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Ultimate Festive Peppermint Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 46 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours 45 minutes (including freezing time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Ultimate Festive Peppermint Ice Cream Cake is a delightful no-bake dessert perfect for holiday celebrations. It features a rich chocolate cookie crumb crust, a creamy peppermint ice cream layer, and a fluffy whipped cream topping garnished with crushed peppermint candies and chocolate shavings. Easy to assemble and sure to impress, this cake brings refreshing minty flavors with a perfect blend of textures.

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 the melted butter thoroughly. Press this mixture firmly into the bottom of a springform pan or pie dish to create an even crust. Place it into the refrigerator for at least 30 minutes to firm up.
  2. Make the Ice Cream Layer: Allow the peppermint ice cream to soften slightly at room temperature for a few minutes to make spreading easier. Evenly spread the softened ice cream over the chilled cookie crust, smoothing the surface with a spatula. Sprinkle the crushed peppermint candies or candy canes evenly on top. Freeze for 3 to 4 hours until the ice cream layer is solid.
  3. Prepare the Whipped Topping: In a large mixing bowl, beat the heavy whipping cream along with powdered sugar and vanilla extract until soft peaks form. Spread this whipped cream evenly over the set ice cream layer, smoothing it out with a spatula.
  4. Garnish: Decorate the top of the whipped cream with additional crushed candy canes, peppermint candies, or mini chocolate chips and optionally some chocolate shavings. Freeze the entire cake for at least another 2 hours to ensure everything sets well.
  5. Serve: Prior to serving, let the cake sit at room temperature for a few minutes for easier slicing. Serve chilled and enjoy the refreshing festive flavors.

Notes

  • For best results, use a springform pan for easy removal of the cake.
  • Make sure the ice cream is soft enough to spread but not melted to avoid a runny layer.
  • Can be prepared up to 2 days in advance and kept frozen until ready to serve.
  • Substitute peppermint ice cream with a vegan or dairy-free alternative for dietary preferences.
  • Adjust crushed candies on top based on desired sweetness and texture.

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