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Ultimate Festive Peppermint Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 52 reviews
  • Author: admin
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Ultimate Festive Peppermint Ice Cream Cake is a delightful holiday dessert featuring a crunchy chocolate cookie crust, a creamy peppermint ice cream layer studded with crushed peppermint candies, and a fluffy whipped cream topping garnished with festive candy and chocolate shavings. Perfect for celebrating the season with refreshing peppermint flavors and a rich chocolate base, this no-bake cake is easy to make and sure to impress your guests.

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

  1. Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs with melted butter and mix until well combined. Press the mixture firmly into the bottom of a springform pan or pie dish to create an even crust layer. Place it in the refrigerator for at least 30 minutes to set firmly.
  2. Make the Ice Cream Layer: Allow the peppermint ice cream to soften slightly at room temperature for a few minutes to make it easier to spread. 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 atop the ice cream layer. Transfer the cake to the freezer and freeze for 3 to 4 hours until fully set.
  3. Prepare the Whipped Topping: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract using a mixer until soft peaks form. Spread the whipped topping evenly over the frozen ice cream layer, smoothing it out carefully with a spatula to create an even, fluffy topping.
  4. Garnish: Decorate the whipped cream layer with additional crushed candy canes or peppermint candies and sprinkle with chocolate shavings or mini chocolate chips to enhance the festive look and add texture. Return the cake to the freezer and chill for at least 2 more hours to allow the topping to firm up.
  5. Serve: Before serving, let the cake sit at room temperature for a few minutes to soften slightly for easier slicing. Serve chilled to enjoy the refreshing peppermint and chocolate flavors in this festive ice cream cake.

Notes

  • For best results, use a springform pan for easy removal of the ice cream cake.
  • Softening the ice cream allows for easier spreading but avoid melting.
  • The cake should be kept frozen until shortly before serving to maintain texture.
  • You can substitute crushed peppermint candies with candy cane pieces or peppermint bark.
  • Whip the cream just until soft peaks form to prevent over-whipping.

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