Peppermint Ice Cream Cake
A cool, creamy peppermint ice cream cake layered with crunchy cereal, chocolate, and peppermint candies, perfect for holiday gatherings or festive celebrations with a minty delight.
Ingredients
Instructions
- Place cereal in a large bowl.
- Grate or shave 2 tablespoons of chocolate from the candy bar; set aside.
- In a heavy saucepan, melt butter and remaining chocolate.
- Pour the melted mixture over the cereal and stir to coat evenly.
- Press the cereal mixture into the bottom of a greased 10-inch springform pan. Freeze for 30 minutes.
- Spoon peppermint ice cream over the crust.
- Freeze for 15 minutes.
- Spread whipped topping over the ice cream layer.
- Sprinkle with shaved chocolate.
- Cover and freeze the cake for several hours or overnight.
- Top with peppermint candies or crushed peppermint candy before serving.
- Remove the cake from the freezer 5 to 10 minutes before serving.
- Remove sides of the springform pan, cut with a sharp knife, and serve immediately.
Nutrition & Diet Analysis (per serving)
525
kcal
26% DV
Protein
Fat
Carbs
Contains
Milk
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).
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).