Description
This Peppermint Ice Cream Cake is a festive, make-ahead dessert ideal for the holiday season. It features layers of a crunchy chocolate cookie crust, creamy peppermint ice cream, and light whipped topping, finished with a sprinkle of crushed peppermint candies. Easy to assemble and delightfully cool and minty, this no-bake cake makes a refreshing and impressive dessert for gatherings.
Ingredients
Scale
Crust
- 2 cups chocolate sandwich cookie crumbs (about 20 cookies)
- ¼ cup melted butter
Ice Cream Layer
- 1½ quarts peppermint ice cream, slightly softened
Topping
- 1½ cups whipped topping or whipped cream
- ½ cup crushed peppermint candies or candy canes
- Optional: chocolate syrup or melted chocolate for drizzling
Instructions
- Prepare the crust: In a medium bowl, combine the chocolate sandwich cookie crumbs with the melted butter until mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform or deep cake pan to form a solid crust. Freeze the crust for 10 to 15 minutes to set.
- Add the ice cream layer: Spread the slightly softened peppermint ice cream evenly over the chilled crust, smoothing the top with a spatula. Place the pan back into the freezer and freeze for at least 2 to 3 hours, or until the ice cream is completely firm.
- Top with whipped cream and peppermint: Once the ice cream layer is firm, spread the whipped topping evenly over it. Sprinkle crushed peppermint candies or candy canes on top for decorative crunch. Return the cake to the freezer for 1 to 2 more hours until fully set and ready to serve.
- Serve: Before slicing, remove the cake from the pan and allow it to sit at room temperature for 5 to 10 minutes to soften slightly for easier slicing. Optionally, drizzle with chocolate syrup or melted chocolate for an extra touch.
Notes
- To soften the ice cream, leave it at room temperature for 10 to 15 minutes before assembling the cake.
- For variety, substitute the peppermint ice cream with other flavors like chocolate or vanilla.
- Store leftovers covered tightly in the freezer for up to one week to maintain freshness and texture.
