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Chocolate Peppermint Ice Cream

Posted By Shoshana On August 27, 2008 @ 4:22 am In chocolate,gluten-free,ice cream,soy-free,vegan | 1 Comment


Chocolate Peppermint Ice Cream

Peppermint Patties (recipe from The Perfect Scoop by David Lebovitz)

yield: 2 cups of  chopped pieces. Extra can be stored refrigerated or frozen for 1 month

2 cups confectioners’ sugar
3 Tablespoons light corn syrup
2 teaspoons water
scant 1/8 teaspoon peppermint extract or oil (add more to taste for a more intense peppermint experience)
6 oz bittersweet chocolate, chopped

Line a baking sheet with plastic wrap or parchment paper and lightly dust it with confectioners sugar. Mix the corn syrup, water, and mint extract or oil in a medium bowl. Gradually stir in the confectioners’ sugar. As the mixture thickens, knead it with your hands until it forma a smooth ball (it will seem dry at first, but it will come together).

Pat the dough out onto the sugar-dusted baking sheet about 1/3 inch thick and let it dry, uncovered, for at least 8 hours or overnight.

Melt the chocolate over a double boiler or in a microwave at 50% power.

Cut the mint disk into 6 pieces and brush off any excess sugar. Using 2 forks, dip each piece in the chocolate, turning it over to coat both sides, then transfer each piece to a parchment lined plate. Chill in the freezer until the chocolate has hardened, then chop into bite size pieces.

Chocolate Ice cream (adapted from the recipe on the Mimiccreme website)
2 cups sweetened mimiccreme
1/4 cup high quality cocoa powder (such as Scharffen Berger)
1 tsp vanilla
2 oz high quality dark chocolate, melted and cooled

Combine all the ingredients in a blender and blend until well mixed. Freeze according to the directions on the ice cream maker. Transfer to a container, fold in the peppermint patty pieces and freeze until solid. (Or, do what I did and eat it all immediately because IT IS THAT GOOD! Good thing I only made a small trial batch and not the full amount! This also explains why the ice cream in the picture is so soft, sorry about that, it would look better if it had hardened)

A note about Mimiccreme: In my opinion this is the best thing to happen to parve cooking in quite a while. A few words of caution, though. Being a nut based product, allergy concerns are something to be aware of when cooking for others.


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