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Peppermint Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 45 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 20 minutes (including freezing time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Peppermint Ice Cream Cake is a festive and refreshing dessert perfect for holiday celebrations. It features a crunchy chocolate cookie crust, a creamy peppermint ice cream layer studded with crushed peppermint candies, and a luscious homemade whipped cream topping garnished with more peppermint and chocolate. Easy to assemble and requiring no baking, this show-stopping cake delivers a cool minty treat that’s sure to delight your guests.

Ingredients

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

  1. Prepare the Crust: In a medium bowl, mix the chocolate cookie crumbs with melted butter until thoroughly combined. Press this mixture evenly into the bottom of a springform pan or pie dish to create a firm crust. Refrigerate for at least 30 minutes to allow the crust to set firmly.
  2. Make the Ice Cream Layer: Slightly soften the peppermint ice cream by letting it sit at room temperature for a few minutes to make spreading easier. Evenly spread the softened ice cream over the chilled cookie crust using a spatula, smoothing the surface. Sprinkle the crushed peppermint candies uniformly over the ice cream layer. Place the cake in the freezer for 3 to 4 hours until the ice cream is fully set and firm.
  3. Prepare the Whipped Topping: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Carefully spread this whipped cream mixture evenly on top of the frozen ice cream layer, smoothing the surface with a spatula for a clean finish.
  4. Garnish: Decorate the top of the whipped cream layer with additional crushed candy canes, peppermint candies, chocolate shavings, or mini chocolate chips as desired. Return the cake to the freezer for at least 2 hours to ensure everything is well set before serving.
  5. Serve: Remove the cake from the freezer about 5 to 10 minutes before slicing to allow it to soften slightly for easier cutting. Serve chilled and enjoy the cool, festive peppermint flavors!

Notes

  • Make sure the peppermint ice cream is just slightly softened for easier spreading but not melted.
  • Use a springform pan for easy removal of the ice cream cake.
  • For a stronger peppermint flavor, add a few drops of peppermint extract to the whipped cream topping.
  • This cake is best stored in the freezer and should be served chilled.
  • Allow the cake to sit at room temperature a few minutes before serving to slice cleanly.

Find it online: https://slsrecipes.com/peppermint-ice-cream-cake-recipe/