This delicious chocolate peppermint ice cream cake is such a fun Christmas dessert. It is a make-ahead frozen dessert that everyone loves.
Want another fun Christmas dessert? Try my check out my Red Velvet & Cream Cheese Candy Cane Mousse Trifle.
Chocolate Peppermint Ice Cream Cake (serves 12)
When peppermint ice cream hits the stores, I know the holidays have arrived. Of course, it is tasty to eat the ice cream just as it is, but I love classing it up with this delicious ice cream cake.
This is a recipe passed down to me by my mom. She loves recipes and has collected them or created them over time.
I adore peppermint ice cream and immediately fell in love with this chocolate peppermint ice cream cake recipe. It is a Christmas dessert that always impresses at parties. This cake came with me this year to a “Happy Birthday, Jesus” party with friends.
You will want to make this dessert at least a day ahead to make sure it solidifies well.
Note: This post was originally written and published in 2012, but was updated in 2022 with better instructions and photos for your convenience.
Ingredients Needed to Make this Chocolate Peppermint Ice Cream Cake
Crust
- 1/2 cup (1 stick) butter
- 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
- 1 1/2 – 9-ounce packages chocolate wafer cookies (about 61 crackers) – These are “Nabisco’s Famous Wafer Crackers”
Glaze
- 8 ounces semi-sweet or dark chocolate, finely chopped
- 7 Tbsp unsalted butter
Filling
- 7 cups peppermint ice cream or 7 cups premium vanilla ice cream, slightly softened combined with 1 1/4 cups coarsely crushed red and white striped peppermint candies, and 2 tsp peppermint extract
Decoration
- 10 Mini Candy Canes – some crushed and some whole
How To Make Peppermint Ice Cream Cake
Crust
- Grease the side of a springform pan.
- Melt butter with chocolate in a double-boiler or in a glass bowl over a pot with 2 inches of water simmering over medium-high heat.
- Finely grind cookies in a food processor.
- Add warm chocolate mixture; blend just until crumbs are moistened.
- Reserve 1 cup of crumb mixture in a small bowl.
- Press the remaining crumb mixture onto the sides, then the bottom of a 9-inch diameter springform pan with 2 3/4 inch high sides (just below the top).
- Freeze while preparing other ingredients.
Glaze
- Melt chocolate and butter together over a double-boiler or in a heat-proof bowl over a pot filled with 2 inches of water simmering on med-high. The water should not touch the bottom of the bowl.
- Let stand until cool but still pourable. It should be smooth and glossy. If the chocolate solidifies too much, you can reheat using the double-boiler method. You do not want it hot while pouring.
Filling
- If using peppermint ice cream, allow it to soften a bit so it is spreadable.
- If making peppermint ice cream, work quickly. Mix slightly softened ice cream, 1 1/4 cups crushed candies, and peppermint extract in a large bowl just until blended. You will want the texture spreadable.
Asssembly
- Remove the chocolate crust from the freezer. Spread half of the ice cream on the bottom of your crust.
- Sprinkle the remaining cookie crumbs evenly over the top of the ice cream.
- Pour about half of the chocolate glaze over the ice cream and cookie layer.
- Freeze for 1 hour.
- Top with the remaining ice cream, spreading evenly.
- Freeze until firm, at least four hours.
- Stir the remaining glaze over low heat, stirring. Cool until still pourable but not too warm.
- Pour half of the remaining glaze over top to just cover. Freeze for 10 minutes.
- Pour the final glaze over top evenly to get a smooth final coat.
- Run a sharp knife between the crust and pan to loosen the cake. Release the pan sides and run the knife under the cake to release it from the bottom.
- Transfer the cake to a platter. Garnish with candy canes. I made a candy cane snowflake in the center with crushed candy canes around the edges.
- Heat a knife under hot water to cut the cake, and serve.
Chocolate Peppermint Ice Cream Cake
Ingredients
Crust
- 1/2 cup unsalted butter
- 8 ounces bittersweet or semi-sweet chocolate, chopped
- 13.5 ounces chocolate wafer cookies by Nabisco
Glaze
- 8 ounces semi-sweet or dark chocolate, chopped
- 7 Tbsp unsalted butter
Filling
- 7 cups peppermint ice cream (or see note)
Decoration
10 mini candy canes
Instructions
Crust
- Grease the side of a springform pan.
- Melt butter with chocolate in a double-boiler or in a glass bowl over a pot with 2 inches of water simmering over medium-high heat.
- Finely grind wafers in a food processor.
- Add warm chocolate mixture; blend just until crumbs are moistened.
- Reserve one cup of the crumb mixture in a small bowl.
- Press the remaining crumb mixture onto the sides, then the bottom of a 9-inch diameter springform pan with 2 3/4 inch high sides (just below the top).
- Freeze while preparing other ingredients.
Glaze
- Melt chocolate and butter together over a double-boiler or in a heat-proof bowl over a pot filled with 2 inches of water simmering on med-high. The water should not touch the bottom of the bowl.
- Let stand until cool but still pourable. It should be smooth and glossy. If the chocolate solidifies too much, you can reheat using the double-boiler method. You do not want it hot while pouring.
Filling
- If using peppermint ice cream, allow it to soften a bit so it is spreadable.
- If making peppermint ice cream, work quickly. Mix slightly softened ice cream, 1 1/4 cups crushed candies, and peppermint extract in a large bowl just until blended. You will want the texture spreadable.
Assembly
- Remove the chocolate crust from the freezer. Spread half of the ice cream on the bottom of your crust.
- Sprinkle the remaining cookie crumbs evenly over the top of the ice cream.
- Pour about half of the chocolate glaze over the ice cream and cookie layer.
- Freeze for one hour.
- Top with the remaining ice cream, spreading evenly.
- Freeze until firm, about four hours.
- Stir the remaining glaze over low heat, stirring. Cool until still pourable but not too warm.
- Pour half of the remaining glaze over top to just cover. Freeze for 10 minutes.
- Pour the final glaze over top evenly to get a smooth final coat.
- Run a sharp knife between the crust and pan to loosen the cake. Release the pan sides and run the knife under the cake to release it from the bottom.
- Transfer the cake to a platter. Garnish with candy canes. I made a candy cane snowflake in the center with crushed candy canes around the edges.
- Heat a knife under hot water to cut the cake, and serve.