Dutch Pepernoten Ice Cream Cake
This Dutch Pepernoten Ice Cream Cake is a no-bake, 5-ingredient holiday dessert with a crunchy pepernoten base and creamy filling. Perfect for Sinterklaas!
Ingredients
- 2 cups kruidnoten (pepernoten)
- 2 tablespoons butter
- 3 cups chocolate pepernoten
- 2¼ cup heavy cream
- 2 tablespoon sugar
Ingredients you need per step are listed below the step in Italic
Instructions
- Line a 8-inch loaf tin (20 cm) with baking paper.
- Blend the pepernoten into fine crumbs.2 cups kruidnoten
- Melt the butter in a saucepan.2 tablespoons butter
- Mix the melted butter with the pepernoten crumbs.
- Press the mixture firmly into the bottom of the tin using the back of a spoon.
- Put the tin in the fridge to set.
- Chop the chocolate pepernoten into small pieces.3 cups chocolate pepernoten
- Whip the cream with the sugar until thick (like Greek yogurt).2¼ cup heavy cream, 2 tablespoon sugar
- Gently fold in the chopped chocolate pepernoten with a spatula.
- Take the tin from the fridge and spoon the whipped cream mixture on top of the crust. Smooth the top with a spoon or spatula.
- Place in the freezer for at least 6 hours to set.
Serving
- Take the ice cream cake out of the freezer just before serving.
- Remove the baking paper and let it soften for 10 minutes. Slice and enjoy!
NOTES
1. What if I don’t have chocolate-covered pepernoten? You can use regular pepernoten or mix in chocolate chips for a similar taste.
2. Can I add extra flavors?
- Swirl in caramel or chocolate sauce before freezing for an extra treat.
- Add a splash of coffee liqueur to the cream for a grown-up version.
- Top with whipped cream and crushed pepernoten for a decorative touch.
- Freezer: Keep it covered in the freezer for up to one week. Let it soften for 10 minutes at room temperature before slicing.
Nutrition
Calories: 572kcal | Carbohydrates: 58g | Protein: 6g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 447mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1093IU | Vitamin C: 0.4mg | Iron: 4mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
