Chocolate Peppermint Ice Cream Cake

I’m a big fan of no-churn ice cream, as you may have figured out if you’ve been reading here for a while. I also have a lot of nostalgia surrounding ice cream during the holidays; every Christmas Eve of my childhood was spent at my grandma’s cozy little house, and she, without fail, had a box of sprinkled minty green ice cream Christmas Trees in her freezer.

This ice cream cake is an attempt at a grown-up version of that minty goodness; I’ve added chocolate (of course) and a layer of cookie crumbs replaces the sprinkles. The meringue topping puts this over the edge, and a little toasting from your kitchen blow torch will impress any holiday guests.

What is baking vanilla?

I’ve used Watkins Organic Original Gourmet Baking Vanilla for both the chocolate and peppermint ice creams. Unlike high-alcohol vanilla extracts, the Baking Vanilla doesn’t evaporate when baking or freezing, which helps retain its delicious flavor. It’s a perfect choice for this ice cream dessert, and any other holiday baking as well, like cake, pies, cookies, and crème brulee.

All Watkins products are free from dyes, high-fructose corn syrup, added
MSG and other artificial ingredients. Watkins products are available online at Watkins1868.com and at select retailers nationwide.

In the peppermint no-churn ice cream, I’ve used also their Organic Pure Peppermint Extract, which provides a cool and refreshing twist to the cake.

More Ice Cream Cake Recipes:

• S’mores Ice Cream Cake
• Raspberry Crème Fraîche Ice Cream Cake
• Chocolate Ice Cream Cake

Chocolate Peppermint Ice Cream Cake

Servings: 10 servings

Freezing Time: 6 hours hours

A cool, minty ice cream cake with layers of chocolate and peppermint ice cream and cookie crust! Topped with meringue that you can toast.

Sarah Kieffer

5 from 1 vote

Print Pin Rate

Ingredients

No-Churn Chocolate Ice Cream

• 3 ounces [85 g] semi-sweet or bittersweet chocolate ,chopped fine
• 1 14 ounce [396 g] can sweetened condensed milk
• 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla
• 1/4 teaspoon salt
• 2 oz [57 g] cream cheese at room temperature
• 2 cups [480 g] heavy cream

No-Churn Peppermint Ice Cream

• 1 14 ounce [396 g] can sweetened condensed milk
• 1 tablespoon Watkins Organic Original Gourmet Baking Vanilla
• 1 to 2 teaspoons Watkins Organic Pure Peppermint Extract, more or less to taste, see note
• 1 tablespoon Peppermint liqueur, optional
• ¼ teaspoon salt
• 2 oz [57 g] cream cheese at room temperature
• 2 cups [240 g] heavy cream
• Watkins All Natural Green Food Coloring (no artificial dyes), optional

Cookie Crust

• 25 chocolate sandwich cookies (not double stuffed)
• 3 tablespoons unsalted butter, melted

Meringue

• ¾ cup [175 g] large egg whites from 4 or 5 eggs, at room temperature
• 1 cup [200 g] granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon Watkins Cream of Tartar
• 2 teaspoons Watkins Organic Pure Vanilla Bean Paste with Seeds

Instructions

For the Chocolate Ice Cream

• Line a sheet pan with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl and stir constantly until just melted.
• In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, and melted chocolate until completely combined.
• In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
• Add half of the whipped cream to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain.
• Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman pan or 9 in [23 cm] loaf pan and freeze until firm, 6 hours, or, covered, up to 1 week.

For the Peppermint Ice Cream

• In a large bowl, whisk together the sweetened condensed milk, baking vanilla, peppermint extract, salt, and green food coloring until completely combined.
• In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
• Add half of the whipped cream to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain.
• Pour the mixture into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman pan or 9 in [23 cm] loaf pan and freeze until firm, 6 hours, or, covered, up to 1 week.

To Assemble

• Let the frozen Chocolate and Peppermint ice cream sit out at room temperature for 15 to 20 minutes (this makes it easier to scoop).
• Line a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman pan with parchment paper.
• Place the cookies in the bowl of a food processor and process until broken down into fine crumbs. Move the crumbs to a medium bowl and pour the melted butter over the top. Use a spatula to stir together until combined.
• Use a measuring cup or the bottom of a small glass to press half of the cooled crumbs evenly on the bottom of the prepared pan.
• Top the crumbs with the chocolate ice cream, filling the pan halfway, pressing it into an even layer. Sprinkle the remaining cookie crumbs evenly over the ice cream and top with the Peppermint Ice Cream, filling the pan to the top (you will have some ice cream leftover). Place the ice cream cake in the freezer and freeze for at least 6 hours or overnight before topping with meringue.

For the Meringue Topping

• Put about an inch of water in a medium saucepan and bring it to a gentle boil.
• In the bowl of a stand mixer, stir the egg whites, sugar, cream of tartar, and salt to combine. Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. Stir with a rubber spatula until the sugar is completely melted and reaches a temperature of 160°F, 4 to 5 minutes. While you are stirring, be sure to scrape down the sides of the bowl with the spatula—this will ensure no sugar grains are lurking on the sides and it also helps prevent the egg whites from cooking.
• Remove the bowl from the heat and place it in the stand mixer fitted with a whisk. Whisk on medium-high until stiff, glossy peaks form, 8 to 10 minutes. The bowl should have cooled down to room temperature at this point. Add the vanilla bean paste and beat until combined.
• Use the parchment sling to gently remove the cake from the loaf pan. Working quickly, remove the parchment paper and set the loaf cake on a serving platter.
• Use a spatula to spread the meringue evenly over the top of the ice cream cake and, if desired, use a spoon to create curls. Hold a kitchen blowtorch 1 or 2 inches away from the cake and touch the flame down in between the curls. The curls will toast and brown (if the curls set on fire, you can blow them out). Slice the cake and serve immediately. (Because this is ice cream, an oven broiler won’t work here to toast the meringue – you will just have a melted puddle. If you don’t have a blow torch, you can serve the cake without toasting it – it will still taste delicious.) Top with naturally colored crushed candied peppermints if desired.