Chocolate Peppermint Ice Cream Cake

Recipe by MarieRynr
READY IN: 25hrs


  • 12
  • 8
    ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped (not unsweetened)
  • 1
    (13 1/2 ounce) package chocolate wafer cookies (about 61 cookies)
  • 12
    cup whipping cream
  • 6
    ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
  • 7
    cups premium vanilla ice cream, slightly softened
  • 1 14
    cups coarsely crushed red and white striped hard peppermint candies (about 10 ounces)
  • 2
    teaspoons peppermint extract
  • red and white striped hard peppermint candy (whole or broken into pieces)


  • For crust, melt butter with chocolate in heavy small saucepan over low heat.
  • Finely grind cookies in processor.
  • Add warm chocolate mixture; blend until crumbs are just moistened.
  • Reserve 1 cup crumb mixture in small bowl.
  • Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
  • Freeze.
  • For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
  • Remove from heat.
  • Add chocolate; whisk until melted and smooth.
  • Let stand until cool but still pourable, about 1 hour.
  • For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
  • Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
  • Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
  • Pour 1 cup chocolate glaze over ice cream in pan.
  • Freeze 1 hour.
  • Top with remaining ice cream; spread evenly.
  • Freeze until firm, about 4 hours.
  • Stir remaining glaze over low heat just until pourable, but not warm.
  • Pour over ice cream.
  • Spread evenly.
  • Freeze overnight.
  • Run sharp knife between crust and pan sides to loosen cake.
  • Release pan sides.
  • Transfer cake to platter.
  • Garnish with peppermint candies and serve.