Peppermint Ice Cream Cake
Cool, creamy, and bursting with festive flavor, this Peppermint Ice Cream Cake is the ultimate no-bake dessert for any holiday celebration. Featuring a rich chocolate cookie crust, luscious layers of peppermint ice cream, and light whipped topping, this show-stopping treat is finished with a sprinkle of crushed candy canes for a delightful crunch. Easy to assemble in just 25 minutes of prep, this frozen masterpiece is perfect for serving a crowd, delivering a refreshing contrast to the season’s coziest flavors. Optional drizzles of chocolate sauce and extra candy cane garnish add a touch of decadence, while the make-ahead convenience makes it a stress-free dessert option. Celebrate the holidays with this peppermint-infused crowd-pleaser that's as beautiful as it is delicious!
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Recipe Information
Ingredients
- 20 pieces Chocolate sandwich cookies
- 4 tablespoons Unsalted butter, melted
- 1.5 quarts Peppermint ice cream
- 2 cups Whipped topping
- 1 cup Crushed candy canes
- 0.5 cup Chocolate sauce (optional, for drizzling)
- 2 tablespoons Extra crushed candy canes (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until they turn into fine crumbs. Alternatively, you can place them in a sealed plastic bag and crush them with a rolling pin.
In a bowl, combine the cookie crumbs with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the cookie mixture firmly into the bottom of a 9-inch springform pan or a similar cake pan to form the crust. Place the pan in the freezer to set for at least 10 minutes.
Let the peppermint ice cream sit at room temperature for 5-10 minutes to soften slightly. Spread the softened ice cream evenly over the chilled cookie crust, smoothing the surface with a spatula.
Spread the whipped topping over the peppermint ice cream layer, creating an even layer.
Sprinkle the crushed candy canes over the whipped topping for a festive crunch.
Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 4 hours, or preferably overnight, until firm.
Before serving, drizzle with chocolate sauce if desired and garnish with extra crushed candy canes.
Slice and serve immediately. Store any leftovers in the freezer.
Nutrition Facts
Calories |
8340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.6 g | 462% | |
| Saturated Fat | 177.9 g | 890% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 1251.3 g | 455% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 953.5 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1868 mg | 144% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1280 mg | 27% | |
*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.
