Peppermint Ice Cream Loaf Recipe

Refreshing in so many ways.


2 cups heavy cream, whipped
1 (14 ounce) can sweetened Condensed Milk
1/4 cup water
1 cup crushed hard peppermint candy, divided
3 tablespoons butter, melted
2 cups finely crushed cream-filled chocolate sandwich cookies ( about 20 cookies)

To get the pink color in your filling, trying adding a few drops of hibiscus tea or beet juice (not pickled beets)...instead of food coloring.


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 alternative, 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.