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Peppermint OREO Ice Cream Cake
Peppermint OREO Ice Cream Cake with peppermint stick ice cream has four ingredients and is a Christmas recipe favorite. Made with an OREO cookie crust.
Course
Dessert-ice cream
Cuisine
American
Keyword
ice cream cake, peppermint ice cream
Prep Time
20
minutes
minutes
Cook Time
7
minutes
minutes
Freezing Time
4
hours
hours
Total Time
4
hours
hours
27
minutes
minutes
Servings
10
servings
Calories
267
kcal
Author
Kim Strawn
Ingredients
1
1.5 qt
Peppermint Stick Ice Cream
1
8 oz
Cool Whip
1 ½
cups
crushed Oreos
1 package, divided
4
tablespoons
butter
melted
1
candy cane
crushed
Instructions
Set ice cream out on counter for 15 minutes to soften
Meanwhile, crush OREO cookies in food processor or with rolling pin in a baggie. Use 1 ½ cups of crushed OREOS. Set aside the rest
Stir in melted butter and place in greased springform or 9x13 pan
Bake at 350* for 7 minutes
Pull out and let cool
Meanwhile, mix ice cream and whipped cream in a large bowl. Place on top of OREO crumbs then freeze for 4 hours or overnight for best results
Remove sides from pan and sprinkle with remaining OREOS and crushed peppermint candy cane
Serve
Nutrition
Calories:
267
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
35
mg
|
Sodium:
192
mg
|
Potassium:
156
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
360
IU
|
Vitamin C:
0.3
mg
|
Calcium:
74
mg
|
Iron:
2.1
mg