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Peppermint Oreo Ice Cream Cake

Peppermint Oreo Ice Cream Cake is the ultimate holiday peppermint dessert! It starts with an Oreo crust, topped with candy cane ice cream, hot fudge, and whipped cream. Of course it’s topped off with more crushed Oreos, crushed candy canes, and hot fudge.

Peppermint Oreo Ice Cream Cake

If you’re looking for a simple but over-the-top delicious dessert for the holidays, this Peppermint Oreo Ice Cream Cake is IT! I tend to go a little crazy over the holidays with baking and cooking, but if it results in desserts like this, I don’t think anyone is going to complain. This peppermint ice cream dessert is super easy to make and, as my neighbor taste tester said, “damn it, that’s good!”

Peppermint Oreo Ice Cream Cake

Ingredients in Peppermint Oreo Ice Cream Cake

What You’ll Need

Oreos – you can use any chocolate sandwich cookie, but I prefer the Oreo brand! The Oreos are mainly used in the crust, but I set aside a few tablespoons to sprinkle on top of the Cool Whip.

Butter

Candy Cane Ice Cream – any kind of peppermint ice cream would work, too.

Cool Whip – you can certainly make your own whipped cream, but I love using Cool Whip occasionally for treats.

Hot Fudge – a layer of hot fudge between the ice cream and Cool Whip is delectable!

Crushed Candy Canes – the cake is topped with crushed candy canes for a little bit of crunch and more peppermint flavor.

Peppermint Oreo Ice Cream Cake

How To Make Peppermint Ice Cream Cake

This peppermint ice cream dessert recipe is very simple and is a no-bake recipe. To start, make the Oreo crust by combining the Oreos and melted butter. Press the mixture into the bottom of a 9×13″ baking dish.

Next, spread a carton of candy cane ice cream that has been sitting on the counter for about 30 minutes. You want it partially melted so that you can spread it, but not completely liquid.

After the ice cream, drizzle hot fudge all over the ice cream. I microwaved my jar of hot fudge so it was the consistency that I could drizzle it, and then gently spread it around so it was evenly distributed.

Next comes the Cool Whip. Since Cool Whip is frozen at the store, I put mine in the refrigerator overnight so it wasn’t frozen when I needed it. The Cool Whip gets spread out evenly over the hot fudge.

Lastly, sprinkle the reserved crushed Oreos and some crushed candy canes over the Cool Whip. The peppermint ice cream cake needs to go back in the freezer for about 4 hours – until the ice cream completely frozen again.

To serve, cut into squares and then drizzle with more hot fudge, if desired.

This peppermint Oreo ice cream cake is truly irresistible and perfect for all of the peppermint lovers out there!

Other Peppermint Desserts:

Want peppermint cheesecake? Try my No-Bake Peppermint Cheesecake.

Craving peppermint truffles? How about my White Chocolate Oreo Peppermint Truffles.

In the mood for peppermint cookies? Peppermint Whoopie Pies are at the top of my list!

Peppermint Oreo Ice Cream Cake

Peppermint Oreo Ice Cream Cake

Peppermint Oreo Ice Cream Cake is the ultimate holiday peppermint dessert! It starts with an Oreo crust, topped with candy cane ice cream, hot fudge, and whipped cream. Of course it's topped off with more crushed Oreos, crushed candy canes, and hot fudge.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, christmas, christmas dessert, Cool Whip, holidays, ice cream cake, oreos, peppermint
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 15 servings
Calories: 484kcal
Author: Taylor

Ingredients

  • 14.3 ounce package Oreos
  • 6 tbsp butter melted
  • 48 ounce carton candy cane ice cream, thawed on the counter for 30 minutes peppermint ice cream would work, too
  • 16 ounce jar hot fudge warmed to spreadable/drizzle-able consistency
  • 8 ounce Cool Whip
  • crushed candy canes
  • additional hot fudge/chocolate syrup for serving optional

Instructions

  • Add Oreos to a large food procesor and pulse until they resemble fine crumbs. Remove 3 tbsp of the Oreos and set aside.
  • Add the melted butter to the remaining Oreos and pulse until combined.
  • Press the Oreo/butter mixture into a greased 9×13" baking dish.
  • Spread the partially thawed ice cream over the Oreo crust with a spatula.
  • Drizzle the ice cream with the hot fudge and spread it out as evenly as you can. I had to microwave the hot fudge to get it to a drizzle-able consistency.
  • Spread Cool Whip evenly on top of hot fudge.
  • Sprinkle with Oreo crumbs and crushed candy canes.
  • Place in freezer for at least 4 hours, preferably overnight.
  • When ready to serve, remove from the freezer, cut into squares, drizzle with additional hot fudge if desired. Enjoy!

Nutrition

Calories: 484kcal | Carbohydrates: 63g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 353mg | Potassium: 341mg | Fiber: 2g | Sugar: 43g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 3mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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