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Peppermint Ice Cream Cake

Ingredients
  Chocolate ice cream 1 Quart
  Vanilla ice cream 1 Quart
  Sifted cake flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Peppermint extract 1⁄2 Teaspoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Crushed peppermint stick candy 1⁄3 Cup (5.33 tbs)
  Egg whites 2
  Sugar 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

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 cup of the peppermint candy.
Beat egg whites until stiff, not dry, peaks are formed.
Fold into batter.
Turn into a prepared 9-inch layer cake pan.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool.
Wrap and refrigerate or freeze.
To assemble cake, remove ice cream from pan, dipping bottom of pan quickly into hot water and inverting onto serving plate.
Return to freezer about 15 minutes to firm.
Spread ice cream with one half of the Filling.
Top with cake layer.
Spread top of cake with remaining filling.
Freeze 3 hours.
Beat 1/2 cup sugar into whipped cream; spread over sides and top edge of cake.
Sprinkle remaining peppermint candy over top.
Freeze.
Set out to soften slightly before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Milk Product

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