Description
This Peppermint Ice Cream Cake is a delightful no-bake dessert featuring a crunchy chocolate cookie crust, creamy peppermint ice cream, and a fluffy whipped cream topping garnished with crushed candy canes and chocolate shavings. Perfect for festive occasions or any time you want a refreshing, minty treat that’s easy to assemble and sure to impress.
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
Garnish
- Crushed candy canes or peppermint candies
- Chocolate shavings or mini chocolate chips
Instructions
- Prepare the Crust: Grease a 9-inch springform pan or line it with parchment paper to ensure easy removal of the cake later.
- Mix Crust Ingredients: In a bowl, combine the chocolate cookie crumbs with the melted butter until the mixture has a wet sand-like texture, which helps it bind together.
- Form the Crust: Press the cookie crumb mixture firmly and evenly into the bottom of the prepared pan. Freeze this crust for 15 minutes to set.
- Add the Ice Cream Layer: Spread the softened peppermint ice cream evenly over the chilled crust, creating a smooth layer.
- Sprinkle Peppermint Candies: Evenly distribute the crushed peppermint candies over the ice cream to add crunch and extra mint flavor.
- Freeze to Firm: Cover the pan tightly with plastic wrap and place it in the freezer for at least 4 hours, or until the ice cream is completely firm.
- Prepare the Whipped Topping: In a chilled mixing bowl, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and fluffy texture.
- Assemble the Cake: Remove the ice cream cake from the freezer and spread the whipped cream topping evenly over the ice cream layer, creating a smooth and decorative surface.
- Decorate: Sprinkle the top with crushed candy canes and chocolate shavings or mini chocolate chips for an attractive and flavorful finish.
- Chill Before Serving: Return the cake to the freezer for at least 1 hour to set the whipped topping firmly.
- Serve: Before slicing, allow the cake to sit at room temperature for 5-10 minutes. This softens the ice cream slightly, making it easier to cut clean slices.
Notes
- For easier slicing, use a warm knife and wipe it clean between cuts.
- The cake can be stored in the freezer for up to 1 week, tightly covered to avoid freezer burn.
- Substitute peppermint ice cream with vanilla if peppermint flavor is not desired, and adjust toppings accordingly.
- For a gluten-free version, use gluten-free chocolate cookie crumbs.
- Make sure the mixing bowl and beaters are chilled before whipping the cream to achieve better volume.
