Thursday, December 26, 2019
Peppermint Oreo Ice Cream Cake is made with the popular Peppermint Stick Ice Cream found around Christmas time. Only 4 ingredients and is a treat for your guests. This post contains affiliate links. If you click on a link and make a purchase, I will receive a small commission at no additional cost to you.
To make this simple yet delicious cake, take Peppermint ice cream (Prairie Farms or Edy’s are good options) and let it sit on the counter for about 15 minutes to soften. Trying to mix up completely frozen ice cream is not an easy task!
Course : Dessert-ice cream
Cuisine : American
Prep Time : 20 minutes
Cook Time : 7 minutes
Freezing Time: 4 hours
Total Time : 4 hours 27 minutes
Servings : 10 servings
Calories : 267kcal
Ingredients
- 1 1.5 qt Peppermint Stick Ice Cream
- 1 8 oz Cool Whip
- 1 1/2 cups crushed Oreos 1 package, divided
- 4 tablespoons butter melted
- 1 candy cane crushed
Instructions
- Set ice cream out on counter for 15 minutes to soften
- Meanwhile, crush OREO cookies in food processor or with rolling pin in a baggie. Use 1 1/2 cups of crushed OREOS. Set aside the rest
- Stir in melted butter and place in greased springform or 9x13 pan
- Bake at 350* for 7 minutes
- Pull out and let cool
- Meanwhile, mix ice cream and whipped cream in a large bowl. Place on top of OREO crumbs then freeze for 4 hours or overnight for best results
- Remove sides from pan and sprinkle with remaining OREOS and crushed peppermint candy cane
- Serve
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