Vanilla Mint Fudge Ice Cream

Vanilla Layer

3 eggs, separated

1/3 cup sugar

1 small pareve whipping cream

1 tsp vanilla

Fudge Layer:

6 Tbsp cocoa

1/2 cup pareve whipping cream

2–3 Tbsp (1 oz / 25 grams) margarine

6 Tbsp sugar

1 tsp vanilla

Mint–Chocolate Chip Layer:

3 eggs, separated

1/3 cup sugar

1 small pareve whipping cream

1 tsp vanilla

1/8–1/4 tsp mint extract, or to taste

green food coloring (optional)

generous handful chocolate chips, chopped in food processor

Vanilla Layer:

Beat the egg whites while gradually adding the sugar. Set aside. In a separate bowl, beat the whipping cream until it is stiff. Add the egg yolks and vanilla. Fold both mixtures together. Pour into a 9x13-inch pan and freeze.

Fudge Layer:

Boil all ingredients in a small pot. Use a whisk to attain a smooth consistency. Cool and pour over the frozen vanilla ice cream. (Mixture will be gooey but pourable.) Smooth with a spatula. Return the pan to the freezer.

Mint Chocolate-Chip Layer:

Beat the egg whites while gradually adding the sugar. Set aside.

In a separate bowl, beat the whipping cream until it is stiff. Add the egg yolks, vanilla, mint extract, and food coloring. Fold both mixtures together and pour over the fudge. Put the pan back in the freezer. When everything is frozen, cover the pan tightly with foil to maintain freshness.

TO SERVE Cut into squares or with a round cutter. Drizzle with chocolate syrup if desired. Decorate with a mint leaf and some mini chocolate chips.

TIP To save time, make the vanilla and mint ice cream together. When separating the mixture for both flavors, measure 5 cups for each and then add the appropriate flavoring. Put the mint ice cream in the fridge while the vanilla ice cream is freezing enough to pour the fudge onto.

VARIATION If you prefer, you can add 1 Tbsp coffee dissolved in water instead of the mint flavor. (Some of my kids think mint ice cream tastes like toothpaste — but not in this recipe! Everyone loves the combination of flavors, and they don’t find the mint at all overwhelming.)

This recipe appeared in Mishpacha Magazine for Rosh Hashanah.