Peppermint Ice Cream Cakes Recipes

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PEPPERMINT ICE CREAM CAKES



Peppermint Ice Cream Cakes image

Looking for a frozen dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this peppermint ice cream cake that's perfect for Christmas party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 6

1/2 gallon peppermint ice cream
1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 cups whipping cream
1/4 cup powdered sugar
1 cup hard peppermint candies, unwrapped, crushed

Steps:

  • Place 13x9-inch pan in freezer. Let ice cream stand at room temperature 15 minutes to soften. Line cold pan with plastic wrap. Spoon ice cream into pan; cover with another sheet of plastic wrap. Spread ice cream to even thickness. Freeze 1 hour. Heat oven to 350°F. Spray a second 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9- inch pan, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • Cut cake horizontally to make 3 layers; split layers in half to make 6 total. Press 1 layer in bottom of 9x5-inch loaf pan. Remove ice cream from freezer; carefully lift ice cream from pan and remove plastic. Place 1 ice cream layer on cake in pan; top with second cake layer. Repeat layers. Return to freezer. Repeat for second cake. In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Serve, or freeze up to 8 hours. Before serving, sprinkle cake with crushed candies.

Nutrition Facts : Calories 316, Carbohydrate 35 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 215 mg

PEPPERMINT ICE CREAM CAKE



Peppermint Ice Cream Cake image

When Crafting Traditions staffers saw the enticing cake recipe Gloria shared recently, they excitedly added it to our sweet gathering of birthday treats. And for good reason-to make it, Gloria uses candy-flavored ice cream! "This is the kind of dessert that's perfect for any special occasion," Gloria comments. "Traditionally, I fix it for our December 24 celebration." What's also nice is the fact that the cake can be made a few days ahead and stored in the freezer until the celebration starts. "It always looks fresh and tastes great," Gloria assures.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

4 cups crisp rice cereal
1 milk chocolate candy bar (7 ounces)
1/2 cup butter, cubed
1/2 gallon peppermint stick ice cream, softened
2 cups whipped topping
Peppermint candy canes or crushed peppermint candies

Steps:

  • Place cereal in large bowl; set aside. Grate or shave 2 tablespoons of chocolate from candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate; stir until smooth. , Pour over cereal and stir to coat. Press into the bottom of a greased 10-in. springform pan. Freeze for 30 minutes. , Spoon ice cream over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with the shaved chocolate. Cover and freeze for several hours or overnight. , Top with candy. Remove cake from freezer 5-10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately.

Nutrition Facts : Calories 487 calories, Fat 29g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

PEPPERMINT CANDY ICE CREAM CAKE



Peppermint Candy Ice Cream Cake image

Design a mint-lover's dream: vanilla ice cream cake loaded with crushed peppermint candies and topped with chocolate ganache and more crushed peppermints.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 7

6 tablespoons unsalted butter, melted, plus more, at room temperature, for the pan
9 ounces chocolate wafer cookies, crushed
16 round hard peppermint candies, finely crushed
2 quarts (8 cups) vanilla ice cream, softened
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
8 round hard peppermint candies, finely crushed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
  • Combine the melted butter and crushed wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes. Let cool completely before using.
  • Fold the peppermint candies into the ice cream. Scoop the peppermint candy ice cream onto the cookie crust, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more. Keep in the freezer until ready to frost.
  • Put the chocolate in a medium heatsafe bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
  • Frost the top and sides of the cake with the ganache and top with the crushed peppermint candies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

PEPPERMINT ICE CREAM CAKE



Peppermint Ice Cream Cake image

Make and share this Peppermint Ice Cream Cake recipe from Food.com.

Provided by cellogirl2

Categories     Frozen Desserts

Time 48m

Yield 16 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350°F
  • Coat 2 8-inch round cake pans with cooking spray.
  • Line bottom of each pan with waxed paper.
  • Combine cocoa, ¾ cup boiling water, and butter, stirring with a whisk until blended. Cool.
  • Combine brown sugar and granulated sugar in a large bowl, stirring well until blended.
  • Add egg substitute; beat with a mixer 2 minutes or until light and creamy.
  • Add the cocoa mixture, and beat 1 minute.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour, baking powder, baking soda, and salt.
  • Gradually add the flour mixture to the sugar mixture; beat 1 minute or until blended. Stir in vanilla extract.
  • Pour batter into prepared pans.
  • Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pans 10 minutes on a wire rack.
  • Remove from pans.
  • Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
  • Spread ice cream in an 8-inch round cake pan lined with plastic wrap.
  • Cover and freeze 4 hours or until firm.
  • To assemble cake, place one cake layer, bottom side up, on a cake pedestal.
  • Remove ice cream layer from freezer; remove plastic wrap.
  • Place ice cream layer, bottom side up, on top of cake layer.
  • Top with remaining cake layer.
  • Combine whipped topping and peppermint extract, and stir until blended.
  • Spread frosting over top and sides of cake.
  • Sprinkle with crushed peppermints.
  • Freeze until ready to serve.
  • Let cake stand at room temperature 10 minutes before slicing.

Nutrition Facts : Calories 187.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 11.6, Sodium 182.6, Carbohydrate 33.4, Fiber 1.7, Sugar 21.3, Protein 3.5

CHOCOLATE PEPPERMINT ICE CREAM CAKE



Chocolate Peppermint Ice Cream Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 19h30m

Yield 1 (9-inch) ice cream cake

Number Of Ingredients 14

1/2 cup plus 3 tablespoons unsalted butter
1 2/3 cups semisweet chocolate
2 (9-ounce) packages chocolate wafer cookies (about 80 cookies)
3/4 cup heavy cream
1/4 cup plus 3 tablespoons light corn syrup
1/2 cup semisweet chocolate
8 cups vanilla ice cream, slightly softened
1 1/2 cups coarsely crushed red and white striped hard peppermint candies (about 10 ounces)
2 teaspoons peppermint extract
Candy Brittle, recipe follows
2 1/4 cups sugar
3/4 cup water
2 tablespoons plus 2 teaspoons light corn syrup
2 cups assorted candies (hot cinnamon candies, after dinner mints, candy cane pieces, sliced spice drops)

Steps:

  • For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.;
  • In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.;

PEPPERMINT ICE CREAM CANDYLAND CAKE



Peppermint Ice Cream Candyland Cake image

Store-bought peppermint ice cream will vary in color from pale pink to bright pink.

Provided by Sarah Tenaglia

Categories     Cake     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 20

Cake:
1 1/2 cups unbleached all purpose flour
1 1/2 cups sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
6 tablespoons bittersweet or semisweet chocolate chips
3/4 cup water
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1 large egg, room temperature
3 1/2 quarts (about) peppermint stick ice cream, slightly softened
Candy Brittle:
1 1/2 cups sugar
1/2 cup water
1 1/2 tablespoons light corn syrup
1 to 2 cups assorted candies (such as sliced gummy candies, spice drops, Swedish mints, butter mints, rock candy pieces, and candy cane pieces)
Chocolate Sauce:
1/2 cup water
8 ounces bittersweet or semisweet chocolate chips

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 15x10x1-inch baking sheet; line with parchment. Butter parchment. Whisk first 4 ingredients in large bowl. Melt butter in medium saucepan. Remove from heat. Add chocolate chips; stir until melted. Whisk in 3/4 cup water, cocoa, and vanilla until blended. Whisk in egg. Add to dry ingredients; whisk to blend. Pour batter onto prepared baking sheet.
  • Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Cool cake on baking sheet on rack 15 minutes. Run knife around pan sides to loosen cake. Turn cake out onto sheet of foil; cool. Cut cake crosswise into 3 equal strips. Freeze cake strips 1 hour.
  • Place 1 cake strip on platter. Working quickly, spoon 3 1/2 cups peppermint ice cream in dollops over cake; spread evenly to edges. Top with second cake strip; spoon 3 1/2 cups ice cream in dollops over cake; spread evenly to edges. Top with third cake strip; freeze 1 hour. Spread enough remaining ice cream over top and sides of cake to cover generously (about 6 cups). Freeze until firm, about 3 hours.
  • For candy brittle:
  • Place 20-inch-long sheet of foil on work surface. Mark off 16x12-inch rectangle. Stir sugar, 1/2 cup water, and corn syrup in heavy small saucepan over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until candy thermometer registers 300°F, tilting saucepan slightly to submerge bulb, about 15 minutes.
  • Being very careful (syrup is extremely hot), pour boiling syrup in wide zigzag lines across foil. Working quickly and using offset metal spatula, spread syrup evenly to 16x12-inch rectangle. Immediately sprinkle generously with candies, pressing larger pieces into syrup to adhere (do not touch hot syrup). If syrup hardens before all candies have been applied, slide foil with brittle onto large rimless baking sheet and place baking sheet directly over burner set on high heat to soften syrup, about 10 seconds, rotating sheet, then remove from heat and immediately apply remaining candies. Cool completely.
  • Starting at 1 end of brittle, break off irregular pieces, peeling foil as you go. Press brittle upright, candy side out, onto top and sides of cake and freeze. DO AHEAD: Cake can be made 2 days ahead. Cover and keep frozen.
  • For chocolate sauce:
  • Bring water to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm sauce before continuing.
  • Slice cake and serve with sauce.

CHOCOLATE & PEPPERMINT ICE CREAM ROLL



Chocolate & Peppermint Ice Cream Roll image

Here's an extra-special treat from the freezer. Peppermint ice cream rolled into a homemade chocolate cake gives dinner a refreshing finale. -Jill Evely, Wilmore, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

4 large eggs, separated
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons baking cocoa, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar, divided
3 tablespoons water
2 tablespoons canola oil
1 teaspoon vanilla extract
3 cups peppermint or vanilla ice cream, softened if necessary
Confectioners' sugar
Red Hots

Steps:

  • Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.

Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE PEPPERMINT ICE CREAM CAKE



Chocolate Peppermint Ice Cream Cake image

This is an easy but impressive dessert for any special occasion. Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly. Cook time reflects overnight freezing time.

Provided by MarieRynr

Categories     Frozen Desserts

Time P1DT1h

Yield 12 serving(s)

Number Of Ingredients 10

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)
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
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)

Steps:

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

Nutrition Facts : Calories 431.1, Fat 25.1, SaturatedFat 14.2, Cholesterol 71.5, Sodium 261.5, Carbohydrate 48.7, Fiber 1.7, Sugar 29.3, Protein 5.3

CHOCOLATE-PEPPERMINT ICE CREAM CAKE



Chocolate-Peppermint Ice Cream Cake image

Categories     Chocolate     Dairy     Dessert     Christmas     Mint     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

Crust
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 9-ounce packages chocolate wafer cookies (about 61 cookies)
Glaze
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet (not unsweetened) or 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 candies, whole or broken into pieces

Steps:

  • For crust:
  • Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
  • For glaze:
  • Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
  • For filling:
  • Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
  • Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.

CHOCOLATE-PEPPERMINT ICE CREAM CAKE



Chocolate-Peppermint Ice Cream Cake image

Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly.

Provided by Allrecipes Member

Yield 12

Number Of Ingredients 10

½ cup butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 ½ (9 ounce) packages chocolate wafer cookies
½ cup whipping cream
¼ cup light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 cups premium vanilla ice cream, slightly softened
1 ¼ cups coarsely crushed red-and-white-striped hard peppermint candies
2 teaspoons peppermint extract
1 ounce Red-and-white-striped hard peppermint candies, whole or broken into pieces

Steps:

  • For crust: Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
  • For glaze: Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
  • For filling: Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
  • Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.

Nutrition Facts : Calories 704.2 calories, Carbohydrate 91.9 g, Cholesterol 69.8 mg, Fat 35.3 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 20.5 g, Sodium 266 mg, Sugar 59.5 g

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  • If you’re working with vanilla ice cream, now’s the time to add in the peppermint extract and pink food coloring. Stir this through.
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From bonappetit.com


PEPPERMINT ICE CREAM DESSERT {10 MIN. PREP TIME} | LIL' LUNA
2021-12-07 Combine Oreo crumbs and butter in a large bowl and mix well. Press into an ungreased 9×13. ICE CREAM. Spread ice cream over crust; top with whipped topping. FREEZE + SERVE. Cover and freeze for at least 4-6 hours. Drizzle with hot fudge and crushed candy canes right before serving. ENJOY!
From lilluna.com


PEPPERMINT OREO ICE CREAM CAKE - BAKING WITH MOM
2018-11-29 Use 1 ½ cups of crushed OREOS. Set aside the rest. Stir in melted butter and place in greased springform or 9x13 pan. Bake at 350* for 7 minutes. Pull out and let cool. Meanwhile, mix ice cream and whipped cream in a large bowl. Place on top of OREO crumbs then freeze for 4 hours or overnight for best results.
From bakingwithmom.com


PEPPERMINT BROWNIE ICE CREAM CAKE - THERESCIPES.INFO
Spread half of the peppermint ice cream mixture on top of the brownie. 4. Add second brownie layer on top of the ice cream. 5. Cover brownie with 1/2 a cup of chocolate sundae syrup. 6. Top with remaining peppermint ice cream. 7. Allow ice …
From therecipes.info


PEPPERMINT ICE CREAM CAKE RECIPE - CREATE THE MOST AMAZING …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


PEPPERMINT ICE CREAM CAKE RECIPE BY THERETROKITCHEN
Add cream and beat till thick and luscious. Add in half the peppermint crisp. Fill in pan over the biscuit and smooth out. Keep in freezer overnight Heat fresh cream and mix into chocolate (I used 40g dark and 40g milk) Pour over ice cream and throw over the remaining peppermint crisp Enjoy . POSTED ON. 23 Jan 2018
From halaal.recipes


PEPPERMINT ICE CREAM CAKE - RECIPE | COOKS.COM
Firmly pack scoops of chocolate and vanilla ice cream alternately into a 9 inch layer cake pan. Cover and freeze until firm. Blend flour, baking powder and salt; set aside. Cream butter with extract until softened. Gradually add 2/3 cup sugar, beating until fluffy. Beating only until blended after each addition, alternately add dry ingredients in thirds, milk in halves. Blend in about 1/4 …
From cooks.com


PEPPERMINT ICE CREAM - THE PIONEER WOMAN
2011-12-09 Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally. In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly.
From thepioneerwoman.com


30 PEPPERMINT DESSERTS TO MAKE THIS CHRISTMAS SEASON - ALLRECIPES
2020-12-11 meringues with green and red sprinkles. Credit: Amy. View Recipe. this link opens in a new tab. You only need five ingredients (egg whites, salt, cream of tartar, sugar, and candy canes) for these impossibly light and airy treats. Use a combo of green and red candy canes for festive color. 2 of 30.
From allrecipes.com


MINT CHRISTMAS ICE CREAM CAKE - BAKE PLAY SMILE
2021-11-29 Take the mint ice cream out of the freezer and allow it to soften. Mix in the chopped mint chocolates and spread over the top of the vanilla ice cream layer. Place back into the freezer for 30 minutes. Take the chocolate ice cream out of the freezer, mix in the chopped Oreos (or chocolate biscuits) and the chopped Flake bar and spread over the ...
From bakeplaysmile.com


CHOCOLATE PEPPERMINT ICE CREAM CAKE | THE VANILLA BEAN BLOG
2021-12-06 In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, and melted chocolate until completely combined. In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined.
From thevanillabeanblog.com


PEPPERMINT ICE CREAM CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Peppermint Ice Cream Cake are provided here for you to discover and enjoy ... Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes Maple Cookies Easy Easy Curry Chicken Wings Recipe Dessert Recipes. Marie Biscuit Custard Dessert Youtube Freddy's Dessert Menu Brownie Delight Dessert What …
From recipeshappy.com


HOLIDAY PEPPERMINT ICE CREAM CAKE ROLL - BUTTER WITH A SIDE …
2020-11-18 How to Make Holiday Peppermint Ice Cream Cake Roll. Preheat your oven to 375 degrees F and prepare a 15x10x1 inch jelly roll pan with parchment paper or grease and flour. In a bowl, beat the egg yolks and vanilla with an electric mixer on full speed until the eggs yolks turn a light yellow color.
From butterwithasideofbread.com


PEPPERMINT CRISP ICE CREAM CAKE - FOOD24
2015-12-03 Take the rest of the vanilla ice cream out, let it soften and mix in the peppermint extract. Spoon on top of the caramel ice cream layer and level the top. Cover with cling film and freeze for at least 6 hours or overnight until frozen hard. When ready to serve take the cake out of the freezer. Gently loosen and remove the spring.
From food24.com


EASIEST PEPPERMINT ICE CREAM CAKE • THE FRESH COOKY
2019-11-18 Once smooth, toss in your butter and stir until blended and smooth. Mix in your vanilla and a pinch of salt. Allow to cool for 10-15 minutes then spoon over frozen ice cream layer, smoothing to edges and return to fridge for 30 minutes to 1 hour. Grab a plate or platter that will fit your ice cream cake creation!
From thefreshcooky.com


PEPPERMINT ICE CREAM CAKE ROLL - FABULESSLY FRUGAL
2015-12-07 Heat oven to 375ºF/190°C. Spray a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with cooking spray, line with parchment or wax paper and spray paper with additional spray. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt. Set aside. Beat eggs on high for 5 minutes. Add water, sugar, and vanilla.
From fabulesslyfrugal.com


PEPPERMINT BROWNIE ICE CREAM CAKE | THE BEST CHRISTMAS DESSERT …
2013-11-13 Put the first brownie layer in the bottom of your pan. 3. Spread half of the peppermint ice cream mixture on top of the brownie. 4. Add second brownie layer on top of the ice cream. 5. Cover brownie with 1/2 a cup of chocolate sundae syrup. 6. Top with remaining peppermint ice cream.
From lifeloveandsugar.com


PEPPERMINT DESSERT RECIPES - BARBARA BAKES™
2021-12-11 These 20 peppermint dessert recipes are the perfect treat to celebrate the holiday season! With the delicious smell and taste of peppermint, your home will have the Christmas spirit in no time. Whether you are in the mood for brownies, cake, pie, or even ice cream, there is a yummy and sweet peppermint dessert recipe …
From barbarabakes.com


CHOCOLATE PEPPERMINT ICE CREAM CAKE ROLL - BARBARA BAKES
2020-08-03 Heat oven to 375º. Spray a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with cooking spray, line with parchment or wax paper and spray paper with additional spray. In a small bowl, combine flour, corn starch, cocoa powder, baking powder, and salt. Separate egg whites and yolks into 2 large mixing bowls.
From barbarabakes.com


EASY PEPPERMINT CHOC CHIP ICE-CREAM CAKE - CREATE BAKE MAKE
2017-10-09 Add the melted butter and stir to combine. Pour the biscuit mixture over the bottom of your prepared tin and push down with the back of a spoon to flatten. Scoop out approximately ½ the peppermint choc chip ice cream from the tub (putting the container back into the freezer) and spoon it on top of the biscuit base in your tin.
From createbakemake.com


PEPPERMINT ICE CREAM CAKE - 0 RECIPE
Crecipe.com deliver fine selection of quality Peppermint ice cream cake - 0 recipes equipped with ratings, reviews and mixing tips. Get one of our Peppermint ice cream cake - 0 recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Raspberry and Cherry Pavlova Roll Crecipe.com If you want to make a tasty Raspberry and Cherry Pavlova …
From crecipe.com


PEPPERMINT ICE CREAM CAKE | BAKERS ROYALE
Fold remaining crushed candy cane Kisses into the vanilla ice cream; set aside. Spread softened chocolate ice cream on top of crust. Then layer and spread peppermint and vanilla ice cream mixture on top of chocolate layer. Optional: Garnish cake with remaining 1 tablespoon of crushed candy cane Kisses. Pipe whip cream around perimeter of cake.
From bakersroyale.com


CHOCOLATE PEPPERMINT ICE CREAM CAKE - LUNCH RECIPES
Chocolate Peppermint Ice Cream Cake requires roughly 6 hours and 35 minutes from start to finish. One portion of this dish contains roughly 18g of protein, 86g of fat, and a total of 1863 calories. This recipe serves 8. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have plus 3 tablespoons butter, coarsely ...
From fooddiez.com


CHOCOLATE PEPPERMINT ICE CREAM CAKE RECIPE - REDBOOK
2009-11-02 Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt. Separate egg whites ...
From redbookmag.com


CHRISTMAS ICE CREAM CAKE RECIPE - PINK PEPPERMINT ICE CREAM CAKE
2021-12-03 Stick the cake in the freezer for a minute while you unwrap the ice cream sandwiches. Remove the cake and then stick the sandwiches on top in a single layer. The last two sandwiches will fit if they are cut in half. They should cover the cake completely. Spread the other ½ gallon of ice cream over the sandwiches.
From howsweeteats.com


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