Note: Dark Chocolate Peppermint Sunflower Seed Butter was a Limited Edition flavor in 2021, and is not currently available. If you can't wait to try this recipe, give it a try with our original Dark Chocolate Sunflower Seed Butter and a dash of peppermint extract to taste, and tell us how it goes!
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. We brought in our office neighbors and foodie friends over at Beckon Ice Cream for this tasty creation. Dark 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.
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!
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.
- 4 pints Beckon Chocolate Ice Cream
- 2 jars Dark Chocolate Peppermint Sunflower Seed Butter or Dark Chocolate Sunflower Seed Butter
- 2 cups Dark Chocolate Sea Salt Seed'nola
- 2 peppermint candy canes
About 5 minutes before you begin, set 2 pints of ice cream on the counter to soften. It’s naturally super creamy so it softens quickly!
Place a 9-inch spring-form pan on top of a regular sheet pan to catch any drips. Turn out both pints into the bottom of the spring-form 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.
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 for 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 spring-form 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!
Note: This recipe makes a large 9 inch ice cream cake that can feed a large group. Feel free to halve the recipe if you're expecting only a few to sample this chocolate dessert.