Description
This Peppermint Ice Cream Cake is a festive and refreshing dessert featuring a crunchy chocolate cookie crust, a creamy layer of peppermint ice cream, and a fluffy whipped topping adorned with crushed peppermint candies and chocolate accents. Perfect for holiday celebrations or any time you want a deliciously cool treat.
Ingredients
Scale
For the Crust
- 2 cups (200g) chocolate cookie crumbs (e.g., Oreos, without filling)
- 6 tbsp (85g) unsalted butter, melted
For the Ice Cream Layer
- 1 ½ quarts (1.4 liters) peppermint ice cream, slightly softened
- ½ cup (50g) crushed peppermint candies or candy canes
For the Whipped Topping
- 2 cups (480ml) heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
For 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 the melted butter until the mixture is thoroughly blended. Press this mixture evenly into the bottom of a springform pan or pie dish to form a firm crust. Refrigerate for at least 30 minutes to allow the crust to set properly.
- Make the Ice Cream Layer: Let the peppermint ice cream sit at room temperature for a few minutes to soften slightly for easier spreading. Spread the softened ice cream evenly over the chilled cookie crust using a spatula, smoothing the surface. Sprinkle the crushed peppermint candies evenly over the ice cream layer. Place the cake in the freezer for 3 to 4 hours until the ice cream is completely set and firm.
- Prepare the Whipped Topping: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread this whipped cream mixture evenly on top of the frozen ice cream layer, smoothing with a spatula for a clean finish.
- 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 it is fully set before serving.
- Serve: Remove the cake from the freezer about 5 to 10 minutes before slicing to let it soften slightly for easier cutting. Serve chilled and enjoy the cool, festive peppermint flavors!
Notes
- Ensure the peppermint ice cream is only slightly softened to make spreading easier without melting.
- Use a springform pan for easier removal of the ice cream cake.
- You can substitute crushed candy canes with peppermint candy pieces or peppermint baking chips.
- This cake can be made up to 3 days in advance if kept well covered and frozen.
- Allow the cake to sit out shortly before slicing to prevent cracking and make cutting smoother.
