Introduction: Frozen Peppermint Cheesecake
This should also be titled "The Hurry up and Wait" Cake. It takes all day or if you want to separate the steps a bit, 2 days. Definitely worth the wait. I planned for 2 days, but I took a 3rd to finish.
Please forgive the use of the stock photos. I used mostly store or generic brands, but a couple of items were name brands.
"This easy frozen cheesecake is fun to make and will taste like a rich peppermint ice cream."
Original Recipe Yield 1 (9-inch) cheesecake. Tweaked recipe leaves a little extra for the cook.
Step 1: Gathering Ingredients and Preparing the Pan
- 2 cups chocolate wafer cookie or sandwich cookie crumbs (used WhoNu? cookies)
- 1 12oz bag of mini chocolate chips
- ¼ cup granulated sugar (Considering the sweetness of the cookies themselves and sweetness of the other ingredients you could possibly leave this out.)
- ¼ cup butter, melted
- 12 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons peppermint extract
- 2 cups whipping cream, whipped
- 8 oz Soft peppermint candies crushed. You shouldn’t need all of them just depends on how much you like peppermints. Any brand will do so use your favorite.
- Red food coloring (optional) any color or combo. I have been asked to make this again, but with a rainbow effect.
- Softened vanilla ice cream (you will need about a 2/3rds container)
- Rest of the bag of mini chocolate chips
- 1 Tbsp coconut oil
- Line 9-inch round cake or springform pan with foil making sure foil extends above the pan by a couple of inches.
Step 2: Directions- Making the Cookie Crumb Layer
Combine cookie crumbs, 1 cup mini chocolate chips and sugar. Add butter; mix well. Press 2 cups crumbs firmly on bottom and part way up sides in prepared pan. Sprinkle about a 1/3 of the candies over the bottom. Chill.
Step 3: Adding Cream Cheese Layer
In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream. Pour filling into pan. Freeze for a couple of hours then add another 1/3 of the candies. Cover; freeze another 4 hours or until firm.
Step 4: Adding Ice Cream Layer
After about 2 hours check your cake. If it is firm enough add the next layer. Have your ice cream softened and ready to spread on top. Scoop out 1/3 of the container and spread around. If it looks good put it back in the freezer. If not add another 1/3 of the ice cream smoothing it neatly. That should definitely be enough. Place it back in the freezer to freeze solid.
Step 5: Chocolate and Peppermint Layer
Melt the chocolate chips and add the coconut oil stirring well. Meanwhile, remove the cake from the pan and put it on a nice plate. Depending on the effect you want you can either drizzle a lattice pattern over the top or if you are like me pour the whole amount of melted chocolate over the top to form a complete cover. While the chocolate is still warm sprinkle the rest of the peppermints over the top and place back in freezer until ready to serve.
Step 6: Ready to Eat.
If there is too much of the cookie crumbs, batter and peppermints to use in the cake itself, feel free to do a mini version as a special treat for the cook. I did, I used a plastic dish with a lid, but I didn’t add the ice cream or chocolate. It was still a very good midnight (sneak) snack.
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