Mint Chocolate Chip Ice Cream Cake Recipes

Steps:

• 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 1 1/2 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.)
• 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.
• 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.
• 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.
• 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.

Steps:

• Cake: Preheat oven to 350 degrees. Butter and line the base of two 9-inch cake pans with waxed paper.
• Sift together the cocoa, flour, salt, baking soda, and baking powder.
• In a large bowl, beat the butter and sugar about 5 minutes until smooth and creamy. Add the eggs, one at a time, and beat until fully combined.
• Combine the coffee and milk. Stir half of the flour mixture into the butter mixture. Stir in all of the coffee and milk. Add remaining flour mixture, mix until smooth.
• Pour batter in prepared pans. Bake for about 25 minutes, or until cake tester comes out clean. Watch closely, chocolate cakes dry out quickly with overbaking. Cool in pans about 5 minutes. Remove cake layers from pans and place on wire racks to cool completely.
• Frosting: Beat butter until fluffy and smooth. Add sifted powdered sugar, beating until combined. Add peppermint extract to taste and green food coloring as desired. Stir in chocolate pieces. Frost cake layers.
• To decorate as suggested, I carefully broke pieces off sugar cones until they were about 3 1/2 inches and, using my cookie scoop, made small scoops of frosting for mini "ice cream" cones to top cake. Serve at room temperature.

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
• Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
• Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
• Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Steps:

• Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Refrigerate 30 minutes.
• Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.
• Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Sift together the flour, cocoa and salt; set aside. In a medium bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form., In another bowl, beat the egg yolks and lemon juice until thick and lemon-colored. Fold in egg whites. Fold in reserved dry ingredients just until blended. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center., Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack., Unroll cake; spread ice cream to within 1/2 in. of edges. Roll up again. Cover and freeze for at least 3 hours before serving., In a saucepan over medium heat, bring the sugar, cocoa and butter to a boil. Add water; return to a boil. Stir in milk; boil 3 minutes longer. Cool to room temperature. Serve over ice cream roll.

Steps:

• In medium saucepan, bring cream and chopped mint to a simmer. Turn off heat, and let steep 5 minutes. Strain out mint, and return cream to saucepan.
• Add 3/4 cup sugar to cream, and bring to a simmer. Whisk together egg yolks and remaining sugar. Remove cream from heat, and add a little to egg mixture to warm, stirring constantly to keep yolks from cooking. Pour egg mixture into cream, stirring constantly. Return custard to heat, and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat back of spoon. Remove from heat, and pour into bowl. Cool completely.
• Strain custard, then chill until thoroughly cold, at least 4 hours.
• Meanwhile, prepare mint chips. Melt chocolate in top of double boiler over simmering water. Cool slightly. Lay a 12-by-24-inch sheet of parchment paper on a work surface. Pour melted chocolate onto parchment, spreading evenly to cover entire surface. Lay mint leaves onto chocolate until half the surface is covered, being careful not to overlap. Lift parchment, and lay plain chocolate over mint-covered chocolate to cover. Place in refrigerator for 20 minutes to set.
• Remove chocolate from refrigerator, and peel off parchment. Break chocolate into large pieces, and then roughly chop. Refrigerate until needed.
• Freeze ice cream mixture in an ice cream maker, following manufacturer's instructions. Using a spatula, fold in chocolate mint chips by hand. Place in freezer for at least 2 hours before serving.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
• Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
• Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
• On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
• In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
• While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
• Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
• Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
• Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
• Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Steps:

• Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.

Steps:

• For cake:
• Preheat oven to 350°F. Coat a large rimmed baking sheet (17x13x1") with nonstick spray. Line bottom with a large sheet of parchment paper.
• Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, 1-2 minutes. Increase speed to high; add cream of tartar. With mixer running, gradually add sugar. Beat until meringue is soft and pillowy, is tripled in volume, and medium peaks form, 8-10 minutes.
• Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. Pour batter into prepared sheet; smooth top.
• Bake until cake is light golden brown and springs back slightly when pressed, 16-19 minutes. Transfer to a wire rack and let cool in pan for 15 minutes. Invert cake onto rack; peel off paper and let cool completely.
• Using a serrated knife, halve cake crosswise into 2 smaller rectangles. Cover and freeze at least 1 hour or up to 5 days ahead.
• For filling and assembly:
• Place 1 cake rectangle on a large platter or cake stand. Spread 1/2 cup ice cream evenly over cake. Sprinkle crushed cookies evenly over. Spread remaining ice cream over, being careful to keep cookie layer evenly intact. Top with remaining cake rectangle, pressing slightly to adhere. Using an offset spatula, smooth sides of cake. Freeze until ice cream is firm, about 2 hours.
• Place 2 tablespoons cold water into a small heatproof glass or metal bowl. Sprinkle gelatin over; let soften, about 10 minutes.
• Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
• Place chilled cream in a large bowl. Using an electric mixer, beat cream while gradually adding melted gelatin. Beat until soft peaks form. Add powdered sugar and continue to beat until medium peaks form and whipped cream is soft and pillowy (not stiff or grainy). Add green food coloring to achieve a light mint-green hue, 8-10 drops; fold to blend.
• Using an offset spatula, spread whipped cream over entire cake, creating dramatic swirls on top. Scatter sprinkles over. Freeze until cream is set, at least 1 hour. DO AHEAD: Cake can be made 2 days ahead. Keep frozen.

Steps:

• 1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.
• 2. add half stick melted butter.
• 3. press crust into 9 or 12 inch springform pan (could also use a cake pan).
• 4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.
• 5. spread half of ice cream onto crust.
• 6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.
• 7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat).
• 8. spread rest of softened ice cream over crunch coat.
• 9. cover with with cling wrap and place in freezer for several hours of overnight.
• 10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies).
• NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.