Mint Chocolate Ice Cream Cake Recipes

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MINT-CHOCOLATE ICE CREAM CAKE

You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 16

Number Of Ingredients 6



Mint-Chocolate Ice Cream Cake image

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.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 drops green food color

MINT CHOCOLATE CHIP ICE CREAM CAKE

With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.

Provided by Ali Slagle

Categories     cakes, ice creams and sorbets, dessert

Time 2h30m

Yield One 9-by-13-inch cake (15 to 18 servings)

Number Of Ingredients 4



Mint Chocolate Chip Ice Cream Cake image

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.

2 cups coarsely crushed crisp chocolate-mint or chocolate cookies (about 10 ounces)
2 (1.5-quart) cartons or 6 pints mint chocolate chip ice cream
12 full-size rectangular ice cream sandwiches
Store-bought or homemade hot fudge sauce or Magic Shell, for serving

MINT-CHOCOLATE ICE CREAM CAKE

Frosty and impressive, this versatile ice cream cake is pretty enough for company, simple enough for a weeknight treat. Tint the whipped topping with food coloring or use different flavors of ice cream, extracts and cookie crumbs to suit different holidays or occasions. -Kathy Morrow, Hubbard, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 5



Mint-Chocolate Ice Cream Cake image

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.

Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 340mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

2 packages (10 ounces each) individual cream-filled chocolate cakes
3 cups mint chocolate chip ice cream, softened
12 Oreo cookies, crushed, divided
2 cups whipped topping
1/2 teaspoon mint extract, optional

THIN MINT ICE CREAM CAKE

This minty cool dessert is made with everyone's favorite chocolate-mint Girl Scout cookie, so make sure to reserve two boxes for it, before they disappear. The cookies are used throughout: in the crust, mixed into the ice cream, decorating the sides and sprinkled on top.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 6



Thin Mint Ice Cream Cake image

Steps:

  • Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
  • Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
  • Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
  • Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
  • Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
  • Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
  • Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
  • Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

Two 9-ounce boxes chocolate-mint cookies, such as Thin Mints®
2 tablespoons unsalted butter, melted
1/2 cup hot fudge sauce
One 48-ounce container mint chocolate chip ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar

CHOCOLATE-MINT ICEBOX CAKE

This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h20m

Number Of Ingredients 5



Chocolate-Mint Icebox Cake image

Steps:

  • Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
  • Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
  • To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

1 3/4 cups heavy cream, chilled
1/4 cup sugar
3/4 teaspoon mint extract
1 package (9 ounces) chocolate wafers
1 cup miniature chocolate chips

CHOCOLATE MINT CREAM CAKE

This recipe is fun and I had a lot of fun 'dreaming' this one up. It's easy, but very impressive when serving.-Patty Thompson, Jefferson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 14



Chocolate Mint Cream Cake image

Steps:

  • In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies., Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping. , Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.

Nutrition Facts : Calories 492 calories, Fat 23g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 574mg sodium, Carbohydrate 67g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

1 package white cake mix (regular size)
1 cup water
1/2 cup canola oil
3 large eggs
1/2 teaspoon peppermint extract
1 cup crushed mint creme Oreo cookies
TOPPING:
2 packages (3.9 ounces each) instant chocolate pudding mix
1/3 cup confectioners' sugar
1-1/2 cups cold 2% milk
1/2 to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup crushed mint creme Oreo cookies
15 mint Andes candies

CHOCOLATE-MINT ICE CREAM CAKE

Don't get freezer burned! Skip the ice cream cakes at the grocery store and make your own chocolate mint heaven with this easy recipe.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 12 servings

Number Of Ingredients 5



Chocolate-Mint Ice Cream Cake image

Steps:

  • Line 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side. Arrange 20 cookies on bottom and around side of pan. Coarsely chop remaining cookies. Spread chocolate chip-mint ice cream over cookies in pan. Layer with chopped cookies and vanilla ice cream.
  • Freeze 4 hours. Use plastic wrap handles to lift desert from pan; carefully peel off plastic wrap. Let stand 10 min.
  • Top with COOL WHIP; drizzle with fudge topping.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

25 vanilla creme-filled chocolate sandwich cookies, divided
1 pt. (2 cups) chocolate chip-mint ice cream, softened
1 pt. (2 cups) vanilla ice cream, softened
2 cups thawed COOL WHIP Whipped Topping
2 Tbsp. chocolate fudge ice cream topping

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE

Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together easily, thanks to prepared ice cream sandwiches and chocolate sauce, which also give it a stunning, retro look.

Provided by Katherine Sacks

Categories     Labor Day     Cake     Summer     No-Cook     Ice Cream     Chocolate     Mint     Birthday     Graduation     Back to School     Wedding

Yield Serves 12-14

Number Of Ingredients 5



Mint-Chocolate Ice Cream Sandwich Cake image

Steps:

  • Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
  • Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
  • Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
  • Do Ahead
  • Fully assembled cake can be made 1 day ahead; keep frozen.

2 cups heavy cream
2/3 cup prepared chocolate syrup
1 teaspoon peppermint extract
16 (4-ounce) ice cream sandwiches, divided
1 cup finely chopped mint-and-fudge cookies, such as Keebler Grasshopper cookies (about 10 cookies), divided

MINT-CHOCOLATE CHIP CAKE

Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.

Provided by mrs.embee

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 20



Mint-Chocolate Chip Cake image

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.

Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup boiling water
1 teaspoon peppermint extract
½ cup milk
1 cup butter, softened
1 (32 ounce) package confectioners' sugar
½ teaspoon green gel food coloring, or as needed
1 cup miniature semisweet chocolate chips
½ cup butter, softened
10 (1 ounce) squares semisweet chocolate

MATZO CHOCOLATE-MINT ICE CREAM CAKE

This family-friendly dessert is a kosher take of an ice cream sandwich with layers of matzo crackers spread with ganache and mint chip and chocolate ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 6



Matzo Chocolate-Mint Ice Cream Cake image

Steps:

  • In a small saucepan, bring cream to a boil over medium-high. Immediately remove from heat and add chocolate. Let sit 5 minutes, then whisk until chocolate is melted and smooth, 1 minute. Place 1 matzo cracker on a parchment-lined baking sheet. Spread 1/3 cup chocolate mixture evenly over matzo and freeze until set, 5 minutes.
  • Working on sheet, arrange scoops of mint chip ice cream in an even layer on chocolate-covered matzo and top with another matzo, gently pressing to adhere. Spread 1/3 cup chocolate mixture on top and freeze until set, 5 minutes. Repeat process with chocolate ice cream, matzo, and chocolate mixture, and top with almonds. Freeze until set, 20 minutes (or up to 2 hours), then serve.

Nutrition Facts : Calories 544 g, Fat 36 g, Fiber 3 g, Protein 9 g

3/4 cup heavy cream
6 ounces bittersweet chocolate, chopped
3 large matzo crackers
1 pint mint chip ice cream
1 pint chocolate ice cream
1/3 cup coarsely chopped natural almonds, toasted

MINT OREO ICE CREAM CAKE

Quick and Simple Mint Ice Cream Cake great for Special Occasions. will look like you spent hours in the kitchen COOK TIME IS FREEZE TIME

Provided by lizzypoo222

Categories     Frozen Desserts

Time P1DT45m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 5



Mint Oreo Ice Cream Cake image

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.

18 ounces mint oreo cookies
1/4 cup butter, melted
1 (12 ounce) jar hot fudge topping (warmed up so easy to pour)
1/2 gallon mint chocolate chip ice cream (softned)
8 ounces Cool Whip

CHOCOLATE MINT ICEBOX CAKE

This easy recipe came from an issue of Everyday Food magazine. It's quickly become one of my favorite homemade desserts. Find the chocolate wafers with the ice cream toppings at the grocery store.

Provided by AlwaysHungry

Categories     Dessert

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 5



Chocolate Mint Icebox Cake image

Steps:

  • To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
  • To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
  • With a small spatula or knife, cover the log with the remaining mint cream.
  • Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.

Nutrition Facts : Calories 595.5, Fat 40.4, SaturatedFat 22.9, Cholesterol 96, Sodium 276.2, Carbohydrate 59.3, Fiber 3.1, Sugar 36.8, Protein 5.4

1 3/4 cups chilled heavy whipping cream
1/4 cup sugar
3/4 teaspoon mint extract
1 (9 ounce) package chocolate wafers
1 cup miniature chocolate chip

MOIST CHOCOLATE-MINT LAYER CAKE

Chocolate and cream-cheese frosting top a freshly baked moist layer cake with delicate peppermint hints!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 12

Number Of Ingredients 20



Moist Chocolate-Mint Layer Cake image

Steps:

  • Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
  • In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
  • In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
  • In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
  • Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
  • Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
  • In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
  • Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.

Nutrition Facts : Calories 850, Carbohydrate 106 g, Cholesterol 170 mg, Fat 8, Fiber 5 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 70 g, TransFat 1 1/2 g

3 cups cake flour or 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups unsweetened baking cocoa
1 1/2 cups hot strong coffee
1 cup butter, softened
1/3 cup vegetable oil
2 teaspoons vanilla
1 teaspoon peppermint extract
2 cups packed light brown sugar
3 eggs
2 egg yolks
1/2 cup butter, softened
1 package (8 oz) cream cheese, softened
3 oz unsweetened baking chocolate, melted
2 tablespoons milk
1 teaspoon peppermint extract
1/2 teaspoon vanilla
3 1/2 cups powdered sugar

MINT CHOCOLATE ICE CREAM CAKE

Provided by Jessica Hirschman

Categories     Cake     Chocolate     Dessert     Freeze/Chill     Frozen Dessert     Mint     Fall     Bon Appétit     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 5



Mint Chocolate Ice Cream Cake image

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.

1 16-ounce package chocolate sandwich cookies
3 tablespoons unsalted butter, melted
1 quart mint chocolate chip ice cream
1 quart cookies and cream ice cream
1 10-ounce package mint chocolate chips

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From bhg.com


MINT CHOCOLATE ICE CREAM CAKE RECIPE INGREDIENTS
12 vanilla ice cream sandwiches, unwrapped . Method . POUR fudge topping into medium bowl. Stir in 1 cup of the whipped topping with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24x12-inch piece of
From girlguides.ca


MINT CHOCOLATE CHIP ICE CREAM CAKE - EASY RECIPES FOR FAMILY …
Mint Chocolate Chip Ice Cream Cake. Ingredients. 3/4 cup dutch processed cocoa 3/4 cup boiling water 6 tablespoons butter, melted 1 cup packed dark brown sugar 1/2 cup granulated sugar 3 large eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons vanilla extract 4 cups mint chocolate …
From seededatthetable.com


MINT CHOCOLATE ICE CREAM CAKE | HANDMADE CHARLOTTE
In a medium bowl stir together the cookie crumbs and melted butter until evenly coated. Press a little more than half of the cookie crumbs evenly on bottom of the prepared pan, pressing them down gently. Place the pan in the freezer for 15-20 minutes. Top with the chocolate ice cream, pressing it into an even layer.
From handmadecharlotte.com


MINT CHOCOLATE TRIFLE RECIPE | SAINSBURY`S MAGAZINE
Whisk the double cream to soft peaks. Wash your whisk and then, in a separate bowl, whisk the egg whites to soft peaks before adding the sugar and whisking until glossy. Carefully fold the double cream through the chocolate mixture, then gently fold in the egg whites until completely combined. Spoon this mousse over the chocolate custard layer.
From sainsburysmagazine.co.uk


MINT CHOCOLATE CHIP ICE CREAM CAKE - BAKE THEN EAT
Melt the butter in a microwave for 20-30 seconds and stir it into the Oreo crumbs. Press the crumb mixture into the bottom of your lined tin and layer the After Eights on top of the base and pop it into your freezer for 10 minutes. Spoon half of your ice cream onto the base and spread it out evenly.
From baketheneat.com


MARTHA COLLISON'S MINT CHOCOLATE ICE CREAM CAKE - WAITROSE
Method. 1. Preheat the oven to 180°C/160°C fan/gas 4 then grease three 18cm tins and line with baking parchment. 2. Make two batches of My Favourite Chocolate Cake recipe, divide between the tins then bake for 25–30 minutes until risen and a skewer inserted comes out clean.
From waitrose.com


GIRL SCOUT THIN MINT CAKE - MOM LOVES BAKING
Preheat oven to 350°F. Grease and line 3 (6-inch round) cake pans with parchment paper. Set aside. Whisk together dry ingredients for cake (flour, cocoa, baking powder, salt) in a medium bowl. Set aside. Cream together butter and sugar with an …
From momlovesbaking.com


CHOCOLATE MINT ICE-CREAM CAKE | IGA RECIPES
Method. Prepare a 20cm springform cake tin by lining neatly with baking paper. In a food processor, blend the biscuits in 4 batches to form a fine meal. Into the prepared tin spread half the ice cream to form the first layer, spreading right to the outer edges. Top with a thick layer of biscuit, using half the biscuit meal.
From iga.com.au


MINT CHIP CHOCOLATE ICE CREAM CAKE - HäAGEN-DAZS
Step 2. Fill one, greased 2-9 inch cake pan evenly with batter and bake 30-35 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen and turn over onto a wire rack. Cool completely.
From icecream.com


32 MINT CHOCOLATE RECIPES YOU'LL WANT TO MAKE AGAIN AND AGAIN
Creme de Menthe Cake I. mint cake with icing and chocolate mint candies. Credit: Deborah Bentley. View Recipe. this link opens in a new tab. You need just four ingredients to make this crowd-pleasing cake: a package of white cake mix, creme de menthe liqueur, chocolate syrup, and frozen whipped topping.
From allrecipes.com


5-INGREDIENT MINT CHOCOLATE CHIP ICE CREAM CAKE - TODAY
Ingredients. 1 boxed chocolate cake mix, prepared. 1/4 cup chocolate syrup, plus more for drizzling. 2 quarts mint chocolate chip ice …
From today.com


MARTHA COLLISON'S MINT CHOCOLATE 'ICE-CREAM' CAKE
Method. Preheat the oven to 180°C/160°C fan/gas 4 then grease three 18cm tins and line with baking parchment. For the cake, Put the plain flour, caster sugar, cocoa powder, bicarbonate of soda and salt into a large bowl.
From goodto.com


MINT-CHOCOLATE ICE-CREAM CAKE RECIPE | MYRECIPES
Step 2. To assemble cake, split génoise into 3 layers horizontally using a serrated knife. Place bottom layer, cut side up, in a 9-inch springform pan; place layer in pan and remaining layers in freezer. Step 3. Place a large bowl in freezer. Remove the ice cream from freezer, and let stand at room temperature until slightly soft.
From myrecipes.com


VEGAN MINT CHOCOLATE ICE CREAM CAKE | MINIMALIST BAKER RECIPES
Top with second layer of chocolate cake and press down gently. Top with other half of ice cream and “frost” the cake with it. You can either frost it all the way around or just on the top. It doesn’t have to be perfect. Cover and freeze for at least 1 hour. Before slicing leave out for 20-30 minutes to soften.
From minimalistbaker.com


FOOD YOU CAN EAT: MINT CHOCOLATE CHIP ICE CREAM CAKE
Anyway, this recipe doesn’t require mint chocolate chip ice cream but that’s my favorite. ===== At least 1 cup heavy cream, some sugar, a little vanilla extract, beaten to make whipped cream. 1 lb. bakery or supermarket bakery plain chocolate cookies, the large, crunchy, sugary kind preferably. 1 1/2-stick butter, melted
From deadsplinter.com


MAMA MELLEN’S MINT CHOCOLATE CHIP ICE CREAM CAKE - 12 TOMATOES
Layer the bottom of a 9x13-inch baking dish with the Oreo pieces. When ice cream has softened, stir it until smooth and pour over Oreo cookies. Warm hot fudge and pour 3/4 of the jar over the ice cream. Place in freezer to chill until firm. Once ice cream and fudge are firm, spread whipped topping evenly over the top.
From 12tomatoes.com


MINT CHOCOLATE CHIP ICE-CREAM CAKE RECIPE | SOUTHERN LIVING
Step 3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours. Step 4. Remove cake from springform pan, and place on a cake stand or plate.
From southernliving.com


30 BEST MINT CHOCOLATE DESSERTS - INSANELY GOOD
16. Andes Mint Cake. Andes Mints are chocolate candies filled with a minty layer in the middle. That filling can be more like chocolate, or it can be gooey, kind of like an After Eight. This cake looks just like one big Andes Mint, with its layers of dark chocolate cake and bright, fresh minty frosting.
From insanelygoodrecipes.com


SIMPLE MINT CHOCOLATE CHIP ICE CREAM SANDWICH CAKE
Spread a layer of ice cream over-top of sandwiches, about 1-1 ½? thick. Fit remaining 5 sandwiches over ice-cream. Spread 2nd layer of ice cream over sandwiches. Cover ice-cream with crushed Oreo cookies. Cover with saran wrap and freeze until set, at least 2 hours or overnight. To serve, invert cake onto plate or platter and drizzle with hot ...
From simplepartyfood.com


CAKE OF THE WEEK: MINT CHOCOLATE CHIP ICE-CREAM CAKE - MYRECIPES
mint-chocolate-ice-cream-cake-50400000114541-xl.jpg It's technically an Ice-Cream Cake, but there are so many components to it, so many delicious layers and textures. There are the Devil's Food cake layers, the layers of mint chocolate chip ice cream, ganache , a giant dollop of whipped cream, and a sprinkle of Andes mints.
From myrecipes.com


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