Christmas Ice Cream Cake
User Reviews
5
Christmas Ice Cream Cake
Description
This dessert features a base layer of coarsely crushed chocolate sandwich cookies forming a crunchy crust, topped with spreadable peppermint ice cream softened to a thick consistency. Ice cream sandwiches are layered next, integrating their creamy centers and cookie wrappers for textural variation. The cake is frozen between layers to maintain structure.
Before serving, the top is finished with melted milk chocolate mixed with coconut oil for smoothness, then sprinkled with crushed candy canes that add a festive crunch and peppermint flavor. The use of peppermint ice cream and candy canes delivers a holiday-themed taste, while the combination of cookies and ice cream layers provides balanced textures.
Softening the ice cream sufficiently before spreading avoids mixing the crust, and lining the pan with plastic wrap helps with easy cake removal. This preparation should be frozen thoroughly before slicing to maintain clean portions.
Ingredients
- 1 chocolate sandwich cookies 14 oz package, like Oreos
- 2 peppermint ice cream ½ gallon cartons or 6 to 8 pints
- 12 ice cream sandwiches classic rectangle
- 6 ounces milk chocolate your choice, or dark chocolate
- 1 tablespoon coconut oil
- candy canes for topping, crushed
Instructions
- Line a 9x13 inch dish or pan with 2 layers of plastic wrap, letting it hang over the edges. This is important and helps you remove the ice cream cake to slice!
- Set the ice cream out - you want it to soften enough to be “spreadable.” It should not be liquid, but should be thick and starting to melt like frosting.
- Coarsely crush the oreos. You can do this in a resealable bag and crush with your hands or a rolling pin. You can also toss them in your food processor and pulse a few times. You don’t want small crumbs, but larger chunks.
- Place the crushed cookies all over the bottom of the pan in the plastic wrap. Spread them evenly to create a crust. Take one of the ½ gallons of ice cream and spoon it on top of the cookies. I spoon it all over, then use a large spoon to spread it around. You don’t want to spread it too much and lift all the cookies - but don’t worry, a few cookies will lift! It’s no big deal, the cake will still turn out.
- Stick the cake in the freezer for a minute while you unwrap the ice cream sandwiches. Remove the cake and then stick the sandwiches on top in a single layer. The last two sandwiches will fit if they are cut in half. They should cover the cake completely.
- Spread the other ½ gallon of ice cream over the sandwiches. You may not use all of the ice cream - use as much as you can or you wish. Cover the dish in plastic wrap tightly. Place in the freezer and freeze for at least 2 hours or even overnight. You can make this a few days ahead of time too!
- Remove the cake 20 minutes or so before serving. Melt together the 6 ounces of chocolate and the coconut oil. I do this in a bowl in the microwave in 30 second increments, stirring after each, until melted.
- Remove the cake from the pan by the plastic wrap overhand. Drizzle the melted chocolate over top. Sprinkle with crushed candy cakes. Slice and serve!
Notes
- Line the pan with plastic wrap to allow easy removal of the cake for slicing and serving.
- Softening ice cream until spreadable but not melted helps maintain crust integrity.
- Coarsely crushed cookies provide texture without becoming too crumbly.
- The cake needs to freeze well between steps to set layers firmly for clean slicing.
User Reviews
Overall Rating
5
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