Description
This Christmas Ice Cream Cake is a show-stopping dessert perfect for the holiday season. Layers of creamy ice cream, festive red and green toppings, and a crunchy cookie crust make this no-bake treat both beautiful and delicious.
Ingredients
Units
Scale
For the Crust:
- 2 cups chocolate sandwich cookies (like Oreos), finely crushed
- 4 tbsp unsalted butter, melted
For the Ice Cream Layers:
- 1 1/2 quarts vanilla ice cream, softened
- 1 1/2 quarts chocolate or peppermint ice cream, softened
For the Toppings:
- 1 cup whipped topping or whipped cream
- 1/2 cup crushed candy canes or peppermint candies
- 1/2 cup red and green sprinkles
- Optional: holiday-themed candies (e.g., chocolate trees, stars, or snowflakes)
Instructions
Prepare the Crust:
- In a medium bowl, mix the crushed cookies and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan or a similar-sized dish. Freeze for 10–15 minutes to set.
Assemble the Cake:
- Spread the softened chocolate or peppermint ice cream evenly over the crust. Freeze for 30 minutes, or until firm.
- Add the softened vanilla ice cream on top of the chocolate layer and spread evenly. Freeze for at least 2 hours, or until the entire cake is firm.
Decorate the Cake:
- Remove the ice cream cake from the freezer. Spread whipped topping or whipped cream evenly over the top.
- Sprinkle with crushed candy canes, red and green sprinkles, and holiday-themed candies.
Serve:
- Return to the freezer until ready to serve. Let the cake sit at room temperature for 5–10 minutes before slicing.
Notes
- Flavor Variations: Swap the chocolate ice cream for mint chocolate chip, cookies and cream, or pistachio for a unique twist.
- Make Ahead: Prepare the cake up to 3 days in advance. Decorate on the day of serving for the freshest look.
- Storage: Keep leftovers covered in the freezer for up to 1 week.