This is another spin-off recipe from the Homemade Peppermint Ice Cream Recipe.
The original Peppermint Ice Cream recipe uses a large candy cane for the flavoring.
This recipe uses Peppermint Extract instead, which is easily obtainable year round.
Homemade Peppermint Ice Cream
14 Marshmallows, the regular size
1 1/2 c. Whole Milk
1/3 c. Powdered Sugar
4 (or 5) Drops of Red Food Coloring
1/4 t. Peppermint Extract
4 oz. (1/2 container) Whipped Topping, like Cool Whip
4 (or more) Mini Candy Canes, crushed; optional
Cool and allow to freeze (in regular freezer) stirring every half hour or so, to mushy state.
Then fold in the whipped topping and crushed candy canes.
Return to freezer until firm; overnight is best.
Bye for now.
No comments:
Post a Comment