This St. Patrick's Day I have decided to serve up a very sweet (and slightly alcoholic) dessert to accompany a few other local favorites. DC is home to so many fabulous cupcake and macaron shops, so it was an obvious choice to incorporate both types of desserts in my St. Patty's Day spread. In addition to the cookies and cake, ice cream was a must have for this festive sugar extravaganza. I started experimenting with different flavor ideas and finally landed on a Creme de Menthe Chocolate Sunday. As per my mantra with the recipes that I share, this is super easy to make and tastes delicious! Best part? You can actually assemble these sundaes ahead of time and store them in the freezer, so when your guests arrive the only thing you have to do is serve and enjoy!
Ingredients
- 1 Pint Vanilla Bean Ice Cream or Gelato
- 2 oz Creme de Menthe
- Chocolate Fudge Sauce
- Chopped Andes Mint Candies
- Chocolate Curls
- 1 cup Heavy Whipping Cream
- 2 TBS Powdered Sugar
Instructions
- In a blender, combine 1 pint of ice-cream and 2 oz of Creme de Menthe
- Once combined, pour contents from blender back into ice cream container and return to freezer to firm up again
- Meanwhile, in a bowl combine 1 cup of Heavy Whipping Cream and 2 TBS of Powdered Sugar. Beat with a hand mixer until cream starts to form firm peaks (about 1 minute), then set aside.
- Once the ice-cream has firmed up, remove and scoop into an ice cream dish, festive glass or champagne coupe
- Drizzle hot fudge over ice cream, add a tablespoon of andes mint pieces
- Then add a dollop of whipped cream and finish with a few chocolate shavings
**Note- you can either serve this as a single or double serving based on the serving dish you select. I have pictured both a single serving in the champagne coupes and a double serving in my green goblets.