Peppermint Ice Cream Torte
The frozen dessert that wows every crowd.
Pound cake layered with peppermint ice cream and frosted with cream cheese buttercream. Freeze ahead, sprinkle with crushed candy canes before serving, and take all the credit.
- Category
- Desserts
- Servings
- 16
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 (10¾-oz) frozen loaf pound cake
- 1 (½-gallon) carton brick-style peppermint, cherry, or chocolate ice cream
- 2 (3-oz) packages cream cheese
- ¼ cup margarine or butter
- 1 teaspoon vanilla
- 3 cups sifted powdered sugar
- Crushed red-striped peppermint candies or candy canes (optional)
Instructions
- 1
With a serrated knife, slice cake horizontally into fourths. Halve ice cream lengthwise; freeze one half. Cut remaining ice cream into two 1-inch-thick slices.
- 2
Place 2 cake slices on a baking sheet. Top each with one ice cream slice. Top with remaining cake slices. Place in freezer.
- 3
Beat cream cheese, margarine, and vanilla at medium speed about 30 seconds until fluffy. Gradually add powdered sugar, beating until smooth.
- 4
Spread frosting over tops and sides of tortes. Freeze until firm.
- 5
To serve, let stand covered at room temperature for 10 minutes. Sprinkle with crushed candies.
Recipe shared by Gerry D