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Peppermint Patty Ice Cream Cake Recipe

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This fancy-looking cake can be prepared in a flash on a rainy day and stored in the freezer for later use," remarks Nancy Horsburgh of Everett, Ontario. "It's light, minty and a real hit with guests who think you're showing off!"
TOTAL TIME: Prep: 10 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 16 servings


  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 quart vanilla ice cream, slightly softened
  • 6 chocolate-covered peppermint patties (1.5 ounces each), chopped
  • 1/2 cup chopped pecans
  • 1/8 teaspoon peppermint extract
  • 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. Spread a third of the mixture over bottom cake layer. Top with a second cake layer and another portion of ice cream mixture; repeat layers.
  3. Cover and freeze for up to 1 month. Remove from the freezer just before serving. Yield: 16 servings.
Originally published as Peppermint Ice Cream Cake in Quick Cooking January/February 1999, p36

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Dec. 11, 2011

My family loves this done at Christmas time but I use the peppermint candy ice cream. when it's ready for the freezer, I put a carton of cool whip over the entire cake. Absolutely to die for!

Reviewed Dec. 14, 2010

I used peppermint candy ice cream instead of vanilla. Left out the pecans because of people with allergies to nuts. When it was put together I froze it and just before serving I put a coat of cool whip over the cake and added some mint hershey kisses on top. It was a huge hit.

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