Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Ice Cream Cake


3 people made this

Grab a tub of ice cream and turn it into something fantastic! This is a basic recipe for an ice cream cake but you can substitute or add any ingredients you desire such as: nuts, berries, liqueur, coffee, the possibilities are endless.


Serves: 10 

  • 2 litres plain ice cream
  • 120g dark chocolate, finely diced
  • 180g tim tam biscuits, diced
  • 1/2 teaspoon peppermint essence
  • 30g dark chocolate, grated
  • 5 drops green food colouring

Preparation:20min  ›  Extra time:6hours freezing  ›  Ready in:6hours20min 

  1. Line the base and sides of a 20cm springform pan.
  2. Place half of the ice cream in a microwaveable bowl with chocolate. Microwave on high for 1 minute intervals until chocolate is completely melted.
  3. Freeze for an hour and a half then stir. Freeze for 45 minutes then stir. Stir in diced biscuits when ice cream is thick not runny. Spoon into tin and freeze about an hour or until firm.
  4. Place remaining ice cream in a large bowl and leave to soften. Stir in peppermint then the food colouring until evenly distributed.
  5. Stir in grated chocolate then spoon onto the chocolate ice cream. Freeze for about 4 hours before removing from the tin.

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