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Peppermint And Ice Cream Cake Recipe
|Hard peppermint candies||3⁄4 Cup (12 tbs) (round)|
|Water||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
|Confectioners' sugar||1⁄4 Cup (4 tbs)|
|Angel food cake||1|
|Vanilla ice cream||1 Pint|
Serving size: Complete recipe
Calories 3642 Calories from Fat 2059
% Daily Value*
Total Fat 233 g358.4%
Saturated Fat 143.1 g715.7%
Trans Fat 0 g
Cholesterol 875.4 mg
Sodium 790.1 mg32.9%
Total Carbohydrates 368 g122.8%
Dietary Fiber 3.4 g13.4%
Sugars 265.8 g
Protein 29 g58%
Vitamin A 181.5% Vitamin C 9.6%
Calcium 92.7% Iron 3.2%
*Based on a 2000 Calorie diet
Remove to waxed paper.
Blend remaining 1/4 cup candies but leave in the blender.
Add water; blend until syrupy.
In small bowl beat cream, sugar and vanilla at medium speed until stiff peaks form.
Slice cake into 3 layers.
Sprinkle bottom layer with 2 tablespoons peppermint syrup.
Spread 1/2 cup whipped cream over the cake; sprinkle with 1 tablespoon crushed candies.
Top with second cake layer and repeat the step above.
Invert top layer.
Sprinkle cut side with remaining syrup.
Place right side up on the cake.
Spread remaining cream on top and sides of cake, dusting sides with crushed candies.
Scoop ice cream into balls.
Place ice cream balls on top of cake.
Sprinkle with crushed candies.
Freeze until served.