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Chocolate-Peppermint Stick Ice Cream Sundae Mini Cake

By kathypatalsky |

Peppermint Stick Sundae

Peppermint Stick Sundae

Find layers of holiday cheer in my Chocolate-Peppermint Stick Ice Cream Sundae Mini Cake dessert. Ice cream, chocolate, cake and confection. Snuggle by a warm fire while you cozy up to this elegant spin-on-a-classic dessert. The cool peppermint flavor is the perfect refreshing taste to finish off a rich holiday meal. Turn your favorite fudge sundae upside-down into a dish that is a little fancy, a little messy, very silky sweet and definitely holiday-approved!..

The layers. Silky chocolate sauce and festive crushed candy cane candies meet creamy vanilla ice cream and a circle slice of fluffy cinnamon cake. Crushed peanuts complete this sundae feast. Add whipped topping and a cherry if you are a sundae purist. Extra chocolate sauce optional. This dessert treat reminds me of my favorite holiday flavor of ice cream: peppermint stick – with a bold accent of chocolate and cinnamon blended in.

layers of ice cream, chocolate, cake and confection

layers of ice cream, chocolate, cake and confection - vegan!

Vegan Treat. I used all vegan ingredients for my sundae, but you can use whatever you keep in your pantry.

Chocolate-Peppermint Stick Ice Cream Sundae Mini Cake
vegan, makes one

1 round of cinnamon vanilla pound cake
*I used this basic recipe – with added cinnamon sugar accent (see below for instructions)
(about 1 big scoop) – 3/4 cup vanilla rice milk ice cream (or sub your favorite vanilla ice cream – coconut is fabulous too)
2 Tbsp crushed candy canes or similar
1 Tbsp crushed peanuts
2 Tbsp vegan chocolate sauce

To Make:

1. First bake your cakes a few hours ahead of serving time. I used this recipe with a few pinches of added sugar and a dash of added cinnamon.
2. Bake in 4″ ramekins for about 6-8 minutes at 350 degrees – or until golden brown. Allow to chill completely before adding ice cream. This may take a while. You can speed up chilling by placing cooled ramekins in fridge.
3. Assemble by adding a tsp of chocolate sauce over top the cake. Roll the sides of your scoop of ice cream in the peanuts. Then add your ice cream over top. Then add another hefty drizzle of chocolate. Allowing it to gush into the side crevices of the ramekin. Top with plentiful peppermint candies. More chocolate optional.
4. Place the ramekin in the freezer to chill for at least a half hour. Then remove from freezer 10 minutes before serving. Serve in ramekin of carefully transfer to a serving dish like I did. Enjoy!

Read more from Kathy on Kathy’s blog, Healthy. Happy. Life!
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More desserts on Family Kitchen:

* Try my Chocolate Dipped Pecan Cake
* Try my Peanut Butter Banana Elvis Cake

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About kathypatalsky

kathypatalsky

kathypatalsky

Kathy Patalsky is a blogger, author and photographer. Her website www.Healthy-Happy-Life.com features creative vegan recipes. She is the author of 365 Vegan Smoothies (Spring 2013). She is also the founder of FindingVegan.com.

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