Chocolate Peppermint Ice Cream Cake
Indulge in the festive flavors of the season with this show-stopping Chocolate Peppermint Ice Cream Cake—a no-bake dessert that's as stunning as it is delicious. Featuring layers of rich chocolate ice cream and cool, minty peppermint ice cream on a buttery chocolate cookie crust, this frozen treat is crowned with a luscious layer of homemade peppermint whipped cream. Optional garnishes like decadent chocolate ganache, crushed peppermint candies, or mini chocolate chips add both texture and visual appeal. Perfect for holiday celebrations or any occasion that calls for a refreshing yet decadent dessert, this easy ice cream cake requires just 30 minutes of prep and minimal ingredients. Impress your guests with its vibrant flavor combination and irresistible creamy layers!
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Recipe Information
Ingredients
- 2 cups Chocolate sandwich cookies
- 0.5 cups Unsalted butter, melted
- 3 cups Chocolate ice cream, softened
- 3 cups Peppermint ice cream, softened
- 1 cups Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Peppermint extract
- 0.5 cups Chocolate ganache (optional)
- 0.25 cups Crushed peppermint candies (optional)
- 0.25 cups Mini chocolate chips (optional)
Instructions
Prepare a 9-inch springform pan by lining the bottom with parchment paper.
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Mix the crumbs with the melted butter until fully combined.
Press the cookie mixture evenly into the bottom of the prepared pan to create the crust. Place in the freezer for 10 minutes to set.
Spoon the softened chocolate ice cream over the crust, spreading it into an even layer with a spatula. Place the pan back into the freezer for 15 minutes.
Next, spoon the softened peppermint ice cream on top of the chocolate ice cream, spreading it evenly. Return the pan to the freezer for 15 more minutes.
In a mixing bowl, whip the heavy cream, powdered sugar, and peppermint extract until stiff peaks form.
Spread the whipped cream evenly over the top layer of ice cream. Smooth the top with the back of a spoon or an offset spatula.
If desired, drizzle chocolate ganache over the whipped cream layer and sprinkle with crushed peppermint candies or mini chocolate chips for garnish.
Cover the pan tightly with plastic wrap or aluminum foil and freeze for at least 4 hours, or preferably overnight, until fully set.
When ready to serve, remove the pan from the freezer and let it sit at room temperature for 5 minutes. Carefully remove the springform pan's ring.
Slice the cake into wedges using a warm knife (run it under hot water and wipe dry between cuts) and serve immediately.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 54.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
