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

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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.