Mint Chocolate Chip Ice Cream Cake
What makes this dessert even more special is that it’s entirely homemade. You can control the sweetness, the intensity of the mint, and the chocolate mix-ins to match your personal taste.
Equipment
- Springform pan (9-inch)
- Mixing Bowls
- Hand mixer or stand mixer
- Spatula
- Saucepan
- Measuring cups and spoons
- Freezer-safe container or tray
Ingredients
For the Cake Base
- 1 ½ cups chocolate cookie crumbs about 15 cookies
- ¼ cup unsalted butter melted
For the Mint Ice Cream Layer
- 4 cups mint chocolate chip ice cream slightly softened
- ½ teaspoon peppermint extract optional, for extra minty flavor
For the Chocolate Layer
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the Whipped Topping
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Base
- Line the bottom of a 9-inch springform pan with parchment paper for easy removal.
- In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture looks like wet sand.
- Press the mixture evenly into the bottom of the pan using the back of a spoon or a flat-bottomed glass.
- Freeze the base for at least 15 minutes to firm up before adding the ice cream layer.
- Pro Tip: Press the crumbs firmly—this helps the base hold together when you slice the cake later.
Step 2: Soften and Spread the Mint Ice Cream Layer
- Let the mint chocolate chip ice cream sit at room temperature for 5–10 minutes so it softens slightly.
- Spoon the softened ice cream over the chilled cookie base.
- Use a spatula to spread it evenly, making sure it reaches all the edges.
- Smooth the top gently and return the pan to the freezer for 30–45 minutes until firm.
- Pro Tip: Don’t over-soften the ice cream—if it’s too runny, it can seep into the cookie base.
Step 3: Prepare the Chocolate Ganache Layer
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips in a heatproof bowl.
- Let it sit for 1–2 minutes, then stir gently until smooth and glossy.
- Pro Tip: Stir slowly to avoid incorporating air bubbles—this keeps the ganache silky.
- Pour the ganache over the firm ice cream layer and spread evenly.
- Freeze the cake again for 20–30 minutes to let the chocolate set.
Step 4: Whip the Topping
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the set chocolate layer.
- Decorate with extra chocolate chips or mint leaves if desired.
- Pro Tip: Make sure the cream is cold—warm cream won’t whip properly.
Step 5: Freeze and Serve
- Cover the cake loosely with plastic wrap and freeze for at least 2–3 hours before slicing.
- To serve, run a warm knife around the edges for clean slices.
- Slice into generous pieces and enjoy this mint chocolate dessert with friends and family!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–450 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 28 g
- Saturated Fat: 17 g
- Sugar: 30 g
- Fiber: 2 g
- Sodium: 180 mg