Jolly Christmas Ice-Cream Cake Recipe: A Frosty Holiday Treat

Festive celebrations come alive with a delightful christmas ice-cream cake that promises pure magic.

Layers of creamy goodness dance through every delectable slice.

Seasonal flavors weave together like a sweet winter melody.

Cold and rich textures melt smoothly across your palate.

Imagine surprising guests with this spectacular dessert centerpiece that looks complex but feels effortless.

Colorful decorations and smooth cream create a stunning visual treat.

Rush to the kitchen and craft this memorable holiday masterpiece that will spark joy and wonder.

What Makes Christmas Ice-Cream Cake Loved

• Perfect make-ahead treat that can be prepared in advance and stored in the freezer, reducing day-of stress during holiday gatherings.
• Combines the beloved flavors of cookies and ice cream, creating a crowd-pleasing dessert that appeals to both kids and adults at Christmas parties or family celebrations.
• No oven needed, making this recipe ideal for those who want a delicious dessert without complex cooking techniques or extensive kitchen time.

Inside Christmas Ice-Cream Cake Ingredients

• Graham Crackers, Butter: Classic crumbly base with a rich buttery foundation, perfect for creating a sturdy bottom layer for the ice cream cake.

• Cookie choice can vary based on preference, such as chocolate or vanilla wafers.
• Graham crackers provide a traditional, slightly sweet backdrop.
• Butter helps bind the crumbs and adds richness to the base.

• Freezing helps solidify the crust, ensuring a compact and stable foundation for the remaining cake layers.

Step into the Joy of Making Christmas Ice-Cream Cake

Step 1: Crush and Blend Cookie Base

Grab your favorite holiday cookies and break them into fine crumbs. Pour melted butter over the crumbs and mix thoroughly until the mixture becomes a uniform, slightly damp texture that holds together when pressed.

Step 2: Create a Solid Foundation

Take the cookie mixture and firmly press it into the bottom of a 9-inch springform pan. Use the back of a spoon or your clean hands to create an even, compact layer. Place the pan in the freezer for about 10-15 minutes to help the base set and become firm.

Step 3: Prepare Creamy Ice Cream Layer

• Softened vanilla ice cream
• Peppermint extract
• Crushed candy canes

Remove ice cream from the freezer and let it soften slightly. Stir in peppermint extract for a festive flavor. Gently fold in crushed candy canes, creating a swirled, festive pattern throughout the ice cream.

Step 4: Spread the Magical Layer

Pour the peppermint ice cream mixture over the chilled cookie base. Use a spatula to spread it evenly, ensuring no air pockets remain. Smooth the top for a clean, professional finish.

Step 5: Freeze and Set

Place the cake in the freezer and allow it to set completely, typically 4-6 hours or overnight. This ensures the layers bind together and the cake maintains its shape.

Step 6: Decorate with Holiday Cheer

Before serving, remove the cake from the freezer and let it sit for a few minutes. Garnish with additional crushed candy canes, chocolate drizzle, or festive sprinkles to enhance the Christmas theme.

Step 7: Slice and Celebrate

Run a knife under hot water before cutting to create clean, smooth slices. Serve immediately and enjoy the festive, cool treat that captures the magic of the holiday season.

Cool Advice for Christmas Ice-Cream Cake Fans

• Butter the Pan Perfectly: Lightly grease the springform pan with butter or cooking spray before adding the cookie crust to ensure easy removal and clean slices.
• Create a Sturdy Crust: Use graham crackers or chocolate cookies for extra flavor, and press the crumb mixture firmly and evenly to create a solid base that won't crumble.
• Prevent Freezer Crystals: Cover the cake with plastic wrap directly touching the surface to prevent ice crystals from forming and maintain a smooth, creamy texture.
• Customize Festive Toppings: Sprinkle crushed candy canes, holiday-colored sprinkles, or drizzle melted white chocolate to add a festive Christmas touch to the ice cream cake.
• Make Ahead and Store: Prepare the cake up to a week in advance and keep frozen, wrapped tightly in plastic wrap and aluminum foil for a stress-free holiday dessert.

Save and Serve Christmas Ice-Cream Cake Like a Pro

• Store the Christmas Ice-Cream Cake in an airtight container in the freezer for up to 5 days. Wrap tightly with plastic wrap to prevent freezer burn and maintain its delicious flavor.
• Remove the cake from the freezer 10-15 minutes before serving. Let it sit at room temperature to soften slightly, making it easier to slice and enjoy.
• Keep the cake away from strong-smelling foods in the freezer to prevent absorption of unwanted flavors. Place it in the coldest part of the freezer for best preservation.
• For the best texture and taste, consume the cake within 3-4 days of preparation. Slice individual portions as needed to keep the remaining cake fresh.

Christmas Ice-Cream Cake’s Best Pairing Ideas

• Pair this festive ice-cream cake with a warm mug of spiced mulled wine, its cinnamon and clove notes dancing perfectly with the cookie base.
• Serve alongside a creamy eggnog spiked with bourbon, creating a harmonious blend of sweet and rich holiday flavors that elevate the dessert experience.
• Match the cake with a chilled glass of Cream Sherry, its nutty and caramel undertones beautifully complementing the buttery cookie crust and smooth ice cream texture.
• Enjoy with a steaming cappuccino dusted with cocoa powder, the warm coffee cutting through the cake's sweetness and providing a delightful contrast in temperature and taste.

Remix Christmas Ice-Cream Cake for Fun

• Gluten-Free Option: Replace regular cookies with gluten-free graham crackers or almond flour cookies to create a celiac-friendly base.
• Vegan Version: Swap butter with coconut oil and use dairy-free ice cream such as coconut or almond milk-based varieties for a plant-based dessert.
• Low-Sugar Alternative: Utilize sugar-free ice cream and mix crushed sugar-free cookies with melted coconut oil to reduce overall sugar content.
• Holiday Spice Remix: Add ground cinnamon, nutmeg, or ginger to the cookie crumb mixture for a festive seasonal flavor profile that enhances the Christmas theme.

Got Questions on Christmas Ice-Cream Cake? Here’s Help

• What type of cookies work best for the crust?

Graham crackers or chocolate wafer cookies are ideal. They provide a sturdy base and complement the ice cream’s sweetness perfectly.

• Can I make this cake ahead of time?

Absolutely! You can prepare the cake up to 3 days in advance and keep it stored in the freezer. This makes it a convenient dessert for holiday entertaining.

• How do I prevent the crust from sticking to the pan?

Use a springform pan and lightly grease the sides with cooking spray or butter. This ensures easy removal and a clean slice when serving.

• Is it necessary to use a food processor for crushing cookies?

No, you can place cookies in a sealed plastic bag and crush them with a rolling pin. This method works just as well and requires minimal kitchen equipment.

Christmas Ice-Cream Cake Recipe

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4.9 from 33 reviews

• Total Time: 3 hours 20 minutes
• Yield: 12 1x

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Description

Sweet holiday memories come alive with this Christmas Ice-Cream Cake, blending festive flavors and creamy textures. Seasonal spices and rich layers promise a delightful dessert that will charm guests at winter gatherings.

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Ingredients

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Cake Base:

• 2 cups (473 ml) chocolate sandwich cookies (like Oreos), finely crushed
• 4 tablespoons (60 ml) unsalted butter, melted

Ice Cream Layers:

• 1 ½ quarts (1.4 liters) vanilla ice cream, softened
• 1 ½ quarts (1.4 liters) chocolate or peppermint ice cream, softened

Decorative Toppings:

• 1 cup (240 ml) whipped topping or whipped cream
• ½ cup (118 ml) crushed candy canes or peppermint candies
• ½ cup (118 ml) red and green sprinkles
• Optional: holiday-themed candies (e.g., chocolate trees, stars, or snowflakes)

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Instructions

1. Crush chocolate sandwich cookies into fine crumbs, creating a uniform texture for the cake’s foundation.
2. Melt butter and thoroughly incorporate it with the cookie crumbs, ensuring complete and even coating.
3. Transfer the moistened crumb mixture into a springform pan, using gentle but firm pressure to create a compact, smooth base layer.
4. Place the pan in the freezer, allowing the crust to solidify and become stable for approximately 10-15 minutes.
5. While the crust chills, prepare to layer soft vanilla and peppermint ice cream for a festive holiday dessert composition.
6. Remove the pan from the freezer, ensuring the cookie base is firm and well-set before adding subsequent ice cream layers.
7. Carefully spread softened vanilla ice cream evenly across the chilled cookie foundation, creating a uniform thickness.
8. Gently add a contrasting layer of peppermint ice cream atop the vanilla, maintaining a smooth and level surface.
9. Return the developing cake to the freezer, allowing the ice cream layers to thoroughly set and integrate.
10. Decorate the frozen surface with crushed candy canes, chocolate shavings, or festive sprinkles for a celebratory presentation.
11. Cover the cake securely with plastic wrap and store in the freezer until ready to serve.
12. Before serving, allow the cake to rest at room temperature for a few minutes to facilitate easier slicing.

Notes

• Opt for graham crackers or chocolate wafers as alternative cookie bases, offering versatile flavor profiles for different taste preferences.
• Ensure butter is fully melted and evenly distributed to create a cohesive, compact crust that holds together seamlessly.
• Press the cookie mixture gently but firmly to avoid creating air pockets, which can make the base crumbly and less stable.
• Chill the crust in the freezer for exactly 10-15 minutes to help it set properly without becoming too hard or difficult to cut.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg