Our second recipe is Chocolate & Peppermint Ice Cream Cake. Not only is this a beautiful and tasty dessert, it is easy to make and can be made several days ahead if necessary! You will definitely get ooohs and aaahs when you bring this out for Christmas Eve dessert or any other time of the year for that matter.
I also won fourth prize with this recipe in Quick Cooking (Now called Simple & Delicious) and won $100. It was very exciting. You can find the recipe here, but my name doesn't appear on the website. (I have a copy of the magazine and the cookbook it was published in.)
Chocolate & Peppermint Ice Cream Cake
1 18 oz. pkg mini chocolate chip cookies (like Famous Amos)
1/4 cup butter, melted
1 cup hot fudge topping, divided
1 quart chocolate ice cream, softened
1 quart peppermint ice cream, softened
Crush about 25 of the cookies, set remaining cookies aside. In a bowl. combine the cookie crumbs and the melted butter. Press onto the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.
Microwave 3/4 cup of the hot fudge topping until soft enough to spread easily, and spread over the crust. Stand remaining cookies around edge of pan. Freeze for 15 minutes.
Spread chocolate ice cream over fudge topping. Freeze for 30 minutes. Spread peppermint ice cream over chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months.
Remove from freezer 10 minutes before serving. Remove sides of pan. Warm remaining 1/4 cup of hot fudge topping and drizzle over top of cake.
Obviously you can make this with any two ice cream flavors you enjoy. My winning entry used vanilla and chocolate ice cream. It's up to you to make it exactly how you and your family would enjoy it!