0 0
Fudgy Peppermint Bonbon Dessert

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 (16 ounce) package chocolate filled Oreo cookies, crushed
2/3 cup butter, melted
9 cups peppermint bonbon ice cream, softened
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 (10 ounce) jar hot fudge sauce

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Fudgy Peppermint Bonbon Dessert

  • Serves 12
  • Easy

About This Recipe

One of my earlier memories about ice cream (and I have many) is going to Bridgeman’s Ice Cream Parlor. I am not quite sure, but I think they were the originator of the Peppermint Bonbon ice cream flavor.

When I was about 10 years old, the dad of one of my friends took us to Bridgeman’s to get cones. He had us go in one at a time and buy each cone individually so he didn’t have to pay sales tax. Even then I thought that was kind of cheap.

At any rate, this flavor is known around the world as Mint Chip Ice Cream. But that is just wrong. The only, ONLY name for this ice cream is Peppermint Bonbon. A green mint ice cream is swirled with little bits of dark chocolate. It’s heaven in a cone, but in this dessert it’s even better.

For the crust, I prefer to use Oreos with the chocolate filling, but you can certainly use the white filling type if you prefer. The crust is the perfect complement to the creamy ice cream and rich fudge soft.

You could certainly serve this recipe at a birthday party. It’s better than ice cream cones! And you won’t have to pay sales tax.

Steps

1
Done

Combine the crushed cookies with the melted butter in a large bowl. Press into the bottom of a 13" x 9" glass baking dish and set aside.

2
Done

Soften the ice cream by leaving it on the counter for about 20 minutes. Scoop the ice cream into a large bowl.

3
Done

In a medium bowl, beat the cream with the powdered sugar until stiff peaks form. Fold into the ice cream, and spoon onto the crust.

4
Done

Drop the fudge topping onto the ice cream mixture by spoonfuls and swirl together. Then press down on the ice cream until it's even.

5
Done

Cover and freeze until firm. To serve, let the dessert stand at room temperature for 10 minutes, then cut into squares.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Chocolate Layered Pound Cake
previous
Chocolate Layered Pound Cake
Schafee
next
Puppy Meatloaf