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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.


  • 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


Serves: 6


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.