How to make it

  • Preheat oven to 350.
  • Measure ice cream by packing firmly into cup and leveling off. Let stand at room temperature about 1 hour to soften.
  • In large mixing bowl, cream butter and sugar. Add egg; beat until smooth. Add flour, baking powder, soda, salt, sour milk, peppermint extract, food coloring and softened ice cream. Beat at low speed until well blended, about 2 minutes. Pour into generously greased and lightly floured 8-inch square pan. Bake for 35 to 40 minutes until top springs back when touched lightly in center. Cool 10 minutes; remove from pan. When completely cooled, place on serving plate; spread sides and top with fudge ice cream topping. Frost with Peppermint Frosting. Garnish with shaved chocolate.
  • Peppermint Frosting: In a small saucepan, combine flour and mlk. Cook over medium heat until mixture is very thick, stirring constantly; cool completely. In small mixer bowl, beat sugar and butter at high speed until light and fluffy, about 3 minutes. Gradually add completely cooled flour mixture; continue beating at high speed, about 3 minutes, until it is the consistency of whipped cream. Blend in peppermint extract and food coloring.
  • This cake is also good with whipped cream or topping as the frosting. Add peppermint extract and food coloring to whipped cream or topping.
  • Refrigerate until served.

Reviews & Comments 2

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    " It was excellent "
    lor ate it and said...
    Oh my gosh, I LOVE this recipe! I have never encountered a cake recipe that includes ice cream, other than a complete ice cream cake. I am so impressed with this cake and I am truly excited to make it and taste the results. Thank you so much for a great "5" fork recipe!
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  • kismet 11 years ago
    The old vinegar and whole milk stand by.This one sounds good.I carry mints in my pocket,do you think I could fit this one in one? As Always thank-you for the recipe.
    Was this review helpful? Yes Flag

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