Minty Christmas Ice Cream Cake

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® Original 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

    Amount per: 1 serving

    • Calories 390
    • Calories from Fat 170
    • Total Fat 19g
    • Saturated Fat 11g
    • Trans Fat 1g
    • Cholesterol 20mg
    • Sodium 135mg
    • Total Carbs 50g
    • Dietary Fiber 2g
    • Sugars 41g
    • Protein 3g
    • Calcium 8%
    • Iron 8%
    • Vitamin C 0%
    • Vitamin A 4%

Directions

  1. Scoop Breyers® Original 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".

 
            

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