What do you do with leftover cranberry sauce after the turkey is gone? Cranberry sauce…
I’ve felt honored to create recipes for Dreyer’s ice cream for many years. When they requested a series of simple yet clever peppermint ice cream holiday recipes, I was challenged to top the success of the Peppermint Brownie Presents I created in 2001. Easy and clever isn’t always easy to invent! My recipe inspiration often comes in unexpected ways. I thank Maurine, the administrator of the San Francisco Professional Food Society for our conversation that inspired these simple cookie ‘ornaments’. The ice cream drum cake sprang from my memory of a Betty Crocker Boys and Girls cookbook recipe that used peppermint sticks to decorate a cake like a toy drum. And the chocolate soda is simply a perfect combination of chocolate and mint. Have a very Merry Christmas!
Peppermint Ice Cream Ornaments
Decorate the tops of purchased chocolate wafer cookies using cookie icing, sugar crystals and candies.
Place a scoop of peppermint ice cream on one unfrosted cookie; flatten and smooth edges of ice cream with a table knife.
Top with a frosted cookie. Place in a covered container and freeze. Repeat to make as many as desired.
Peppermint Drum Cake
Bake a single layer 8 or 9-inch cake in a springform pan (if using cake mix, use half or make two cakes). Cool in pan, then freeze to firm top of cake.
Spread 1 carton Dreyer’s peppermint ice cream over cake in pan. Freeze.
Remove sides of pan. Frost sides of cake and 1-inch border around cake top. Return to freezer if ice cream softens too much.
Squeeze decorating icing in criss-ccross pattern on top. Press sugar sticks or straight part of candy canes diagonally around sides (about 24 sticks).
Place candied cherries on top of cake.
To make drumsticks, moisten 2 large marshmallows with water. Roll in colored sugar crystals. Insert pretzel rods.
Old Fashioned Chocolate Peppermint Soda is even simpler: Stir 1/4 cup whole milk, 2 tablespoons chocolate syrup* and 3/4 cup sparkling water in a tall glass. Top with 2 scoops of Dreyer’s Peppermint Ice cream. Garnish with whipped cream and a candy cane.
I prefer homemade chocolate syrup. It’s easy to make, tastes really good, and keeps several weeks in the refrigerator.
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
dash of salt
1 cup water
1 teaspoon vanilla
Stir sugar, cocoa and salt together in a small saucepan.
Using a whisk, gradually stir in water. Bring to a simmer over medium heat. Cook, stirring constantly for 3 minutes until smooth and slightly thickened. Stir in vanilla. Cool slightly then chill. Use in chocolate sodas or for ice cream topping.
Makes about 1-3/4 cup.
Recipes by Rosemary . Photos by Eskite photography, styling by Kim Kissling