After-eight Ice Cream Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 10 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- ml 2,000 vanilla ice cream
- 10 piece (s) chocolate (peppermint tablets)
- Food coloring, green
- 100 g chocolate flakes, dark
- 125 ml peppermint syrup
- 750 ml ice cream (chocolate ice cream)
- 30 g bakin cocoa
For decoration:
- 100 g dark chocolate
- 10 piece (s) chocolate (peppermint sticks)
Print Recipe
Pin Recipe Instructions
- For the peppermint ice cream, let the vanilla ice cream thaw a little and then beat it with peppermint syrup and food coloring to a mint green cream. Then carefully fold in the chocolate shavings and the peppermint tablets and fill a cake tin 2/3 full with them. Place in the freezer for 1.5 hours.
- For the tart chocolate ice cream, defrost the chocolate ice cream you bought and mix with baking cocoa. Pour on the solid peppermint mixture and let freeze for 1 hour.
- For the chocolate layer, melt the dark chocolate, let it cool down a little and then quickly pour over the chocolate ice cream layer.
- The ice should be frozen through before further processing, preferably overnight.
- For the decoration, melt the dark chocolate and quickly pour it over the ice cream cake again. Then place the peppermint sticks on the chocolate and serve the ice cream cake as soon as possible.
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