Looking for a festive dessert that’s a total showstopper? Try this Peppermint Ice Cream Cake—cool, creamy, and oh-so-delicious! 🎄🍰
Ingredients:
– 2 cups (200g) chocolate cookie crumbs (e.g., Oreos, without the filling)
– 6 tbsp (85g) unsalted butter, melted
– 1 1⁄2 quarts (1.4 liters) peppermint ice cream, slightly softened
– 1⁄2 cup (50g) crushed peppermint candies or candy canes
– 2 cups (480ml) heavy whipping cream
– 3 tbsp powdered sugar
– 1⁄2 tsp vanilla extract
– Crushed candy canes or peppermint candies for garnish
– Chocolate shavings or mini chocolate chips for garnish
Directions:
1. Prepare the Crust: Start by greasing a 9-inch springform pan or lining it with parchment paper. In a mixing bowl, combine the chocolate cookie crumbs and melted butter, stirring until it resembles wet sand. Press this mixture firmly into the bottom of your prepared pan to create a solid crust. Pop it in the freezer for about 15 minutes.
2. Add the Ice Cream Layer: Once the crust is ready, take your slightly softened peppermint ice cream and spread it evenly over the crust. Sprinkle the crushed peppermint candies on top for that extra crunch. Cover the pan tightly with plastic wrap and freeze it for at least 4 hours, or until firm.
3. Prepare the Whipped Topping: In a chilled mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract until you reach stiff peaks. This will give you that light, fluffy topping that’s perfect for our cake!
4. Assemble the Cake: Take the cake out of the freezer and gently spread the whipped topping over the ice cream layer, smoothing it out evenly. Now for the fun part—decorate with crushed candy canes, chocolate shavings, or mini chocolate chips to make it look as festive as it tastes!
5. Chill and Serve: Return the cake to the freezer and let it set for at least 1 hour so the topping can firm up. When you’re ready to serve, let it sit at room temperature for 5-10 minutes to make slicing easier. Enjoy your amazing creation!
