Mint Ice Cream Cake

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Mint Ice Cream Cake
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Health Score:
3,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
3 h. 45 min.
Preparation

Ingredients

for
1
For the cake batter
80 grams Pastry flour
½ teaspoon Baking powder
2 tablespoons Cocoa
70 grams sugar
1 tablespoon softened butter
1 egg
For the ice cream
500 milliliters milk
75 grams sugar
1 teaspoon cornstarch
2 egg yolks
2 tablespoons Peppermint syrup
30 grams thin chocolate mints such as After Eight (or Andes)
For the decoration
powdered sugar (and mint leaves)
How healthy are the main ingredients?
sugarsugarCocoaegg

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.