Peppermint Ice Cream Cake

I know peppermint recipes are everywhere right now, but I had to share this easy peppermint ice cream cake. It’s perfect on a cold day with a cup of hot chocolate.

Peppermint Ice Cream Cake

Of course I kept it simple by softening vanilla ice cream and folding in crushed Hershey’s Candy Cane Kisses for the peppermint flavor. And to keep things balanced I layered the peppermint with some chocolate ice cream and a crushed Oreo crust.


Aside from the ease of making this, I needed some holiday cheer and peppermint does it to me every time. This year for reasons I won’t share, the holiday seems to be flying by while I thumb through my iPhone looking for Christmas music to help me get in the spirit. Since that hardly worked, I decided easy dessert making would move it along.

I know it’s awful. I’m awful, but it’s the truth. I’m so busy, I can’t seem to see pass my computer screen.

Thankfully ice cream cake and watching Elf with my little guy did it. Yay, to holiday cheer!


this recipe

Peppermint Ice Cream Cake

Yield: one 8-inch cake or pie


  • 24 Oreo cookies, crushed
  • 4 tablespoons unsalted butter, melted
  • 12 Hershey’s Candy Cane Kisses, crushed (set as
  • 2 cups chocolate ice cream, softened
  • 11/2 cups vanilla ice cream, softened


  1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternately, place Oreos in a plastic bag and crush with a rolling pin. Combine crushed Oreos with melted butter and then firmly press crumbs into place to create a crust. Bake crust at 350 degrees F for 7-10 minutes. Set aside to cool completely.
  2. Place Hershey’s Candy Cane Kisses in a food processor and pulse until crushed. Portion out 1 tablespoon and set aside for garnishing. Fold remaining crushed candy cane Kisses into the vanilla ice cream; set aside.
  3. Spread softened chocolate ice cream on top of crust. Then layer and spread peppermint and vanilla ice cream mixture on top of chocolate layer.
  4. Optional: Garnish cake with remaining 1 tablespoon of crushed candy cane Kisses. Pipe whip cream around perimeter of cake.

A few notes:

  • I used a springform pan, but an 8 inch pie pan will work just as well.
  • The ice cream cake can be made 5 days in advance and kept covered in the freezer.



Leave a Reply

Your email address will not be published. Required fields are marked *