Peppermint Ice Cream Cake

A festive frozen dessert loaded with creamy peppermint ice cream, crushed candy canes, chocolate cookie crust, and rich chocolate drizzle!

Prep time: 25 minutes

Cook time: 10 minutes

Freeze time: 6 hours

Total time: 6 hours 35 minutes

Yield: 10 servings

Ingredients:

For the Crust:

* 24 chocolate sandwich cookies, crushed

* 5 tbsp melted butter

For the Filling:

* 1 1/2 quarts peppermint ice cream, softened

* 1 cup whipped topping

* 1/2 cup crushed candy canes

* 1/2 cup mini chocolate chunks

For the Topping:

* Whipped cream swirls

* Chocolate ganache drizzle

* Mini peppermint candies

* Crushed candy canes

* Chocolate brownie bites (optional)

Instructions:

1. Preheat oven to 350°F (175°C).

2. Mix crushed chocolate cookies with melted butter until combined. Press firmly into the bottom of a springform pan. Bake for 8–10 minutes, then cool completely.

3. In a large bowl, gently mix softened peppermint ice cream with whipped topping, crushed candy canes, and chocolate chunks.

4. Spread the ice cream mixture evenly over the cooled crust. Smooth the top with a spatula.

5. Freeze for at least 6 hours or until firm.

6. Before serving, decorate with whipped cream swirls, chocolate ganache drizzle, peppermint candies, crushed candy canes, and brownie bites if desired.

7. Slice and serve immediately for a refreshing peppermint chocolate treat!