Ultimate Festive Peppermint Ice Cream Cake
A delightful holiday treat, this Ultimate Festive Peppermint Ice Cream Cake is packed with festive flavor. With layers of chocolate cookie crust, creamy peppermint ice cream, and fluffy whipped topping, it’s a showstopper dessert for any celebration
- Prep Time: 15 minutes (plus 4 hours freezing time)
- Cook Time: None (no baking required)
- Total Time: 15 minutes + 4 hours freezing time
- Yield: 12 servings 1x
- Category: Dessert, Holiday, Frozen Dessert
- Method: No-Bake, Freezer
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
-
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:
- Grease a 9-inch springform pan or line it with parchment paper.
- Mix the chocolate cookie crumbs with the melted butter until well combined.
- Press the mixture firmly into the bottom of the pan and freeze for 15 minutes.
-
Add the Ice Cream Layer:
- Spread the softened peppermint ice cream evenly over the crust.
- Sprinkle crushed peppermint candies or candy canes on top of the ice cream for added crunch.
- Cover the pan with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
-
Make the Whipped Topping:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
-
Assemble the Cake:
- Spread the whipped topping evenly over the frozen ice cream layer.
- Garnish with additional crushed candy canes or peppermint candies, and sprinkle chocolate shavings or mini chocolate chips on top for extra decoration.
- Freeze the cake for an additional hour to set the whipped topping.
-
Serve and Enjoy:
- Slice and serve this festive peppermint ice cream cake straight from the freezer for a cool, creamy holiday treat
Notes
- For a quicker prep, use store-bought peppermint ice cream, or feel free to make your own if you prefer!
- You can add chocolate syrup or drizzle caramel sauce over individual slices for an extra treat.
- The cake can be made ahead and stored in the freezer for up to a week. Just make sure to cover it properly to prevent freezer burn.
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg