Peppermint Ice Cream Cake

Votes: 2

Time: 5 o'clock.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 845, total fat 53 G., saturated fats 31 G., proteins 10 G., carbohydrates 92 G., fiber 5 G., cholesterol 112 mg, sodium 307 mg, sugar 72 G.

This cake is a mint and chocolate lover's dream and a perfect treat for Christmas dinner. It's filled with vanilla ice cream mixed with crushed peppermint candies, topped with a thick layer of chocolate ganache, and topped with more crushed red and white peppermint candies.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie crust

6 tablespoons unsalted butter, melted
250 g chocolate wafer cookies, crushed

Ice cream cake

16 round red and white peppermint candies, crushed
2 L (8 cups) vanilla ice cream, softened

Chocolate ganache

220 g dark chocolate, chopped
3/4 cup heavy cream
8 round red and white peppermint candies, crushed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, lollipop sticks, vanilla ice cream, chocolate sauce

Cooking the dish according to the recipe:

Preheat oven to 175°C, grease a 22cm springform pan with butter and line the bottom with parchment paper.
In a medium bowl, combine melted butter and crushed wafer cookies. Spread the mixture into the prepared pan, pressing it into the bottom and up the sides. Bake for 10 minutes. Let cool completely before using.

Ice cream cake:

Stir crushed mints into the ice cream. Spoon the mint-filled ice cream onto the cookie crust, pressing firmly. Use an offset spatula to spread it into an even layer. Cover with plastic wrap and freeze until completely set, about 2-2.5 hours.
Run a knife around the edge of the cake, then remove the ring from the pan. Invert the cake onto a piece of plastic wrap and remove the bottom of the pan and parchment. Place a serving plate upside down on the cake and invert it again. Store the cake in the freezer until ready to decorate.
Ganache:

Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the cream over the chocolate and stir until smooth. Let cool for 10 minutes before using.
Cover the top and sides of the cake with ganache and sprinkle with crushed peppermint candies. If the cake starts to soften, place it in the freezer for a few minutes.
Leave the cake in the freezer for another 1.5 to 2 hours or overnight. Let it sit at room temperature for about 20 minutes before slicing.