Description
This Peppermint Ice Cream Cake is a festive and refreshing no-bake dessert perfect for holiday celebrations. With a crunchy chocolate cookie crust, layers of peppermint and chocolate ice cream, and a luscious whipped cream topping sprinkled with crushed peppermint candies, it’s both visually stunning and deliciously satisfying.
Ingredients
Scale
Crust
- 24 chocolate sandwich cookies (like Oreos), crushed
- 1/4 cup unsalted butter, melted
Ice Cream Layers
- 1.5 quarts peppermint ice cream, softened slightly
- 1.5 quarts chocolate ice cream, softened slightly
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup crushed peppermint candies or candy canes
- Chocolate sauce or hot fudge for drizzling (optional)
Instructions
- Make the crust: In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Freeze for 15 minutes to set.
- Add peppermint ice cream layer: Spread the softened peppermint ice cream evenly over the chilled crust, smoothing the surface with a spatula. Return to the freezer and freeze for at least 30 minutes, or until firm.
- Add chocolate ice cream layer: Spread the softened chocolate ice cream over the peppermint layer, smoothing the top carefully. Freeze the cake for at least 4 hours or preferably overnight to fully set all layers.
- Prepare whipped cream topping: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and fluffy texture.
- Assemble and serve: Remove the cake from the springform pan just before serving. Spread or pipe the whipped cream evenly over the top. Sprinkle the crushed peppermint candies over the whipped cream and drizzle with chocolate sauce or hot fudge if desired. Slice using a knife dipped in hot water for clean cuts, and serve immediately.
Notes
- Dip a sharp knife in hot water between slices to achieve clean and easy cutting.
- You can substitute store-bought whipped topping for the homemade whipped cream as a time-saving alternative.
- If peppermint ice cream is difficult to find, mint chocolate chip ice cream makes a great substitute while maintaining a similar flavor profile.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
