No-Bake Peppermint Ice Cream Cake
A luscious no-bake ice cream cake layered with peppermint, nuts, and chocolate patties, perfect for festive occasions and ice cream lovers seeking a quick, indulgent treat.
Ingredients
Instructions
- Cut the angel food cake into four layers.
- Chop the chocolate peppermint patties and nuts.
- Soften the vanilla ice cream slightly.
- Stir together the chopped candies, nuts, and peppermint extract into the ice cream.
- Spread a thick layer of the ice cream mixture between each cake layer and rebuild the cake.
- Cover the top of the assembled cake with the remaining ice cream mixture.
- Place the cake in the freezer and keep frozen until ready to serve.
Tips & Substitutions
For a creamier texture, let the vanilla ice cream soften slightly longer before mixing in the candies and nuts. If you want a lighter option, consider using a low-fat vanilla ice cream. You can also swap out the peppermint extract for vanilla or almond extract for a different flavor profile. Chopped Oreos or crushed cookies can replace the chocolate peppermint patties for added crunch.
Serving Suggestions
Serve slices of the cake with a drizzle of chocolate sauce or a dollop of whipped cream for an extra treat. It pairs beautifully with the Wilshire Salad Cheese Ball for a festive gathering. For a complete dessert experience, consider serving it alongside fresh berries or a warm beverage like hot chocolate.
Storage & Reheating
Store any leftover No-Bake Peppermint Ice Cream Cake in an airtight container or wrap it tightly in plastic wrap to prevent freezer burn. It can be kept in the freezer for up to two weeks. When ready to serve, let it sit at room temperature for a few minutes to soften before slicing.
Nutrition & Diet Analysis (per serving)
Each serving of No-Bake Peppermint Ice Cream Cake contains roughly 656 calories, with 21g protein, 141g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (104% of the Daily Value), vitamin A (69% of the Daily Value), and vitamin C (53% of the Daily Value). Note that it is relatively high in sodium, at 659mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake instead of angel food cake?
Yes, you can substitute with a sponge cake or pound cake for a denser texture. Just ensure the cake is light enough to balance the rich ice cream filling.
How long can I keep the cake in the freezer?
The No-Bake Peppermint Ice Cream Cake can be stored in the freezer for up to two weeks. Be sure to keep it wrapped well to maintain its flavor and texture.
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making ahead of time. Just assemble it and freeze it until you're ready to serve, making it an ideal choice for parties or holiday gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).