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Peppermint Ice Cream Cakes
Peppermint Ice Cream Cakes
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Prep Time:
15 minutes
Total Time:
1 hour 40 minutes
Try this festive peppermint ice cream cake made with Betty Crocker™ Super Moist™ cake mix for your holiday gathering.
Ingredients:
  • 1/2 gallon peppermint ice cream
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1 cup hard peppermint candies, unwrapped, crushed
Instructions:
  • Chill a 13x9-inch pan in the freezer. Allow the ice cream to sit out for 15 minutes to soften. Line the chilled pan with plastic wrap. Spread the softened ice cream evenly in the pan and cover with another sheet of plastic wrap. Place in the freezer for 1 hour. Preheat the oven to 350°F. Grease a second 13x9-inch pan. Prepare and bake the cake mix according to the package instructions for a 13x9-inch pan, using water, oil, and eggs. Let it cool for 10 minutes before transferring to a cooling rack to cool completely.
  • Cut the cake horizontally to create 3 layers, then divide each layer in half to make 6 layers in total. Gently place 1 layer at the bottom of a 9x5-inch loaf pan. Take the ice cream out of the freezer, remove it from the pan, and discard the plastic wrapping. Place 1 layer of ice cream on the cake in the pan and top it with another cake layer. Repeat the process once more. Put the cake in the freezer and repeat the steps for the second cake. In a large bowl, use an electric mixer to whip the whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the cake. Serve immediately or freeze for up to 8 hours. Just before serving, sprinkle crushed candies on top of the cake.

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