchanges:
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.