Custom Holiday Ice Cream Cake
This holiday ice cream cake turns simple ingredients into an over-the-top, freezer-ready dessert that screams celebration with every layer.
Ingredients
- 1 box chocolate cake mix or any festive flavor
- 2 pints vanilla ice cream softened
- 2 pints peppermint ice cream softened
- 1 cup whipped topping
- 1/2 cup crushed candy canes
- 1/2 cup mini marshmallows
- 1/4 cup chocolate syrup
- 1/2 cup festive sprinkles
Instructions
- Bake the cake according to package instructions and let it cool completely.
- Slice the cooled cake horizontally to create two thin layers.
- Line the springform pan with plastic wrap for easy removal.
- Place one cake layer at the bottom of the pan.
- Spread softened peppermint ice cream evenly over the cake layer.
- Add the second cake layer on top and press gently.
- Spread vanilla ice cream evenly over the second layer of cake.
- Cover with whipped topping and sprinkle with crushed candy canes.
- Drizzle chocolate syrup over the top and scatter mini marshmallows.
- Add festive sprinkles for that extra holiday flair.
- Freeze for at least 2 hours or until fully set.
- Slice and serve with the confidence of someone who knows they’ve won dessert.
Notes
Nutritional Values (per serving)
- Calories: 400
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin A: 8%
- Calcium: 12%
- Iron: 4%
- Vitamin C: 2%
- Vitamin D: 6%
Additional Notes/Tips
- Swap peppermint ice cream with another holiday flavor if it’s not your style.
- Let the cake sit out for 5–7 minutes before cutting to avoid breaking your knife (or spirit).
- Add crushed cookies for extra texture in the layers.
- Keep napkins handy—this dessert is as messy as it is festive.