The fifth recipe in this series is inspired by Cici Maxwell’s “Twelve Days of Christmas”. This story of moving on after tragedy takes place in a fictitious, snowy, mountain town, where jeweller Gemma battle’s to save the town from the greedy corporate hands wishing to develop it into a mountain resort.
This ice cream sundae is the perfect combination of mint, chocolate and gooey marshmallow meringue with a nice adult kick from the white chocolate liqueur.
Ingredients for 2 sundaes
75g of white chocolate
Glitter sprinkles of choice
Chocolate syrup
100g of caster sugar
Two egg whites
A pinch of salt
1/4 tsp of cream of tartar
1 tsp of American peppermint extract
Mint chocolate chip ice cream
200ml of white chocolate liqueur (this recipe uses Aldi’s Ballycastle White Chocolate Liqueur)
Dark mint chocolate
Method
- Prepare the decorations for your glasses: in one bowl, gently melt your white chocolate, then empty your glitter sprinkles into another bowl.
- Dip your glasses into the chocolate first, twisting to ensure a nice thick coating on the rim, then repeat the process in the bowl with your sprinkles.
- Put your glasses straight in the freezer to set the chocolate.
- To make the peppermint marshmallow meringue: add the egg whites to a metal or glass mixing bowl, along with salt, tartar powder and sugar, then whisk to combine.
- Add about an inch of boiling water to a pan, then place over a medium high heat on your stove.
- Place the bowl on top of the pan. Make sure there is no water touching the bottom of the pan.
- Use a hand mixer to beat together the mixture until the sugar has dissolved – you can tell this by feeling the meringue between your fingers. If it has a grainy texture keep going until it’s more silken. This should only take a few minutes.
- When the sugar has dissolved, remove the bowl from the pan and continue, beating the mixture on a high-speed until stiff peaks form. You will know the meringue is ready when it doesn’t drip from your mixer when held upside down.
- Add in your peppermint flavouring, then beat for another minute to incorporate.
- Set the mixture aside while you build the Sundaes.
- Take your glasses from the freezer one at a time to ensure they remain as cold as possible.
- Drizzle chocolate syrup around the inside of your glass.
- Add in three or four scoops of mint chocolate chip ice cream.
- Then add 100ml of the white chocolate liqueur.
- Layer over a few tablespoons of the marshmallow meringue on top.
- Then to finish, grate some dark mint chocolate over the meringue.
We hope you enjoy this adult Christmas ice cream! 
