Peppermint Bark ice cream Cake recipe

 Peppermint Bark Ice Cream Cake is a delightful dessert, especially during the holiday season. Here's a simple recipe for you to try:

Ingredients:

For the Peppermint Bark Layer:

• 8 ounces (about 2 cups) high-quality dark chocolate, chopped
• 8 ounces (about 2 cups) high-quality white chocolate, chopped
• 1 teaspoon peppermint extract
• Crushed candy canes or peppermint candies for topping

For the Ice Cream Layers:

• 1.5 quarts peppermint ice cream, softened
• 1.5 quarts chocolate ice cream, softened

For the Cake Base:

• 2 cups chocolate cookie crumbs (you can use crushed chocolate sandwich cookies)
• 1/2 cup unsalted butter, melted

For Whipped Cream Topping:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Make the Cake Base:

• In a bowl, combine the chocolate cookie crumbs and melted butter.
• Press the mixture into the bottom of a springform pan to create the cake base.
• Place the pan in the freezer to set while you prepare the other layers.

2. Prepare the Peppermint Bark Layer:

• Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth.

• Pour the melted dark chocolate over the chilled cake base and spread it evenly.

• Allow it to set in the freezer for about 10-15 minutes.

• Melt the white chocolate using the same method.

• Stir in the peppermint extract.

• Pour the melted white chocolate over the set dark chocolate layer.

• Quickly sprinkle crushed candy canes or peppermint candies on top.

• Place it back in the freezer to set completely.

3. Layer the Ice Cream:

• Take the springform pan out of the freezer and spread the softened peppermint ice cream over the peppermint bark layer.

• Smooth the surface and return it to the freezer until firm.

• Once the peppermint ice cream layer is set, repeat the process with the softened chocolate ice cream.

• Smooth the top and place the cake back in the freezer to set completely.

4. Prepare the Whipped Cream Topping:

• In a large mixing bowl, whip the heavy cream until it starts to thicken.
• Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

5. Assemble the Cake:

• Remove the cake from the springform pan, and spread the whipped cream over the top of the ice cream layers.
• Garnish with additional crushed peppermint candy if desired.

6. Freeze and Serve:

• Place the assembled cake in the freezer for at least 4-6 hours, or overnight, until it's completely firm.

7. Serve and Enjoy:

• Before serving, let the cake sit at room temperature for a few minutes to make cutting easier.
• Slice and enjoy your delicious Peppermint Bark Ice Cream Cake!

This recipe can be customized to your preferences, and you can experiment with different ice cream flavors or toppings. Enjoy!