An easy no-bake dessert like this Peppermint Oreo Ice Cream Cake is just what we need for Christmas. After all the stuff that we have to do in preparation for the holidays, who has the time to bake a cake? I’m sure you can relate to all the cookie baking, shopping for gifts, cleaning, decorating, and parties.
What’s in this ice cream cake? Well, all the ingredients are store-bought and all you have to do is assemble the cake. I really like the yummy Kroger Deluxe peppermint ice cream at Ralph’s supermarket. They’re only available during the holiday season. Of course it has crushed peppermint candy cane in it.
For better flavor I opted to add roughly chopped chocolate chunks mixed in with the ice cream and sprinkled on the top. To me, peppermint and chocolate just goes well together. It also adds delightful crunchiness in every bite.
As for the crust, Oreo cookies keeps its form well with the creamy ice cream. I also add more chopped cookies to sprinkle on top of the cake with the chocolate chunks.
Although I use a springform pan lined with plastic wrap, you can also use a bread loaf pan if that’s what you have. For easy slicing, I dip the knife in hot water first, then wipe it before cutting. Do this for every slice. If you end up with leftovers, pre-slice it and put them back in the freezer in a covered container. Enjoy and you’re welcome. Merry Christmas!
Let ice cream soften for 5-10 minutes on the counter. Meanwhile, prepare a 9-inch round springform pan. Lay plastic wrap on it with the sides big enough to cover the whole top. Turn the pan 45 degrees clockwise. Repeat process with another layer of plastic wrap.
Arrange Oreo cookies in a single layer to cover bottom of pan. You can cut smaller pieces to cover gaps in between cookies.
Mix 2/3 of chocolate chunks into the ice cream. Scoop the ice cream on top of the cookies. Level the top with an offset spatula. Roughly chop 3 more Oreo cookies and sprinkle it on top of ice cream. Then sprinkle the rest of the chocolate chunks on top. Cover the cake tightly with plastic wrap. Gently tap the plastic wrap on top to get rid of air. Freeze cake in the freezer for at least 2 hours.
When ready to serve, release springform pan.
Remove plastic wrap and transfer cake onto a cake stand. Top center of cake with frozen raspberries. For easy slicing, dip knife into hot water and quickly wipe off with a kitchen towel then slice. Repeat before every slice. Serve each slice with frozen raspberries on top.
Any leftovers can be pre-sliced and refreeze in a covered container.