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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This one is from the 20th annual Pillsbury bakeoff. You can use 1/2 pint of peppermint bon bon's instead of the chocolate chip mint ice cream. Ingredients:
1 cup chocolate chip mint chocolate chip ice cream |
1/3 cup butter or 1/3 cup margarine, softened |
1/2 cup sugar |
1 egg |
1 1/2 cups pillsbury all-purpose flour |
2 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup buttermilk |
1/2-1 teaspoon peppermint extract |
2 -3 drops green food coloring |
1/2 cup chocolate fudge topping |
chocolate shavings (to garnish) |
2 1/2 tablespoons flour |
1/2 cup milk |
1/2 cup sugar |
1/2 cup butter or 1/2 cup margarine, softened |
1 teaspoon peppermint extract |
2 -3 drops green food coloring |
Directions:
1. Measure ice cream by packing firmly into cup and leveling off. Let stand at room temperature about 1 hour to soften.
2. In large mixer bowl, cream butter and sugar.
3. Add egg; beat until smooth.
4. Add flour, baking powder, soda, salt, buttermilk, peppermint extract, food coloring and softened ice cream.
5. Beat at low speed until well blended, about 2 minutes.
6. Pour into generously greased and lightly floured 8-inch square pan.
7. Bake at 350* for 35 to 40 minutes until top springs back when touched lightly in center.
8. Cool 10 minutes; remove from pan.
9. When completely cooled, place on serving plate; spread sides and top with fudge ice cream topping.
10. Frost with Peppermint Frosting. Garnish with shaved chocolate.
11. Peppermint Frosting:.
12. In small saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly; cool completely.
13. In small mixer bowl, beat sugar and butter at high speed until light and fluffy, about 3 minutes. Gradually add completely cooled flour mixture; continue beating at high speed, about 3 minutes, until it is the consistency of whipped cream.
14. Blend in peppermint extract and food coloring.
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