Description
This Ultimate Festive Peppermint Ice Cream Cake is a delightful no-bake dessert perfect for holiday celebrations. Featuring a crunchy chocolate cookie crust, layers of refreshing peppermint ice cream, and a smooth whipped cream topping sprinkled with crushed candy canes and chocolate shavings, this cake combines festive flavors with a creamy texture that’s 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
- Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs with melted butter. Mix thoroughly until well blended. Press the mixture firmly into the bottom of a springform pan or pie dish to create an even crust layer. Place the crust in the refrigerator and chill for at least 30 minutes to allow it to set firmly.
- Make the Ice Cream Layer: Allow the peppermint ice cream to soften slightly at room temperature for a few minutes to make spreading easier. Evenly spread the softened ice cream over the chilled cookie crust using a spatula, smoothing the surface. Sprinkle the crushed peppermint candies or candy canes evenly over the ice cream layer. Place the cake in the freezer for 3 to 4 hours until the ice cream layer is fully frozen and set.
- Prepare the Whipped Topping: In a large mixing bowl, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. Spread the whipped topping evenly over the frozen ice cream layer using a spatula, smoothing the surface to create a neat whipped cream layer.
- Garnish: Decorate the top of the whipped cream layer with additional crushed candy canes, peppermint candies, mini chocolate chips, and optionally chocolate shavings for festive decoration. Return the cake to the freezer and chill for at least 2 hours to ensure the topping sets firmly.
- Serve: Before serving, remove the cake from the freezer and allow it to sit at room temperature for a few minutes to soften slightly for easier slicing. Serve the cake chilled and enjoy the festive peppermint and chocolate flavors.
Notes
- For best results, use a springform pan to easily remove the cake after freezing.
- Make sure the ice cream is only slightly softened before spreading to maintain clean layers.
- You can substitute crushed candy canes with peppermint bark or other holiday candies.
- Store leftovers tightly covered in the freezer to maintain freshness.
- Allow the cake to sit at room temperature for 5-10 minutes before slicing to prevent cracking.
