Holiday Recipe – Peppermint Bark Ice Cream Cheesecake

Yes, I am definitely one of those people who refers to the holidays as ‘the most wonderful time of the year’. If you know me, you know it certainly isn’t because I’m in love with the weather. It has everything to do with the quality family time, the spirit of giving and the FOOD – especially since I often spend so much time in the kitchen with my kids, both reminiscing and creating beautiful new memories.

There are so many flavors that I associate with this time of year, but, I bet you and I could agree that peppermint is THE FLAVOR we can’t do without…whether we are adding a stick to our hot chocolate, or like my friends at Hudsonville, bringing back their limited edition Peppermint Stick with pieces of traditional candy cane mixed into their original vanilla to create true holiday magic.

Speaking of holiday magic, I have created my very own recipe combining the flavors I truly love from this time of year – peppermint bark, cheesecake and ice cream – specifically Hudsonville’s Peppermint Stick.

Oh yes – I created the most mouth-watering Peppermint Bark Ice Cream Cheesecake.

Even better – Hudsonville has created a magical Holiday Dessert Ebook you DEFINITELY want to download. And yes, my recipe is featured. Take a look below and tell me what you think.

Peppermint Bark Ice Cream Cheesecake

Shopping List:

• 1 package Oreos or chocolate cookies
• 7 tbs Melted Butter
• 4oz white baking chocolate
• 4oz milk chocolate baking chocolate
• 1 TSP Coconut oil (you can substitute vegetable oil)
• ¼ TSP Peppermint Extract
• ¼ TSP Vanilla Extract
• 1 ½ C Crushed Hard Peppermint Candy
• 20 ounces Softened Cream Cheese
• ¼ Cup Sour cream
• ½ Cup Sugar
• 24 ounces Hudsonville Peppermint Stick Ice Cream (1/2 container)
• 1 container Whipped Cream

Crust:

• 26 Oreos or chocolate cookies, crushed
• 7 tbs Melted Butter

Peppermint Bark:

• 4oz white baking chocolate
• 4oz milk chocolate baking chocolate
• 1 TSP Coconut oil (divided)
• ¼ TSP Peppermint Extract (divided)
• ¼ TSP Vanilla Extract (divided)
• ½ Cup Crushed Hard Peppermint Candy (divided)

Filling:

• 20 ounces Softened Cream Cheese
• ¼ Cup Sour cream
• ½ Cup Sugar
• 24 ounces Hudsonville Peppermint Stick Ice Cream (1/2 container)
• ½ Frozen White Chocolate Peppermint Bark – Broken into pieces
• ½ Frozen Milk Chocolate Peppermint Bark – Broken into pieces

Garnish:

• ½ Frozen White Chocolate Peppermint Bark – Broken into pieces
• ½ Frozen Milk Chocolate Peppermint Bark – Broken into pieces
• 1 Cup Crushed Peppermint candy

Instructions – Peppermint Bark

1. Melt 4 ounces white chocolate broken into pieces with ½ tsp coconut oil (or vegetable oil) in microwave, 30 seconds at a time. Stir until completely melted. Add ⅛ teaspoon peppermint extract and ⅛ teaspoon vanilla extract. Spoon onto parchment paper lined baking sheet. Place in the freezer for 30 minutes.
2. Melt 4 ounces milk chocolate broken into pieces with ½ tsp coconut oil (or vegetable oil) in microwave, 30 seconds at a time. Stir until completely melted. Add ⅛ teaspoon peppermint extract and ⅛ teaspoon vanilla extract. Spoon onto parchment paper lined baking sheet. Place in the freezer for 30 minutes.
3. This can be done the day before and stored in freezer until you are ready.
4. Once chilled, cut both peppermint barks into tiny pieces and save for filling and garnish.

Instructions – Chocolate Crust

1. Line the bottom of 9 inch Spring form pan with parchment paper. Grease the sides of the pan.
2. Crush Chocolate Cookies into crumbs.
3. Melt 7 TBS Butter
4. Combine chocolate crumbs and melted butter, then press the mixture evenly into bottom of pan. Put in the freezer to firm the crust while making filling.

Instructions: Filling

1. In a large bowl, combine cream cheese, sugar and sour cream until smooth.
2. Fold in Hudsonville Peppermint Stick Ice Cream until combined.
3. Sprinkle ½ of both Peppermint Barks into filling. Stir.
4. Pour filling over chocolate crumb crust.
5. Sprinkle handful of crushed peppermint candies over top.
6. Freeze for 4-6 hours.

To Serve:

1. Garnish with whipped cream, chopped peppermint bark and crushed peppermint candy.
2. Serve immediately.
3. Enjoy!
4. Store in the freezer (assuming you have any leftovers! We didn’t.)

I can’t wait to hear what you think. And you simply must download Hudsonville’s Holiday Dessert Ebook – not only are the recipes amazing, but with each download, you will receive a Hudsonville Ice Cream Coupon. That means, you can create your very own holiday recipe with their limited edition Peppermint Stick Ice Cream.

Happy Holidays. 

Disclosure: I am thrilled to be a long-time partner with Hudsonville and delighted to be featured in their Holiday Dessert Ebook. As always, all thoughts and opinions are mine and mine alone.