Rudolph's Candy Cane Ice Cream Cake
Rudolph's Candy Cane Ice Cream Cake
December 10, 2012 • Posted by Katie Marber

There’s just something about this time of the year that makes joyful songs play louder, busy days seem shorter, irritable neighbors act nicer, and, of course, desserts taste sweeter! Every holiday season, friends and family exchange their favorite recipes as a way to spread cheer. This year, for an exceptionally sweet treat that your kids will love, try Rudolph’s Peppermint Ice Cream Cake!

This mouth-watering dessert requires no baking, although it does require planning ahead, as it must freeze overnight. The beauty of ice cream cake is that no matter when it’s made, it will stay fresh, unlike other cakes. Once it starts melting, simply put it back in the freezer! The ingredients are so simple that I recommend making a couple at a time to store in the freezer. The kick of the peppermint mixed with the blissful chocolate crust embodies the quintessential holiday flavor that will guarantee swiftly cleared plates.

Serves 12

½ gallon peppermint-flavored ice cream
2 cups frozen whipped topping, plus extra for serving
1 package crème-filled chocolate sandwich cookies, crushed
½ cup melted butter
2 cups hot fudge
Peppermint candy canes, crushed (for topping)


In a bowl, mix crushed cookies and butter. Then in a 9 inch spring form round, press mixture into the cake pan. Make sure the ice cream has softened, then combine the ice cream with the whipped topping, mixing it thoroughly. Atop the cookie and butter crust, evenly spread the ice cream mixture. Place in freezer for 3 hours.

Once firm, slightly warm the hot fudge and pour sauce over frozen ice cream to cover evenly. With the crushed candy canes, decoratively cover the entire surface, and then place back in the freezer over night, or for at least 8 hours. Remove from pan to a cake stand and serve!

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