Minty Christmas Ice Cream Cake

Breyers® Minty Christmas Ice Cream Cake


Prep time

30 min

Freeze Time

5 h

Makes

12 servings

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Ingredients

  • 1 container (1.5 qt.) Breyers® Mint Chocolate Chip 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
  • Serving Size 

    Amount per serving

    12

    • Energy 0
    • Protein 0.0g
    • Carbohydrate incl. fibre 0.0g
    • Carbohydrate excl. fibre 0.0g
    • Sugar 0.0g
    • Fibre 0.0g
    • Fat 0.0g
    • Saturated Fat g0.0
    • Unsaturated Fat 0.0g
    • Monounsaturated Fat 0.0g
    • Polyunsaturated Fat 0.0g
    • Trans Fat 0.0g
    • Cholesterol mg0
    • Sodium 0mg
    • Salt 0.00g
    • Calcium <1%
    • Iron <1%
    • Potassium <1%
    • Vitamin C <1%
    • Vitamin A <1%

Directions

  1. Scoop Breyers® Mint Chocolate Chip 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".