Cookies + Cream Peppermint Ice Cream Cake? Yes, Please!
The most wonderful time of the year is here… Christmas! We teamed up with Dylan’s Candy Bar to bring you one epic ice cream cake recipe for the holidays. Cookies + Cream Peppermint Ice Cream Cake! It doesn’t get more festive than this, guys. Read on for the recipe.
Ingredients:
Preheat oven to 325 degrees F. In a large bowl, whisk together the cake mix, 1 1/4 cups water, vegetable oil and egg whites.
- 1 box white cake mix
- 1/3 cup vegetable oil
- 3 egg whites
- 2 pints peppermint ice cream, slightly melted
- mini candy canes
Instructions:
- Preheat oven to 325 degrees F. In a large bowl, whisk together the cake mix, 1 1/4 cups water, vegetable oil and egg whites.
- Divide the batter evenly between two 9-inch cake pans lined with parchment paper. Spoon 1/4 — 1/3 cup of on top of the batter in each pan. Use a knife to create a swirl pattern. Bake for 25 minutes. Let cool.
- Line a 9-inch springform pan with parchment paper. Gently place one cake layer in the bottom of the pan. Cover with ice cream. Top with the second cake layer. Freeze for 60-90 minutes. Remove the cake from the springform pan.
- In a small bowl, microwave 1/2 cup for 30 — 45 seconds. Drizzle over cake. Sprinkle with crushed candy canes. Enjoy!
Divide the batter evenly between two 9-inch cake pans lined with parchment paper. Spoon 1/4 — 1/3 cup of on top of the batter in each pan. Use a knife to create a swirl pattern. Bake for 25 minutes. Let cool.
Line a 9-inch springform pan with parchment paper. Gently place one cake layer in the bottom of the pan. Cover with ice cream. Top with the second cake layer. Freeze for 60 — 90 minutes.
Remove the cake from the springform pan.
In a small bowl, microwave 1/2 cup for 30 — 45 seconds. Drizzle over cake.
Sprinkle with crushed candy canes.
Ta-da! Now THAT looks like Christmas.
What are your favorite Christmas recipes? Hit us up on Twitter and let us know!
