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.
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!
- 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
- 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.
- 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.
- Spread softened chocolate ice cream on top of crust. Then layer and spread peppermint and vanilla ice cream mixture on top of chocolate layer.
- 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.