I created a Peppermint Ice Cream Cake with three layers of chocolate, vanilla and mint ice cream packed with cookies, chocolates and a hidden pudding ripple that conceals a festive surprise.

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I never thought a frozen dessert could start debates, but my Mint Christmas Ice Cream Cake does, people pick sides fast. Picture mint chocolate chip ice cream tangled with pockets of crushed Oreos, textures that fight and flirt at once, colors that slice clean and still look a little wild.

Folks ask if it’s more Peppermint Ice Cream Cake energy or straight up Christmas Ice Cream Cake, and nobody can agree, which is exactly why I keep making it. It’s loud, a bit silly, and somehow unforgettable, you’ll want to steal a slice before anyone else even notices.

Ingredients

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Oreo cookie crumbs: Crunchy chocolate cookie crumbs add sweetness and fiber, but mostly refined carbs.
Unsalted butter: Adds richness and fat, helps bind crust; high in calories though.
Chocolate ice cream: Creamy, sweet and cocoa-forward, gives sugar and saturated fat, comfort food.
Mint chocolate chip ice cream: Minty freshness with chocolate chips, adds some calcium, but lotsa sugar.
Crushed peppermint candies: Sharp mint bite, mostly sugar, gives festive crunch and cooling sensation.
Hot fudge: Thick chocolate syrup, very sweet, adds gooey texture and deep chocolate notes.
Whipped topping: Light and airy, adds creaminess but often low protein, mostly air and sugar.
Mini chocolate chips: Tiny bites of chocolate, extra crunch and cocoa, increase sugar and fat.

Ingredient Quantities

24 Oreo cookies, finely crushed (about 2 cups)

6 tbsp unsalted butter, melted

1 1/2 quarts chocolate ice cream softened

1 cup crushed Oreos or chopped chocolate candies

1 1/2 quarts vanilla ice cream softened

1/2 cup crushed peppermint candies or candy canes

1 1/2 quarts mint chocolate chip ice cream softened

1 cup mini chocolate chips

3/4 cup hot fudge or thick chocolate sauce

2 cups whipped topping or whipped cream

1 (3.4 oz) package instant chocolate pudding mix optional for firmer layers

1 cup crushed candy canes for garnish

1/2 cup chopped peppermint bark or chopped Andes style mints

2 tbsp granulated sugar optional for crust

pinch of salt

How to Make this

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1. Line a 9 inch springform pan or cake pan with parchment, or grease it lightly. Mix 24 Oreos finely crushed (about 2 cups) with 6 tbsp melted butter, 2 tbsp granulated sugar (optional) and a pinch of salt until moist. Press into the bottom firmly to form a crust, chill or freeze 10 minutes.

2. Soften 1 1/2 quarts chocolate ice cream at room temp until spreadable but not melted. If you want firmer layers, stir in the
3.4 oz instant chocolate pudding mix now. Fold in 1 cup crushed Oreos or chopped chocolate candies and 1/2 cup mini chocolate chips. Spread about half the chocolate mixture over the crust, reserve the rest to layer evenly later if needed.

3. Warm 1/2 cup of the hot fudge (reserve 1/4 cup for topping) so it is easy to drizzle. Dollop and gently swirl the warm hot fudge into the chocolate ice cream layer with a spatula, do not mix until smooth. Smooth the layer, cover loosely with plastic wrap and freeze until set, about 1 to 2 hours.

4. Soften 1 1/2 quarts vanilla ice cream until spreadable. Fold in 1/2 cup crushed peppermint candies or candy canes and 1/2 cup chopped peppermint bark or chopped Andes style mints if you like extra minty bites. Spread evenly over the frozen chocolate layer, press lightly so there are no big air gaps, then freeze until firm, another 1 to 2 hours.

5. Soften 1 1/2 quarts mint chocolate chip ice cream. Fold in the remaining 1/2 cup mini chocolate chips and the remaining 1/2 cup chopped peppermint bark. Spread this mint layer over the frozen vanilla layer, smooth the top, cover and freeze until completely firm, at least 3 hours or overnight for best slicing.

6. When completely frozen, run a warm knife around the springform edge and release the pan. If using a regular pan, invert onto a plate then transfer to serving platter. Work quickly so the cake doesn’t soften.

7. Top the cake with 2 cups whipped topping or whipped cream, spreading it smoothly or piping a border if you want. Drizzle the reserved 1/4 cup hot fudge over the whipped topping, a spoonful at a time.

8. Sprinkle 1 cup crushed candy canes for garnish plus any leftover chopped peppermint bark, extra mini chips or a few crushed Oreos for contrast. Press a few larger pieces on top so it looks festive.

9. Let the cake sit at room temp 5 to 10 minutes before slicing with a sharp knife warmed under hot water and wiped dry between cuts for cleaner slices. Store leftovers tightly wrapped in the freezer.

10. Tips: if layers get too soft, refreeze between steps; use parchment collars for extra clean sides; the instant pudding is optional but really helps keep slices neat.

Equipment Needed

1. 9-inch springform pan or regular cake pan, lined with parchment or lightly greased
2. Food processor or zip-top bag plus rolling pin to crush the Oreos
3. 2 to 3 mixing bowls (large for ice cream layers, medium for crust)
4. Measuring cups and spoons
5. Microwave-safe bowl or small saucepan to melt butter and warm hot fudge
6. Rubber spatula and offset spatula for folding and smoothing
7. Large spoon or ice cream scoop to dollop and spread the layers
8. Cutting board and sharp knife for chopping peppermint bark and candy canes
9. Plastic wrap or parchment collar to cover between freezes, plus plenty of freezer space
10. Bowl of hot water or kitchen towel to warm and dry the knife between slices

FAQ

How far ahead can I make the cake? You can freeze it for up to two weeks wrapped tightly in plastic wrap and foil, longer will dry it out; let it sit at room temp about 10 to 15 minutes before slicing so it cuts easier.

My layers get sloppy when I spread them, how do I get neat layers? Work with softened but not melted ice cream, press each layer flat then freeze it 20 to 30 minutes until firm before adding the next, and smooth with a spatula warmed in hot water and wiped dry for tidy edges.

Want firmer layers, does the instant pudding really help? Yes, folding the 3.4 ounce instant chocolate pudding mix into a batch of softened ice cream helps the layer set firmer once frozen; you can split the packet between layers if you need it less intense.

No springform pan, what can I use? Line a loaf pan or round cake pan with plastic wrap or parchment, build the cake inside, then lift it out with the wrap and invert onto a serving plate once fully frozen.

How do I keep the peppermint candies crunchy? Add crushed candy canes or peppermint bark right before serving, or press them on top and freeze quickly; if you leave them long in the freezer they can absorb moisture and get soft.

Any tips for slicing perfect pieces? Run a sharp knife under hot water, wipe it dry and cut, wiping the blade between slices; smaller, confident strokes give cleaner slices than sawing back and forth.

Mint Christmas Ice Cream Cake Recipe Substitutions and Variations

Finely crushed Oreos (crust): chocolate wafer cookies, graham cracker crumbs, gluten free chocolate cookie crumbs, or crushed pretzels for a salty-sweet twist.
6 tbsp unsalted butter, melted: melted coconut oil 1:1, melted margarine 1:1, neutral vegetable oil (makes a softer crust), or just use salted butter and skip the extra pinch of salt.
1/2 cup crushed peppermint candies or candy canes: chopped Andes style mints, crushed peppermint bark, a few drops peppermint extract stirred into the layer, or mini chocolate chips plus a little peppermint for crunch.
2 cups whipped topping or whipped cream: whipped coconut cream for dairy free, mascarpone or cream cheese whipped with a bit of sugar for extra stability, stabilized whipped cream (use instant pudding or a little gelatin), or thick Greek yogurt for a tangy, lighter option.

Pro Tips

1) Keep everything cold but not soupy. Soften ice cream just enough to spread, if it gets too melty the layers will bleed together and youll end up with a mess. Chill your pan or use a metal pan on a chilled baking sheet to speed up setting between layers.

2) For cleaner slices and firmer layers use the instant pudding trick and a parchment or acetate collar. The pudding makes the ice cream hold shape better, and a paper collar gives you smooth sides that look pro. When slicing warm your knife under hot water, dry it, then wipe between cuts.

3) Handle mix ins smartly so they dont sink or go gummy. Fold them in gently and keep chunkier bits a bit larger so they stay suspended, and save some crunchy candy for the top so it stays crisp. Press each layer lightly to remove big air pockets before freezing.

4) Store and serve like a boss. Let the cake sit 5 to 10 minutes at room temp before slicing for best texture. Wrap leftovers tightly, press plastic onto the surface and freeze in the coldest part of your freezer so it keeps flavor and avoids freezer burn.

Mint Christmas Ice Cream Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created a Peppermint Ice Cream Cake with three layers of chocolate, vanilla and mint ice cream packed with cookies, chocolates and a hidden pudding ripple that conceals a festive surprise.

Servings

servings

Calories

860

kcal

Equipment: 1. 9-inch springform pan or regular cake pan, lined with parchment or lightly greased
2. Food processor or zip-top bag plus rolling pin to crush the Oreos
3. 2 to 3 mixing bowls (large for ice cream layers, medium for crust)
4. Measuring cups and spoons
5. Microwave-safe bowl or small saucepan to melt butter and warm hot fudge
6. Rubber spatula and offset spatula for folding and smoothing
7. Large spoon or ice cream scoop to dollop and spread the layers
8. Cutting board and sharp knife for chopping peppermint bark and candy canes
9. Plastic wrap or parchment collar to cover between freezes, plus plenty of freezer space
10. Bowl of hot water or kitchen towel to warm and dry the knife between slices

Ingredients

24 Oreo cookies, finely crushed (about 2 cups)
6 tbsp unsalted butter, melted
1 1/2 quarts chocolate ice cream softened
1 cup crushed Oreos or chopped chocolate candies
1 1/2 quarts vanilla ice cream softened
1/2 cup crushed peppermint candies or candy canes
1 1/2 quarts mint chocolate chip ice cream softened
1 cup mini chocolate chips
3/4 cup hot fudge or thick chocolate sauce
2 cups whipped topping or whipped cream
1 (3.4 oz) package instant chocolate pudding mix optional for firmer layers
1 cup crushed candy canes for garnish
1/2 cup chopped peppermint bark or chopped Andes style mints
2 tbsp granulated sugar optional for crust
pinch of salt

Directions

Line a 9 inch springform pan or cake pan with parchment, or grease it lightly. Mix 24 Oreos finely crushed (about 2 cups) with 6 tbsp melted butter, 2 tbsp granulated sugar (optional) and a pinch of salt until moist. Press into the bottom firmly to form a crust, chill or freeze 10 minutes.
Soften 1 1/2 quarts chocolate ice cream at room temp until spreadable but not melted. If you want firmer layers, stir in the
4 oz instant chocolate pudding mix now. Fold in 1 cup crushed Oreos or chopped chocolate candies and 1/2 cup mini chocolate chips. Spread about half the chocolate mixture over the crust, reserve the rest to layer evenly later if needed.
Warm 1/2 cup of the hot fudge (reserve 1/4 cup for topping) so it is easy to drizzle. Dollop and gently swirl the warm hot fudge into the chocolate ice cream layer with a spatula, do not mix until smooth. Smooth the layer, cover loosely with plastic wrap and freeze until set, about 1 to 2 hours.
Soften 1 1/2 quarts vanilla ice cream until spreadable. Fold in 1/2 cup crushed peppermint candies or candy canes and 1/2 cup chopped peppermint bark or chopped Andes style mints if you like extra minty bites. Spread evenly over the frozen chocolate layer, press lightly so there are no big air gaps, then freeze until firm, another 1 to 2 hours.
Soften 1 1/2 quarts mint chocolate chip ice cream. Fold in the remaining 1/2 cup mini chocolate chips and the remaining 1/2 cup chopped peppermint bark. Spread this mint layer over the frozen vanilla layer, smooth the top, cover and freeze until completely firm, at least 3 hours or overnight for best slicing.
When completely frozen, run a warm knife around the springform edge and release the pan. If using a regular pan, invert onto a plate then transfer to serving platter. Work quickly so the cake doesn't soften.
Top the cake with 2 cups whipped topping or whipped cream, spreading it smoothly or piping a border if you want. Drizzle the reserved 1/4 cup hot fudge over the whipped topping, a spoonful at a time.
Sprinkle 1 cup crushed candy canes for garnish plus any leftover chopped peppermint bark, extra mini chips or a few crushed Oreos for contrast. Press a few larger pieces on top so it looks festive.
Let the cake sit at room temp 5 to 10 minutes before slicing with a sharp knife warmed under hot water and wiped dry between cuts for cleaner slices. Store leftovers tightly wrapped in the freezer.
Tips: if layers get too soft, refreeze between steps; use parchment collars for extra clean sides; the instant pudding is optional but really helps keep slices neat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.