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!

Nutriscore Rating: 41/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a bowl, combine the cookie crumbs with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

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.

Step 4

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.

Step 5

Spread the whipped topping over the peppermint ice cream layer, creating an even layer.

Step 6

Sprinkle the crushed candy canes over the whipped topping for a festive crunch.

Step 7

Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 4 hours, or preferably overnight, until firm.

Step 8

Before serving, drizzle with chocolate sauce if desired and garnish with extra crushed candy canes.

Step 9

Slice and serve immediately. Store any leftovers in the freezer.

Nutrition Facts

Serving size	(2628.5g)

Amount per serving	% Daily Value*
Calories	8339.6

Total Fat 360.6g	0%
Saturated Fat 177.9g	0%
Polyunsaturated Fat 1.2g
Cholesterol 622.0mg	0%
Sodium 3928.2mg	0%
Total Carbohydrate 1251.3g	0%
Dietary Fiber 23.9g	0%
Total Sugars 953.5g
Protein 72.2g	0%

Vitamin D 48IU	0%
Calcium 1868.5mg	0%
Iron 26.0mg	0%
Potassium 1280.1mg	0%

*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.

Source of Calories

Fat: 38.0%

Protein: 3.4%

Carbs: 58.6%