Here’s a delightful Peppermint Ice Cream Cake recipe that’s perfect for the holidays or any time you’re craving a cool, minty treat. This no-bake dessert combines layers of chocolate cookies, creamy peppermint ice cream, and a rich chocolate ganache topping.
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs (e.g., Oreo crumbs, with filling removed)
- 1/4 cup unsalted butter, melted
For the Ice Cream Layer:
- 1.5 quarts (6 cups) peppermint ice cream, slightly softened
- 1/2 cup crushed peppermint candies or candy canes (plus extra for garnish)
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips
- 1/2 tsp peppermint extract (optional)
For Garnish:
- Whipped cream
- Crushed peppermint candies or candy canes
- Chocolate shavings (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan or cake pan lined with parchment paper.
- Freeze the crust for 15-20 minutes to set.
2. Add the Ice Cream Layer:
- In a large bowl, mix the slightly softened peppermint ice cream with the crushed peppermint candies.
- Spread the ice cream mixture evenly over the chilled crust.
- Smooth the top with a spatula and freeze for 2-3 hours, or until firm.
3. Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
- Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
- Stir until the chocolate is completely melted and the mixture is smooth. Add peppermint extract if desired.
- Let the ganache cool slightly (it should still be pourable but not too hot).
4. Assemble the Cake:
- Pour the chocolate ganache over the frozen ice cream layer, spreading it evenly.
- Return the cake to the freezer and chill for at least 4 hours, or until completely set.
5. Garnish and Serve:
- Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly.
- Garnish with whipped cream, crushed peppermint candies, and chocolate shavings.
- Slice and enjoy!
Tips for Success:
- Use a springform pan for easy removal of the cake.
- If you can’t find peppermint ice cream, use vanilla ice cream and mix in 1-2 teaspoons of peppermint extract and crushed candies.
- For a festive touch, drizzle extra ganache on top or add a border of whipped cream.
- Store leftovers in the freezer, tightly covered with plastic wrap.
This Peppermint Ice Cream Cake is a showstopper dessert that’s cool, creamy, and full of holiday cheer!
