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Peppermint Igloos
(Flavor available only Nov – Dec)

This is easier to make than it looks, and can be prepared ahead and frozen until serving. To prevent melting, be sure the ice cream is well-sealed with meringue, and fully preheat the oven before browning the meringue.

Edy's Slow Churned® Peppermint Light Ice Cream
12 round shortbread cookies (1-1/2-inch diameter)
3 egg whites
1/8 teaspoon cream of tartar
6 tablespoons granulated sugar
Peppermint Schnapps Chocolate Sauce


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Scoop 12 balls of ice cream slightly smaller than diameter of the cookies. Place ice cream on cookies and return to freezer while preparing meringue.

Beat egg whites and cream of tartar until foamy. Gradually beat in sugar 1 tablespoon at a time until meringue holds stiff glossy peaks.

Remove 6 ice cream topped cookies from the freezer. Frost thickly with meringue, being sure ice cream is completely enclosed. Return to freezer and repeat with remaining six. Freeze on a baking sheet for at least 1 hour or up to 24 hours.

Preheat oven to 500ºF. Place frozen baking sheet with ice creams in oven and bake for 3-5 minutes, until meringue is just barely browned. Serve immediately, or immediately return to freezer until ready to serve. Drizzle dessert plates with peppermint chocolate sauce and place ice creams on top.

Peppermint Schnapps Chocolate Sauce
In a micro-wave safe dish, combine 2/3 cup semi-sweet chocolate chips, 2 tablespoons heavy cream and 2 tablespoons peppermint schnapps (or 1/2 teaspoon peppermint extract). Heat on 50% power about 1 minute, stirring until chocolate is melted.


 


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