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Peppermint Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 27 reviews
  • Author: Beverly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Peppermint Ice Cream Cake is a festive and refreshing dessert perfect for the holiday season. Featuring a crunchy chocolate cookie crust, a creamy peppermint ice cream layer, and a fluffy whipped cream topping sprinkled with crushed candy canes and chocolate shavings, this no-bake cake is easy to assemble and sure to impress your guests with its cool minty flavor and delightful texture.

Ingredients

Scale

Crust

  • 2 cups (200g) chocolate cookie crumbs (e.g., Oreos, without the 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

Decoration

  • Crushed candy canes or peppermint candies
  • Chocolate shavings or mini chocolate chips

Instructions

  1. Prepare the Crust: Grease a 9-inch springform pan or line it with parchment paper to prevent sticking and make removal easier.
  2. Make Crust Mixture: In a bowl, mix the chocolate cookie crumbs with melted butter until the texture resembles wet sand, ensuring the crumbs are evenly coated.
  3. Form Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan to create a solid base. Freeze the crust for 15 minutes to set it firmly.
  4. Add the Ice Cream Layer: Spread the softened peppermint ice cream evenly over the chilled crust, creating a smooth, even layer.
  5. Sprinkle Peppermint Candies: Distribute the crushed peppermint candies over the ice cream to add texture and festive crunch.
  6. Freeze Cake: Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm and well set.
  7. Prepare the Whipped Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, making a light and fluffy topping.
  8. Assemble the Cake: Remove the cake from the freezer and evenly spread the whipped topping over the ice cream layer to finish the cake.
  9. Decorate the Cake: Garnish the whipped topping with crushed candy canes, chocolate shavings, or mini chocolate chips for added visual appeal and flavor.
  10. Chill to Set: Return the assembled cake to the freezer for at least 1 hour to allow the whipped topping to firm up properly.
  11. Serve: Before slicing, let the cake sit at room temperature for 5-10 minutes to soften slightly, easing cutting and enhancing the texture.

Notes

  • Use a springform pan for easy removal of the cake without damaging its shape.
  • If peppermint ice cream is too hard, allow it to soften at room temperature for about 10 minutes before spreading.
  • Crushed peppermint candies can be substituted with crushed candy canes or peppermint baking chips.
  • For an extra chocolatey touch, add a drizzle of chocolate sauce before adding the whipped topping.
  • This cake should be kept frozen until ready to serve to maintain its structure.

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