Christmas Ice Cream Cake
This Christmas Ice Cream Cake is loaded with peppermint flavor and is the perfect holiday treat. This no churn ice cream cake is made with simple ingredients.
Ingredients
- 1 pkg Oreo Cookies 14 ounces
- 1 gallon Peppermint Ice Cream softened
- 12 Ice Cream Sandwiches
- 8 ounces Whipped Topping Cool Whip
- Hot Fudge Topping for topping
- 1/4 cup Crushed Candy Canes
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Instructions
- Line a 9X13 baking pan with parchment paper or wax paper and make sure that the paper overhangs the pan for easy serving of the ice cream cake.
- Crush the Oreo Cookies into large pieces. Spread them along the bottom of the pan and reserve some of the crushed Oreos for the topping.
- Spread half of the ice cream on top of the Oreos in the pan. Place in the freezer for 10-15 minutes.
- Unwrap the ice cream sandwiches. Layer the ice cream sandwiches on top of the ice cream in the pan. You can cut some of the sandwiches to make sure that they all fit in the pan.
- Spread the remaining ice cream on top of the ice cream sandwiches.
- Cover and freezer for at least 3-4 hours.
- When serving, top the cake with the whipped topping. Drizzle the hot fudge topping on top and top with the crushed candy canes and reserved chopped Oreos.
- Slice, serve and enjoy!
Recipe Notes
Freezer the leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories 1015kcal, Carbohydrates 128g, Protein 16g, Fat 50g, Saturated Fat 27g, Polyunsaturated Fat 4g, Monounsaturated Fat 14g, Trans Fat 0.02g, Cholesterol 154mg, Sodium 485mg, Potassium 805mg, Fiber 3g, Sugar 98g, Vitamin A 1518IU, Vitamin C 2mg, Calcium 480mg, Iron 4mg