Ingredients
Scale
- 9 ounces thin chocolate wafer cookies (about 1.5 packages)
- 3 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed candy canes or peppermint candies
- Optional: 2 drops red food coloring for a pink tint
- Optional: Fresh mint sprigs for garnish
Instructions
- Preparation: Begin by chilling a large mixing bowl and your whisk attachment in the freezer for about 10 minutes. Cold equipment helps the heavy cream whip up faster and hold its volume better. While the bowl chills, place your candy canes in a sealed plastic bag and crush them into small bits using a rolling pin or a heavy spoon. Set aside a handful of the finest peppermint dust for the final garnish.
- Whipping the Peppermint Cream: Pour the cold heavy whipping cream into your chilled bowl. Using a stand mixer or hand mixer on medium-high speed, beat the cream until it begins to thicken. Gradually add the powdered sugar, peppermint extract, and vanilla extract. If you want a festive pink color, add the food coloring now. Continue beating until stiff peaks form, meaning the cream stands straight up when you lift the beaters. Gently fold in half of the crushed candy canes using a spatula.
- Assembling the Layers: Spread a thin layer of the peppermint cream on the bottom of a 9-inch springform pan or an 8×8-inch baking dish to act as “glue.” Arrange a single layer of chocolate cookies over the cream, breaking some cookies to fill in any large gaps. Spread about one-fifth of the remaining cream over the cookies. Repeat this layering process—cookies followed by cream—until you have used all the cookies, ending with a smooth, thick layer of peppermint cream on top.
- Chilling and Plating: Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, though overnight is best. This “icebox” time allows the cookies to absorb moisture from the cream, turning them soft and cake-like. Before serving, run a thin knife around the edge of the pan to loosen the cake. Sprinkle the remaining crushed candy canes over the top and garnish with mint sprigs. Slice into wedges and serve chilled.
- Cook Time: 8 hours 20 minutes (includes chilling time)