Description
Creamy peppermint ice cream cake delivers winter holiday magic in one delightful dessert. Chocolate cookie crust and cool mint layers promise sweet celebration with each indulgent spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 1/2 quarts (1.4 liters) peppermint ice cream
- 2 cups (200g) chocolate cookie crumbs
- 2 cups (480ml) heavy whipping cream
Crust and Binding Ingredients:
- 6 tablespoons (85g) unsalted butter, melted
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Decorative and Flavor Enhancing Ingredients:
- 1/2 cup (50g) crushed peppermint candies or candy canes
- Crushed candy canes or peppermint candies (for garnish)
- Chocolate shavings or mini chocolate chips (for garnish)
Instructions
- Prepare a 9-inch springform pan by lightly greasing or lining with parchment paper to ensure easy cake removal.
- Combine chocolate cookie crumbs with melted butter, creating a uniform mixture that will form the cake’s foundation.
- Press the crumb mixture firmly and evenly into the pan’s bottom, creating a compact base layer.
- Chill the crust in the freezer for approximately 15 minutes to help it set and maintain its structure.
- Remove the peppermint ice cream from the freezer and allow it to soften slightly for easier spreading.
- Carefully spread the softened peppermint ice cream across the chilled crust, ensuring an even, smooth layer.
- Sprinkle crushed peppermint candies or candy canes over the ice cream, distributing them for consistent texture and flavor.
- Cover the pan with plastic wrap and return to the freezer for 4 hours or until the ice cream becomes completely firm.
- Prepare the whipped topping by chilling a mixing bowl beforehand to help achieve optimal cream volume.
- Whip heavy cream, powdered sugar, and vanilla extract together until stiff, glossy peaks form, indicating proper consistency.
- Gently spread the whipped topping across the frozen ice cream layer, creating a uniform and elegant surface.
- Decorate the cake with additional crushed candy canes, peppermint candies, chocolate shavings, or mini chocolate chips.
- Return the cake to the freezer for one final hour to set the whipped topping and ensure a perfect presentation.
- When ready to serve, remove the cake from the freezer and slice immediately for the most refreshing holiday dessert experience.
Notes
- Chill your mixing bowl and whisk before whipping cream to achieve perfect, stable peaks that hold their shape beautifully.
- Use full-fat cream for a richer, more luxurious whipped topping that won’t deflate quickly during freezing.
- Crush peppermint candies just before adding to prevent moisture from making them sticky and maintain their delightful crunch.
- For a gluten-free version, swap chocolate cookie crumbs with gluten-free graham crackers or almond flour-based cookies to create an equally delicious crust.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 252 kcal
- Sugar: 19 g
- Sodium: 45 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg