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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 12 servings.
Calories from Fat 9
Calories 36
% Daily Values*
Total Fat 1g 2 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 2mg 1 %
Sodium 21mg 1 %
Potassium 9mg  
Total Carbohydrate 7g 2 %
  Dietary Fiber 0g 0 %
  Sugars 3g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 6 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition
  • CHOCOLATE PEPPERMINT ICE CREAM CAKE

Posted By

FriendsEAT

On May 2, 2007

CHOCOLATE PEPPERMINT ICE CREAM CAKE

Reference:

Bon Appétit, December 2003

Prep:

Active time: 30 min Start to finish: 1 1/4 hr

Servings:

Makes 12 servings.

Ingredients
Crust
1/2 cup (1 stick) unsalted butter
8 ozs bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 9-oz packages chocolate wafer cookies (about 61 cookies)
Glaze
1/2 cup whipping cream
1/4 cup light corn syrup
6 ozs bittersweet (n

Cooking Instructions
Step 1 For crust:
Step 2 Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
Step 3 For glaze:
Step 4 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.
Step 5 For filling:
Step 6 Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until 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 glaze over ice cream; spread evenly. Freeze overnight.
Step 7 Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.