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Peppermint Bon Bombe

Ingredients
  Peppermint bonbon/Chocolate mint ice cream 1 Quart, slightly softened (4 Cups)
  Powdered sugar 2 Cup (32 tbs)
  Margarine/Butter 2⁄3 Cup (10.67 tbs), softened
  Unsweetened chocolate 2 Ounce, melted and cooled (2 Squares)
  Vanilla 1 Teaspoon
  Eggs 3
Directions

Line 2-quart mold or bowl with plastic wrap.
Spoon ice cream into prepared mold, packing firmly; freeze.
In large bowl, beat sugar, margarine, chocolate and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Spoon mixture over frozen ice cream layer.
Cover; freeze until firm.Remove mold from freezer 5 to 10 minutes before serving; invert onto serving plate and remove plastic wrap.
If desired, garnish with whipped cream and fresh mint leaves or chocolate curls.
Cut into wedges.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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