This is a recipe passed down to me from my mom. She loves recipes and has collected them or created them over time. I love peppermint ice cream and immediately fell in love with the recipe. I have made it a few time since then. It always impresses at the Christmas parties. This cake came with me this year to a “Happy Birthday, Jesus” party with friends.
Chocolate Peppermint Ice Cream Cake (serves 12)
Begin making a day in advance.
1/2 cup (1 stick) butter
8 ounces bittersweet (not unsweetened) or semi sweet chocolate, chopped
1 1/2 9 ounce packages chocolate wafer cookies (about 61 crackers) – These are “Nabiscos Famous Wafer Crackers”
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet (not unsweetened) or semi sweet chocolate, chopped
8 cups peppermint ice cream
7 cups premium vanilla ice cream, slightly softened
1 1/4 cups coarsely crushed red and white striped peppermint candies
2 tsp peppermint extracts
Candy Canes for Decoration
For Crust: Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. 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 a 9 inch diameter springform pan with 2 3/4 inch high sides. Freeze.
For Glaze: Bring cream and corn syrup to a boil in heavy large saucepan Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
For Filling: If using peppermint ice cream, let soften a bit and smooth half ice cream onto bottom of the frozen crust. If making ice cream, working quickly, mis ice cream, 1 1/4 cups crushed candies and extract in a large bowl just until blended. Spoon half of ice cream onto the crust; spread evenly. Place remaining ice cream mixture in bowl in freezer.
Layering: On top of ice cream, sprinkle reserved 1 cup cookie crumbs; press gently. Pour 1 cup chocolate glaze over ice cream and cookie layers. 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. Pour glaze over ice cream; spread evenly. Freeze overnight.
Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with candy canes, broke candies and serve.