3/4 cup round hard peppermint candies
1/4 cup water
2 cups heavy cream, whipped
1/4 cup confectioners sugar
1/2 teaspoon vanilla
1 angel food cake
1 pint vanilla ice cream
In blender container, blend 1/2 cup candies on high speed until coarsely crushed. Remove to waxed paper. Blend remaining 1/4 cup candies, but leave in the blender. Add water; blend until syrupy. In small bowl with mixer at medium speed, beat cream, sugar and vanilla until stiff peaks form.
Slice cake into 3 layers. Sprinkle bottom layer with 2 tablespoons peppermint syrup. Spread 1/2 cup whipped cream over cake; sprinkle with 1 tablespoon crushed candies. Top with second cake layer. Sprinkle with syrup. Spread with cream and sprinkle with candies on first layer. Invert top layer. Scoop ice cream into balls and place on top of cake. Sprinkle with crushed candies. Freeze until served.