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Peppermint Patty Ice Cream Cake

This fancy-looking cake can be prepared in a flash on a rainy day and stored in the freezer for later use," remarks Nancy Horsburgh of Everett, Ontario. "It's light, minty and a real hit with guests who think you're showing off!"
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    16 servings


  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 quart vanilla ice cream, slightly softened
  • 6 chocolate-covered peppermint patties (1.5 ounces each), chopped
  • 1/2 cup chopped pecans
  • 1/8 teaspoon peppermint extract
  • Green food coloring, optional


  • Split cake into three horizontal layers; place bottom layer on a serving plate.
  • In a bowl, combine ice cream, peppermint patties, pecans, extract and a few drops of food coloring if desired. Spread a third of the mixture over bottom cake layer. Top with a second cake layer and another portion of ice cream mixture; repeat layers.
  • Cover and freeze for up to 1 month. Remove from the freezer just before serving.
Nutrition Facts
1 piece: 0g saturated fat (0 sugars, 0 fiber).

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