Mint Freeze

Serves: 4
Total Calories: 150


2 eggs white large, at room temperature
2 tablespoons sugar
3 drops food colors green
1/4 teaspoon peppermint extract
1 cup frozen whipped topping thawed
6 vanilla wafers finely crushed


In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in food color. Sprinkle peppermint extract over egg whites. Fold in whipped topping and crumbs.

Spoon mixture into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight. Can be eaten straight from the freezer.

Coffee Freeze: Substitute 2 teaspoons instant coffee granules, crushed, for the green food color and peppermint extract. Add coffee granules after sugar and beat until granules are dissolved. Fold in crumbs and whipped topping freeze as above.

Nutritional Facts:

Serves: 4
Total Calories: 150
Calories from Fat: 73

This Mint Freeze recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.

More Recipes from the Ice Cream And Frozen Desserts Cookbook:
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Cinnamon-Walnut Ice Cream
Coffee Tortoni
Deluxe Coffee Ice Cream
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Frozen Lemon Dessert
Frozen Lime Bavarian
Frozen Maple Cream
Frozen Peach Yogurt
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Ginger Cream Parfaits
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Lime Sherbet With Strawberries
Mint Freeze
Mother's Vanilla Ice Cream
Old-Fashioned Chocolate Ice Cream
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Peach Sundae Ice Cream
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Raspberry Yogurt
Ripening Homemade Ice Cream
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