Skip to navigation.

Peppermint Ice Cream Dessert

Makes 8 servings.


1 13-oz. package pecan shortbread cookies, such as Pecan Sandies, crumbled

1/2 cup chopped nuts

2/3 cup Real California butter

3 1-oz. packages pre-melted unsweetened chocolate, such as Choco-Bake (see note)

1/2 cup powdered sugar

3 large eggs, separated

1 tsp. vanilla extract

1/2 gal. Real California peppermint ice cream

3 to 4 toffee candy bars, such as Heath Bars, broken into pieces


In a medium bowl, combine the crumbled cookies and nuts. Set 1/2 cup of the mixture aside. Press the remaining mixture into a 9-by-13-in. pan and set aside.

In a large saucepan over medium heat, combine the butter and chocolate, stirring until both are melted and the mixture is combined. Remove from the heat and stir in the sugar, egg yolks, and vanilla. Set aside.

Sing a hand or a stand mixer, whip the egg whites to stiff peaks. Fold the egg whites into the chocolate mixture, then pour entire mixture over the cookie crumb mixture in the pan. Freeze until set, about 30 minutes.

Meanwhile, soften the ice cream.

Spoon the ice cream over the chocolate mixture in the pan. Sprinkle with the reserved cookie crumb mixture and toffee candy. Freeze until firm.

Note: If you can’t find pre-melted unsweetened chocolate, substitute 3 1-oz. squares of unsweetened baking chocolate.


By Cindy N. from Sterling Heights, Michigan

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,