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Recipe Name: Peppermint Ice Cream #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

50 or
60 "Starlight Mints", "Starlight Mints"
2 Cup(s) Liquid, non-fat dry milk
1 large Cool Whip
Chocolate syrup, optional
Combine mints and milk in a large plastic container; let stand
overnightin refrigerator. Next day, add Cool Whip; mix well. Leave in
the samecontainer and place in the freezer. Stir well, particularly
from bottom,4 or 5 times during the first 2 hours of freezing, so that
it willcompletely mix. (The peppermint has a tendency to stay on the
bottomunless stirred frequently.) Serve as is or topped with chocolate
syrup.Makes about 1-1/2 quarts.From <A Taste of Louisiana>. Downloaded
from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 434
Calories From Fat: 100
Total Fat: 11.1g
Cholesterol: 2.3mg
Sodium: 509.1mg
Potassium: 392.3mg
Carbohydrates: 75.6g
Fiber: 2.9g
Sugar: 39.5g
Protein: 7.8g

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