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Peppermint Oreo Ice Cream Cake

Peppermint Oreo Ice Cream Cake
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This Peppermint Oreo Ice Cream Cake is a no-bake, festive dessert that combines the refreshing coolness of peppermint with the rich creaminess of ice cream and the crunch of Oreos. Perfect for holiday gatherings or any time you want to impress with minimal effort, this cake is as easy to make as it is delicious.

Ingredients

Scale
  • 1 (14.3 oz) package Oreos, plus extra for topping
  • 6 tablespoons butter, melted
  • 1 (48 oz) carton candy cane ice cream, softened (peppermint ice cream works too)
  • 1 (16 oz) jar hot fudge, warmed for drizzling
  • 1 (8 oz) tub Cool Whip (or whipped cream)
  • Crushed candy canes for garnish
  • Optional: Additional hot fudge or chocolate syrup for serving

Instructions

  1. Prepare the Crust: Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Reserve 3 tablespoons of crumbs for garnish. Mix the remaining crumbs with melted butter until combined. Press this mixture firmly into a greased 9×13-inch baking dish to form the crust.
  2. Add Ice Cream Layer: Allow the candy cane ice cream to soften at room temperature for about 30 minutes. Spread the softened ice cream evenly over the Oreo crust using a spatula.
  3. Drizzle Hot Fudge: Microwave the hot fudge for about 30 seconds or until it reaches a pourable consistency. Drizzle it generously over the ice cream layer and spread evenly with a spoon or spatula.
  4. Top with Cool Whip: Spread an even layer of Cool Whip over the hot fudge layer, creating a fluffy and creamy top.
  5. Garnish: Sprinkle reserved Oreo crumbs and crushed candy canes over the Cool Whip layer for a festive touch.
  6. Freeze: Cover the dish tightly with plastic wrap or foil and freeze for at least 4 hours, preferably overnight, to allow the layers to set completely.
  7. Serve: Remove from the freezer about 10–15 minutes before serving to soften slightly. Cut into squares using a sharp knife warmed under hot water (wipe dry between cuts). Drizzle with additional hot fudge if desired.

Notes

Serving Suggestions:
This cake pairs wonderfully with hot cocoa or coffee during holiday celebrations. For an extra-special presentation, garnish each slice with whipped cream and a peppermint stick.

Tips & Tricks:

  • Use high-quality ice cream for better flavor and texture.
  • Let the ice cream soften just enough to spread easily but avoid letting it melt completely.
  • Chill the Oreo crust in the freezer for 10–15 minutes before adding the ice cream layer to ensure stability.

Storage & Reheating Instructions:
Store leftovers tightly covered in the freezer for up to one week. To serve again, let sit at room temperature for about 10–15 minutes before slicing. This dessert does not require reheating but should be kept frozen at all times when not being served.

Find it online: https://icecreamin.com/peppermint-oreo-ice-cream-cake/