Mint Chocolate Chip Ice Cream Cake
- Total Time
- 30 minutes, plus at least 2 hours’ freezing
- Rating
- Comments
- Read comments
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Ingredients
- 2cups coarsely crushed crisp chocolate-mint or chocolate cookies (about 10 ounces)
- 2(1.5-quart) cartons or 6 pints mint chocolate chip ice cream
- 12full-size rectangular ice cream sandwiches
- Store-bought or homemade hot fudge sauce or Magic Shell, for serving
Nutritional analysis per serving (18 servings)
272 calories; 10 grams fat; 5 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 6 grams protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1½ quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you’ll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Step 2
Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Step 3
Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Step 4
Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- Step 5
To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you’re finding the cake too solid to cut, don’t wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
Private Notes
Comments
This was great. Family and friends loved it. Another reviewer disparaged it as being from a mom blog. Well, it would be from an awesome mom blog. A recipe doesn’t have to be pretentious to be good.
I needed to make something easy for a neighborhood party on a hot, humid evening. Not being a mint fan, I opted for the alternatives suggested. Crushed pretzels for base, praline pecan ice cream next, the ice cream sandwiches as directed, topped by Mackinac Island fudge ice cream. I used a Ghirardelli chocolate topping and added kahlua for the grown ups. The neighbors were delighted. Mine was in the freezer 3 hours but just an hour more would have helped.
No, this is not haute cuisine, but it is also ridiculously good. It is drop dead easy, and WAY better than it has any right to be. I also vote for using mint oreos. This is perfect for any bbq, pool party, or birthday gathering. May we never lose our ability to enjoy both Raiders of the Lost Ark AND The Seventh Seal, or from scratch French pastry as well as a simple summer ice cream confection of premade ingredients. Artfully drizzle it with fudge sauce & it will even impress, trust me.
speculoos cookies and butter pecan
Deee-licious and next to no effort on my part. I made mine with a base of snickerdoodles and chocolate chip ice cream. I had to put it all into a deeper pan because of the thickness of the ice cream sandwiches that I used. Guests asked to take some leftovers home.
Don’t hate on me but I like to ice my ice cream cakes with cool whip! Give a smooth finish to decorate (in the summer I do the viral strawberry lobster which is always a hit!)