Candy Cane Ice Cream Cake

Ingredients:

250g packet choc ripple biscuits

75g butter

6 litres vanilla ice cream

2 teaspoons peppermint essence

¼ teaspoon green food colouring gel

1 cup dark chocolate chips, roughly chopped

200g dark chocolate, chopped

½ cup thickened cream

300ml thicken cream, whipped to serve

Green candy canes, to serve

Petite white meringues, to serve

Choc mint balls, to serve

Green and white M&Ms, to serve

Snowflake sprinkles, to serve

Red and green sprinkles, to serve

Method:

  1. Grease a 22cm round base spring form pan. Line base and side with 4 layers of baking paper, extending paper 6cm above edge of pan.
  2. Place biscuits in a food processor and process until finely chopped. Add butter and process until well combined.
  3. Press mixture over the base of prepared pan. Freeze.
  4. Meanwhile, place ½ the ice cream in a large bowl. Stand for 10 minutes to soften. Add essence, food colouring and ½ the choc chips.
  5. Fold well to combine.
  6. Spoon ice cream mixture over prepared base in pan. Level top with a spatula. Freeze for three hours or until top is just firm to touch.
  7. Place remaining ice cream in a large bowl and set aside for 10 minutes to soften. Add remaining choc chips.
  8. Fold well to combine.
  9. Spoon mixture over peppermint layer. Level top with a spatula. Freeze overnight.
  10. Place chocolate and cream in a microwave-safe bowl.
  11. Microwave on high, stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Cool for 15 minutes.

 

Print Recipe
Midwest Foods Dubbo