Chocolate Peppermint Ice Cream Cake: The Best Holiday Indulgence
Indulge in the rich flavors of chocolate and peppermint with this delectable ice cream cake, perfect for the holiday season.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed chocolate cookies
- 1/2 cup unsalted butter, melted
- 2 pints peppermint ice cream, softened
- 1 pint chocolate ice cream, softened
- 1 cup whipped cream
- 1/4 cup chocolate syrup
- 1/4 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C).
- Combine crushed cookies and melted butter in a bowl, then press it into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool completely.
- Scoop softened peppermint ice cream onto the crust, spreading it evenly. Freeze for 30 minutes.
- Layer the chocolate ice cream on top of the peppermint layer and freeze again for 30 minutes.
- Spread whipped cream over the chocolate layer and drizzle with chocolate syrup.
- Top with crushed peppermint candies and freeze for at least 4 hours before serving.
Notes
- For a richer flavor, use chocolate cookie crumbs for the crust.
- Allow the cake to sit at room temperature for a few minutes before slicing for easier serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Chocolate Peppermint Ice Cream Cake, holiday dessert, ice cream cake, chocolate cake