Vanilla peppermint waffle ice cream sandwiches, Salted caramel coconut macaroons and Homemade Peppermint Patties. You will love this christmas desserts
Vanilla peppermint waffle ice cream sandwiches
- ½ cup of cold water
- 1 large egg
- 2 tbsp canola oil or avocado oil
- 1½ cups white cake mix
- ¼ cup crushed peppermint candies, plus more for garnish
- 4 ounces white or dark chocolate, melted
- 3 cups Breyers Natural Vanilla Ice Cream
- Heat a waffle iron to medium-high heat. Ideally use a waffle iron with small holes.
- In a mixing bowl, whisk together the water, egg, and oil. Add the dry cake mix and whisk just until mixed and smooth, about 30 seconds. Stir in 2 tablespoons of the crushed peppermint candies.
- Spoon or scoop 1½-to-2-tablespoons batter onto the center of each square of the waffle iron. Sprinkle with some of the peppermint candies. Close and cook until just golden and cooked according to the appliance directions, 1 minute to 90 seconds. Use a fork to gently remove waffles from iron. Repeat with all the batter.
- Using a pastry brush, brush one side of each waffle with the melted chocolate and let it set, chocolate side up, for about 5 minutes.
- Working quickly, scoop about ⅓ cup Breyers Ice Cream onto the chocolate side of one waffle and sandwich with another. Drizzle ice cream sandwiches with extra chocolate and sprinkle with extra peppermint candy if desired. Serve immediately.
Salted caramel coconut macaroons
- 1 (14 oz) can Sweetened Condensed Milk
- 3/4 cup caramel sauce
- 1 cup flour
- 2 (14 oz) bag shredded sweetened coconut flakes
- 1 1/2– 2 tsp sea salt, divided (I used flaked sea salt)
- 1 cup of milk chocolate
- 1 cup caramel bits
- 1 Tbsp water
- Preheat oven to 325°
- Line baking sheet with parchment paper and spray it lightly with cooking spray. Set aside
- In a large bowl combine flour, sweetened condensed milk, and caramel sauce. Add in coconut and 1 tsp of sea salt. Stir until combined.
- Drop dough by rounded tablespoon on lined baking sheet about an inch apart.
- Bake for 12-15 minutes until golden.
- Let cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.
- Melt milk chocolate in a microwave-safe bowl in 30-second increments until melted, stirring after each interval.
- When cookies are cooled dip the bottoms of the cookies into the melted chocolate.
- Melt caramel bits and water in a microwave for 45 seconds, or until melted.
- Drizzle caramel over the top of the cookies and finish by sprinkling the remaining 3/4 tsp sea salt on top of the caramel, if desired.
- Let set completely before serving.
Homemade Peppermint Patties
- 1/4 cup softened butter
- 1/3 cup light corn syrup
- 1-2 tsp peppermint extract*
- 3 cups powdered sugar
- 2 cups dark dipping chocolate**
- chocolate jimmies if desired
- Combine butter, corn syrup, extract, and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
- Remove dough from the bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all the patties are made, place the pan in the freezer for 10-15 minutes.
- Melt chocolate in the microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from the freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.
- Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.