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Peppermint Ice Cream Cake

When the holiday season rolls around, there’s nothing quite as refreshing and festive as peppermint ice cream. Now, imagine that layered between rich chocolate cake, drizzled with hot fudge, and topped with crushed candy canes—that’s exactly what this Peppermint Ice Cream Cake delivers!

The first time I made this for a Christmas party, it was gone within minutes—even my husband, who isn’t a huge fan of peppermint, said it was “the best ice cream cake ever.” The combination of cool peppermint ice cream, fudgy cake layers, and crunchy peppermint pieces is pure holiday dessert magic.

What makes this cake extra special?

  • A luscious, creamy peppermint ice cream layer.
  • A rich chocolate cake base or crushed cookie crust.
  • A drizzle of warm fudge and a sprinkle of crushed candy canes.
  • Easy to make ahead and freeze!

If you need a no-fuss, crowd-pleasing dessert that’s light, refreshing, and incredibly indulgent, this Peppermint Ice Cream Cake is your go-to holiday treat! Let’s get freezing!

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Why You’ll Love This Peppermint Ice Cream Cake

  • Cool & Creamy: The perfect balance of chocolate and peppermint.
  • Make-Ahead Friendly: A stress-free dessert that chills until you’re ready!
  • Festive & Beautiful: Candy canes + fudge drizzle = the ultimate holiday look.
  • Customizable: Use store-bought or homemade ice cream and cake!
  • Perfect for Any Occasion: Great for Christmas, New Year’s, or winter birthdays.

What You Need for Peppermint Ice Cream Cake

For the Chocolate Cake Base (or Use Crushed Cookies!):

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup buttermilk (or milk + 1 tsp vinegar)
  • ½ cup hot coffee (enhances chocolate flavor)
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg

For the Ice Cream Layer:

  • 1 ½ quarts peppermint ice cream (softened slightly)
  • ½ teaspoon peppermint extract (optional, for extra flavor)
  • ½ cup crushed candy canes

For the Toppings:

  • 1 cup whipped cream (homemade or store-bought)
  • ½ cup hot fudge sauce
  • ¼ cup crushed peppermint candies or candy canes
  • Chocolate curls (optional, for extra flair!)

How to Make Peppermint Ice Cream Cake

Step 1: Bake the Chocolate Cake (or Make a Cookie Crust!)

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
  3. Add buttermilk, coffee, oil, vanilla, and egg, mixing until smooth.
  4. Pour into the pan and bake for 20-22 minutes, or until a toothpick comes out clean. Let cool completely.
    • Shortcut: Use crushed Oreos + melted butter (2 cups crumbs + ½ cup butter) for an easy no-bake crust!

Step 2: Assemble the Ice Cream Layer

  1. In a large bowl, stir together softened peppermint ice cream and crushed candy canes.
  2. Spread the ice cream evenly over the cooled cake (or cookie crust).
  3. Freeze for at least 4 hours (or overnight) until firm.

Step 3: Add the Toppings & Serve

  1. Before serving, drizzle with hot fudge sauce and spread a layer of whipped cream on top.
  2. Sprinkle with crushed candy canes and chocolate curls.
  3. Slice and serve immediately, or freeze again until ready to enjoy!

Tips for the Best Ice Cream Cake

  • Soften the ice cream just enough to spread easily but not melt.
  • Use a springform pan for easy layering and removal.
  • Freeze between layers for a clean, professional look.
  • Drizzle fudge sauce at the last minute for the best presentation!

Substitutions and Variations

  • Make it gluten-free: Use a gluten-free chocolate cake base or Oreo crust.
  • Try different flavors: Swap peppermint ice cream for vanilla, chocolate, or even coffee ice cream!
  • Use white chocolate drizzle instead of hot fudge for a pretty contrast.
  • Add a crunch: Sprinkle crushed chocolate wafers or chopped nuts on top.

Make a Healthier Version

  • Use Greek yogurt whipped cream instead of regular whipped topping.
  • Swap sugar-free ice cream and low-sugar candy canes for a lower-sugar version.
  • Use almond milk ice cream for a dairy-free alternative.

Closing Thoughts

And there you have it—Peppermint Ice Cream Cake that’s creamy, festive, and full of holiday magic! Whether you’re making it for Christmas, a winter party, or just because, this cool, creamy, and chocolatey masterpiece is guaranteed to impress.

Try it out and let me know how it turns out! And if you love easy, no-bake desserts, be sure to check out more of our frozen treats! 🎄🍦🍫

Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! This ice cream cake can be made up to a week in advance. Just cover well and keep frozen.

2. What’s the best way to slice an ice cream cake?

Run a knife under hot water, wipe dry, then slice for clean, easy cuts.

3. Can I use store-bought cake instead?

Absolutely! Use a pre-made chocolate cake or brownie base to save time.

4. Can I make this without peppermint?

Yes! Use vanilla or chocolate ice cream and swap candy canes for chocolate chips.

5. How do I keep the cake from melting too fast?

Keep frozen until right before serving, then slice and serve quickly!

6. Can I make this dairy-free?

Yes! Use dairy-free ice cream and coconut whipped cream.

7. Can I add alcohol to this cake?

For an adult twist, add peppermint schnapps to the ice cream!

8. What’s the best way to store leftovers?

Cover tightly with plastic wrap and freeze for up to 1 month.

9. Can I use different toppings?

Absolutely! Try white chocolate drizzle, sprinkles, or extra crushed Oreos.

10. What’s a good pairing for this dessert?

A cup of hot cocoa or a peppermint mocha makes the perfect match!

Peppermint Ice Cream Cake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Chocolate Cake Base (or Use Crushed Cookies!):
  • 1 cup 1 all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon 1 baking soda

  • ½ teaspoon salt

  • ¾ cup granulated sugar

  • ½ cup buttermilk (or milk + 1 tsp vinegar)

  • ½ cup hot coffee (enhances chocolate flavor)

  • ¼ cup vegetable oil

  • 1 teaspoon 1 vanilla extract

  • 1 large 1 egg

  • For the Ice Cream Layer:
  • 1 1 ½ quarts peppermint ice cream (softened slightly)

  • ½ teaspoon peppermint extract (optional, for extra flavor)

  • ½ cup crushed candy canes

  • For the Toppings:
  • 1 cup 1 whipped cream (homemade or store-bought)

  • ½ cup hot fudge sauce

  • ¼ cup crushed peppermint candies or candy canes

  • Chocolate curls (optional, for extra flair!)

Directions

  • Step 1: Bake the Chocolate Cake (or Make a Cookie Crust!)
  • Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
  • In a bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
  • Add buttermilk, coffee, oil, vanilla, and egg, mixing until smooth.
  • Pour into the pan and bake for 20-22 minutes, or until a toothpick comes out clean. Let cool completely.
  • Shortcut: Use crushed Oreos + melted butter (2 cups crumbs + ½ cup butter) for an easy no-bake crust!
  • Step 2: Assemble the Ice Cream Layer
  • In a large bowl, stir together softened peppermint ice cream and crushed candy canes.
  • Spread the ice cream evenly over the cooled cake (or cookie crust).
  • Freeze for at least 4 hours (or overnight) until firm.
  • Step 3: Add the Toppings & Serve
  • Before serving, drizzle with hot fudge sauce and spread a layer of whipped cream on top.
  • Sprinkle with crushed candy canes and chocolate curls.
  • Slice and serve immediately, or freeze again until ready to enjoy!

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