Move over Dairy Queen and Carvel. This homemade ice cream cake is foolproof and delicious every single time. With only 3 ingredients (plus toppings), the only thing you’ll need is some space in the freezer.
There’s something so timeless about chocolate, and since we don’t think peppermint ever goes out of style, we decided the two should get real close and cozy. If peppermint isn’t your thing, just swap in our original Dark Chocolate Sunflower Seed Butter and leave off the peppermint topping. The crunchy fudge layer is the most important part of any homemade ice cream cake, but the flavors are up to you!
We brought in our office neighbors and foodie friends over at Beckon Ice Cream for this tasty creation. Chocolate Peppermint Sunflower Seed Butter and Chocolate Ice Cream make a dynamic duo that’s sure to bring a smile to every face around the table.
We tried to keep it pretty simple for this triple dose of heavenly chocolate. (No oven needed!)
This recipe makes a large 9 inch ice cream cake that can feed a large group. Feel free to half the recipe if you're expecting only a few to sample this chocolate dessert.
- 4 pints Chocolate Beckon Ice Cream
- 2 jars 88 Acres Dark Chocolate Peppermint Sunflower Seed Butter
- 2 cups 88 Acres Dark Chocolate Sea Salt Seed'nola
- 2 peppermint candy canes
- 9-inch springform pan
- Space in the freezer
- Sheet pan
About 5 minutes before you begin, set 2 pints of Beckon Ice Cream on the counter to soften. It’s naturally super creamy so it softens quickly!
Place a 9-inch springform pan on top of a regular sheet pan to catch any drips. Turn out both pints into the bottom of the springform pan and spread into an even layer.
Sprinkle on 1 cup of Seed’nola, pressing lightly into the ice cream to create an even layer that covers the ice cream completely.
Next, stir the Dark Chocolate Peppermint Sunflower Seed Butter until it’s smooth. Using a large spoon, scoop spoonfuls of seed butter all over the surface of the Seed’nola layer. Spread the seed butter into an even layer, being careful not to disturb the Seed’nola layer too much.
Freeze for at least 1 hour, or until set. (Try not to eat it yet! We know, it’s hard to resist)
Soften the other 2 pints of ice cream for a few minutes on the counter and spread evenly on top of the seed butter layer. Using the back of a spoon or flexible spatula, smooth the top of the ice cream to get rid of any imperfections or drips.
Freeze 4 hours or overnight. (This is the hardest part, but we promise it’ll be worth it)
Gently heat up the sides of the pan with a wet, warm towel to help the cake release. Remove from springform pan and place on a serving dish.
The final touch: decorate the cake with large pieces of Seed'nola and crushed up candy canes. Get creative!