Candy Cane Ice Box Cake

Difficulty: Easy
Serves 8-10

I’m typically tasked with making dessert for our small family Christmas each year, and I’ve learned a couple of things in however many years I’ve been doing it.

The first thing is that people are often so unbelievably stuffed by the time dessert rolls around, is that something super elaborate and/or heavy may not be the way to go (unless you’re doing a few desserts, then a selection is great!) And the second thing, is that you want a dessert you can prep at least a day in advance, that still wows your friends and family on the big day.

My Candy Cane Ice Box Cake ticks both of these boxes. It couldn’t be simpler to make, can be done the day before and feels special but isn’t OTT in the richness department. Sure, you can bake your own biscuits if you’d like but store-bought are great for this recipe and really make this recipe a breeze to pull together with just a handful of ingredients.

Note: while you can use coconut cream for this recipe, I would advise against it. As the flavours are quite subtle, the coconut could overpower the whole thing. I used the Flora Plant Cream and it’s perfect.

Ingredients

• • 2 1/2 cups vegan whippable cream
  • 1/2 cup icing sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint essence
  • 3-4 packs chocolate ripple biscuits
  • 6 candy canes, crushed

Method

1. 1. Chuck the cream, icing sugar, vanilla extract and peppermint essence in a mixer bowl and whip until light and fluffy.
   2. On a 25cm cake board spread a circular layer of cream before topping with a layer of biscuits.
   3. Top with another layer of cream before adding another layer of biscuits, this time overlapping the gaps around the edge of the first layer.
   4. Repeat this process until you’ve reached the desired height for your cake.
   5. Top with a final thick layer of cream and allow to set in the fridge overnight-24 hours.
   6. Before serving, sprinkle a layer of crushed candy canes on top.