Irresistible 3-Layer Peppermint Ice Cream Cake Recipe

1. Slowly pour in the hot water and mix until smooth.
2. Pour the batter into the prepared pan and bake for 25-28 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cake cool completely in the pan.

2. Add the Peppermint Ice Cream Layer:

1. Once the cake has cooled, spread the softened peppermint ice cream evenly over the cake layer.
2. Sprinkle crushed peppermint candies over the ice cream.
3. Cover the pan with plastic wrap and freeze for at least 3 hours or until the ice cream is firm.

3. Make the Whipped Topping:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. Add powdered sugar and peppermint extract. Continue to beat until stiff peaks form.

4. Assemble and Decorate:

1. Remove the cake from the freezer and spread the whipped topping over the ice cream layer.
2. Garnish with crushed candy canes, chocolate shavings, or peppermint candies.
3. Freeze for an additional 30 minutes to set the topping.

5. Serve:

1. Carefully release the springform pan and slice the cake with a warm knife.
2. Serve immediately and enjoy!

Recipe Variations

• Chocolate Peppermint Twist: Use chocolate mint ice cream instead of peppermint for a deeper chocolate flavor.
• Brownie Base: Swap the chocolate cake for a fudgy brownie base for extra richness.
• Gluten-Free Option: Use a gluten-free chocolate cake mix to make this cake gluten-free.
• Vegan Version: Replace dairy ingredients with plant-based alternatives and use vegan peppermint ice cream.

Frequently Asked Questions (FAQs)

Q: Can I make this cake in advance?
A: Absolutely! This cake can be made up to 3 days in advance. Just keep it well-wrapped in the freezer.

Q: How do I soften the ice cream for layering?
A: Let the ice cream sit at room temperature for 10-15 minutes until soft enough to spread but not melted.

Q: Can I use store-bought whipped topping?
A: Yes, you can substitute homemade whipped cream with store-bought whipped topping for convenience.

Q: How do I cut clean slices?
A: Dip a sharp knife in hot water and wipe it dry before slicing. Repeat for each cut.

Notes

• For a festive touch, use red and green peppermint candies for garnish.
• Store leftover cake in the freezer, tightly wrapped, for up to 1 week.
• To make slicing easier, let the cake sit at room temperature for 5 minutes before cutting.

Nutritional Info (Per Serving)

• Calories: 420 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 180mg
• Sugar: 34g

Conclusion

This Irresistible 3-Layer Peppermint Ice Cream Cake is a true showstopper, perfect for holidays, birthdays, or any celebration. Its layers of moist chocolate cake, refreshing peppermint ice cream, and fluffy whipped cream create a flavor combination that’s both festive and indulgent. With simple ingredients and detailed instructions, this recipe ensures success for both novice and experienced bakers. Enjoy the smiles and compliments this stunning dessert will bring to your table!