After-Eight ice cream cake

Ingredients for 1 servings:

• 2,000 ml vanilla ice cream
• 10 pieces of chocolate (peppermint bars)
• Food coloring, green
• 100 g dark chocolate shavings
• 125 ml peppermint syrup
• 750 ml ice cream (chocolate ice cream)
• 30 g baking cocoa
• 100 g dark chocolate
• 10 pieces of chocolate (peppermint sticks)

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 40 minutes

Peppermint cake

For the peppermint ice cream, let the vanilla ice cream thaw slightly, then whip it with peppermint syrup and food coloring until it forms a mint-green cream. Then carefully fold in the chocolate shavings and peppermint sticks, filling a cake tin 2/3 full. Place in the freezer for 1.5 hours. For the bitter chocolate ice cream, let the store-bought chocolate ice cream thaw slightly and mix with the cocoa powder. Pour onto the solid peppermint mixture and freeze for 1 hour. For the chocolate layer, melt the dark chocolate, let it cool slightly, and then quickly pour it over the chocolate ice cream layer. The ice cream should be completely frozen before further processing, ideally overnight. For the decoration, melt the dark chocolate and quickly pour it over the ice cream cake again. Then place the peppermint sticks on top of the chocolate and serve the ice cream cake as soon as possible.