Peppermint Ice Cream Cake
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  1. -1 round angel food cake (10 inches)
  2. -1 qt. vanilla ice cream, slightly softened
  3. -6 chocolate-covered peppermint patties, (1.5 ounces each) chopped
  4. -1/2 cup chopped pecans
  5. -1/8 teaspoon peppermint extract
  6. -green food coloring (optional)
  1. Split cake into three horizontal layers; place bottom layer on a serving plate.
  2. In a bowl, combine ice cream, peppermint patties, pecans, extract and a few drops of food coloring, if desired.
  3. Spread a third of the mixture over bottom layer.
  4. Top with a second cake layer and another portion of ice cream mixture, repeat layers.
  5. Cover and freeze for up for up to 1 month.
  6. Remove from the freezer just before serving (16 servings).
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