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Ultimate Festive Peppermint Ice Cream Cake

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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

Ingredients

Scale
  1. 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:

    1. Crushed candy canes or peppermint candies
    2. 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.

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