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It's National Chocolate Mint Dayโ—

Today is the day for the chocolate mint lover in you!

According toย, "the International Dairy Foods Association states that mint chocolate chip is the 10th most popular flavor of ice cream."

FUN FACT: Mint chocolate is also the name of an herb with edible leaves that tastes like chocolate and mint.๐Ÿ˜ฒ

In honor of today, here's a few ways you can pay homage:

๐Ÿ“Eat some chocolate mint.

๐Ÿ“Make something using chocolate and mint.

๐Ÿ“If you need a recipe, try this one: ๐— ๐—œ๐—ก๐—ง ๐—–๐—›๐—ข๐—–๐—ข๐—Ÿ๐—”๐—ง๐—˜ ๐—œ๐—–๐—˜ ๐—–๐—ฅ๐—˜๐—”๐—  ๐—–๐—”๐—ž๐—˜



1 pkg (10 oz/300 g) fudge-covered mint cookies (about 40 cookies), divided

2 tbsp (30 mL) butter, melted


1 qt (1 L) mint chocolate chip ice cream

1 qt (1 L) chocolate ice cream

1/2 cup (125 mL) heavy whipping cream

2 tbsp (30 mL) powdered sugar

1/8 tsp (.5 mL) peppermint extract


For crust, place 25 of the cookies in resealable plastic bag; crush into fine crumbs using Baker's Roller. Place crumbs in Small Batter Bowl. Add butter; mix well. Press crumb mixture into bottom of 9" (23-cm) Springform Pan. Place pan in freezer until ready to fill.

Line inside collar of pan with remaining cookies (see Cook's Tip). For filling, place mint chocolate chip ice cream in refrigerator 20 minutes to soften. Scoop mint chocolate ice cream onto crust. Carefully spread ice cream evenly over crust using Small Spreader; cover and freeze 1 hour. Place chocolate ice cream in refrigerator 20 minutes before removing cake from freezer; scoop chocolate ice cream over mint ice cream. Carefully spread evenly and return to freezer.

Place cream in chilled Stainless (2-qt./2-L) Mixing Bowl; beat on high speed of electric hand mixer until soft peaks form. Add powdered sugar and peppermint extract; continue beating just until stiff peaks form (do not overbeat). Spread cream over chocolate ice cream. Freeze cake until firm, at least 6 hours or overnight.

๐—ฌ๐—ถ๐—ฒ๐—น๐—ฑ: 12 servings

๐—ก๐˜‚๐˜๐—ฟ๐—ถ๐—ฒ๐—ป๐˜๐˜€ ๐—ฝ๐—ฒ๐—ฟ ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ถ๐—ป๐—ด: Calories 390, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 50 mg, Carbohydrate 40 g, Protein 4 g, Sodium 120 mg, Fiber 1 g

Your friendly Pampered Chef Tip: Stand cookies up against side of pan with rounded sides against the collar. Use the first layer of ice cream to hold the cookies in place.

For easier serving, let cake stand at room temperature 15 minutes or until ice cream is slightly softened.

Springform Pan # 100596

Don't have this item on hand, don't panic. Pick it up hereโฌ‡๏ธ

ACTION STEP:ย Whip up this tantalizing treat and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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