Best 7 Peppermint Ice Cream Cakes Recipes

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Indulge in the delectable delight of peppermint ice cream cakes, a harmonious blend of minty freshness and creamy indulgence. These exquisite cakes are a symphony of flavors, textures, and colors, sure to tantalize your taste buds and elevate any occasion. Dive into a world of peppermint magic with our curated collection of recipes, each offering a unique take on this classic dessert. From the classic peppermint ice cream cake, adorned with swirls of rich chocolate ganache, to the festive peppermint bark ice cream cake, adorned with shards of delectable peppermint bark, each recipe promises an unforgettable taste experience. Discover the secrets of crafting a smooth and creamy peppermint ice cream, the perfect complement to the rich and decadent cake layers. Let your creativity soar as you explore variations such as the gluten-free peppermint ice cream cake, catering to dietary preferences without compromising on flavor.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERMINT SKILLET CAKE WITH PEPPERMINT ICE CREAM



Peppermint Skillet Cake with Peppermint Ice Cream image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for the skillet
One 16.25-ounce box white cake mix
1 teaspoon peppermint extract
12 to 14 full-size candy canes
Buttercream Peppermint Frosting, recipe follows
1 pint peppermint ice cream
3 cups confectioners' sugar, sifted
2 sticks (1 cup) unsalted butter, at room temperature
3 tablespoons heavy cream
1 teaspoon peppermint extract

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
  • Prepare the cake mix according to the package's egg white method. Add the peppermint extract and mix to combine. Pour the cake batter into the prepared skillet. Bake until the cake is set and a toothpick inserted comes out clean, 35 to 45 minutes. Let the cake cool until the top of the cake is cool to the touch.
  • Pulse the candy canes in a food processor until you get pea-sized candy, 5 to 6 times. Add 1/2 cup of the crushed candy canes to the Frosting and fold to combine. Frost the cake with the Peppermint Frosting, then sprinkle the remaining crushed candy over the entire cake. Serve slices with scoops of peppermint ice cream.
  • In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the peppermint extract until combined.

PEPPERMINT CANDY ICE CREAM CAKE



Peppermint Candy Ice Cream Cake image

Design a mint-lover's dream: vanilla ice cream cake loaded with crushed peppermint candies and topped with chocolate ganache and more crushed peppermints.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 7

6 tablespoons unsalted butter, melted, plus more, at room temperature, for the pan
9 ounces chocolate wafer cookies, crushed
16 round hard peppermint candies, finely crushed
2 quarts (8 cups) vanilla ice cream, softened
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
8 round hard peppermint candies, finely crushed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
  • Combine the melted butter and crushed wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes. Let cool completely before using.
  • Fold the peppermint candies into the ice cream. Scoop the peppermint candy ice cream onto the cookie crust, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more. Keep in the freezer until ready to frost.
  • Put the chocolate in a medium heatsafe bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
  • Frost the top and sides of the cake with the ganache and top with the crushed peppermint candies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

PEPPERMINT ICE CREAM CANDYLAND CAKE



Peppermint Ice Cream Candyland Cake image

Store-bought peppermint ice cream will vary in color from pale pink to bright pink.

Provided by Sarah Tenaglia

Categories     Cake     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 20

Cake:
1 1/2 cups unbleached all purpose flour
1 1/2 cups sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
6 tablespoons bittersweet or semisweet chocolate chips
3/4 cup water
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1 large egg, room temperature
3 1/2 quarts (about) peppermint stick ice cream, slightly softened
Candy Brittle:
1 1/2 cups sugar
1/2 cup water
1 1/2 tablespoons light corn syrup
1 to 2 cups assorted candies (such as sliced gummy candies, spice drops, Swedish mints, butter mints, rock candy pieces, and candy cane pieces)
Chocolate Sauce:
1/2 cup water
8 ounces bittersweet or semisweet chocolate chips

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 15x10x1-inch baking sheet; line with parchment. Butter parchment. Whisk first 4 ingredients in large bowl. Melt butter in medium saucepan. Remove from heat. Add chocolate chips; stir until melted. Whisk in 3/4 cup water, cocoa, and vanilla until blended. Whisk in egg. Add to dry ingredients; whisk to blend. Pour batter onto prepared baking sheet.
  • Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Cool cake on baking sheet on rack 15 minutes. Run knife around pan sides to loosen cake. Turn cake out onto sheet of foil; cool. Cut cake crosswise into 3 equal strips. Freeze cake strips 1 hour.
  • Place 1 cake strip on platter. Working quickly, spoon 3 1/2 cups peppermint ice cream in dollops over cake; spread evenly to edges. Top with second cake strip; spoon 3 1/2 cups ice cream in dollops over cake; spread evenly to edges. Top with third cake strip; freeze 1 hour. Spread enough remaining ice cream over top and sides of cake to cover generously (about 6 cups). Freeze until firm, about 3 hours.
  • For candy brittle:
  • Place 20-inch-long sheet of foil on work surface. Mark off 16x12-inch rectangle. Stir sugar, 1/2 cup water, and corn syrup in heavy small saucepan over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until candy thermometer registers 300°F, tilting saucepan slightly to submerge bulb, about 15 minutes.
  • Being very careful (syrup is extremely hot), pour boiling syrup in wide zigzag lines across foil. Working quickly and using offset metal spatula, spread syrup evenly to 16x12-inch rectangle. Immediately sprinkle generously with candies, pressing larger pieces into syrup to adhere (do not touch hot syrup). If syrup hardens before all candies have been applied, slide foil with brittle onto large rimless baking sheet and place baking sheet directly over burner set on high heat to soften syrup, about 10 seconds, rotating sheet, then remove from heat and immediately apply remaining candies. Cool completely.
  • Starting at 1 end of brittle, break off irregular pieces, peeling foil as you go. Press brittle upright, candy side out, onto top and sides of cake and freeze. DO AHEAD: Cake can be made 2 days ahead. Cover and keep frozen.
  • For chocolate sauce:
  • Bring water to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm sauce before continuing.
  • Slice cake and serve with sauce.

PEPPERMINT ICE CREAM



Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Steps:

  • In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

CHOCOLATE & PEPPERMINT ICE CREAM ROLL



Chocolate & Peppermint Ice Cream Roll image

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

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

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.

PEPPERMINT ICE CREAM CAKES



Peppermint Ice Cream Cakes image

Looking for a frozen dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this peppermint ice cream cake that's perfect for Christmas party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 6

1/2 gallon peppermint ice cream
1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 cups whipping cream
1/4 cup powdered sugar
1 cup hard peppermint candies, unwrapped, crushed

Steps:

  • Place 13x9-inch pan in freezer. Let ice cream stand at room temperature 15 minutes to soften. Line cold pan with plastic wrap. Spoon ice cream into pan; cover with another sheet of plastic wrap. Spread ice cream to even thickness. Freeze 1 hour. Heat oven to 350°F. Spray a second 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9- inch pan, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • Cut cake horizontally to make 3 layers; split layers in half to make 6 total. Press 1 layer in bottom of 9x5-inch loaf pan. Remove ice cream from freezer; carefully lift ice cream from pan and remove plastic. Place 1 ice cream layer on cake in pan; top with second cake layer. Repeat layers. Return to freezer. Repeat for second cake. In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Serve, or freeze up to 8 hours. Before serving, sprinkle cake with crushed candies.

Nutrition Facts : Calories 316, Carbohydrate 35 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 215 mg

PEPPERMINT ICE CREAM CAKE



Peppermint Ice Cream Cake image

Make and share this Peppermint Ice Cream Cake recipe from Food.com.

Provided by cellogirl2

Categories     Frozen Desserts

Time 48m

Yield 16 serving(s)

Number Of Ingredients 15

3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups low-fat peppermint ice cream, softened
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed

Steps:

  • Preheat oven to 350°F
  • Coat 2 8-inch round cake pans with cooking spray.
  • Line bottom of each pan with waxed paper.
  • Combine cocoa, ¾ cup boiling water, and butter, stirring with a whisk until blended. Cool.
  • Combine brown sugar and granulated sugar in a large bowl, stirring well until blended.
  • Add egg substitute; beat with a mixer 2 minutes or until light and creamy.
  • Add the cocoa mixture, and beat 1 minute.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour, baking powder, baking soda, and salt.
  • Gradually add the flour mixture to the sugar mixture; beat 1 minute or until blended. Stir in vanilla extract.
  • Pour batter into prepared pans.
  • Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pans 10 minutes on a wire rack.
  • Remove from pans.
  • Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
  • Spread ice cream in an 8-inch round cake pan lined with plastic wrap.
  • Cover and freeze 4 hours or until firm.
  • To assemble cake, place one cake layer, bottom side up, on a cake pedestal.
  • Remove ice cream layer from freezer; remove plastic wrap.
  • Place ice cream layer, bottom side up, on top of cake layer.
  • Top with remaining cake layer.
  • Combine whipped topping and peppermint extract, and stir until blended.
  • Spread frosting over top and sides of cake.
  • Sprinkle with crushed peppermints.
  • Freeze until ready to serve.
  • Let cake stand at room temperature 10 minutes before slicing.

Nutrition Facts : Calories 187.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 11.6, Sodium 182.6, Carbohydrate 33.4, Fiber 1.7, Sugar 21.3, Protein 3.5

Tips:

  • Use high-quality peppermint extract for the best flavor.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
  • Chill the ice cream cakes for at least 4 hours before serving.
  • For a fun twist, try making the cakes in different shapes, such as hearts or stars.
  • Garnish the cakes with additional crushed candy canes, chocolate shavings, or whipped cream before serving.

Conclusion:

Peppermint ice cream cakes are a delicious and festive treat that are perfect for any occasion. With a few simple ingredients and a little bit of time, you can easily make these cakes at home. Whether you're a beginner or a seasoned baker, you're sure to enjoy this recipe. So next time you're looking for a sweet treat, give these peppermint ice cream cakes a try. You won't be disappointed!

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