Ingredients
- 24 chocolate sandwich cookies (like Oreos)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1½ quarts (6 cups) peppermint ice cream, slightly softened
- 1½ quarts (6 cups) vanilla or chocolate ice cream, slightly softened
- 1 cup crushed peppermint candies or candy canes (optional)
- ½ cup mini chocolate chips or chocolate shavings (optional)
- 1½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Crushed peppermint or chocolate curls for garnish
Instructions
- Crush the chocolate cookies into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan. Freeze for 15–20 minutes.
- Spread the peppermint ice cream evenly over the chilled crust. Add optional crushed peppermint or chocolate chips. Freeze for 30–45 minutes.
- Spread the vanilla or chocolate ice cream over the peppermint layer and smooth the top. Cover and freeze for at least 4 hours or overnight.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe the whipped cream over the frozen cake.
- Garnish with crushed peppermint or chocolate curls before serving.
- Let the cake sit at room temperature for 10–15 minutes before slicing with a warm knife.
Notes
- Can be made up to 3 days in advance.
- Try swapping vanilla ice cream with cookies and cream or adding fudge sauce between layers for variation.
- Store leftovers tightly wrapped in the freezer for up to 1 week.
- Dairy-free versions can be made using non-dairy ice cream and whipped topping.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
