Ingrédients pour Chocolate Peppermint Ice Cream Cake
- Unsalted Butter
- Bittersweet Chocolate
- Chocolate Wafer Cookies
- Whipping Cream
- Light Corn Syrup
- Vanilla Ice Cream
- Peppermint Candies
- Peppermint Extract
- Peppermint Candy
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Peppermint Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Peppermint Ice Cream Cake
- **Make the Crust:** Melt 1/2 cup (1 stick) unsalted butter in a heavy small saucepan over low heat. Add 6 ounces of semi-sweet chocolate, chopped, and stir until melted and smooth.
- Finely grind 2 cups chocolate sandwich cookies in a food processor.
- Add the warm chocolate mixture to the cookie crumbs.
- Pulse until the crumbs are just moistened.
- Reserve 1 cup of the crumb mixture in a small bowl.
- Press the remaining crumb mixture onto the sides and bottom of a 9-inch springform pan with 2 3/4-inch sides.
- Freeze for at least 30 minutes.
- **Make the Glaze:** In a heavy saucepan, bring 1 cup heavy cream and 1/4 cup light corn syrup to a boil.
- Remove from heat and add 6 ounces semi-sweet chocolate, chopped.
- Whisk until melted and smooth.
- Let stand until cool but still pourable, about 1 hour.
- **Make the Filling:** In a large bowl, gently mix 2 pints of rich peppermint ice cream (slightly softened), 1 3/4 cups crushed peppermint candies, and 1 teaspoon peppermint extract until just combined.
- Spoon half of the ice cream mixture into the prepared crust.
- Spread evenly.
- Sprinkle the reserved 1 cup cookie crumbs over the ice cream.
- Press gently.
- Pour 1 cup of the chocolate glaze over the ice cream.
- Freeze for 1 hour.
- Top with the remaining ice cream mixture.
- Spread evenly.
- Freeze until firm, about 4 hours.
- Gently reheat the remaining glaze over low heat until pourable but not warm.
- Pour over the ice cream.
- Spread evenly.
- Freeze overnight (or at least 8 hours).
- To serve, run a sharp knife between the crust and pan sides to loosen the cake.
- Release the pan sides.
- Transfer the cake to a serving platter.
- Garnish with extra peppermint candies and serve immediately or chill slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
117g
Fat
71g
Carbs
16g
