This Christmas confection is packed with enough peppermint perfection to last well-beyond the New Year.
• 1 box chocolate cake mix
• 1/2 can chocolate frosting
• 1 container [TopBrandName] SLOW CHURNED® Peppermint Light Ice Cream
• Peppermint candies or candy canes
Make 2 nine-inch cakes according to the package directions and cool completely. Remove from pan and cut the rounded top off one of the cakes to make one even layer. Wrap and freeze the second cake for later use.
Take the ice cream out of the freezer and let it sit out for 5-10 minutes to soften. Wash out cake pan and dry completely. Line the pan with plastic wrap or parchment. Carefully spread the ice cream in the pan using the entire container. Freeze for one hour or until very firm.
Remove from freezer and spread the chocolate frosting over the ice cream and put the trimmed cake over the frosting. Cover tightly and freeze over night.
To serve take the cake out of the freezer and let sit for about 5 minutes. Unwrap cake and invert cake onto serving dish. Remove plastic wrap or parchment from the ice cream. Sprinkle crumbled pieces of peppermint candies over top of cake. Cut into slices and serve with whipped cream and candy canes.