Mint Ice Cream Cake

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Mint Ice Cream Cake
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 45 min.
Preparation

Ingredients

for
1
For the cake batter
80 grams
½ teaspoon
2 tablespoons
70 grams
1 tablespoon
softened Butter
1
For the ice cream
500 milliliters
75 grams
1 teaspoon
2
2 tablespoons
Peppermint syrup
30 grams
thin chocolate mints such as After Eight (or Andes)
For the decoration
Powdered sugar (and mint leaves)

Preparation steps

1.

For the batter: Combine flour, baking powder, cocoa and sugar. Beat butter and egg and fold into dry ingredients. Chill for about 1 hour. Divide batter among two parchment-lined rimmed baking sheets. Bake in an oven preheated to 200°C (approximately 400°F) for about 8 minutes. Remove and let cool.

2.

For the ice cream: Boil milk, sugar, cornstarch and egg yolks. Remove from heat and stir in peppermint syrup. Freeze for about 1 hour, stirring occasionally throughout. Break mints into small pieces and fold into ice cream.

3.

Place one cake on a plate. Spread with ice cream and top with remaining cake. Chill for about 1 hour, until ice cream is firm. Dust with powdered sugar and serve garnished with mint leaves.