Frosty Peppermint Dessert Recipes

FROSTY PEPPERMINT DESSERT

Frosty Peppermint Dessert image

This creamy freeze with candy and a chocolate crust delivers make-ahead convenience. I'll often whip up two.-Carolyn Satterfield, Emporia, Kansas

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 cup crushed peppermint candies (about 36 round peppermints)
3 drops red food coloring, optional
2 cups heavy whipping cream
Additional crushed peppermints, optional

Steps:

Mix wafer crumbs, sugar and melted butter; press onto bottom and 2 in. up sides of a greased 8-in. springform pan. Freeze while preparing filling., In a large bowl, beat cream cheese until smooth; gradually beat in milk until smooth. Beat in crushed candies and, if desired, food coloring. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spoon into crust, spreading evenly. Freeze, covered, 8 hours or overnight. , Remove from freezer 10 minutes before serving. If desired, top with additional peppermints.

Nutrition Facts : Calories 449 calories, Fat 30g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 227mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 6g protein.

PEPPERMINT BUTTERCREAM FROSTING

Peppermint Buttercream Frosting image

An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.

Provided by GlacierFreeze

Categories Desserts Frostings and Icings Buttercream

Time 5m

Yield 24

Number Of Ingredients 5

Ingredients

½ cup butter, at room temperature
3 ½ cups confectioners' sugar
3 tablespoons milk
½ teaspoon peppermint extract
1 dash green or red food coloring

Steps:

Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 18.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 28.2 mg, Sugar 18 g

EASY PEPPERMINT DESSERT

Easy Peppermint Dessert image

Provided by Food Network

Categories dessert

Time 14h50m

Yield 15 servings

Number Of Ingredients 10

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
1 can (12 oz) evaporated milk
1 teaspoon vanilla
1/3 cup crushed peppermint candies or candy canes
4 oz unsweetened baking chocolate, chopped
2 cups sugar

Steps:

In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
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.
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.
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.
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.
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.

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