Chocolate Peppermint Ice Cream Cake Recipes

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CHOCOLATE PEPPERMINT ICE CREAM CAKE

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 6h35m

Yield 1 (9-inch) ice cream cake

Number Of Ingredients 13



Chocolate Peppermint Ice Cream Cake image

Steps:

  • For the crust: Cut the butter into pats and add to a medium heatproof bowl along with the chocolate chips. Place the bowl over 1 inch of simmering water, making sure the bowl doesn't touch the water. Once the butter and chocolate start to melt, stir to combine and remove from the heat. Finely crush the chocolate wafers in a food processor until it becomes a fine meal. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve a heaping 1 cup crumb mixture in a small bowl. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch diameter springform pan with 3-inch high sides. Freeze 1 hour.
  • For the glaze: In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat. Remove from the heat, add the chocolate and whisk until it melts. Set aside to cool until room temperature, about 1 hour.
  • For the filling: Quickly mix the ice cream, crushed candies and extract in a large bowl with a wooden spoon until blended. Put half the ice cream mixture onto the frozen crust and spread out. Evenly scatter the reserved cookie crumbs over the ice cream in the springform pan, pressing the crumbs down gently. Pour half of the chocolate glaze over the cookie crumbles and ice cream Freeze for about 3 hours.
  • When you about ready to repeat the layers, place the glaze back over low heat, just until pourable, but not warm. Remove the springform pan from the freezer and repeat with the remaining ice cream and glaze. Place back into the freezer for at least 3 hours or overnight.
  • Remove the cake from the freezer about 20 minutes before serving for easy removal of the springform sides. Release the pan sides and transfer the cake to a platter. Break off irregular pieces of the Candy Brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake.
  • In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup 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.

1 stick 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
1/2 cup light corn syrup
1 cup semisweet chocolate
8 cups (1.75 quarts) premium vanilla ice cream, slightly softened in refrigerator for 20 minutes
1 cup coarsely crushed red and white striped hard peppermint candies
1 teaspoon peppermint extract
Candy Brittle, recipe follows
2 1/4 cups sugar
2 tablespoons plus 2 teaspoons light corn syrup
2 cups assorted candies (hot cinnamon candies, after dinner mints, candy cane pieces, sliced spice drops)

CHOCOLATE PEPPERMINT ICE CREAM CAKE

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 19h30m

Yield 1 (9-inch) ice cream cake

Number Of Ingredients 14



Chocolate Peppermint Ice Cream Cake image

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.;

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)

CHOCOLATE PEPPERMINT ICE CREAM CAKE

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



Chocolate Peppermint Ice Cream Cake image

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

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)

CHOCOLATE & PEPPERMINT ICE CREAM ROLL

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



Chocolate & Peppermint Ice Cream Roll image

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.

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

CHOCOLATE CAKE WITH PEPPERMINT FROSTING

Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield One 8-by-8-inch square or 9-inch round cake

Number Of Ingredients 20



Chocolate Cake With Peppermint Frosting image

Steps:

  • Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
  • In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
  • Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
  • Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
  • While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
  • Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

1/2 cup/105 grams grapeseed or other neutral oil, plus more for pan
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 (8-ounce/227-gram) container sour cream
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
3/4 cup/68 grams Dutch process cocoa powder, sifted if lumpy
1 cup/128 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup/55 grams hot water
1/2 cup/113 grams unsalted butter, softened
2 cups/200 grams sifted confectioners' sugar
2 teaspoons heavy cream or milk, plus more if needed
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract, plus more if desired
Pinch kosher salt (Diamond Crystal)
Red gel food coloring (optional)
Shaved chocolate and sprinkles, for decorating (optional)

EASY CHOCOLATE-PEPPERMINT CAKE

Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 12



Easy Chocolate-Peppermint Cake image

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. Whisk together flour, salt, and baking powder.
  • In a medium saucepan, bring 2 inches water to a boil. Place butter and chocolate in a large heatproof bowl; set over (not in) water. Turn off heat; let stand until melted, 8 to 10 minutes. Stir to combine. Remove bowl; cool 5 minutes.
  • Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.
  • Pour batter into prepared pan. Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto a wire rack (and leave inverted) to cool completely, about 1 hour.
  • Set cake on a serving platter. Tuck parchment or waxed paper under sides of cake. Pour chocolate icing onto center of cake and spread evenly over top and sides. Let set, about 40 minutes. Serve cake with whipped cream and chocolate shavings or peppermint candies, if desired.

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/2 teaspoon baking powder
8 ounces semisweet chocolate, chopped
1 1/4 cups sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup low-fat buttermilk
Chocolate Icing for Easy Chocolate-Peppermint Cake
Whipped Cream, for serving (optional)
Chocolate shavings or crushed peppermint candies, for serving (optional)

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