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Peppermint Pattie Ice Cream Recipe
 
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Peppermint Pattie Ice Cream

1 C. half-and-half
1 C. heavy cream
4 oz. egg beaters or egg substitute
2 T. sugar
dash salt
3 (1.5 oz.) chocolate-covered peppermint patties
1 t. vanilla extract
6 hard peppermint candies, crushed (optional)

Combine half-and-half, cream. Egg Beaters, sugar and salt in a blender or food processor. Blend to combine.

Cut peppermint patties into 1/2 inch chunks, add to blender with vanilla and process on HIGH until smooth. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice cream maker.

Follow the manufacturer's instructions for freezing.

Before unwrapping hard peppermint candies, hit each piece with a rolling pin or mallet to crush into small pieces. Do this at the last minute because candies will absorb moisture from the air and stick together.

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