This recipe appears in The Weekend Table and is an absolute family fave. I thought that as you are joining The Whole Scoop ice cream course, you deserved this treat more than most, thus we are sharing it here!
This ice cream ‘pie’ is a little bit addictive, especially if you love the peppermint chocolate combo as much as our family does. It will keep in the freezer for up to a month, but good luck with that! You can make it well in advance of needing it. It keeps extremely well if you wrap it correctly and then forget that it exists.
Well obviously Creme de Menthe!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams Chocolate Shortbread Base cooked Recipe
- 80 Grams Butter BUY
The Ice Cream
- 1 x 395 Tin condensed milk
- 90 Grams Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams creme de menthe
- 10 Drops doTERRA Peppermint Oil BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 600 Milliliters Cream BUY
- 1-2 Peppermint Crisp bars, cut into shards
Place the Chocolate Shortbread base and butter into the Thermomix bowl and blend 6 sec/speed 6.
Press into a lined 18 x 28cm baking tin. Place into freezer while you prepare the filling.
Place the condensed milk, EVOO, creme de menthe, peppermint oil and vanilla into a clean dry Thermomix bowl and blend 10 sec/speed 5. Scrape down sides of bowl and make sure it is well combined. Repeat blending if necessary. Remove from bowl and set aside.
Without cleaning, add cream to the Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 or until soft peaks form. Add to the peppermint mixture and fold cream through with a spatula by hand.
Spread onto the base, top with the Peppermint Crisp bars and place into freezer.
Serve in squares with or without more whipped cream.
This recipe can be seen if you sign up for the related course. Join the course to get access!