The following recipe is the second of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes in one of two different categories: recipes using our seasonal Ginger Snap ice cream, or recipes using any other Turkey Hill ice cream flavor. Over the next four days we’ll feature two recipes from each category and everyone will be asked to vote for their favorite beginning on Friday. The winner will receive a one year’s supply of Turkey Hill Ice Cream, and the other three finalists will receive a one month supply of ice cream. Enjoy the recipes!
Today’s finalist in the category of “Any Other Turkey Hill Ice Cream Flavor” was sent to us by Jessie G. of Falmouth, Maine. If you like cake and ice cream (and who doesn’t?), then you’ll love this recipe. The crushed peppermint stick candy adds a nice holiday touch, but if you’re making it after the holidays, you could probably substitute a number of other tasty morsels. If you like this recipe, stop by this Friday and throughout next week to vote for it!
CHOCOLATE PEPPERMINT ICE CREAM TORTE
INGREDIENTS
1 ½ cups flour
1 ¼ cups sugar
1 ¼ teaspoon baking soda
1 tsp salt
½ cup cocoa powder
¼ cup shortening
1 cup sour cream
1 ½ teaspoon vanilla
2 eggs
4 cups Turkey Hill original vanilla ice cream (or more if needed)
½ cup crushed peppermint stick candy, divided
½ cup mini marshmallows
Bittersweet chocolate sauce for drizzling slices, and whipped cream to decorate (optional)
DIRECTIONS
Preheat oven to 350. Spray four 8-inch cake pans with non-stick spray. Whisk together first 5 dry ingredients in a medium bowl. Add shortening, sour cream, vanilla and eggs and beat with hand mixer for 2-3 minutes. Divide batter among cake pans, smoothing tops. Bake for 13-15 minutes. Cool in pan, then remove to a cooling rack. Freeze.
When ready to assemble, mix crushed candy (reserving a tbsp for top) into softened ice cream with mini marshmallows. Spread ice cream mixture between layers and just across top (don’t attempt sides). Sprinkle top with reserved crushed candy and freeze. When ready to serve, let sit at room temperature for a few minutes and slice with a thin knife dipped into hot water. This gives the layered look of a torte without the difficulty of slicing cakes horizontally. Freezing the cake layers makes them easy to work with. Serve slices drizzled with bittersweet chocolate sauce and stars of whipped cream!
If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.