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