CHOCOLATE PEPPERMINT THREE LAYER ICE CREAM PIE

INGREDIENTS:

CRUST:

2 (10 oz. packages) grasshopper mint cookies, crushed

½ cup butter

Filling:

1  (1.75 quart)container Mint Chip Ice Cream

1 (1.75 quart) container Chocolate Ice Cream

1 (1.75 quart) container Peppermint Ice Cream (vanilla ice cream with crushed Andes Mint and a ½ teaspoon peppermint extract)

Garnish:

Crushed Andes Mints, Fresh Mint Sprigs , whipping cream, chocolate syrup

DIRECTIONS:

Crush the grasshopper mint cookies (I used a food processor) .  Pour the Grasshopper Cookie crumbs into a 12” springform pan.  Melt butter.  Mix butter into the crumbs and press down with a fork.  Place in the freezer for about 5 minutes.  Meanwhile, let the Mint Chip ice cream soften.  Using a mixer, soften the mint chip ice cream so it is spreadable.  Spread  mint chip ice cream evenly  over the crust.  Place in the freezer for about 10 minutes as you let the chocolate ice cream soften.  Using a blender, soften the chocolate ice cream.  Remove the pie from the freezer  and spread the chocolate layer evenly over the mint chip layer. Return to the freezer for about 10 minutes while the peppermint ice cream softens.  Soften the peppermint ice cream by using the mixer. Remove the pie from the freezer and spread the peppermint ice cream evenly over the chocolate ice cream.  Sprinkle crushed Andes Mints over the top and gently press into the ice cream.  Let freeze overnight. 

To Garnish: 

Put a fresh mint sprig in the middle and spread chocolate syrup over each slice.  Top with whipping cream.

Ingredients

Cookie Crumbs

Making Crust

Crust

Mixing Mint Chip

Spreading Mint Chip

Mint Chip Layer

Mixing Chocolate Ice Cream

Chocolate Layer

Mixing Peppermint Layer

Spreading Peppermint Layer

Peppermint Layer

Andes Mints, Ready to Freeze

CHOCOLATE PEANUT BUTTER, PEANUT BUTTER BALLS

INGREDIENTS:

1 15 oz. jar dark chocolate peanut butter (Jif brand – I found it at Target in December 2013)

5 Tablespoons peanut butter

2 Tablespoons butter , softened

1 teaspoon vanilla

2 cups powdered sugar

Peanut Butter Coating Ingredients:

1 ¾ cups peanut butter chips

½ cup peanut butter

¼ cup heavy whipping cream

Chocolate Peanut Butter Coating Ingredients:

1 bag of chocolate chips

1 bag of peanut butter chips

6 tablespoons whipping cream

DIRECTIONS:

In a large bowl, combine the chocolate peanut butter, peanut butter, butter, vanilla and powdered sugar.  Blend until smooth. Divide in half.  Transfer to two quart size freezer zipper bags.  Cut a small opening in one corner of each bag.  Line two cookie sheets  with parchment paper.  Pipe into small balls on the cookie sheets.  Leave about a half an inch between each ball.  (yes, I know each ball does not look too appetizing)  Place a toothpick in each ball and freeze for at least an hour.

For coating – mix all the ingredients for your choice of coating together in a heavy saucepan or double boiler on low heat, until the desired consistency for coating is reached.  (You can make one tray chocolate peanut butter, and one tray peanut butter.) Remove the balls from the freezer and using the toothpick, dip the balls into the coating and then place back on the parchment paper.  Once all the balls are coated place in the freezer to set. (only take one tray out of the freezer at a time and work fast.  The more frozen the balls, the easier they are to dip.)

Ingredients

Ingredients ready to mix

Mixed

Ready to Pipe

Piped on Parchment

Ready with Toothpicks

Ready to Melt

Coating

Coating

Inside

Yum

PEPPERMINT CHOCOLATE MOUSSE, NO EGG, SET BY GELATIN

Light and airy, smooth and creamy, a decadent dessert
Ingredients:
1 packet gelatin
¼ cup cold water
¼  cup boiling water

1 tablespoon sugar
8 oz. semi sweet chocolate, broken into chunks (Use premium chocolate)
2 tablespoons unsalted butter, cubed
1 ½  cups whipping cream
½  cup powdered sugar ( optional)
½  teaspoon vanilla powder

½ teaspoon peppermint extract

1 teaspoon peppermint sprinkles
Whipping cream for garnish

Crushed candy cane, for garnish

Directions:
In a small dish, sprinkle gelatin over cold water.  Let sit 1 minute.  Pour boiling water over gelatin, add 1 tablespoon sugar and whisk until gelatin has dissolved.  Let cool.

In a double boiler or a small heavy saucepan, melt chocolate and butter over low heat, stirring constantly.  Remove from heat just before it is completely melted and there are still some small chunks.  Continue stirring until the chocolate is smooth.  Transfer to a refrigerator safe bowl and let cool, almost completely.

In a large mixing bowl, add the whipping cream.  Whip for about two minutes, then add the vanilla powder and confectioner's sugar.  Continue Mixing until the cream thickens, but is not too thick (do not over mix).  Mix in the cooled chocolate and ½ teaspoon peppermint extract and peppermint sprinkles.  Gradually add the gelatin a little at a time, stirring (do not use the mixer at this point) it in. 

Transfer to a refrigerator safe bowl and let chill for 3 hours.  Serve with whipping cream and crushed candy cane, for garnish.

Ingredients

Chocolate and Butter

Melted Chocolate Ready to Chill

Whipping Cream and Sugar

Gelatin over Cold Water

Gelatin, Boiling Water and Sugar

Chocolate and Whipping Cream

All Mixed

Ready to Set

FROZEN GRASSHOPPER MINT CHEESECAKE

Ingredients:

1 (10 oz.) package Grasshopper Mint Cookies (put through the food processor)

1/3 cup butter, melted

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 teaspoon mint (not peppermint) extract

2 teaspoons chocolate extract, optional

Green food coloring (add drops as desired) – optional

2 cups heavy cream, whipped

Andes Mints, crushed (for garnish)

Directions:

Line a 9-inch round cake or springform pan with parchment paper or foil

Combine grasshopper mint cookie crumbs and melted butter in the springform pan.  

Mix well.  Press crumbs firmly onto the bottom and part way up the sides of the pan.  

Whip the Heavy Whipping Cream.

Chill crust. Add the cream cheese and sweetened condensed milk into a large mixing bowl. 

Beat until smooth.  

Stir in mint extract and chocolate extract.  Mix in green food coloring, optional.  

Fold in whipped cream. 

 Pour filling into pan. 

Garnish with crushed Andes Mints.  

Gently press the Andes Mint crumbles into cheesecake.  
Cover (I use those shower cap looking plastic covers); freeze 6 hours or until firm.  Serve with fudge topping, chocolate ice cream and chocolate whipping cream (see recipe), if desired.