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Peppermint Ice Cream Cake

A quick, no-bake peppermint ice cream cake with an Oreo crust, layered peppermint ice cream, Cool Whip topping, and crushed candy canes for a festive holiday dessert.

  • Total Time: 4 hours
  • Yield: 12 1x

Ingredients

Scale
  • 14 oz Oreo cookies or similar chocolate sandwich cookies
  • 6 Tbsp unsalted butter, melted
  • 1 gallon peppermint ice cream (or vanilla ice cream with pink gel food coloring and 2 tsp peppermint extract)
  • 6 medium-sized candy canes, crushed
  • 8 oz Cool Whip, softened
  • Hot fudge or chocolate sauce
  • Nonstick spray

Instructions

  1. Spray a 9×9 freezer-safe pan with nonstick spray. Process Oreo cookies into fine crumbs, mix with melted butter, and press into the bottom of the pan to form the crust. Freeze while preparing ice cream.
  2. Soften ice cream until semi-liquid. Stir to uniform consistency. If using vanilla, add pink gel food coloring and peppermint extract. Spread evenly over crust. Sprinkle half the crushed candy canes on top. Freeze for 2 hours.
  3. Spread softened Cool Whip over ice cream layer. Drizzle with hot fudge or chocolate sauce and sprinkle remaining crushed candy canes. Freeze for at least 2 more hours or until firm. Let sit 10-15 minutes before serving.

Notes

Use peppermint ice cream for strongest flavor; adjust extract if using vanilla. For easier spreading, soften Cool Whip at room temperature or microwave briefly. Store covered in freezer up to 1 week.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 38g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg