Peppermint Ice Cream Cake

Name: Peppermint Ice Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 6 Tbsps butter, melted; 237 milliliters packed dark brown sugar; 177 milliliters egg substitute; 191 grams 1/2 cups all-purpose flour (about; 118 milliliters granulated sugar; 710 milliliters low-fat peppermint ice cream (such as Edys/Dreyers Slow-Churned Light), softened; 8 peppermint candies, crushed; 0 teaspoons peppermint extract; 1 teaspoons salt; 177 milliliters unsweetened cocoa; 2 teaspoons vanilla extract; 177 milliliters boiling water; 710 milliliters frozen fat-free whipped topping, thawed

Peppermint Ice Cream Cake requires roughly 45 minutes from start to finish. This recipe serves 16. One serving contains 267 calories, 5g of protein, and 9g of fat. Head to the store and pick up flour, brown sugar, water, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. Christmas will be even more special with this recipe.

Instructions

Preheat oven to 35

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Oven

Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.

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Cooking Spray

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Wax Paper

Frying Pan

Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.

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Butter

Cocoa Powder

Water

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Whisk

Combine sugars in a large bowl, stirring well until blended.

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Bowl

Add egg substitute; beat 2 minutes or until light and creamy.

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Egg Substitute

Add cocoa mixture, and beat for 1 minute.

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Cocoa Powder

Lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla.

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Baking Soda

Vanilla

All Purpose Flour

Salt

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Bowl

Pour batter into prepared pans.

Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack.

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Wire Rack

Oven

Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.

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Wrap

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Plastic Wrap

Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.

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Ice Cream

Spread

Wrap

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Plastic Wrap

Cake Form

To assemble cake, place one cake layer, bottom side up, on a cake pedestal.

Remove ice cream layer from freezer; remove plastic wrap.

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Ice Cream

Wrap

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Plastic Wrap

Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.

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Ice Cream

Combine whipped topping and peppermint extract, and stir until blended.

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Peppermint Extract

Whipped Topping

Spread frosting over top and sides of cake.

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Frosting

Spread

Sprinkle with crushed peppermints. Freeze until ready to serve.

Ingredients you will need

Hard Mints

Let cake stand at room temperature 10 minutes before slicing.

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 6Tbsps

butter, melted 237milliliters

packed dark brown sugar 177milliliters

egg substitute 191grams

1/2 cups all-purpose flour (about 118milliliters

granulated sugar 710milliliters

low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened 8

peppermint candies, crushed 0teaspoons

peppermint extract 1teaspoons

salt 177milliliters

unsweetened cocoa 2teaspoons

vanilla extract 177milliliters

boiling water 710milliliters

frozen fat-free whipped topping, thawed

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.