Mint Chocolate Chip Ice Cream Cake

Storing And Cutting Ice Cream Cake

• Storing: Freeze for a minimum of 4 hours. Leftovers can be stored in the freezer for up to 2 weeks. If you like a softer cake you can put it in the fridge for an hour or so before serving.
• Cutting: Before serving, take the Oreo mint cake out of the freezer and let it sit for 10-15 minutes so its easier to cut. Otherwise, fill a glass with warm water and dip your knife into the water between slices.

Just Throw It Together

The really great thing about this dessert is everything can be bought in advance for it and then just thrown together a few hours or even days or weeks in advance to give you an amazing cool smooth creamy dreamy minty chocolate dessert.

I mean seriously, who doesnt love mint and chocolate together?

The base is mint Oreos pulsed down into crumbs with a little melted butter to hold it all together. If mint Oreos are too hard to find any mint chocolate cookie will do or even just chocolate cookie will do. Then a layer of after Eights is placed onto the base. Are After Eights available outside the UK? If not they are basically individual flat square chocolates with a soft mint centre. They are so good! If they are not available to you, then use any soft chocolate mint available too you.

Then add a generous layer of mint chocolate chip ice cream then a layer of chocolate frosting. Homemade or shop bought no judging from this corner. Then another layer of ice cream followed by a bunch of mini mint chocolate matchsticks chopped up and thrown on top for good measure. Followed by a good drizzle of chocolate frosting.

You just pop it back in the freezer to harden up a little and serve when needed. This mint chocolate chip ice cream cake is perfect for the chocolate mint lover in your life.

Or be totally lazy like me and buy it all from the shop for a quick assembly

Oreo Ice Cream Cake With Fudge Glaze

An Oreo ice cream cake is the perfect dessert for a summer birthday or anytime! This dessert is so easy to make, yet oozing with decadent flavor. The layers of crushed Oreos and ice cream are topped with hot fudge and whipped topping, and youre guaranteed to have a birthday that you wont soon forget! Plus, its totally no-bake!

This ice cream cake is made in a flash and keeps fresh in the freezer until its time to serve it! And because the Oreo ice cream sandwich is made with layers of cookies and ice cream, youll never run out! You can top the cake with hot fudge sauce, cool whip, and even mix-ins to make it your own! Whether youre serving it to guests or to yourself, youll be pleased with the results!

To assemble the cake, youll need an 8-inch-round springform pan or an 8-inch-square baking dish lined with plastic wrap. After preparing the ice cream, spread half of it over the bottom of the pan. Then spread half of the fudge on top of the ice cream. Spread on half of the Oreo cookie crumbles, then top with the remaining ice cream. Repeat the process until all of the ingredients are used up. You can now serve this delicious cake with extra fudge glaze.

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Products I Love When Making This Ice Cream Cake

This ice cream cake recipe is SUPER delicious and if youre like me, then you maybe already have some of these items on hand OR maybe you have never made an ice cream cake before, & you might be a bit nervous but youre going to love it. I have made a list below of the things I absolutely cant live without when it comes to making this dessert recipe.

Mint Chocolate Chip Ice Cream Cake

An easy summer dessert with few ingredients, Mint Chocolate Chip Ice Cream Cake is a sweet make ahead recipe to make all year long. The layer of homemade ganache and cookie crust take this frozen treat to the next level.

So you wanna know how to make an ice cream cake? It truly is one of the easiest desserts with the ability to instantly transport the lucky recipient back to childhood. Come on…who doesn’t love ice cream and cake? And when they’re together? In the form of Mint Chocolate Chip Ice Cream Cake?

Cue the singing angels.

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How Do You Make Mint Chocolate Ice Cream Cake

Preheat oven to 350°F. Spray two round 8 cake pans with baking nonstick spray.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.

Pour into prepared cake pan. Bake until tops spring back when lightly pressed, about 30 minutes. Cool cakes in pans for 15 minutes before inverting onto parchment paper. Wrap in plastic wrap and freeze. Note you will only need one cake layer for this cake.

Ice Cream Layer:

Line a 8 round cake pan with plastic wrap. Allow mint chip ice cream to lightly soften in a mixing bowl and mix. We added some green food coloring to ours for the mint look but that is optional. Add ice cream to the round cake plan, smoothing out the top and add chocolate chips on top. Place in freezer until once again frozen solid.

Layering the Cake:

Take one cake layer from the freeze, and unwrap the ice cream layer and invert on top of the cake layer.

Topping:

Whip a pint of whipping cream with powdered sugar and vanilla using a stand or hand mixer on medium to high speed until soft peaks form. You can also use store-bought whipped cream.

Using a piping bag and large star tip, pipe cream along the top of the ice cream, and create a border of whipped topping around the outside edge. Top with Oreo cookies upright in the center of each whipped topping star.

Add birthday candles, slice, eat and celebrate!

How To Make This Mint Chocolate Chip Ice Cream Cake Recipe

STEP ONE: Set the ice cream on the counter at room temperature for about 20 minutes before preparing the ice cream cake, giving it time to soften.

STEP TWO: In the bowl of a food processor, chop the Oreo cookies until they are fine crumbs. Add the melted butter and pulse several times until the cookie crumb mixture is evenly combined.

OUR RECIPE DEVELOPER SAYS

If you dont have a food processor to make cookie crumbs, place the cookies in a zip-top bag and crush them with a rolling pin.

STEP THREE: Press the cookie crumbs into a 9×13-inch baking dish and place it in the freezer for 10 minutes to harden.

STEP FOUR: Spread one jar of the hot fudge sauce in an even layer across the chilled cookie layer. Chill in the freezer for another 10 minutes.

PRO TIP:

The hot fudge sauce is fairly thick. It will thin some if you heat it, but the second layer of hot fudge should be put on cold, or it will melt the ice cream. Be sure that the ice cream layer is frozen solid before spreading the hot fudge over. Alternately, one or both jars can just be added over the crust and before the ice cream layer.

STEP FIVE: Spread the ice cream into the pan. Press it gently with a spatula to smooth it out as much as possible. The ice cream will become very soft, but try to prevent it from melting all the way.

STEP SIX: Once the ice cream has been spread smooth, return the pan to the freezer and freeze for at least 2 hours more.

STEP NINE: Serve immediately or keep frozen until ready to serve.

PRO TIP:

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How To Decorate An Ice Cream Cake

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The Easiest Mint Chocolate Ice Cream Cake Recipe

• 1 1/2 cups Unbleached All-Purpose Flour
• Baking nonstick spray
• 3/4 cup Unsweetened Cocoa Powder
• 3/4 teaspoon Baking Powder
• 3/4 cup Buttermilk, room temperature
• 3/4 cup hot Water
• 2 teaspoons pure Vanilla Extract
• 6 tablespoons Vegetable Oil

• 1 quart Mint Chip Ice Cream
• 1/4 – 1/2 Cup chocolate chips

Toppings

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Layer : One Great Oreo Crust

Sure, everyone loves the layers of mint chocolate ice cream and that fudgy ganache but the unsung hero of this ice cream cake recipe is hands down the Oreo crust. Why?

Because you’re going to smash up those Oreos with a little butter and then bake it for just ten minutes. This extra step adds such a great texture to the cake. And then when you add that thick, irresistible layer of chocolate fudge and get that crunch from the crust?

HEAVEN!

Mint Chocolate Chip Ice Cream Cake Ingredients

Youll need:

• 14.3 ounces of classic Oreo cookies
• 6 tablespoons butter, melted
• 1½ quarts mint chocolate chip ice cream
• 2 jars of hot fudge sauce
• 16 ounces Cool Whip whipped topping
• ½ cup mini chocolate chips for garnish

SUBSTITUTIONS AND ADDITIONS

HOT FUDGE: You can also make a homemade hot fudge sauce for this cake. Chocolate syrup is too thin for this recipe.

WHIPPED TOPPING: Cool Whip will hold up better in the freezer than using fresh whipped cream.

TOPPINGS: You can top the cake with chocolate sprinkles, chopped-up Oreos, or even Andes mints.

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Baking Tip: What Is Stabilized Whipped Cream

Whipped cream is a foam-based solid, therefore its structure is weak and temperamental. It can collapse and weep when left at room temperature for too long or if is frozen and thawed. Stabilizing whipped cream with gelatin reinforces the structure and helps it keep its shape. Its an easy additional step that ensures your desserts stay beautiful and fresh.

Everyone Will Love This

It is easy enough to make any day of the week but special enough for company. I love that you can make this in advance. This sure makes it easier for special occasions.

You will love how delicious this ice cream cake is. Once you start making homemade ice cream cakes, you will be hooked.

It really is so easy and turns out amazing. I think it would be a stunning dessert to make for St. Patricks Day. The ice cream cake is so pretty in the spring form pan and you can see the layers.

Give it a try. Let us know how it turns out.

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How To Make This Chocolate Chip Mint Cake

1) First when you make your cake, divide them into 3 cake tins so you get 3 cake layers. When they come out of the oven, they are usually slightly dome on the top. Slice off the dome top and set aside

2) Prepare the mix ins for the cream cheese. Clockwise from top left: After Mint pieces chopped, Roughly chopped dark chocolate, fine oreo cookies, chunkier oreo cookies

3) Pour the mix ins into the cream cheese. Add a little green gel to get that minty color.

4) Place one layer of cake on the cake board and spread one layer of the cream cheese. Top with another layer of cake and cream cheese. And then your last layer of cake

How To Make A Mint Chocolate Chip Ice Cream Cake

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Layer : Easy Chocolate Ganache Recipe

Chocolate ganache sounds super fancy but is sooooo simple. You only need TWO ingredients:

• a dark or semi-sweet chocolate
• vanilla, orange water, coffee

And the ratio:

• 2:1 – two parts chocolate to 1 part cream – for a thick, fudge-like filling
• 1:1 – equal parts chocolate and cream for a thinner glaze that runs down the sides of cakes

No matter which way you go, the ganache will harden as it sets.

For this Oreo ice cream cake recipe, we are going with the 2:1 ganache ratio. And you’re going to pour that goodness allllll over the crumbs.

Mint Chocolate Ice Cream Cake Ingredients:

CHOCOLATE CAKE

1 1/2 cups Unbleached All-Purpose 1 1/2 cups Sugar3/4 cup Unsweetened Dutch Cocoa Powder3/4 teaspoon Baking Powder1 1/4 teaspoons Kosher Salt2 large Eggs, room temperature3/4 cup Buttermilk, room temperature3/4 cup hot Water2 teaspoons pure Vanilla Extract6 tablespoons Vegetable Oil

On Quart Mint Chip Ice Cream

1/4 1/2 cup Chocolate Chips

WHIPPED CREAM TOPPING

• 1 pint of whipping cream
• 2 Tablespoons powdered sugar

Oreo Mint Creme Chocolate Cookies

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How To Cut The Frozen Cake

To cut the cake, use a French Chefs Knife or other heavy, sharp knife. You will need to press hard to get through the brownie portion. Because you didnt cook it completely, you will be able to cut through the brownie. If you place the ice cream cake on a pedestal cake platter, we recommend sliding the cake onto a cutting board or other low surface before cutting the cake.

This is one of our go-to favorites. Its fun and so easy, and its always a bit hit!

Enjoy!

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For The Chocolate Ganache:

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By Step Pictures For How To Make Mint Chocolate Chip Ice Cream Cake

Tips for making Mint Chocolate Chip Ice Cream Cake

• Set the ice cream out to soften a bit while you prepare the crust.
• Use a food processor to crumble Oreos as fine as possible.
• If you dont have a food processor, put Oreos in a gallon-sized Ziploc bag and carefully smash and roll with a rolling pin until they are tiny crumbs.
• To save dirtying another dish, you can pour the Oreo crumbs directly into the 9×13 pan and mix them with the melted butter instead of doing that step in a separate bowl.
• Put a plastic bag or glove over your hand to press the mixture evenly into the pan once the crumbs and butter are thoroughly combined.
• Cut the ice cream container off or remove it while still keeping the block of ice cream intact. This way it is easy to use a large knife and cut it into 1-inch thick sections that you can easily place on top of the crumb layer.
• Use a plastic bag over your hand again to smooth out the ice cream layerits so cold.
• Top with whipped cream and chocolate shavingsor you can use chopped Andes Mints, Peppermint Ritter Sport, or Junior Mints.
• When assembling the cake, work quickly so the ice cream doesnt melt too much.

This Mint Chocolate Chip Brownie Ice Cream Cake Makes A Beautiful And Special Summer Treat It Looks Fancy But Its Super

Good morning, my friends! This week I am on vacation with my family, so Im going to do my best to keep this post short and sweet!

I have more ice cream for you!

I think this is probably going to be the last ice cream post you see from me this year. After this week, Im finally going to give in to back-to-school. I stretched summer out as long as I could! And mint chocolate chip seems to me a fitting farewell to summer.

Especially when paired with chewy, fudge-y brownies!

We are making this into a cake, which I know, sounds a little intimidating but I promise you its anything but. The springform pan does all the work- the rest is easy!

Mainly because I took a serious shortcut here.

In my last post I kinda went on and on about old-fashioned churned ice cream, and how nothing beats the taste, etc. etc. etc., but the thing is, I cant make claims like that until Ive actually made and tasted the other options. So, what you see here was a bit of an experiment. No-churn mint chocolate chip ice cream!

So thats about it, in a nutshell! Ill just add that the brownie base is just my favorite brownie recipe, halved, and baked in the bottom of that springform I mentioned earlier. Then, the whipped cream/condensed milk mixture just layers on top and you freeze it solid. I garnished it with whipped cream and a little sprinkling of chocolate vermicelli.

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