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French Mint Ices Recipe

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This recipe for French Mint Ices, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Fryer
Added: Sunday, August 31, 2008


1 cup butter, creamed
4 squares bitter chocolate
2 cups powdered sugar
4 eggs
6 drops peppermint extract
2 tsps vanilla extract.5 cup chopped walnuts (optional)
about 20 Nilla Vanilla Wafers, give or take

Line a full-sized muffin tin with paper liners. Crush Vanilla wafer and sprinkle them in the bottom of each muffin cup
Melt the chocolate and let it cool a little, then add it to the creamed butter.
Slowly beat in the powdered sugar.
Add the eggs one at a time, beating well after each.
Add the extracts.
Beat for at least 10 minutes. The longer you beat these, the better they are.
Fold in the nuts if using
Fill the cups and freeze at least 3 hours, or overnight

Personal Notes:
Personal Notes:
These are these frozen mintychocolatey things that we served at parties back in the 70s.
Not sure whose idea they were to begin with, but I ended up with the recipe...




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