Growing up, I can't remember a time when my mom didn't make Choco-Mint Freeze for our Christmas dessert. The combination of chocolate and peppermint is one of my favorites, right behind chocolate and peanut butter. And winter is the only time of year when peppermint stick ice cream is available.
The buttery graham cracker crust and sweet chocolate with pecans over peppermint ice cream will not disappoint. And I like that you make it in advance and freeze it so you don't have the stress of preparing it on Christmas Day.
My husband and I now host my family for Christmas, so making Choco-Mint Freeze is one tradition which I have continued. I can't think of another dessert that would mean Christmas to me. Enjoy!
Makes 8 servings
1 ¼ cup finely crushed vanilla wafers (28 wafers) or graham crackers
4 T. plus ½ cup butter, divided, melted
1 quart peppermint stick ice cream, softened
2 sq. (2 oz.) unsweetened chocolate
3 well-beaten egg yolks
1 ½ cup sifted confectioners sugar
½ cup chopped pecans
1 t. vanilla
3 egg whites**
Toss together crumbs and 4 T. of melted butter. Reserve ¼ cup crumb mixture; press remaining crumb mixture into 9x9 or 8x8 baking pan. Spread with ice cream; freeze. Melt ½ cup butter and the chocolate over low heat; gradually stir in egg yolks with the confectioners sugar, nuts, and vanilla. Cool thoroughly. Beat egg white till stiff peaks form. Beat chocolate mixture till smooth; fold in egg whites. Spread chocolate mixture over ice cream; top with the reserved crumb mixture; freeze.
**You can always leave the egg whites out of the recipe if you are uncomfortable with not cooking the eggs.