Description
Indulge in the refreshing and festive flavors of a Peppermint Ice Cream Cake. This no-bake dessert is perfect for the holidays, featuring layers of crushed chocolate cookies, creamy peppermint ice cream, whipped topping, and a hint of peppermint extract.
Ingredients
Scale
For the Crust:
- 1 package (14.3 oz) chocolate sandwich cookies (crushed)
- 1/3 cup unsalted butter (melted)
For the Filling:
- 1.5 quarts peppermint ice cream (softened)
- 1 container (8 oz) whipped topping (thawed)
- 1/2 teaspoon peppermint extract (optional)
- 1/2 cup crushed peppermint candies or candy canes
- Chocolate syrup or hot fudge sauce (optional for drizzling)
- Extra whipped cream and whole peppermints (optional for garnish)
Instructions
- Prepare the Crust: Grease the bottom of a 9-inch springform pan or line it with parchment paper. Mix crushed chocolate cookies with melted butter and press into the pan.
- Layer the Ice Cream: Spread softened peppermint ice cream over the crust and freeze.
- Add Toppings: Mix whipped topping with peppermint extract, spread over the ice cream, and sprinkle with crushed candies. Freeze until set.
- Serve: Remove the cake from the pan, drizzle with chocolate syrup, add garnishes, slice, and serve.
Notes
- You can use alternative ice cream flavors swirled with crushed peppermint.
- For a richer version, include a layer of hot fudge between the crust and ice cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 29g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
