1 ½ quarts (1.4 liters) peppermint ice cream, slightly softened
½ cup (50g) crushed peppermint candies or candy canes
For the Whipped Topping:
2 cups (480ml) heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
For Garnish:
Crushed candy canes or peppermint candies
Chocolate shavings or mini chocolate chips
Instructions
Prepare the Crust:
Grease a 9-inch springform pan or line it with parchment paper.
In a bowl, mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Freeze for 15 minutes.
Add the Ice Cream Layer:
Spread the softened peppermint ice cream evenly over the crust.
Sprinkle crushed peppermint candies over the ice cream for added crunch.
Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or until firm.
Prepare the Whipped Topping:
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Cake:
