Double Chocolate Peppermint Ice Cream Cake

  • Preparation Time
  • Total Time
  • Number of Servings 8-10

Busy schedule for the holiday? Make this cake a day or even a week ahead of time.




  • 1 box
    devil's food cake mix
  • 4 cups
    Peppermint Stick Ice Cream (217), softened
  • 1/2 cup
    heavy cream
  • 16 oz.
    bittersweet chocolate chips
  • 1/4 cup
    peppermint candies, finely crushed


1. Prepare cake mix using package directions for tube pan. Cool.

2. Horizontally cut off top 1/4th of cake. Hollow out bottom portion leaving about 1-inch on sides and bottom. Freeze at least one hour.

3. Fill cake with peppermint ice cream, add top and place in freezer.

4. Heat cream and chips over medium-high heat, stirring continuously till chips are melted.

5. Cool chocolate sauce slightly and pour over cake.

6. Cover and refreeze until ready to serve. Garnish with crushed candies just before serving.

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