Go Back
A festive slice of Christmas Peppermint Ice Cream Cake is presented on a white plate, garnished with whipped cream, chocolate shavings, and a mini candy cane.

Christmas Peppermint Ice Cream Cake

This festive Christmas Peppermint Ice Cream Cake features a rich chocolate cookie crust, a creamy peppermint ice cream layer studded with candy cane bits, and a light whipped cream topping. It's the perfect make-ahead dessert for your holiday celebrations!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cookie Crust
  • 24 oz Chocolate sandwich cookies about 2 sleeves, finely crushed (Oreos work great)
  • 6 tbsp Unsalted butter melted
For the Peppermint Ice Cream Layer
  • 2 quarts Vanilla ice cream high quality, softened slightly
  • 1 tsp Peppermint extract
  • 1/2 tsp Red food coloring (optional, for festive color)
  • 1 cup Candy canes crushed, plus more for garnish
For the Whipped Cream Topping
  • 2 cups Heavy cream very cold
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Spatula
  • Plastic wrap

Method
 

Prepare the Chocolate Cookie Crust
  1. Lightly grease a 9-inch springform pan. Line the bottom with a circle of parchment paper for easy removal, if desired.
  2. In a food processor, finely crush the chocolate sandwich cookies until they resemble fine crumbs. Alternatively, place cookies in a large zip-top bag and crush with a rolling pin.
  3. Transfer cookie crumbs to a medium bowl. Pour in the melted butter and mix well until all crumbs are moistened.
  4. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Place in the freezer for at least 30 minutes to set while you prepare the ice cream layer.
Prepare the Peppermint Ice Cream Layer
  1. In a large mixing bowl, add the slightly softened vanilla ice cream. Stir in the peppermint extract and red food coloring (if using) until evenly combined and the ice cream has a uniform pale pink color.
  2. Gently fold in 1 cup of crushed candy canes.
  3. Remove the springform pan with the set crust from the freezer. Spread the peppermint ice cream mixture evenly over the crust. Smooth the top with a spatula.
  4. Cover the pan tightly with plastic wrap and freeze for at least 4-6 hours, or preferably overnight, until the ice cream is very firm.
Prepare the Whipped Cream Topping and Assemble
  1. Once the ice cream layer is completely firm, prepare the whipped cream topping. In a large, chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer, beat on medium-high speed until stiff peaks form.
  3. Remove the ice cream cake from the freezer. Run a thin knife around the edge of the pan before releasing and removing the springform collar. Gently slide the cake onto a serving plate.
  4. Spread the whipped cream topping evenly over the top of the ice cream cake. Garnish generously with additional crushed candy canes.
  5. Return the cake to the freezer for at least 1 hour to allow the whipped cream to firm up. If freezing for longer, cover loosely with plastic wrap.
  6. To serve, let the cake sit at room temperature for 5-10 minutes to soften slightly, then slice with a sharp, warm knife.

Notes

For best results, make this cake a day in advance to ensure all layers are thoroughly frozen. If your ice cream is too soft when mixing, it will incorporate air too easily and melt faster. Only soften it enough to be stirrable. You can also make individual mini ice cream cakes by pressing the crust into cupcake liners and building layers in muffin tins.