Description
A delightful no-bake frozen dessert perfect for the holidays, featuring a crunchy chocolate cookie crust, layers of creamy peppermint ice cream, and whipped topping, all garnished with crushed peppermint candies and a drizzle of rich chocolate syrup.
Ingredients
Scale
Crust
- 1 package (14.3 ounces) chocolate sandwich cookies, crushed
- 1/4 cup unsalted butter, melted
Ice Cream Layer
- 1.5 quarts peppermint ice cream, softened
Topping
- 1 container (8 ounces) Cool Whip, thawed
- 1/2 teaspoon peppermint extract (optional)
- 1/2 cup crushed peppermint candies or candy canes
- Chocolate syrup or hot fudge, for drizzling
- Extra whipped topping and crushed peppermint for garnish (optional)
Instructions
- Prepare the crust: In a medium bowl, mix the crushed chocolate sandwich cookies with melted butter until the mixture is evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan or a deep pie dish to form an even crust layer. Place it in the freezer for 10–15 minutes to set firmly.
- Soften and spread ice cream: While the crust chills, allow the peppermint ice cream to soften at room temperature for easier spreading. Once softened, spread it evenly and smoothly over the chilled cookie crust. Return the pan to the freezer and freeze for at least 30 minutes or until the ice cream layer is firm to the touch.
- Prepare and add whipped topping: In a small bowl, combine the thawed Cool Whip with peppermint extract if desired, gently folding to mix. Spread this whipped topping evenly over the firm ice cream layer.
- Decorate: Sprinkle crushed peppermint candies over the whipped topping layer. Drizzle generously with chocolate syrup or warmed hot fudge sauce to add a rich, chocolatey finish.
- Freeze until set: Cover the entire cake tightly and freeze for a minimum of 4 hours, or preferably overnight, to allow all layers to fully set and flavors to meld.
- Serve: Before serving, remove the cake from the freezer and allow it to sit at room temperature for 5–10 minutes to soften slightly, making slicing easier. Garnish with extra whipped topping and crushed peppermint candies if desired. Slice and enjoy your festive peppermint ice cream cake!
Notes
- This ice cream cake can be prepared up to one week in advance and kept tightly covered in the freezer to preserve freshness.
- For an extra chocolatey twist, add a layer of chocolate ice cream beneath the peppermint layer before adding the whipped topping.
- If peppermint extract is unavailable, the cake will still have a refreshing peppermint flavor from the ice cream and crushed candies.
- Use a sharp, warm knife to slice the cake more cleanly by running it under hot water and wiping dry between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
