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Peppermint Ice Cream Chocolate Cake

Ingredients

  • peppermint ice cream, see recipe below
  • favorite chocolate cake, baked in two loaf pans or two 9 inch round cake pans
  • marshmallow fluff, see recipe below
  • whipped cream, see recipe below
  • peppermints, crushed, for topping
  • chocolate sprinkles, for topping

for the peppermint ice cream

  • 3 cups half and half
  • 1/2 teaspoon peppermint extract
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 5 egg yolks
  • 1 cup peppermints, crushed

for the Marshmallow Crème “Fluff”

  • 1 cup sugar
  • 1 cup corn syrup
  • 1/3 cup and 1 tablespoon water
  • 4 egg whites
  • 3/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla extract

for the whipped cream

  • 1 cup heavy cream
  • 1/2 cup crème fraiche
  • 3 teaspoons sugar
  • 2 teaspoons vanilla extract

Instructions

for the peppermint ice cream

  • 24 hours before making ice cream with an electric ice-cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.
  • In a small sauce pan, heat the half and half, peppermint extract and vanilla extract on medium-low for 15 minutes. Be sure to stir occasionally and do not let it boil.
  • Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.
  • Remove the liquid from the stovetop and temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
  • Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.
  • Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency. Add the crushed peppermints at the end of the mixing. Mix for a few more minutes until the peppermints are well incorporated.
  • Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture.

for the Marshmallow Crème “Fluff”

  • Combine the water, sugar and corn syrup into a sauce pan. Stir to combine. Cook over high until it reaches 240 degrees (about 15 minutes). Do not stir while the corn syrup mixture is cooking.
  • Meanwhile, with an electric mixer on high whip the egg whites and cream of tartar in a large stainless steel bowl until stiff peak forms, about 3-4 minutes.
  • Add the vanilla extract to the egg whites.
  • Once the corn syrup mixture has reached 240 degrees, remove it from the heat. Lower the mixer speed to low and slowly pour the corn syrup mixture into the egg white peaks. Once the syrup has been poured into the egg whites, increase the speed to medium high and continue to whip until the marshmallow crème is fluffy, about 7 to 8 minutes.
  • Let the marshmallow crème “fluff” cool. Place in airtight containers and store in the fridge up to two weeks.

for the whipped cream

  • Place a stainless steel bowl (or the preferred mixing bowl in the fridge and let chill for 15 minutes.
  • Once the bowl is chilled, removed it from the fridge and place all ingredients into the bowl.
  • With a whipping attachment, whip the cream mixture on medium high until peaks form.
  • Place in an airtight container and keep in the fridge until ready to use (up to 24 hours).

Notes

Using store-bought ice cream and marshmallow fluff makes this recipe easier and less time consuming. With that said, homemade peppermint ice cream and homemade marshmallow fluff are two of the best things you’ll ever make. Cook with caution. If using packaged ice cream, allow the ice cream to soften at room temperature for about 10 minutes before creating layers for the cake.
This recipe requires a candy thermometer.