Entertaining

Cookies & Cream Peppermint Ice Cream Cake

The most wonderful time of the year is here!

We teamed up with Brit+Co to bring you one epic ice cream cake recipe for the holidays. Cookies + Cream Peppermint Ice Cream Cake featuring our signature Chocolate Cookies & Cream Spread!

The most wonderful time of the year is here!

We teamed up with Brit+Co to bring you one epic ice cream cake recipe for the holidays. Cookies + Cream Peppermint Ice Cream Cake featuring our signature Chocolate Cookies & Cream Spread!

cookies & cream peppermint ice cream cake

Recipe

Ingredients
  1. 1

    Preheat oven to 325 degrees F. In a large bowl, whisk together the cake mix, 1 1/4 cups water, vegetable oil and egg whites.

  2. 2

    Divide the batter evenly between two 9-inch cake pans lined with parchment paper. Spoon 1/4-1/3 cup of Dylan’s Candy Bar Chocolate Cookies & Cream Spread on top of the batter in each pan. Use a knife to create a swirl pattern. Bake for 25 minutes. Let cool.

  3. 3

    Line a 9-inch springform pan with parchment paper. Gently place one cake layer in the bottom of the pan. Cover with ice cream. Top with the second cake layer. Freeze for 60-90 minutes. Remove the cake from the springform pan.

  4. 4

    In a small bowl, microwave 1/2 cup Dylan’s Candy Bar Chocolate Cookies & Cream Spread for 30-45 seconds. Drizzle over cake. Sprinkle with crushed candy canes. Enjoy!

  5. This article is a collaboration with Brit+Co