Pink Peppermint Christmas Ice Cream Cake.
This christmas ice cream cake is so fun and festive! Made with oreo cookies, ice cream sandwiches and a seasonal peppermint ice cream, it’s always a huge hit. Everyone loves it!
Who’s in for christmas ice cream cake?!
I’m raising all my hands. This cake is SO fun. Tastes amazing. Another recipe that looks pretty darn fancy but… isn’t. It’s easy and you will love it.
In fact, everyone will love it.
Layers of cookies and ice cream and chocolate, oh my. I used a pink peppermint ice cream that I found, but a peppermint bark or any other mint variety would work so well. Just wait until you bring it out for guests!
They will totally flip.
I’ve been waiting almost six months to make this christmas cake! If you follow my week in the life posts, it might look familiar. Back on the 4th of July, Lacy made this cake and it was OUTSTANDING.
First of all, it looked gorgeous. It was just so pretty and enticing.
And second, it was incredible. She used mint chocolate chip ice cream which is one of my kids’ favorites. We all loved it so much!
Since this is my traditional christmas cake week, I knew I had to share. In years past, I’ve always shared my christmas cake on this friday. I’ve made a pink peppermint cake, a white christmas sparkle cake, a hot cocoa cake with whipped marshmallow, and last year… no cake.
Last year I made a cake that ended up being a gigantic fail. And I wasn’t feeling that great in the early weeks of pregnancy, so I scrapped it. The entire thing was VERY 2020, you know?
Oh, haha, except the jokes on us: 2021 is still almost the same? No thank you!
This fabulous cake comes from the NY times and it could NOT be easier. I mean, this is so incredible easy, I can hardly take it.
The best part is that you can customize it to your liking. For example, Eddie doesn’t like the chocolate mint combo, but he loves cookies and cream. My number one choice would probably be chocolate peanut butter if we’re being honest.
But that’s what is so amazing – ANY flavor works!
You won’t believe the ingredients either. It’s super simple!
- Chocolate sandwich cookies, like oreos, for the crust. I like to use more than the recipe calls for to get a thick crumbly crust. It’s delish.
- Your favorite ice cream. Whether it’s plain old vanilla or something fancier. And you can make this wonderfully seasonal as well. Use a flavor or fruity flavor in the spring! Go full blown strawberry for summer. Pumpkin for the fall of course and then he we are – at Christmas!
- Ice cream sandwiches. Oh yes! That’s the secret. You layer them right into the cake and they provide a fancy looking cake layer. You want the classic rectangle ice cream sandwiches.
- Top it off with a drizzle of chocolate, of course.
- Finally, since we’re in holiday mode, I like to add crushed candy canes or peppermints. Super fun and festive!
This cake really reminds me of my mom’s frozen oreo cookie dessert too! Did you ever have that in the 90s?
It’s HUGE that you can make this ahead of time. Make it the day or night before – that makes entertaining SO easy. It obviously lasts and just needs to be stored in the freezer. Remove it 20 minutes or so before serving so you can slice. Everyone loves it!
This is a great dessert to make for a crowd. Yes, it’s a departure from classic holiday cookies, but it’s something that can feed a large group, be prepped ahead and is usually welcomed by everyone because it’s so delish.
Plus, it’s gorgeous!
Christmas Ice Cream Cake
Christmas Ice Cream Cake
- 1 (14 oz) package of chocolate sandwich cookies, like oreos
- 2 (½ gallon) cartons peppermint ice cream, or 6 to 8 pints
- 12 classic rectangle ice cream sandwiches
- 6 ounces milk or dark chocolate your choice
- 1 tablespoon coconut oil
- crushed candy canes for topping
- 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!
Happiest of holidays!