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When Crafting Traditions staffers saw the enticing cake recipe Gloria shared recently, they excitedly added it to our sweet gathering of birthday treats. And for good reason—to make it, Gloria uses candy-flavored ice cream! "This is the kind of dessert that's perfect for any special occasion," Gloria comments. "Traditionally, I fix it for our December 24 celebration." What's also nice is the fact that the cake can be made a few days ahead and stored in the freezer until the celebration starts. "It always looks fresh and tastes great," Gloria assures.
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 487 calories, 29 g fat (18 g saturated fat), 69 mg cholesterol, 291 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Peppermint Ice Cream Cake in Country Woman November/December 1996, p54
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Reviewed on Jun. 28, 2011 by broadkillmom
I have made this for our family Christmas gathering several times, it is always a hit. I have also changed it up and used chocolate ice cream for my husband who loves his chocolate. When I use chocolate ice cream I decorate with chocolate shavings and pieces.
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