Indulge your senses this holiday season with a show-stopping dessert that combines the creamy richness of vanilla ice cream and the festive crunch of peppermint! Our White Chocolate Peppermint Bark Ice Cream Cake is not just a treat; it’s a celebration on a plate. Perfect for gatherings or a cozy night in, this delightful cake will have everyone asking for seconds. With just 30 minutes of prep time, you can create a stunning dessert that’s sure to impress your guests and leave them craving more. Ready to elevate your dessert game? Let’s dive into this deliciously easy recipe!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pint vanilla ice cream, softened
- 1 cup white chocolate chips
- 1/2 teaspoon peppermint extract
- 1 cup crushed peppermint candies
- 1 chocolate cake, baked and cooled
- Whipped cream for topping
Instructions
- Remove the vanilla ice cream from the freezer and let it soften at room temperature for about 15-20 minutes until it becomes easily spreadable but not completely melted.
- While the ice cream softens, prepare the white chocolate coating by melting the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until smooth and completely melted.
- Stir the peppermint extract into the melted white chocolate, mixing thoroughly to distribute the flavor evenly.
- Place the cooled chocolate cake on a serving plate or cake stand that can be transferred to the freezer.
- Spread the softened vanilla ice cream evenly over the top of the chocolate cake, creating a smooth layer about 1-inch thick.
- Drizzle the white chocolate and peppermint mixture over the ice cream layer, creating a decorative pattern.
- Immediately sprinkle the crushed peppermint candies over the white chocolate drizzle, ensuring even distribution.
- Place the cake in the freezer for at least 2 hours to allow the ice cream to set completely and the flavors to meld together.
- Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
- Pipe or spread whipped cream around the edges or on top of the cake as a final decorative touch.
- Slice and serve immediately, keeping any leftovers stored in the freezer, covered tightly with plastic wrap.
Tips
- Ice Cream Consistency: Make sure the vanilla ice cream is softened to the right consistency—spreadable but not melted—to ensure a smooth layer on your cake.
- Microwave Melting: When melting the white chocolate chips, be patient! Stirring every 30 seconds helps prevent burning and ensures a silky texture.
- Chill Time: Don’t rush the freezing process. Allow the cake to set in the freezer for at least 2 hours for the best flavor and texture.
- Peppermint Candies: For a more intense peppermint flavor, consider using crushed candy canes instead of regular peppermint candies.
- Decorative Whipped Cream: Use a piping bag to create beautiful swirls of whipped cream around the edges for an elegant finish that’s also tasty!
- Serving Suggestions: For an extra festive touch, serve slices with a drizzle of chocolate sauce or a sprinkle of additional crushed peppermint on top.
- Storage: If you have leftovers (which is rare!), keep the cake tightly wrapped in plastic wrap in the freezer to maintain its freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 60mg
