This is the perfect finale for any Yom Tov seudah: a refreshing ice cream featuring vanilla, chocolate, and mint. What more can you ask for?
Vanilla Mint Fudge Ice Cream
Recipe By Brynie Greisman
- Cook & Prep: 5 h
- Serving: 20
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Contains:
Ingredients (16)
Vanilla Layer
Fudge Layer
Mint–Chocolate Chip Layer
Start Cooking
Prepare the Vanilla Layer
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Beat the egg whites while gradually adding the sugar. Set aside.
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In a separate bowl, beat the whipping cream until it is stiff. Add the egg yolks and vanilla.
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Fold both mixtures together.
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Pour into a 9x13-inch pan and freeze.
Tip:
To save time, make the vanilla and mint ice cream together. When separating the mixture for both flavors, measure 5 cups for each and then add the appropriate flavoring. Put the mint ice cream in the fridge while the vanilla ice cream is freezing.
Prepare the Fudge Layer
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Boil all ingredients in a small pot. Use a whisk to attain a smooth consistency.
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Cool and pour over the frozen vanilla ice cream (mixture will be gooey but pourable.) Smooth with a spatula.
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Return the pan to the freezer.
Prepare the Mint–Chocolate Chip Layer
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Beat the egg whites while gradually adding the sugar. Set aside.
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In a separate bowl, beat the whipping cream until it is stiff. Add the egg yolks, vanilla, mint extract, and food coloring.
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Fold both mixtures together and pour over the fudge.
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Put the pan back in the freezer.
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When everything is frozen, cover the pan tightly with foil to maintain freshness.
Variation:
If you prefer, you can add 1 tablespoon coffee dissolved in water instead of the mint flavor (Some of my kids think mint ice cream tastes like toothpaste — but not in this recipe! Everyone loves the combination of flavors, and they don’t find the mint at all overwhelming).
To Serve
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Cut into squares or with a round cutter.
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Drizzle with chocolate syrup if desired.
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Decorate with a mint leaf and some mini chocolate chips.
Credits
Photography: Daniel Lailah
Styling: Michal Leibowitz
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