Description

This Christmas Ice Cream Cake is a fun and festive dessert perfect for the holiday season! It features layers of creamy vanilla and peppermint ice cream, crushed cookies, and a rich chocolate ganache topping. Decorate with holiday sprinkles or crushed candy canes for a show-stopping treat!

Ingredients

Units Scale

Crust:

2 cups chocolate sandwich cookies (like Oreos), crushed
1/4 cup melted butter

Ice Cream Layers:

4 cups vanilla ice cream, softened
4 cups peppermint ice cream (or strawberry), softened
1 cup crushed candy canes (optional, for extra crunch)

Chocolate Ganache Topping:

1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips

Toppings (Optional):

Whipped cream
Holiday sprinkles
Crushed candy canes
Chocolate shavings

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Instructions

Prepare the Crust:
- Line a 9-inch springform pan with parchment paper.
- In a bowl, mix crushed cookies with melted butter. Press firmly into the bottom of the pan.
- Freeze for 15 minutes until firm.
Layer the Ice Cream:
- Spread softened vanilla ice cream over the crust. Sprinkle with crushed candy canes if using.
- Freeze for 30 minutes to firm up.
- Spread softened peppermint ice cream over the vanilla layer. Smooth the top.
- Freeze for at least 2 hours or until solid.
Make the Chocolate Ganache:
- Heat heavy cream in a small saucepan over medium heat until steaming (but not boiling).
- Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
- Let it cool slightly before pouring over the ice cream cake.
Assemble and Decorate:
- Pour the cooled chocolate ganache over the frozen cake. Smooth with a spatula.
- Decorate with whipped cream, sprinkles, and crushed candy canes.
- Freeze for another 1-2 hours before serving.
Serve & Enjoy!
- Let the cake sit at room temperature for 5 minutes before slicing.
- Use a warm knife for clean cuts.

Notes

Swap peppermint ice cream for strawberry or chocolate if preferred.
For extra crunch, mix crushed candy canes into the ice cream layers.
Store leftovers in the freezer, covered, for up to 1 week.