Best 3 Peppermint Patty Ice Cream Cake Recipes
Indulge in a delightful journey of flavors with our Peppermint Patty Ice Cream Cake, a symphony of chocolate, peppermint, and creamy goodness. This no-bake dessert is a perfect blend of textures and tastes, featuring a rich chocolate cookie crust, velvety peppermint ice cream filling, and a decadent chocolate ganache topping. Experience the refreshing burst of peppermint in every bite, complemented by the smooth and creamy texture of the ice cream. With its festive presentation and irresistible taste, this cake is sure to be the star of any occasion. Whether you're a fan of classic peppermint patties or simply seeking a unique and delicious dessert, our Peppermint Patty Ice Cream Cake is an absolute must-try.
Check out the recipes below so you can choose the best recipe for yourself!
PEPPERMINT SKILLET CAKE WITH PEPPERMINT ICE CREAM
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
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
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
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.
PEPPERMINT CANDY ICE CREAM CAKE
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
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.
Tips:
- Use high-quality peppermint extract for the best flavor.
- Chill the cake layers and ice cream before assembling the cake to make it easier to work with.
- If you don't have a springform pan, you can use a regular 9-inch cake pan. Just line the pan with parchment paper before adding the batter.
- To make the chocolate ganache, use a high-quality dark chocolate.
- Chill the cake for at least 4 hours before serving to allow the flavors to meld.
Conclusion:
This peppermint patty ice cream cake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to be a hit with everyone who tries it. The combination of chocolate and peppermint is always a winner, and the ice cream cake is a fun and festive way to enjoy these flavors. So next time you're looking for a special dessert, give this peppermint patty ice cream cake a try.
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