Description
This Ultimate Festive Peppermint Ice Cream Cake combines a crunchy chocolate cookie crust with creamy peppermint ice cream, topped with fluffy whipped cream and festive candy garnishes. Perfect for holiday celebrations, this no-bake dessert delights with refreshing peppermint flavor and chocolaty accents.
Ingredients
Scale
Crust
- 2 cups (200g) chocolate cookie crumbs (e.g., Oreos, without 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
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 firmly.
- Make the Ice Cream Layer: Soften the peppermint ice cream slightly at room temperature for a few minutes until spreadable. Evenly spread the softened ice cream over the chilled cookie crust, smoothing the surface with a spatula. Sprinkle crushed peppermint candies or candy canes evenly on top of the ice cream layer. Freeze for 3 to 4 hours, or until completely firm.
- Prepare the Whipped Topping: In a large mixing bowl, whip the heavy cream along with powdered sugar and vanilla extract until soft peaks form. Spread this whipped topping evenly over the set ice cream layer, smoothing with a spatula for an attractive finish.
- Garnish: Decorate the top with additional crushed candy canes, peppermint candies, mini chocolate chips, and optionally chocolate shavings for a festive touch. Return the cake to the freezer for at least 2 hours to firm up before serving.
- Serve: Before serving, allow the ice cream cake to sit at room temperature for a few minutes to soften slightly for easier slicing. Serve chilled and enjoy the refreshing holiday flavors.
Notes
- Make sure the peppermint ice cream is soft enough to spread but not melted to maintain layers.
- If you don’t have a springform pan, a pie dish or cake pan works fine as long as you can remove or slice easily.
- For extra flavor, you can add a drizzle of chocolate syrup over the whipped topping before garnishing.
- Store leftovers covered in the freezer and consume within 5 days for best freshness.
- Allow the cake to thaw slightly before slicing to prevent cracking or crumbling.
