Peppermint Ice Cream Bars
Peppermint Ice Cream Bars are a holiday hit! They’re easy to make and have ice cream sandwiches as the cake layers, making a delicious treat that always steals the show.
Servings: 12 servings
Cost: $12.67
Equipment
- 9 x 9-inch baking pan
Ingredients
- 18 regular-sized vanilla ice cream sandwiches unwrapped
- 48 ounces peppermint ice cream
- 8 ounces frozen whipped topping thawed to room temperature
- 3 to 4 Oreos crushed, optional
- Finely chopped peppermint bark or peppermint crunch candies, optional
Instructions
- Line a 9x9-inch baking pan with parchment paper for easy removal. Allow peppermint ice cream to soften slightly at room temperature, but don’t let it become too soft or melty.
- 1st Layer: Unwrap and place 9 ice cream sandwiches in the bottom of the pan. Trim 2 sandwiches to fit (see pictures in post).
- 2nd Layer: Evenly spread half the softened peppermint ice cream over the layer of sandwiches.
- 3rd Layer: Add another layer of 9 ice cream sandwiches on top of the ice cream layer. Press down firmly to create a compact layer.
- 4th Layer: Spread remaining peppermint ice cream over the top, smoothing it into an even layer.
- 5th Layer: Cover the ice cream with thawed whipped topping. If desired, sprinkle crushed Oreos and peppermint crunch candies over the whipped topping.
- Cover the pan tightly and freeze for at least 2 hours, or preferably overnight, until layers are firm.
- Remove the ice cream bars from the pan using the parchment paper overhang. Use a knife warmed under hot water (and dried) for clean cuts. Slice into bars and serve immediately.
Video
Notes
Storage: Keep any leftover ice cream bars tightly covered in the freezer.
Nutrition
Serving: 1serving | Calories: 509kcal | Carbohydrates: 75g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 217mg | Potassium: 353mg | Fiber: 1g | Sugar: 24g | Vitamin A: 639IU | Vitamin C: 9mg | Calcium: 233mg | Iron: 0.4mg