Popular
Latest From the Show
No-Bake Peppermint Chocolate Icebox Cake | Easy Christmas Desser…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Not in the mood to bake but still want a fabulous Christmas dessert? This no-bake ice cream cake from Chef Ronnie Woo is for you.
For another easy holiday treat from Ronnie, check out his Salted Caramel Pecan Pie Bars.
Ingredients
- 2 cups heavy cream, chilled
- ½ cup confectioners' sugar
- 2 teaspoons pure peppermint extract
- 1 teaspoon pure vanilla extract
- One 9-ounce package chocolate wafer cookies (about 40)
- Unsweetened cocoa powder , for dusting
- Crushed peppermint candies, for garnish
Yield
Serves: 6
Preparation
Line the bottom of an 8-inch springform pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, confectioners' sugar, peppermint extract, and vanilla extract and whip on medium speed until stiff peaks form.
Spread a thin layer of whipped cream at the bottom of the pan, then top with an evenly spaced layer of chocolate wafer cookies (gaps are fine). Spread another thin layer of whipped cream on top of the wafers and repeat this layering process until you run out of ingredients or reach the top of the pan, with the final layer being whipped cream. If you have any remaining wafer cookies, arrange them on top or set them aside for decoration later.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
Just before serving, carefully remove the pan, then dust the cake with cocoa powder and garnish with crushed peppermint candies. Refrigerate leftovers covered in plastic wrap for up to 3 days.