Meg’s Cooking Corner

Thursday, December 22, 2011

Chocolate Peppermint Ice Cream Cake


I love the flavor combo of warm chocolate fudge and cool peppermint ice cream at Christmastime. I made this ice cream cake I saw on dinnersonme for my son's December birthday.  A great tip for making ice cream cakes is softening the ice cream, spreading it into a cake pan, and then re-freezing so it will fit perfectly between the cake layers. Enjoy the holiday season!




Chocolate Peppermint Ice Cream Cake
*instead of putting the fudge below and above the ice cream layer, I torted my two cake layers to make four layers, and layered my cake as follows: cake, hot fudge, cake, ice cream, cake, hot fudge, cake, cool whip

1 box chocolate cake mix
1 jar hot fudge sauce
3 1/2 cups Dreyers Peppermint Ice Cream -softened
4 cups Cool Whip
1/8 tsp peppermint extract
candy canes, crushed

Prepare chocolate cake according to directions on box. Use 8-inch round pans. Bake & cool. When cakes are cool, slice off top to flatten cake a bit. Make sure you cut it fairly level.  Wrap each cake in plastic wrap and freeze for at least 2 hours.

While cakes are freezing, line an 8-inch cake pan with plastic wrap. Spread softened ice cream into pan, making sure it's fairly level. Cover and freeze until firm (2-4 hours).
In a bowl, combine Cool Whip with peppermint extract. Stir just until combined. Place in fridge.

Remove frozen cakes from freezer, but leave ice cream layer in freezer until it's needed. Microwave hot fudge just until it's spreadable. If it's too hot it will melt ice cream.  Unwrap one cake layer and place (bottom side up) on plate. Cover with a layer of hot fudge - almost to the edge of the cake. Remove ice cream layer from freezer and unwrap. Place on top of cake and fudge. Drizzle a layer of hot fudge on top of ice cream until it is mostly covered.  Top with final cake layer, bottom side up. Spread peppermint Cool Whip over top and sides of cake, covering as best you can. Sprinkle top with crushed candy cane.

Freeze until ready to serve.  Then remove cake from freezer and let it sit for about 5-10 minutes. Run your knife under hot water for 30 seconds to heat it up. Shake off excess water and slice cake! 

1 comment:

Best Ice Cream said...

Ice cream cakes are a fun alternative to the norm for summer birthdays. These cakes will surely make every occasion more special. Thanks for sharing this amazing recipe which adds a unique dimension to the traditional cake.