This is a Christmas Eve tradition. Tommy and William are expecting it again this year, so who am I to dissapoint? I made this for our party last night….yummy deliciousness. Dreyer’s makes the peppermint ice cream as a seasonal treat, so get it while it’s hot!
S’mores Peppermint and Ganache Ice Cream Cake
- 9 ounces chocolate wafer cookies
- 6 tablespoons unsalted butter, melted
- 1 1/2 quarts peppermint ice cream
- 1 cup cream
- 1/2 cups light corn syrup
- 9 ounces bittersweet chocolate
- 7 ounces jar marshmallow cream
- 2 cups mini marshmallows
Make the crust: Crush wafer cookies in a food processor (or in a plastic bag with a rolling pin, or a wine bottle). Add melted butter.
Dump the mixture into a spring form pan. Press to the bottom and sides with the back of a large spoon. Place in the freezer.
Remove ice cream from the freezer to soften.
Make the ganache: Chop the chocolate into small pieces. Bring the cream and corn syrup to a boil in a small sauce pan.
Pour hot cream mixture over chocolate and let stand for 1 minute. Mix to combine.
Add a third of the chocolate to the chocolate crust, swirl the pan to distrubute the ganache evenly. Return the the freezer.
Add half of the ice cream to the spring form pan. Return to the freezer to harden. Add a third of the ganache, rotating the pan to spread evenly. Return to the the freezr. Add the last of the ice cream, and return to the freezer.
Add the last of the ganache, spread evenly with an offset spatula. Cover with foil and freeze.
When ready to serve, remove from the freezer and spread the marshmallow cream evenly over the top to cover. Add marshamallows. Torch until lightly browned.
Blow, Tawny. Blow!!!!!!!!!
And there you have it.
Santa Molly, she’s a sweetheart.