Debra from Life Between the Kitchen & the Coop is guest posting today! Please welcome her and visit her wonderful blog. She is a forty-something wife, registered nurse, and urban chicken-raising mom who likes to experiment in the kitchen. . She is sharing a yummy recipe just in time for Christmas, peppermint ice cream dessert with oreo crust! Enjoy.
Several weeks ago I posted a recipe for Grasshopper dessert, a yummy ice cream dessert that I love to make in the summer. Well, this Christmas Peppermint Ice Cream Dessert is sort of the holiday sister to Grasshopper dessert. I love to make it around Christmastime (which is pretty much the only time that I see the peppermint stick ice cream at the store anyway!). The 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 dessert a day ahead of time, because it requires a few steps with freezing in between, but it is so worth the extra time! I hope that you love it like we do!
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, resoften the ice cream mixture 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 and then it should look something like this:
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). Take a bite. You can thank me later Deb
- ½ gallon peppermint stick ice cream
- 1 jar hot fudge
- 8 oz. whipped topping
- ⅔ of a package of Oreos, crushed
- 1 candy cane, crushed
- 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 ½ to ⅔ 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 ⅔ to a full bottle), refreeze the dessert to cool the hot fudge for about an hour. Once the hot fudge is cool, resoften the ice cream mixture 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 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).
Thanks for letting me stop by and share this recipe! It is like heaven in your mouth! I hope everyone enjoys it
Debra Needles recently posted…How Many Hats is a Girl Supposed to Wear?!?!
Thank you for sharing this my everyone, and guest posting!