Peppermint Ice Cream Cake – A Cool & Minty Delight!
This refreshing and indulgent dessert features layers of creamy peppermint ice cream, chocolate cookie crust, and a rich chocolate ganache topping! Perfect for holiday treats or a summer refresh! Ingredients:
For the Crust:
2 cups chocolate cookie crumbs (Oreos work great!) 1/4 cup melted butter
For the Ice Cream Layer: 1.5 quarts peppermint ice cream (softened) 1/2 cup crushed peppermint candies (or candy canes) 1/2 tsp peppermint extract (for extra minty flavor)
For the Chocolate Ganache: 1 cup heavy cream 1 1/2 cups semisweet chocolate chips
For Garnish: Whipped cream Crushed candy canes Chocolate shavings Instructions:
Make the Crust:
Mix chocolate cookie crumbs with melted butter.
Press into the bottom of a 9-inch springform pan.
Freeze for 15 minutes.
Prepare the Ice Cream Layer:
In a bowl, mix softened peppermint ice cream with crushed candy canes and peppermint extract.
Spread evenly over the crust.
Freeze for 4-6 hours, or until firm.
Make the Ganache:
Heat heavy cream until warm (not boiling).
Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
Let cool slightly, then pour over the frozen ice cream cake.
Freeze for another 1-2 hours.
Garnish & Serve:
Decorate with whipped cream, crushed candy canes, and chocolate shavings.
Slice & enjoy this cool, minty, chocolatey treat!
Tip: For easier slicing, let the cake sit at room temperature for 5-10 minutes before cutting!
