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This Christmas Peppermint Ice Cream Dessert is sort of the sister to Grasshopper dessert recipe that I posted several weeks ago.   I love to make peppermint ice cream dessert around Christmastime (which is pretty much the only time that I see the peppermint stick ice cream at the store anyway!).

The great thing is crushed candy cane on top and in the ice cream definitely give it the flavor of Christmas, but there is still hot fudge and crushed Oreo to satisfy your chocolate cravings!  You will need to make this yummy Christmas recipe a day ahead of time, because it requires a few steps with freezing in between steps, but it is so worth the extra time!  I know that you love it like we do!

Christmas Peppermint Ice Cream Dessert

Ingredients

1/2 gallon peppermint stick ice cream

1 jar hot fudge

8 oz. whipped topping

2/3 of a package of Oreos, crushed

1 candy cane, crushed

Directions

Soften ice cream and cool whip in  a large bowl.

While they soften, crush your candy cane (which will be sprinkled on top of the dessert) and your Oreos (which will be the crust) in separate bowls.  Spray the bottom of a 9 x 13 baking pan with cooking spray, then press the crushed Oreo mixture into the bottom of it.  Set aside.

Once the ice cream and whipped topping have softened, mix them together well with a large spoon.

Next scoop dollops of the ice cream/whipped topping mixture on top of the crushed Oreo crust.

Gently press the dollops of the mixture with the back of a large spoon until the Oreo crust is completely covered with the ice cream layer.  Only use 1/2 to 2/3 of the mixture because you will need to do another layer of it after the hot fudge.

Once the Oreo crust is completely covered with the ice cream/whipped topping mixture, place the dessert in the freezer for 2 hours or until firm.

Once it is firm, remove the lid from the jar of hot fudge and place the hot fudge jar in the microwave for 45-60 seconds.

Once the hot fudge is warm, stir it and then spread it over the frozen ice cream mixture.  The frozen mixture may soften slightly when you cover it with the warm hot fudge and and it might mix a bit with the hot fudge.  No worries…it doesn’t matter because that layer will be covered eventually with another ice cream mixture layer 🙂

Once the layer is completely covered with hot fudge (use 2/3 to a full bottle), refreeze the dessert to cool the hot fudge for about an hour.

Once the hot fudge is cool, soften the ice cream mixture again and then spread another layer of the mixture on top of the hot fudge layer.  The hot fudge should be completely covered.

Finally, sprinkle the crushed candy cane on top of the dessert.

Put the dessert in the freezer until it is firm.

Take it out of the freezer about 10-15 minutes before you are ready to serve it (makes it easier to cut).

Take a bite! You can thank me later 🙂

Christmas Peppermint Ice Cream Dessert

Prep Time: 20 minutes

Additional Time: 8 hours

Total Time: 8 hours 20 minutes

Looking for holiday dessert ideas? This Christmas peppermint ice cream dessert is the perfect dessert for your Christmas dinner! You will need to make this dessert a day ahead of time, because it requires a few steps with freezing in between, but it is so worth the extra time!

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Ingredients

• 1/2 gallon peppermint stick ice cream, softened
• 1 jar hot fudge
• 8 oz. whipped topping, softened
• 2/3 of a package of Oreos, crushed
• 1 candy cane, crushed

Instructions

1. Soften ice cream and cool whip in a large bowl.
2. While they soften, crush your candy cane (which will be sprinkled on top of the dessert) and your Oreos (which will be the crust) in separate bowls. Spray the bottom of a 9 x 13 baking pan with cooking spray, then press the crushed Oreo mixture into the bottom of it. Set aside.
3. Once the ice cream and whipped topping have softened, mix them together well with a large spoon.
4. Next scoop dollops of the ice cream/whipped topping mixture on top of the crushed Oreo crust.
5. Gently press the dollops of the mixture with the back of a large spoon until the Oreo crust is completely covered with the ice cream layer. Only use 1/2 to 2/3 of the mixture because you will need to do another layer of it after the hot fudge.
6. Once the Oreo crust is completely covered with the ice cream/whipped topping mixture, place the dessert in the freezer for 2 hours or until firm.
7. Once it is firm, remove the lid from the jar of hot fudge and place the hot fudge jar in the microwave for 45-60 seconds. Once the hot fudge is warm, stir it and then spread it over the frozen ice cream mixture. The frozen mixture may soften slightly when you cover it with the warm hot fudge and and it might mix a bit with the hot fudge. No worries…it doesn’t matter because that layer will be covered eventually with another ice cream mixture layer.
8. Once the layer is completely covered with hot fudge (use 2/3 to a full bottle), refreeze the dessert to cool the hot fudge for about an hour. Once the hot fudge is cool, soften the ice cream mixture and then spread another layer of the mixture on top of the hot fudge layer of the dessert. The hot fudge should be completely covered.
9. Sprinkle the crushed candy cane on top of the dessert.
10. Put the dessert in the freezer so that it will harden. Take it out of the freezer about 10-15 minutes before you are ready to serve it (makes it easier to cut).

Notes

This dessert takes some time because you have to freeze it between layers, so it is a good idea to make it a day ahead of time.

See you next time!

Deb

PS…Remember to Follow me on Facebook before you make your Christmas Peppermint Ice Cream Dessert!

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