Cookies and Peppermint Ice Cream Cake

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Jamie N. 0

"If you love mint, you'll love this dessert! The combination of cream-filled chocolate cookies, fudge, and peppermint ice cream is mouth-watering delicious!"
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1 h 50 m servings 711 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 711 kcal
  • 36%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 92.6g
  • 30%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In batches of 5 cookies at a time, pulverize the cookies in a blender until fine. Set the last batch of 5 crumbled cookies aside; place the remaining cookies into the bottom of a 9x13-inch pan, and smooth into a crust.
  2. Melt butter in a saucepan over low heat, and stir in the confectioners' sugar, cocoa, and vegetable oil into a smooth mixture. Pour in the beaten eggs, and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. Pour the thickened fudge over the crushed cookie crust, smooth into a layer, and freeze cake at least 30 minutes.
  3. Set the peppermint ice cream out to soften for about 10 minutes. Cut the softened ice cream into slices, and place the ice cream slices over the fudge filling. Smooth the ice cream out into an even layer, and sprinkle reserved crushed cookies on top for garnish. Freeze the dessert for 1 to 2 hours before serving.



I made 2 of these desserts, one following the directions and one with modifications as my mom used to make it. For the modified version, I used Hershey's fudge sauce and couldn't tell the diffe...

This is a good recipe and it's easy to make. I would double the fudge though so that the layer is a little thicker and not use quite as much powdered sugar, it was really sweet. I also froze the...


This pie tasted GREAT! My only complaint was that the Oreo crumbs pretty much stayed in the bottom of the pan. I also made it in two round cake pans, instead of the large pan. I did one with pla...

I made the crust but added a stick of butter. I also made the fudge sauce, perfect and yummy. Its June and I could not find peppermint ice cream so I had to make my own. Made the one from thi...

This was my first ice cream cake and this recipe made it so easy. I took the advice of a few reviewers and added butter to the cookies and I made the cookie layer thicker as my family loves that...

A delicious treat, you can use any flavors you'd like. My family devoured this for a BBQ party we had. It's easy to make (a bit I highly recommend this recipe.

Did the night before my son's 11th birthday party but made some changes. I used one box of reduced fat oreos for the crust so it was 1" thick. Yum. I couldn't find chocolate nillas or chocolate ...

Delish! Made in springform pan w/ E for her bday. Put oreos all the outside edge. Added butter to crushed oreos for crust. Then a layer of mint choc chip ice cream, then hand crushed oreos, the...

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