It may be cold and snowy outside, at least where we live but it is a perfect time of year to enjoy this Christmas Ice Cream Cake. I was hoping to use Peppermint Stick Ice Cream but it seems to be getting harder and harder to find so instead I used Mint Chocolate Chip Ice Cream and I have to say it was very good! This Christmas Ice Cream Cake is good enough for company and simple enough to make for a weekend treat. You can use any type of ice cream you want so the recipe is very versatile. The cake is made ahead of time and put in your freezer. Before serving unmold onto a plate, cover with your whipped topping and it’s ready to serve! It’s quick to put together taking only about 15 minutes or so!
Christmas Ice Cream Cake
2 packages (10 oz. each) of individual cream filled chocolate cakes (Devil Dogs, Little Debbie Devil Cremes)
3 cups of ice cream, softened, I used mint chocolate chip
12 Oreo cookies, crushed and divided
2 cups of whipped topping, I used Cool Whip
Line a 9×5 loaf pan with plastic wrap. Place six chocolate cakes in the pan, completely covering the bottom. Spread ice cream over the cakes and sprinkles with half of the crushed Oreo crumbs. Press the remaining chocolate cakes on top. Cover and freeze for at least three hours.
Just before serving, remove from the freezer and invert onto a serving plate. Remove the pan and plastic wrap. Frost the top and sides of the cake with the whipped topping. Sprinkle with the remaining cookie crumbs and serve. Serves 8-10 people depending on the size of the servings.
This Christmas Ice Cream Cake was the perfect dessert to serve our company. I was able to make it ahead of time and frost just before serving. It was a big hit.