Description
This Ultimate Festive Peppermint Ice Cream Cake combines rich, chocolatey cookie crumbs with a creamy, minty ice cream layer and a fluffy whipped topping, all finished off with crushed candy canes and chocolate shavings. It’s the perfect sweet treat to bring holiday cheer to your table!
Ingredients
Ingredients:
For the Crust:
- 2 cups (200g) chocolate cookie crumbs (e.g., Oreos, without filling)
- 6 tbsp (85g) unsalted butter, melted
For the Ice Cream Layer:
- 1 ½ quarts (1.4 liters) peppermint ice cream, slightly softened
- ½ cup (50g) crushed peppermint candies or candy canes
For the Whipped Topping:
- 2 cups (480ml) heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnish:
- Crushed candy canes or peppermint candies
- Chocolate shavings or mini chocolate chips
Instructions
-
Prepare the Crust:
In a medium bowl, combine the chocolate cookie crumbs with melted butter. Mix until well combined. Press the mixture into the bottom of a springform pan (or a pie dish) to form an even crust. Refrigerate for at least 30 minutes to set. -
Make the Ice Cream Layer:
Soften the peppermint ice cream slightly at room temperature for a few minutes. Spread the softened ice cream evenly over the chilled cookie crust, smoothing the top with a spatula. Sprinkle the crushed peppermint candies or candy canes evenly on top of the ice cream. Freeze the cake for 3-4 hours, or until fully set. -
Prepare the Whipped Topping:
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped topping evenly over the ice cream layer, smoothing it out with a spatula. -
Garnish:
Top with additional crushed candy canes, peppermint candies, or mini chocolate chips, and optionally some chocolate shavings. Freeze for at least 2 hours before serving. -
Serve:
Before serving, allow the cake to sit at room temperature for a few minutes for easy slicing. Serve chilled and enjoy the festive flavors!
Notes
- You can make this dessert ahead of time and keep it in the freezer for up to a week.
- For a smoother crust, use a food processor to crush the cookies.
- If peppermint ice cream isn’t available, any flavor of your choice can work as a substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American