Description
This Easy Peppermint Ice Cream Cake combines the creamy, refreshing flavor of peppermint ice cream with a crunchy Oreo cookie crust and a light Cool Whip topping. Perfect for the holidays or any special occasion, this no-bake dessert is simple to assemble and delightfully festive with crushed candy cane accents and a chocolate drizzle.
Ingredients
Scale
Crust
- 14 oz Oreo cookies (or similar chocolate sandwich cookies)
- 6 Tbsp unsalted butter, melted
Ice Cream Layer
- 1 gallon peppermint or vanilla ice cream
- 2 tsp peppermint extract (only if using vanilla ice cream)
- Pink gel food coloring (optional, if using vanilla ice cream)
Topping
- 6 medium-sized candy canes, crushed
- 8 oz Cool Whip
- Hot fudge or chocolate sauce, for drizzling
- Nonstick spray, for pan
Equipment
- 9″ x 9″ freezer-safe pan
Instructions
- Soften the Ice Cream: Take the ice cream out of the freezer and allow it to soften until semi-liquid. Pour it into a mixing bowl and stir thoroughly to eliminate lumps and achieve uniform consistency.
- Add Flavoring (If Using Vanilla): If using vanilla ice cream, add peppermint extract and pink gel food coloring now. Stir well to combine.
- Crush Cookies: Place Oreo or chocolate sandwich cookies into a gallon-sized zipper bag. Use a rolling pin or food processor to crush into coarse to medium-fine crumbs.
- Mix Crumbs and Butter: Pour cookie crumbs into a bowl and mix in the melted butter by hand to evenly coat and bind the crumbs.
- Prepare Pan: Spray a 9″ x 9″ freezer-safe pan with nonstick spray, coating the base and sides thoroughly.
- Form Cookie Crust: Press the cookie crumb mixture evenly onto the bottom of the pan using your hands or the back of a spoon.
- Add Ice Cream Layer: Pour the softened ice cream over the crust and use a silicone spatula to smooth and even out the surface.
- Freeze Ice Cream: Place the pan in the freezer and chill for at least 4 hours until the ice cream is fully hardened.
- Spread Cool Whip: Remove the pan and evenly spread the Cool Whip over the hardened ice cream layer with a silicone spatula.
- Drizzle Chocolate Sauce: Drizzle hot fudge or chocolate sauce over the Cool Whip in vertical lines, then horizontal lines. Use a toothpick to swirl and create a decorative pattern.
- Add Candy Cane Topping: Sprinkle crushed candy canes evenly over the chocolate drizzle. Return the pan to the freezer for at least 1 hour to set.
- Serve: Remove the cake from the freezer and let it sit at room temperature for 10–15 minutes before slicing. Dip a knife in hot water to make clean slices. Serve and enjoy your festive peppermint ice cream cake!
Notes
- Use peppermint ice cream to skip the addition of peppermint extract and pink coloring.
- Adjust peppermint extract amount to taste depending on preference for stronger or milder mint flavor.
- Press cookie crumb crust firmly to create a solid base for the ice cream.
- Let the cake sit at room temperature briefly before slicing to ensure clean cuts.
- Warm the knife in hot water and wipe between cuts to prevent sticking.
- For a firmer crust, chill the cookie crumb mixture before adding ice cream.
- Use a freezer-safe pan to avoid cracking or damage when freezing.
- Store leftovers covered in the freezer to maintain freshness.
