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.
Servings: 15 servings
Calories: 484kcal
Ingredients
- 14.3 ounce package Oreos
- 6 tablespoon 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 tablespoon 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 9x13" 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