Peppermint Ice Cream Loaf

A perfect Christmas Holiday dessert.                 

Ingredients

• 2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)
• 3 tbsps. butter, melted
• 1 cup crushed hard peppermint candy, divided
• 1/4 cup water
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 to 2 drops red food coloring (optional)
• 2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping)

Directions

LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.

BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.

COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.

FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.

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                                                            XOXO, Zoey