Peppermint Ice Cream Cake Recipe

Name: Peppermint Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsweetened cocoa; 3/4 cup boiling water; 6 tablespoons butter, melted; 1 cup packed dark brown sugar; 1/2 cup granulated sugar; 3/4 cup egg substitute; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 3 cups low-fat peppermint ice cream, softened; 3 cups frozen fat-free whipped topping, thawed; 1/8 teaspoon peppermint extract; 8 peppermint candies, crushed

Servings: persons

3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups low-fat peppermint ice cream, softened
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed

1
Preheat oven to 350u00b0F
2
Coat 2 8-inch round cake pans with cooking spray.
3
Line bottom of each pan with waxed paper.
4
Combine cocoa, 3/4 cup boiling water, and butter, stirring with a whisk until blended. Cool.
5
Combine brown sugar and granulated sugar in a large bowl, stirring well until blended.
6
Add egg substitute; beat with a mixer 2 minutes or until light and creamy.
7
Add the cocoa mixture, and beat 1 minute.
8
Lightly spoon flour into dry measuring cups; level with a knife.
9
Combine flour, baking powder, baking soda, and salt.
10
Gradually add the flour mixture to the sugar mixture; beat 1 minute or until blended. Stir in vanilla extract.
11
Pour batter into prepared pans.
12
Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
13
Cool in pans 10 minutes on a wire rack.
14
Remove from pans.
15
Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
16
Spread ice cream in an 8-inch round cake pan lined with plastic wrap.
17
Cover and freeze 4 hours or until firm.
18
To assemble cake, place one cake layer, bottom side up, on a cake pedestal.
19
Remove ice cream layer from freezer; remove plastic wrap.
20
Place ice cream layer, bottom side up, on top of cake layer.
21
Top with remaining cake layer.
22
Combine whipped topping and peppermint extract, and stir until blended.
23
Spread frosting over top and sides of cake.
24
Sprinkle with crushed peppermints.
25
Freeze until ready to serve.
26
Let cake stand at room temperature 10 minutes before slicing.

1244

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3/4 cup unsweetened cocoa, 3/4 cup boiling water, 6 tablespoons butter, melted, 1 cup packed dark brown sugar, and more.

Yes, 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.

That's it — enjoy your meal!

Peppermint Ice Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions