Minty Christmas Ice Cream Cake

Minty Christmas Ice Cream Cake

Preparation Time30 mins Makes 12 servings
Nutritional Information

Calories

390 (1 serving)

Calories from Fat

170 (1 serving)

Total Fat

19g (1 serving)

Saturated Fat

11g (1 serving)

Trans Fat

1g (1 serving)

Cholesterol

20mg (1 serving)

Sodium

135mg (1 serving)

Total Carbs

50g (1 serving)

Dietary Fiber

2g (1 serving)

Sugars

41g (1 serving)

Protein

3g (1 serving)

Calcium

8% (1 serving)

Iron

8% (1 serving)

Vitamin A

4% (1 serving)

Ingredients List
  1. 1 container (1.5 qt.) Breyers® Mint Chocolate Chip Ice Cream
  2. 18 mint-chocolate-filled oblong sandwich cookies
  3. 3 sugar ice cream cones
  4. 1 can (6.4 oz.) green aerosol frosting
  5. 1/4 cup small red cinnamon-flavored candies or holiday coated chocolate candies
  6. 1 cup flaked coconut

Directions

Print

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".