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I use this method to make espresso ice cream and adapted it to use Candy Cane Joe-Joes for a holiday twist on cookies-n-cream ice cream. It's super easy!

2 Pints Vanilla Ice Cream or frozen yogurt
1 cup crushed Candy Cane Joe Joes (about 8-10 cookies)
1 finely crushed candy cane

Directions:
Place a large bowl in the freezer to chill. Next, let the ice cream rest at room temp for about 30 minutes...you want it to be just a bit softer than soft-serve consistency....but NOT totally melted or runny.

Once the ice cream has softened, empty it out into the chilled bowl and carefully mix in the crushed Joe-Joes and candy cane. I find that a rubber spatula works best, but whatever spoon you have on hand should work fine!

Lastly, cover the bowl with cling wrap (make sure to place the wrap directly on the surface of the mixture, this prevents ice crystals) and put the bowl back into the freezer for at least an hour.

Enjoy!

Serves about 8

Submitted on 11/28/2007 by Illyana

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