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Peppermint Bon Bombe Recipe
|Peppermint bonbon/Chocolate mint ice cream||1 Quart, slightly softened (4 Cups)|
|Powdered sugar||2 Cup (32 tbs)|
|Margarine/Butter||2⁄3 Cup (10.67 tbs), softened|
|Unsweetened chocolate||2 Ounce, melted and cooled (2 Squares)|
Serving size: Complete recipe
Calories 4143 Calories from Fat 1654
% Daily Value*
Total Fat 187 g288%
Saturated Fat 56.9 g284.5%
Trans Fat 0 g
Cholesterol 767.7 mg
Sodium 1197.2 mg49.9%
Total Carbohydrates 536 g178.8%
Dietary Fiber 22.7 g90.9%
Sugars 457.2 g
Protein 66 g133%
Vitamin A 171.4% Vitamin C 0.24%
Calcium 147.4% Iron 70.1%
*Based on a 2000 Calorie diet
Spoon ice cream into prepared mold, packing firmly; freeze.
In large bowl, beat sugar, margarine, chocolate and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Spoon mixture over frozen ice cream layer.
Cover; freeze until firm.Remove mold from freezer 5 to 10 minutes before serving; invert onto serving plate and remove plastic wrap.
If desired, garnish with whipped cream and fresh mint leaves or chocolate curls.
Cut into wedges.