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Candy cane ice cream cake is a winter wonderland in every bite

Nancy

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Coupon Clipping Cook is about cooking with recipes from items in the pantry, and money saving tips on buying ingredients using coupons and shopping for sales.

The holiday season was made for indulgent candy cane ice cream cakes dripping with chocolate

Chocolate and peppermint taste so good together that it's seriously hard to stop eating these delightful ice cream cakes.

The holiday season was made for indulgent candy cane ice cream cakes dripping with chocolate
Image: Nancy Foster/SheKnows

All dolled up with chocolate and candy canes, this cake is the perfect dessert for the holidays.

The holiday season was made for indulgent candy cane ice cream cakes dripping with chocolate
Image: Nancy Foster/SheKnows

It not only looks festive, but it tastes heavenly, especially when the ice cream starts to melt just a bit.

The holiday season was made for indulgent candy cane ice cream cakes dripping with chocolate
Image: Nancy Foster/SheKnows

I forgot to mention that there is also a smooth and chocolaty frosting on top of the cake that will win your heart over.

Go ahead, indulge. Isn't that what the holidays are for?

The holiday season was made for indulgent candy cane ice cream cakes dripping with chocolate
Image: Nancy Foster/SheKnows

Mini chocolate candy cane ice cream cake recipe

You'll need three 4-inch mini springform pans for the recipe. Find them online or in many home goods stores.

Yields 3

Prep time: 20 minutes | Inactive time: 2 hours | Total time: 2 hours 20 minutes

Ingredients:

  • 4 cups small pieces chocolate cake (approximately a 9-inch round of cake)
  • 3 teaspoons canola oil
  • 5 scoops peppermint ice cream, softened
  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 1 tablespoon plus 2 teaspoons milk
  • 3 tablespoons peppermint candy sprinkles
  • 6 small candy canes
  • 3 (4-inch) mini springform pans

Directions:

  1. Grease the insides of the springform pans with canola oil.
  2. To the bottom of a springform pan, add the cake, and press down firmly to compact it to about 1-1/2 inches from the bottom of the pan.
  3. Add the ice cream, and pat it down with the back of a spoon.
  4. Add another layer of the chocolate cake on top of the ice cream.
  5. Put the cake in the freezer, and repeat the process for the other 2 cakes.
  6. Keep the cakes in the freezer until they harden (about 2 hours).
  7. Once the cakes are frozen, unbuckle the springform pans, and remove the bottom tray attached to the bottom of each cake.
  8. Run a thin knife under the cake, and remove it from the tray. Set the cake on a serving plate.
  9. To a medium-size bowl, add the powdered sugar, cocoa and milk. Whisk until creamy.
  10. Drizzle the chocolate icing on top of the cake.
  11. Top with peppermint candy sprinkles.
  12. Garnish with small candy canes.

More ice cream cakes

Double-decker brownie Oreo ice cream cake
Mini homemade ice cream cakes
Oreo and fudge ice cream cake

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