Chocolate-Peppermint Ice Cream Cake

Name: Chocolate-Peppermint Ice Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Red-and-white-striped hard peppermint candies, whole or broken into; 269 grams 1/2 9-ounce packages chocolate wafer cookies (about 61 cookies); 59 milliliters light corn syrup; 283 grams 1/4 cups coarsely crushed red-and-white-striped hard peppermint candies (about; 2 teaspoons peppermint extract; 170 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 118 milliliters (1 stick) unsalted butter; 2 liters premium vanilla ice cream, slightly softened; 118 milliliters whipping cream

This recipe serves 12. One portion of this dish contains approximately 5g of protein, 29g of fat, and a total of 559 calories. It is perfect for Summer. Head to the store and pick up chocolate wafer cookies, corn syrup, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Sauce Pan

Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.

Ingredients you will need

Chocolate

Equipment you will use

Springform Pan

Bowl

Bring cream and corn syrup to boil in heavy large saucepan.

Ingredients you will need

Corn Syrup

Cream

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Sauce Pan

Remove from heat.

Add chocolate; whisk until melted and smooth.

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Chocolate

Equipment you will use

Whisk

Let stand until cool but still pourable, about 1 hour.

Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer).

Ingredients you will need

Ice Cream

Crust

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Bowl

Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.

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Cookie Crumbs

Ice Cream

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Frying Pan

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.

Ingredients you will need

Chocolate Glaze

Ice Cream

Glaze

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Frying Pan

Pour glaze over ice cream; spread evenly. Freeze overnight.

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Ice Cream

Glaze

Run sharp knife between crust and pan sides to loosen cake. Release pan sides.

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Crust

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Knife

Frying Pan

Transfer cake to platter.

Garnish cake with peppermint candies and serve.

Ingredients you will need

Peppermint Candy

Equipment

Ingredients

Servings:

Red-and-white-striped hard peppermint candies, whole or broken into 269grams

1/2 9-ounce packages chocolate wafer cookies (about 61 cookies)59milliliters

light corn syrup 283grams

1/4 cups coarsely crushed red-and-white-striped hard peppermint candies (about 2teaspoons

peppermint extract 170grams

bittersweet (not unsweetened) or semisweet chocolate, chopped 118milliliters

(1 stick) unsalted butter 2liters

premium vanilla ice cream, slightly softened 118milliliters

whipping cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.