The most wonderful time of the year is here… Christmas! We teamed up with Dylan’s Candy Bar to bring you one epic ice cream cake recipe for the holidays. Cookies + Cream Peppermint Ice Cream Cake! It doesn’t get more festive than this, guys. Read on for the recipe.

Ingredients:

Instructions:

  1. Preheat oven to 325 degrees F. In a large bowl, whisk together the cake mix, 1 1/4 cups water, vegetable oil and egg whites.
  2. Divide the batter evenly between two 9-inch cake pans lined with parchment paper. Spoon 1/4 — 1/3 cup of Dylan’s Candy Bar Cookies & Cream Spread on top of the batter in each pan. Use a knife to create a swirl pattern. Bake for 25 minutes. Let cool.
  3. Line a 9-inch springform pan with parchment paper. Gently place one cake layer in the bottom of the pan. Cover with ice cream. Top with the second cake layer. Freeze for 60-90 minutes. Remove the cake from the springform pan.
  4. In a small bowl, microwave 1/2 cup Dylan’s Candy Bar Cookies & Cream Spread for 30 — 45 seconds. Drizzle over cake. Sprinkle with crushed candy canes. Enjoy!

Preheat oven to 325 degrees F. In a large bowl, whisk together the cake mix, 1 1/4 cups water, vegetable oil and egg whites.

Divide the batter evenly between two 9-inch cake pans lined with parchment paper. Spoon 1/4 — 1/3 cup of Dylan’s Candy Bar Cookies & Cream Spread on top of the batter in each pan. Use a knife to create a swirl pattern. Bake for 25 minutes. Let cool.

Line a 9-inch springform pan with parchment paper. Gently place one cake layer in the bottom of the pan. Cover with ice cream. Top with the second cake layer. Freeze for 60 — 90 minutes.

Remove the cake from the springform pan.

In a small bowl, microwave 1/2 cup Dylan’s Candy Bar Cookies & Cream Spread for 30 — 45 seconds. Drizzle over cake.

Sprinkle with crushed candy canes.

Ta-da! Now THAT looks like Christmas.

What are your favorite Christmas recipes? Hit us up on Twitter and let us know!

This post is a collaboration with Dylan’s Candy Bar.