Peppermint ice cream #1

8 Servings

Ingredients

Quantity Ingredient
50 Or
60 \"Starlight Mints\"
2 cups Liquid; non-fat dry milk
1 carton (large) Cool Whip
Chocolate syrup; optional

Directions

Combine mints and milk in a large plastic container; let stand overnight in refrigerator. Next day, add Cool Whip; mix well. Leave in the same container and place in the freezer. Stir well, particularly from bottom, 4 or 5 times during the first 2 hours of freezing, so that it will completely mix. (The peppermint has a tendency to stay on the bottom unless stirred frequently.) Serve as is or topped with chocolate syrup. Makes about 1-½ quarts.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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