Need a minty treat? These Minty Crunch Ice Cream Parfaits are sure to cure any mint or chocolate craving! Plus, the green color makes them the perfect St. Patrick’s Day dessert, too!
*UPDATED FROM OLD POST!
Oh wow – have I got a dessert for you to try today! Every year we go to our local firehouse for an all-you-can-eat corned beef and cabbage dinner on St. Patrick’s Day, so I generally cook my corned beef and cabbage a few days ahead of time.
Last night was the night, but because we were having company over, I wanted to make a special dessert, too.
Unfortunately, I didn’t prepare ahead and I had no idea what I was going to throw together.
So, off to the refrigerator, freezer and pantry I went searching for something that would make a great St. Patrick’s Day dessert.
Lucky for me, my parents brought a box of vanilla ice cream over for my birthday a couple of weeks ago and half the carton was left in the freezer. My initial idea was to make green mint ice cream.
However, once I mixed up the ice cream, I realized it wasn’t going to freeze hard enough to eat at dinner time. That of course, led me back to the pantry and refrigerator trying to figure out what I was going to add to the ice cream to make it a dessert that we could eat in two hours time.
It was then that I found the vanilla pudding mix, which led me to these delicious Minty Crunch Ice Cream Parfaits that are guaranteed to blow your socks off.
- Food processor
- Large mixing bowl and electric hand-mixer or Stand mixer
- Tall drinking glasses or parfait glasses
- Ice cream scoop
Here’s the recipe:
- 1 large wintergreen candy cane, feel free to use peppermint, if you like
- 3 cups vanilla ice cream
- 1 cup milk
- 1 package instant vanilla pudding mix
- 6 to 8 drops green food coloring
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 cup crushed chocolate cookies
- Break the candy cane into small pieces and place into a food processor. Process the candy cane until it is a fine dust.
- Add the vanilla ice cream to the food processor and mix with the crushed candy cane.
- In a large bowl, combine the milk and instant vanilla pudding mix with an electric mixer on high speed.
- Add the green food coloring to the pudding and mix with the mixer until combined.
- Fold the mint ice cream into the pudding mixture. Freeze for 30 to 40 minutes.
- Pour the heavy cream into a medium mixing bowl. Add the sugar. Whip on high speed with an electric mixer until light and fluffy.
- Remove the ice cream from the freezer and gently, fold into the whipped cream.
- Fill 4 tall glasses half-full with the ice cream mixture. Sprinkle a couple of tablespoons of crushed chocolate cookie over the cream.
- Add another layer of the cream mixture. Sprinkle remaining crushed chocolate cookies over the top of each parfait.
- Freeze until ready to serve.
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