Description
This Peppermint Ice Cream Cake is a festive and refreshing dessert perfect for the holiday season. It features a crunchy chocolate cookie crust, a creamy peppermint ice cream layer, and a light whipped cream topping sprinkled with crushed candy canes and chocolate shavings, creating a delightful blend of textures and flavors.
Ingredients
Scale
Crust
- 2 cups (200g) chocolate cookie crumbs (e.g., Oreos, without the filling)
- 6 tbsp (85g) unsalted butter, melted
Ice Cream Layer
- 1 ½ quarts (1.4 liters) peppermint ice cream, slightly softened
- ½ cup (50g) crushed peppermint candies or candy canes
Whipped Topping
- 2 cups (480ml) heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Decoration
- 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 to prevent sticking.
- Mix Crust Ingredients: In a bowl, combine the chocolate cookie crumbs with melted butter until the mixture resembles wet sand, ensuring an even texture.
- Form the Crust: Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust layer. Place it in the freezer for 15 minutes to set.
- Add the Ice Cream Layer: Spread the softened peppermint ice cream evenly over the chilled crust, creating a smooth layer.
- Sprinkle Peppermint Candies: Evenly distribute the crushed peppermint candies over the ice cream for added crunch and flavor.
- Freeze Until Firm: Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or until the ice cream layer is firm.
- Prepare the Whipped Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cake: Remove the cake from the freezer and spread the whipped cream topping evenly over the ice cream layer.
- Decorate: Garnish the whipped topping with additional crushed candy canes, chocolate shavings, or mini chocolate chips for festive appeal.
- Chill to Set: Return the assembled cake to the freezer for at least 1 hour to allow the whipped topping to set properly.
- Serve: Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing and enjoying.
Notes
- Ensure the ice cream is slightly softened to spread easily over the crust for a smooth layer.
- Using a springform pan helps in easy removal of the cake without damaging the layers.
- For best results, whip the cream in a chilled bowl and use cold heavy cream to achieve stiff peaks.
- You can prepare the cake a day ahead to allow ample freezing time for perfect firmness.
- Letting the cake sit at room temperature before slicing prevents cracking and makes serving easier.
