Description
A delightful dessert that combines the refreshing flavor of peppermint with rich chocolate, perfect for any celebration.
Ingredients
Scale
- 2 cups (200g) chocolate cookie crumbs
- 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
Instructions
- Grease a 9-inch springform pan or line it with parchment paper.
- In a bowl, mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Freeze for 15 minutes.
- Spread the softened peppermint ice cream evenly over the crust and sprinkle crushed peppermint candies on top. Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or until firm.
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Remove the cake from the freezer and spread the whipped topping evenly over the ice cream layer. Decorate with crushed candy canes, chocolate shavings, or mini chocolate chips.
- Return the cake to the freezer for at least 1 hour to set the topping. Before serving, let the cake sit at room temperature for 5-10 minutes to make slicing easier.
Notes
Make sure the peppermint ice cream is slightly softened before spreading it over the crust for easier layering.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: peppermint, ice cream cake, dessert, holiday dessert, chocolate