Recipe

Chocolate - Peppermint - Ice-cream- Cake Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 5 months ago Delicious holiday cake tho its better to make in advance, for best results use a premium ice cream because it freezes more firmly Prep:15m Servings:12	Minitindel
	chocolate peppermint ice cream cake

Does this look good? Yeah! / Nope

Fans

bluewatera

annieamie

henrie

mumtazcate

Ingredients

************************ CRUST *********************

1/2 CUP ( 1 STICK ) UNSALTED BUTTER

8 OUNCES BITTERSWEET CHOCOLATE ONLY.......( NOT SEMI-SWEET OR UNSWEETENED). CHOPPPED

1-1/2 ( 9 OUNCE PACKAGES)

CHOCOLATE WAFER COOKIES ( ABOUT 61)

********************** GLAZE *****************************

1/2 CUP WHIPPING CREAM 1/4 CUP LIGHT CORN SYRUP

8 OUNCES BITTERSWEET -CHOCOLATE.....CHOPPED

*************************FILLING ****************************

7 CUPS PREMIUM VANILLA ICE CREAM, SLIGHTLY SOFTENED

1-1/4 CUPS COARSELY CRUSHED RED AND WHITE STRIPED PEPPERMINT CANDIES ABOUT ( 10 OUNCES )

2 TEASPOONS PEPPERMINT EXTRACT

Directions

**************** FOR CRUST ***********

MELT BUTTER WITH CHOCOLATE IN A HEAVY SAUCEPAN OVER LOW HEAT.

FINELY GRIND COOKIES IN FOOD PROCESSOR

ADD WARM, CHOCOLATE MIXTURE.

BLEND JUST UNTIL CRUMBS ARE MOISTENED.

RESERVE 1 CUP OF CRUMB MIXTURE IN A SMALL BOWL.

PRESS REMAINING CRUMB MIXTURE ONTO SIDES, THEN BOTTOM OF A 9 INCH SPRINGFORM PAN WITH 2 3/4 INCH HIGH SIDES.......FREEZE.

************************GLAZE******************************

BRING CREAM AND CORN SYRUP TO A BOIL IN A HEAVY SAUCEPAN.

REMOVE FROM HEAT, ADD CHOCOLATE, WHISK UNTIL MELTED AND SMOOTH.

LET STAND UNTIL COOL ABOUT 1 HOUR......

*************************FILLING********************************

WORKING QUICKLY ,MIX ICE CREAM , 1 1/4 CUPS CRUSHED PEPPERMINTS, AND EXTRACT INTO A 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 OF COOKIE CRUMB OVER ICE CREAM IN PAN; PRESS GENTLY.

POUR 1 CUP OF THE CHOCOLATE GLAZE OVER THE ICE CREAM IN PAN. FREEZE 1 HOUR.

TOP WITH REMAINING ICE CREAM, SPREAD EVENLY

FREEZE UNTIL FIRM ABOUT 4 HOURS.

STIR REMAING GLAZE OVER LOW HEAT JUST UNTIL POURABLE BUT NOT WARM,

POUR GLAZE OVER ICE CREAM; SOREAD EVENLY FREEZE OVERNIGHT

TO TAKE CAKE OUT RUN SHARP KNIFE BETWEEN CRUST AND PAN SIDES TO LOOSENCAKE, RELEASE PAN SIDES, TRANSFER TO A PLATTER. GARNISH WITH CRUSHED PEPPERMINTS ON TOP AND SERVE.

I KNOW THIS SOUNDS LIKE ALOT OF WORK BUT WORTH IT ITS MOSTLY FREEZING TIME....................

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Comments

liezel 5 months ago said:
This really looks gr8!!!

bluewaterandsand 5 months ago said:
Oh my, I believe my blood sugar just went up from looking at this recipe. Sounds Fantastic!

annieamie 5 months ago said:
What a perfect dessert! I love your recipe and you have a new fan! Thank you for sharing this one! Its a Keeper!!!

kjroxx 5 months ago said:
This recipe looked a little daunting at first glance but when you read it you are so right - the hardest work is waiting for it to be ready to eat!

henrie 4 months, 3 weeks ago said:
Fantastic and Beautiful, you got my 5

vicschick 4 months ago said:
My brain is screaming right now...I just love mint and chocolate together...and this looks so amazingggggggg

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