Best 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 MILKSHAKES

Steps:

• In a blender, combine milk, ice cream and extract; cover and process for 30 seconds or until smooth. Stir in 1/4 cup peppermint candies. Pour into chilled glasses. Top with whipped cream and remaining peppermint candies; serve immediately.

CHOCOLATE PEPPERMINT ICE CREAM CAKE

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.

CHOCOLATE PEPPERMINT ICE CREAM CAKE

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.;

LAYERED PEPPERMINT ICEBOX CAKE

Steps:

• In a large bowl, beat the cream, sugar and extract on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange seven cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers nine times. Refrigerate overnight., Garnish with flowers, chocolate curls and crushed candy if desired.

PEPPERMINT ICE CREAM CAKES

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.

PEPPERMINT ICE CREAM CAKE

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.