I know peppermint recipes are everywhere right now, but I had to share this easy peppermint ice cream cake. It’s perfect on a cold day with a cup of hot chocolate. Of course I kept it simple by softening vanilla ice cream and folding in crushed Hershey’s Candy Cane Kisses for the peppermint flavor. And to keep things balanced I layered the peppermint with some chocolate ice cream and a crushed Oreo crust. PEPPERMINT ICE CREAM CAKE YIELD: one 8-inch cake or pie Ingredients: 24 Oreo cookies, crushed 4 tablespoons unsalted butter, melted 12 Hershey’s Candy Cane Kisses, crushed (set as 2 cups chocolate ice cream, softened 11/2 cups vanilla ice cream, softened Directions: 1.Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternately, place Oreos in a plastic bag and crush with a rolling pin. Combine crushed Oreos with melted butter and then firmly press crumbs into place to create a crust. Bake crust at 350 degrees F for 7-10 minutes. Set aside to cool completely. 2.Place Hershey’s Candy Cane Kisses in a food processor and pulse until crushed. Portion out 1 tablespoon and set aside for garnishing. Fold remaining crushed candy cane Kisses into the vanilla ice cream; set aside. 3.Spread softened chocolate ice cream on top of crust. Then layer and spread peppermint and vanilla ice cream mixture on top of chocolate layer. 4.Optional: Garnish cake with remaining 1 tablespoon of crushed candy cane Kisses. Pipe whip cream around perimeter of cake. A few notes: I used a springform pan, but an 8 inch pie pan will work just as well. The ice cream cake can be made 5 days in advance and kept covered in the freezer.