My mom is a huge fan of peppermint ice cream, especially when paired with chocolate. She really wanted a peppermint chocolate ice cream cake for her birthday, so I decided to make one for her. She is against ice cream that is eggy, so I used an eggless recipe that used both crushed up peppermints and peppermint extract. It was a multi-day process, requiring the baking of the cakes, churning of the ice cream, construction, freezing, covering in ganache, freezing again, and decorating before they were served. I sliced each cake layer so I could fill the divisions with ice cream. To make sure the cakes came out of the pan once I froze them, I placed a large sheet of plastic wrap on the cake pan before placing the cake inside, creating a plastic barrier between the cake and pan so it wouldn’t stick. I made a ganache for the top, and decorated the smaller cakes with a drip style. I also whipped some cream and placed candycanes to decorate the top.
