Cool, creamy, and bursting with peppermint cheer, this Peppermint Ice Cream Cake is the ultimate no-bake dessert for the holidays or warm-weather gatherings. With layers of chocolate cookie crust, peppermint ice cream, and fluffy whipped topping, it’s a frozen favorite that brings both festive flair and refreshing indulgence to the table.
Why You’ll Love This Recipe
No-Bake Convenience: No oven needed—perfect for busy holidays or hot summer days.
Festive Flavor: Peppermint ice cream and candy bring a delightful seasonal twist.
Make-Ahead Friendly: Can be prepared days in advance and stored in the freezer until ready to serve.
Layered Texture: A satisfying combination of crunchy crust, creamy filling, and smooth topping.
Customizable: Add hot fudge, chocolate chips, or your favorite garnishes to suit the occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
24 chocolate sandwich cookies (like Oreos), crushed
¼ cup melted butter
1.5 quarts peppermint ice cream, slightly softened
1½ cups whipped topping (like Cool Whip), thawed
½ cup crushed peppermint candies or candy canes
½ cup hot fudge sauce (optional, for layering or drizzling)
Chocolate shavings or extra peppermint candies (for garnish)
Directions
Make the Crust:
In a bowl, combine crushed chocolate cookies with melted butter until the mixture is evenly moistened. Press firmly into the bottom of a 9-inch springform pan or deep pie dish. Freeze for 15 minutes to set.
Duration: 15 minutes
Add the Ice Cream Layer:
Spread the slightly softened peppermint ice cream evenly over the chilled crust. Use a spatula to smooth the top. If desired, drizzle hot fudge sauce over the ice cream and gently swirl it in. Freeze for 1 hour.
Duration: 10 minutes prep + 1 hour freeze
Top with Whipped Layer:
Spread the whipped topping over the firm ice cream layer. Sprinkle with crushed peppermint candies. Return to the freezer and chill for at least 2 hours, or until completely firm.
Duration: 5 minutes prep + 2 hours freeze
Garnish and Serve:
Remove the cake from the freezer about 10 minutes before serving to allow it to soften slightly. Garnish with chocolate shavings and additional peppermint candies. Slice and serve.
Duration: 10 minutes rest
Servings and Timing
Servings: 10 slices
Preparation Time: 15 minutes
Freeze Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Calories: Approximately 410 kcal per slice
Variations
Chocolate Mint Combo: Use mint chocolate chip ice cream for extra chocolatey depth.
Oreo Crust Upgrade: Add a few tablespoons of chocolate chips to the crust for extra crunch.
Nutty Addition: Sprinkle chopped toasted almonds or walnuts between the layers.
Candy Cane Swirl: Fold crushed candy canes directly into the ice cream before layering.
Holiday Touch: Decorate with red and green sprinkles or edible glitter for a festive finish.
Storage/Reheating
Storage: Keep the ice cream cake tightly wrapped or covered in the freezer for up to 1 week.
Freezing: For long-term storage, cover with foil and plastic wrap to prevent freezer burn.
Reheating: Not applicable. Allow the cake to sit at room temperature for 10 minutes before slicing to soften slightly.
FAQs
Can I make this cake ahead of time?
Yes, you can make this cake up to a week in advance. Keep it covered in the freezer until ready to serve.
What kind of pan should I use?
A 9-inch springform pan works best for easy removal, but a deep pie dish or square pan can also be used.
Can I use homemade whipped cream instead of store-bought?
Absolutely. Just whip 1½ cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
Is it okay to use different flavored ice cream?
Yes, feel free to substitute with vanilla, chocolate, or any mint-based ice cream that pairs well with peppermint.
How do I crush the cookies and peppermint candies?
Use a food processor for a fine crumb, or place them in a sealed plastic bag and crush with a rolling pin.
Can I add more layers to the cake?
Yes, you can alternate layers of ice cream and whipped topping, or add hot fudge and nuts between layers.
How do I keep the cake from becoming too hard in the freezer?
Let the cake sit at room temperature for 10 minutes before serving to make slicing easier.
Can I use gluten-free cookies for the crust?
Yes, any gluten-free chocolate sandwich cookie will work as a substitute in the crust.
What’s the best way to serve neat slices?
Dip a sharp knife in hot water and wipe it dry before slicing through the frozen cake.
How do I prevent freezer burn?
Wrap the cake tightly in plastic wrap and then aluminum foil, or store in an airtight container.
Conclusion
This Peppermint Ice Cream Cake is a no-bake wonder that blends festive flavor with irresistible texture. Whether you’re celebrating the holidays or just need a cool treat on a hot day, this refreshing dessert is sure to please. Easy to prepare and even easier to enjoy, it’s a sweet, minty masterpiece you’ll return to time and again.
Peppermint Ice Cream Cake
- Prep Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 10 slices
- Category: Dessert
- Method: No-Bake, Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate the season with Peppermint Ice Cream Cake—a festive, no-bake dessert layered with a chocolate cookie crust, peppermint ice cream, and whipped topping. Perfect for holidays or hot weather gatherings, it’s a frozen treat that’s as pretty as it is delicious!
Ingredients
-
24 chocolate sandwich cookies (like Oreos), crushed
-
1/4 cup melted butter
-
1.5 quarts peppermint ice cream (slightly softened)
-
1 1/2 cups whipped topping (like Cool Whip), thawed
-
1/2 cup crushed peppermint candies or candy canes
-
1/2 cup hot fudge sauce (optional, for layering or drizzling)
-
Chocolate shavings or extra peppermint candies (for garnish
Instructions
-
Make the crust: Mix crushed cookies with melted butter. Press into a 9-inch springform pan or pie dish. Freeze for 15 minutes.
-
Add the ice cream layer: Spread softened peppermint ice cream over crust. Drizzle and swirl in hot fudge, if using. Freeze for 1 hour.
-
Top with whipped layer: Spread whipped topping over ice cream. Sprinkle with crushed peppermint candies. Freeze for at least 2 more hours.
-
Garnish and serve: Let sit at room temperature for 10 minutes before slicing. Garnish with chocolate shavings and extra peppermint candy.
Notes
-
Let the ice cream soften just enough to spread, but not melt.
-
For a stronger minty flavor, stir a few drops of peppermint extract into the ice cream before layering.
-
Best served fresh from the freezer on a hot day or during holiday festivities.
Your email address will not be published. Required fields are marked *