Candy Cane & Chocolate Ice Cream Cake

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

Lining the side of the springform pan helps the cake come away from the pan better when you go to unmold it and results in cleaner layers, but it’s unnecessary if the pan is nonstick. Trim the parchment paper level with top of springform pan so you aren’t reaching down through a tunnel of paper to form the cake layers.

Tags: Easy, 20 Mins, Desserts, Blend, Freeze, For the Holidays, New Years, Holiday Insider’s Report 2011, Holiday Insider's Report 2012
Serves: 12
Skill level: Easy
Prep time: 15  minutes
Cooking time: 0  minutes
Total: 15 *  minutes

*freeze time = 2 to 3 hours

Additional Information


1 pkg (350 g) PC The Reverse Decadent White Chocolate Chip Cookie
1/3 cup (75 mL) unsalted butter, melted
1 tub (1.65 L) PC Candy Cane Chocolate Fudge Crackle Ice Cream ,softened


  1. Line side of 8 or 8-1/2 inch (2 or 2 .25 L) springform pan with parchment paper. Place cookies in food processor; process until crumbly. Add butter; pulse on and off until fully combined. Press half of the mixture into prepared pan. Freeze for 15 minutes or until firm.
  2. Spoon half of ice cream on top of cookie base. Smooth top with a rubber spatula. Top with remaining cookie mixture; gently press into ice cream. Spoon remaining ice cream over top; smooth top with spatula. Freeze until firm, at least 3 hours but preferably overnight.

  3. To unmold, release springform clip and remove side. Discard parchment paper. Slice and serve. Serve garnished with chocolate shavings or chopped candy canes, if desired.


Chef's Tips

Instead of using a rubber spatula to level ice cream, place a sheet of plastic wrap on top of ice cream layer and use palms of your hands to flatten ice cream.

If second layer of ice cream starts to pull cookie layer from the first layer of ice cream, place springform pan back in freezer for 15 minutes before proceeding with second ice cream layer.

Nutritional Information

Per serving
Calories 420 Cal
Fat 27 g
Sodium 140 mg
Carbohydrate 40 g
Fibre 4 g
Protein 5 g
Source of fibre

Related Info