Happy Wednesday! Today I’m sharing a tasty homemade ice cream cake inspired by the holidays! Random fact, I’m actually not a huge fan of peppermint, but when paired with chocolate (white chocolate in particular) I do LOVE it!

The flavors of the season combined in the most refreshing and decadent ice cream cake

• 1.5 qts. Peppermint ice cream
• 1 package of frozen pound cake
• 1 package white chocolate morsels
• 8 oz. Cool Whip
• Peppermint sticks (crushed)

Step one, let ice cream and frozen pound cake thaw (I thawed my pound cake in re-fridge overnight)

Next, line a loaf pan with parchment paper (I forgot to do this step!!!)

Cut the pound cake in half

Make your white chocolate ganache! There is a chocolate bundt cake I make around the holidays that has thee BEST ganache and it’s so easy! I basically replicated it with white chocolate.

Add 3/4 a container (about 6 oz) of Cool Whip and nearly one package of white chocolate chip morsels to a microwave safe bowl

Heat on HIGH in the microwave for 2 minutes

Remove from microwave and stir…it will start turning into a nice thick consistency

Let the ganache cool and start assembling your dessert

First add 1/3 of the ice cream to the bottom of the pan

Then top the ice cream with one of the pound cakes

This part, I wish I had taken my time! I had kiddos all around during this time, so I was trying to move fast…

I recommend letting the ganache cool off in the fridge for 5-10 minutes. That way, it would be less runny and warm – melting the ice cream and would stay put a little better!

After you add the ganache – add some crushed peppermints and white chocolate chips (optional)

Continue layering…

Once you reach the top – cover with saran then place in the freezer for 4 hrs (minimum)

Place the remaining 1/4 Cool Whip and extra white chocolate ganache in the fridge for later – this is what you will use to “ICE” the cake!

After freezing for 4 hours…

Remove the dessert from the freezer and pull out from pan (in your case,using the parchment paper as a “handle”. If you have to loosen it a bit, use a warm cloth to help with this.

Next, fold the Cool Whip into the ganache mixture

This will give you a nice frosting consistency

Frost your dessert…

Then sprinkle some extra crushed peppermint candy on top for garnish.

Put back in the freezer for another 4 hours

Remove from container and cut into slices

This White Chocolate Peppermint Icebox Cake was a total hit! Refreshing and the most perfect holiday dessert! Cheers!

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