Minty Christmas Ice Cream Cake Recipe serves 12
PREP TIME 30 Minutes
FREEZE TIME 300 Minutes

Nutritional Facts

Serving Size 1 serving
Amount Per Serving
Calories 460
Calories from Fat 170
Total Fat 19 g
Saturated Fat 11 g
Trans Fat 1 g
Cholesterol 35 mg
Sodium 190 mg
Total Carbs 66 g
Dietary Fiber 2 g
Sugars 53 g
Protein 6 g
Vitamin A 8 %
Vitamin C 2 %
Calcium 15 %
Iron 8 %

Minty Christmas Ice Cream Cake


  • 1 container (1.5 qt.) Breyers® 1/2 the Fat Mint Chocolate Chip Light Ice Cream
  • 18 mint-chocolate-filled oblong sandwich cookies
  • 3 sugar ice cream cones
  • 1 can (6.4 oz.) green aerosol frosting
  • 1/4 cup small red cinnamon-flavored candies or holiday coated chocolate candies
  • 1 cup flaked coconut


  1. Scoop Breyers® 1/2 the Fat Mint Chocolate Chip Light Ice Cream into 9 x 5 x 3-inch loaf pan, pressing to form an even layer almost to the edge. Place cookies vertically against sides of pan with sides touching, pressing Ice Cream against cookies to help stand up. Cover and freeze 5 hours or overnight.
  2. Arrange cones upside down on waxed-paper-lined plate for "trees". Using star tip attached to aerosol frosting, pipe frosting in short strokes over cones; chill 10 minutes. Decorate "trees" with candy "ornaments". Freeze until ready to serve. Freeze serving platter 30 minutes before serving.
  3. To serve, invert cake onto chilled serving platter. Top with coconut "snow' and "trees".

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