Peppermint-Wrapped Ice Cream Cake – a delicious recipe with Breyers, topping, whipping heavy cream, peppermint, red ribbon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Line 9 x 5 x 3-inch loaf pan with plastic wrap leaving 5-inch wrap overhang on each side.", "Scoop 1/2 of the Breyers(R) Natural Vanilla Ice Cream into prepared pan, pressing to form an even layer. Pour in room temperature hot fudge topping. Scoop in remaining Ice Cream, pressing to form an even layer; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.", "Lift Ice Cream from pan using plastic wrap and invert onto chilled serving platter; remove plastic wrap. Frost with whipped topping. Decorate with fruit flavored snack for ""ribbon"" and candies. If needed, return to freezer 30 minutes to firm up decorations."]
846
kcal
Calories
61
g
Fat
44
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/2 quarts Breyers(R) Natural Vanilla Ice Cream divided, 1 cup hot fudge topping or dark chocolate with mint (room temperature), 2 cups whipping heavy cream, greens and/or red striped hard peppermint or spearmint candies, and more.
Yes, Peppermint-Wrapped 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.
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