Each and every year, I make a peppermint chocolate ice cream cake around Christmas time. I never really thought it was a big hit, because despite the fact that everyone would eat it, it would melt and then we’d have to stick it back in the freezer, and then people would forget about it…yada yada yada.
Well last year, my cousin Natalie professed her undying love for my ice cream cake, telling me she could hardly wait until Christmas day to eat it! I had no idea that this was one of the holiday desserts that someone actually looked forward to eating every year, but of course, I had to make it for her. (And a little for me, because it really is quite delicious)
For the first few years I made it, I actually would crush my own peppermint candies and make my own vanilla ice cream to blend it with, but seeing this recipe is already a bit “involved”, the last few years I skimped and replaced my homemade stuff with the peppermint ice cream from the grocery store (the ugly green and pink stuff…yeah).
During fashion week, I met a rep from the PR firm that represents Starbucks Ice Cream. She knew that while I didn’t normally write about food (which I recently have started doing) she’d love to send me a few pints of Starbucks® Limited Edition Peppermint Mocha Ice Cream. I’m not even lying to you when I tell you that the first thing that came to mind was altering my standby recipe to feature this ice cream, and I told her so.
Sure enough, from the first bite, I knew this would be a great twist on my classic recipe, and I know that Natalie’s going to love this cake even more this year!
- 3/4 cup unsalted butter
- 8 ounces bittersweet or semisweet chocolate, chopped
- 2 9-ounce packages chocolate wafer cookies (like famous chocolate wafers, usually on the bottom shelf in the cookie aisle in a yellow package. Oreo Cookies also work)
- 1/2 cup whipping cream
- 1/4 cup light corn syrup
- 6 ounces bittersweet or semisweet chocolate, chopped
- Hard or crushed white and red peppermint candies (for garnish)
- Hollyberry (for garnish…not edible)
- 7 cups Starbucks® Peppermint Mocha Ice Cream (3 1/2 pints; 1 pint=2 cups)
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.
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.
Working quickly, mix ice cream in a large bowl until it is spreadable (you do not want it to soft, because it will not refreeze well). 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.
Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and hollyberry (if desired) and serve.
Make and enjoy! I still haven’t developed a way to keep this frozen once it’s out on the table, but I’m looking for a tray or cake plate that can be partially submerged in ice or something so it will keep!
About Starbucks® Peppermint Mocha ice cream:
Inspired by one of Starbucks most popular and anticipated holiday beverages, Starbucks® introduces Peppermint Mocha ice cream, a creamy swirl of mocha and peppermint ice creams adorned with rich dark chocolatey chunks, made with high quality, super premium ingredients.
Pints are available for a limited time at grocers nationwide, now through March 2011 for $3.89 per pint.
Disclosure: While pints of this ice cream were provided by a representative for Starbucks, SSOS was under no obligation to write this review. SSOS also has no affiliation with Bon Appetit or Epicurious. This is an actual tried-and-true recipe that Erika Belezarian has made before.