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Peppermint Ice Cream Cake, the gift that keeps giving!

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When it comes to everyone’s favorite day of the year, Christmas, are you looking to serve your loved ones with a memorable holiday treat that they will never forget? Then how about you take a look at this peppermint ice cream cake recipe.

  • Preparation time = 15 minutes
  • Total time = One hour and 40 minutes
  • Six ingredients
  • 24 servings

Ingredients

Half a gallon of peppermint ice cream

A box of devil’s food cake mixture

Eggs, vegetable oil, and water required on cake mix box

Two cups of whipped cream

A quarter cup of powdered sugar

One cup of crushed and unwrapped solid peppermint candies

Steps

1. Move a 13x9-inch pan into the freezer. Let ice cream sit at room temperature for 15 minutes to become softer. Line plastic wrap around the cold pan. Scoop ice cream into the pan and cover with another sheet of plastic wrap. Slather ice cream to make the thickness more even. Place in the freezer for one hour. Heat oven for 350 degrees Fahrenheit. Spray cooking spray onto a second 13x9-inch pan. Bake and make the cake mixture as directed on the box for the 13x9- inch pan, utilizing eggs, oil and water. Let it cool for 10 minutes; remove from the pan to place on a cooling rack to chill off completely.

2. Slice the cake horizontally to create three layers; divide layers into halves to make six in total. Push one layer into bottom of the 9x5-inch loaf pan. Take the ice cream out of the freezer; gently move ice cream from pan and remove plastic wrap. Place one ice cream layer on the cake in the pan; top with second layer of cake. Repeat layers. Move back to the freezer. Repeat for second cake. In a big bowl, stir the powdered sugar and whipped cream with an electric mixer on a high speed until it becomes firm and bumps begin forming. Slather whipped cream on cake. Freeze for up to eight hours or serve. Sprinkle crushed candies onto cake before serving.

Nutritional Facts

Serving Size: 1 Serving

Calories = 316

Total Fat = 18g

Saturated Fat = 9g

Sodium = 215mg

Total Carbohydrate = 35g

Dietary Fiber = 1g

Protein = 4g

% Daily Value:

Vitamin A = 0%

Vitamin C = 0%

Calcium = 0%

Iron = 0%

Exchanges:

Two and a half other Carbohydrates; three and a half Fat

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