This Christmas ice cream cake is festive and fun to make. Built from Oreo cookies, ice cream sandwiches, and a seasonal peppermint ice cream, it’s always a crowd-pleaser.
Who’s in for a Christmas ice cream cake?
I’m raising both hands. This cake looks impressive but is surprisingly simple to assemble. It tastes fantastic and feels special for the holidays.
Layers of cookies, ice cream, and chocolate — what’s not to love? I used a pink peppermint ice cream, but peppermint bark or any mint variety would be excellent. Bring this out at a holiday gathering and guests will flip.
I first saw a version of this cake months ago and knew I had to try it for Christmas. It’s one of those desserts that looks fancy but truly isn’t — easy enough to make and beautiful to serve.
This recipe is flexible. Use any ice cream you love — vanilla, mint chocolate chip, strawberry, pumpkin in the fall, or a rich chocolate peanut butter for a decadent twist. The structure stays the same, so you can adapt flavors to the season and to guests’ tastes.
You won’t believe how simple the ingredients are
Ingredients you’ll need:
- Chocolate sandwich cookies (like Oreos) for the crust — I prefer a generous amount for a thick, crunchy base.
- Your favorite ice cream — pick seasonal or classic flavors. Peppermint, mint chocolate chip, vanilla, or any fruit flavor work well.
- Classic rectangular ice cream sandwiches — these create the distinctive middle layer.
- Milk or dark chocolate for melting and drizzling on top.
- Coconut oil (a little added to the melted chocolate helps it set smoothly).
- Crushed candy canes or peppermints for a festive topping.
This dessert reminds me of classic frozen Oreo desserts popular in past decades — comforting and nostalgic. The best part: you can make this ahead of time. Prepare it a day or more in advance and keep it in the freezer; remove about 20 minutes before serving so it’s sliceable.
It’s an ideal dessert for a crowd: festive, easy to portion, and generally loved by both kids and adults. Plus, it’s visually striking on the dessert table.
Christmas Ice Cream Cake
Christmas Ice Cream Cake
Yield: 12 to 16 people
Prep Time: 45 mins — Freezer Time: 2 hrs
This Christmas ice cream cake is festive and fun to make. Made with Oreo cookies, ice cream sandwiches, and peppermint ice cream, it’s always a hit.
Pin Recipe
Rating: 5 from 64 votes
Ingredients
- (14 oz) package 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
- 1 tablespoon coconut oil
- Crushed candy canes, for topping
Instructions
- Line a 9×13-inch dish with two layers of plastic wrap, letting it hang over the edges; this makes it easy to lift the cake out to slice.
- Let the ice cream soften until spreadable — thick and frosting-like, not melted to liquid.
- Coarsely crush the Oreos. Use a resealable bag and a rolling pin or pulse a few times in a food processor. Aim for larger chunks rather than fine crumbs.
- Spread the crushed cookies evenly across the bottom of the pan to form a crust. Spoon one carton (or half of the total ice cream) over the crust and gently spread; some cookie pieces may lift and that’s fine.
- Briefly freeze the pan while you unwrap the ice cream sandwiches. Then arrange the sandwiches in a single layer over the ice cream, cutting two in half if needed to cover the surface.
- Spread the remaining softened ice cream over the sandwiches. You may not use every bit; smooth to your desired thickness. Cover tightly with plastic wrap and freeze for at least 2 hours or overnight.
- About 20 minutes before serving, melt the chocolate with the coconut oil (microwave in 30-second intervals, stirring between). Lift the cake from the pan using the overhanging plastic wrap, drizzle with melted chocolate, and sprinkle with crushed candy canes. Slice and serve.
Notes
Slightly adapted from the NY Times recipe.
Course: Dessert — Cuisine: American — Author: How Sweet Eats
Happiest of holidays!