Best 3 Peppermint Patty Ice Cream Cake Recipes

PEPPERMINT SKILLET CAKE WITH PEPPERMINT ICE CREAM

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 ICE CREAM

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.

PEPPERMINT CANDY ICE CREAM CAKE

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.