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
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1
Done
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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. |
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2
Done
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Soften the ice cream by leaving it on the counter for about 20 minutes. Scoop the ice cream into a large bowl. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Cover and freeze until firm. To serve, let the dessert stand at room temperature for 10 minutes, then cut into squares. |
