Chocolate Peppermint Ice Cream Cake Recipe

Name: Chocolate Peppermint Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1/2 cup unsalted butter; 8 ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped (not unsweetened); 1 (13 1/2 ounce) package chocolate wafer cookies (about 61 cookies); GLAZE; 1/2 cup whipping cream; 1/4 cup light corn syrup; 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped; FILLING; 7 cups premium vanilla ice cream, slightly softened; 1 1/4 cups coarsely crushed red and white striped hard peppermint candies (about 10 ounces); 2 teaspoons peppermint extract; red and white striped hard peppermint candy (whole or broken into pieces)

Servings: persons

CRUST
1/2 cup unsalted butter
8 ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped (not unsweetened)
1 (13 1/2 ounce) package chocolate wafer cookies (about 61 cookies)
GLAZE
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
FILLING
7 cups premium vanilla ice cream, slightly softened
1 1/4 cups coarsely crushed red and white striped hard peppermint candies (about 10 ounces)
2 teaspoons peppermint extract
red and white striped hard peppermint candy (whole or broken into pieces)

1
For crust, melt butter with chocolate in heavy small saucepan over low heat.
2
Finely grind cookies in processor.
3
Add warm chocolate mixture; blend until crumbs are just moistened.
4
Reserve 1 cup crumb mixture in small bowl.
5
Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
6
Freeze.
7
For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
8
Remove from heat.
9
Add chocolate; whisk until melted and smooth.
10
Let stand until cool but still pourable, about 1 hour.
11
For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
12
Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
13
Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
14
Pour 1 cup chocolate glaze over ice cream in pan.
15
Freeze 1 hour.
16
Top with remaining ice cream; spread evenly.
17
Freeze until firm, about 4 hours.
18
Stir remaining glaze over low heat just until pourable, but not warm.
19
Pour over ice cream.
20
Spread evenly.
21
Freeze overnight.
22
Run sharp knife between crust and pan sides to loosen cake.
23
Release pan sides.
24
Transfer cake to platter.
25
Garnish with peppermint candies and serve.

2231

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: CRUST, 1/2 cup unsalted butter, 8 ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped (not unsweetened), 1 (13 1/2 ounce) package chocolate wafer cookies (about 61 cookies), and more.

Yes, Chocolate Peppermint Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Chocolate Peppermint Ice Cream Cake

How did you like this recipe?

Frequently Asked Questions