Chocolate Peppermint Stick Ice Cream Cake

This Chocolate Peppermint Stick Ice Cream Cake is the perfect combination of a chocolate cookie crust, creamy 

peppermint ice cream and crunchy peppermint pieces to make one delightful holiday dessert!

When my sons were very young we started a tradition with my parents to have a fun and festive Christmas Eve celebration. Instead of fixing a big dinner, we each pick a few of our favorite appetizers and make a big spread to snack on all night long. We watch our favorite holiday movies, play board games, and simply enjoy each other’s company. A few years back I decided to add to our tradition and surprise everyone with a special new recipe for dessert. This Chocolate Peppermint Stick Ice Cream Cake is one dessert that is easy to make and is adored by the whole family. It tastes like Christmas and is beautiful too!

The star of this delicious ice cream cake is Hudsonville's Limited Edition Peppermint Stick ice cream, which features traditional candy cane pieces mixed into their original vanilla ice cream. It's creamy, minty, and tastes just like Christmas! I've been a super fan of Hudsonville Ice Cream for years now. They've been making their delicious ice cream for more than 90 years right here in Michigan, and you know how much I love to support local businesses. With over 20 all season flavors available, as well as a new Dairy Free Ice Cream line, there is something for everyone in the family to love! 

Hudsonville is making tables merry and bright this season with a brand-new holiday dessert recipe e-book! The e-book features 17 ice cream-inspired recipes from influencers and recipe creators throughout the Midwest, including myself.  You can download the e-book and get all the recipes here, plus print a coupon to purchase ice cream for the holidays!

What are some of your favorite holiday traditions and recipes? Share with me in the comments below!

Chocolate Peppermint Stick Ice Cream Cake

Yield: 12

Author: Sarah Bates | The Chef Next Door

• 1 9-ounce package chocolate wafer cookies
• 1/2 cup (1 stick) unsalted butter, melted 
• 1 teaspoon peppermint extract 
• 1 gallon Hudsonville Peppermint Stick Ice Cream 
• 1/2 cup whipping cream 
• 4 ounces semisweet chocolate, chopped 
• 12 hard peppermint candies, chopped into pieces

instructions:

1. Preheat the oven to 350 degrees.
2. In a food processor, finely process the cookies. Slowly drizzle in the melted butter and the peppermint extract and process until the crumbs are completely moistened. Press the crumb mixture firmly onto the bottom of 9-inch springform pan. Bake for 12-15 minutes, until the crust is set. Place the pan on a cooling rack and allow the crust to cool completely. While the crust is cooling, set the ice cream on the counter to soften.
3. Place the ice cream in a large bowl and mix it until smooth and no lumps remain. Spoon the ice cream into the crust and spread evenly. Freeze until firm, about 4 hours.
4. In a small saucepan, warm the cream over low heat until hot but not boiling. Add in the chopped chocolate and allow to set for 5 minutes. Stir until smooth, then allow to cool slightly.
5. Pour the cooled ganache over the ice cream cake, carefully spreading it out evenly and to the edges with an offset spatula. Sprinkle with the chopped peppermint candies. Return the cake to the freezer and allow to freeze completely, at least 4 hours.
6. When ready to serve, release the sides of the springform pan and transfer the cake to a platter. Cut into 12 pieces and serve immediately. Freeze any leftovers in any airtight container for up to one week.

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