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Mint Chocolate Chip Ice Cream Cake
Each bite of this mint chocolate chip ice cream cake is packed with layers of ice cream, Oreo cookies, and hot fudge for a decadent dessert.
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Rich and creamy, this mint chocolate chip ice cream cake has layers of ice cream, Oreo cookies, and hot fudge all packed into one decadent dessert.
Each bite of this delightful frozen treat is pure bliss. This isn’t your average ice cream cake – it’s so much better!
MORE RECIPES: Red White Chocolate Cake | Cookie Dough Ice Cream | Mint Mint Cheesecake
Why We Love This Mint Chocolate Ice Cream Cake
There’s nothing quite like the classic combination of mint and chocolate, especially when it’s in the form of this indulgent mint chocolate chip ice cream cake.
With a chocolate cookie base, a creamy layer of ice cream, plenty of hot fudge, and whipped cream, this cake is an absolute favorite when it comes to desserts.
Making an ice cream cake is a fun and creative way to celebrate any occasion and leave your guests wanting more.
The green color also makes this an ideal dessert for the holidays or St. Patrick’s Day.
The smooth and creamy texture of the ice cream combined with the rich and decadent flavors of the crunchy chocolate chips make this treat irresistible.
A delicious dessert option, ice cream cakes are popular treats for a hot summer day, but are also perfect to enjoy year-round.
Mint Chocolate Chip Ice Cream Cake Ingredients
- Ice cream - mint chocolate chip ice cream
- Cookies - Oreo cookies
- Butter
- Hot fudge sauce
- Cool Whip
- Chocolate chips - mini chocolate chips, for optional garnish
Note: Use high-quality ice cream and ingredients for the best results. The taste of the final product heavily relies on the ingredients used.
Substitutions And Additions
Mint Chocolate Chip Ice Cream: If you're not a fan of mint, you can substitute the mint chocolate chip ice cream with any other flavor of your choice.
Vanilla or cookies and cream ice cream would work well with the other ingredients in this recipe.
Cool Whip: If you prefer a different type of topping, you could substitute the Cool Whip with homemade stabilized whipped cream or a dairy-free whipped topping.
Chocolate Chips: Feel free to substitute the chocolate chips with other types of chips like white chocolate, butterscotch, or peanut butter chips.
You could also use crushed candies or nuts for a different texture.
GARNISH: In addition to chocolate sauce and mini chocolate chips, you could also garnish your cake with other goodies.
Try topping the cake with chocolate sprinkles, chopped-up Oreos, or even Andes mints.
Remember, substitutions may alter the taste and texture of the recipe, so use them at your own discretion. Enjoy experimenting with different flavors and textures to make this ice cream cake your own!
How To Make Mint Chocolate Chip Ice Cream Cake
FIRST STEP: Set the ice cream on the counter for about 20 minutes before preparing the ice cream cake, giving it time to soften.
One of the critical techniques in this recipe is softening the ice cream. It should be soft enough to spread but not melted.
SECOND STEP: 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.
If you don't have a Food Processor: You can place the Oreos in a ziplock bag and crush them using a rolling pin.
THIRD STEP: Press cookie crumbs into a 9x13 baking dish and place in the freezer for 10 minutes to harden.
FOURTH STEP: Spread one jar of the hot fudge sauce across the chilled cookie crust. Chill in the freezer for another 10 minutes.
Freezing the Oreo Base: Don't skip the step of freezing the Oreo base before adding the hot fudge sauce. This helps to firm up the base and prevents it from getting soggy.
FIFTH STEP: Spread the ice cream into the pan. Press it gently with a spatula to smooth it out as much as possible.
Press it gently. This will help to create a smooth, even layer without melting the ice cream too much.
SIXTH STEP: Once the ice cream has been spread smooth, return the pan to the freezer and freeze for at least 2 hours more.
SEVENTH STEP: Spread the remaining jar of hot fudge sauce over the frozen ice cream cake. You can reserve a few tablespoons to drizzle over the top if you wish. Top with thawed Cool Whip.
Adding the Hot Fudge Sauce: When adding the second jar of hot fudge sauce, make sure the cake is fully frozen. This will prevent the sauce from sinking into the ice cream layer.
EIGHTH STEP: Garnish with chocolate sauce and mini chocolate chips.
Decorating the Cake: Feel free to get creative with the decoration. You can use extra whipped topping, chocolate shavings, or even fresh mint leaves for a pop of color.
NINTH STEP: Serve immediately or keep frozen until ready to serve.
Frequently Asked Questions
Can I add fruits or nuts to this recipe?
Yes, you can add fruits or nuts to this recipe. Consider adding them between the layers or as a garnish on top for added texture and flavor.
What can I do if my hot fudge sauce is too thin?
If your hot fudge sauce is too thin, you can try heating it on the stove over low heat, stirring constantly until it thickens. Be careful not to overheat it as it can become too thick and hard to spread.
Can I use a different size or shape of baking dish for this recipe?
Yes, you can use a different size or shape of baking dish. Just keep in mind that the thickness of the layers and the freezing time may vary depending on the size and shape of the dish.
How can I cut the ice cream cake without it melting too much?
To cut the ice cream cake without it melting too much, you can use a knife dipped in hot water. The warm knife will cut through the frozen cake more easily.
How can I prevent the ice cream cake from sticking to the dish?
To prevent the ice cream cake from sticking to the dish, you can line the dish with a piece of parchment paper before adding the cookie crust.
Can I use a sugar substitute in this recipe?
Yes, you can use a sugar substitute in this recipe. Just make sure to choose one that can withstand freezing temperatures without altering the texture or taste of the cake.
How To Serve Mint Chocolate Chip Ice Cream Cake
Serve this Mint Chocolate Chip Ice Cream Cake immediately, as it may melt quickly. You can return any remaining cake to the freezer to keep it from melting.
With a Drizzle of Chocolate Sauce: Enhance the chocolatey goodness of this ice cream cake by serving it with a drizzle of warm chocolate sauce. The contrast between the cold, minty ice cream and the warm, rich chocolate will create a symphony of flavors in your mouth.
Paired with Fresh Berries: The tartness of fresh berries like strawberries or raspberries can balance out the sweetness of the cake, adding a refreshing twist to each bite. Plus, the vibrant colors of the berries make for a visually appealing presentation.
Paired with a Cup of Hot Coffee: The bitterness of the coffee is a perfect counterpoint to the sweetness of the cake, making for a well-rounded dessert experience.
Alongside a Glass of Dessert Wine: A sweet dessert wine, like a Moscato or a late harvest Riesling, can complement the rich, creamy flavors of the ice cream cake beautifully.
Any time is a good time for mint chocolate ice cream cake. But here are some times when it's particularly delightful...
Holidays: Its green color and minty taste make this mint chocolate chip ice cream cake a wonderful addition to holiday gatherings such as Christmas or St. Patrick's Day.
Birthday Parties: Ice cream cake is a fantastic choice for birthday celebrations, and this recipe is especially great for those who love mint and chocolate flavors. Serve it as the main dessert or as an alternative to a traditional birthday cake.
Summer gatherings: The refreshing mint flavor of the ice cream cake makes it perfect for hot summer days. It can be served at barbecues, picnics, or outdoor parties as a delightful and cooling treat.
Dinner parties: It's not just for casual occasions either. We think this recipe can be a sophisticated dessert option at dinner parties. Its unique flavor combination can be a surprise for your guests.
How To Store Mint Chocolate Chip Ice Cream Cake
Here are some tips on how to store this delicious treat, so you can enjoy it whenever the craving strikes.
Make it Ahead: This Mint Chocolate Chip Ice Cream Cake is a perfect candidate for a make-ahead dessert. You can prepare the cake up to 2 days in advance.
Simply follow the recipe instructions, but stop just before adding the final layer of whipped cream. Cover the cake with plastic wrap and store it in the freezer.
When you're ready to serve, add the whipped cream layer and garnish as directed. This way, you can have a stress-free dessert ready for your gathering.
In the Fridge: If you happen to have leftovers, you can store them in the fridge. However, keep in mind that this is an ice cream cake, so it will soften a bit in the fridge.
It's best to consume leftovers within 1-2 days. Make sure to store the cake in an airtight container or wrap it well with plastic wrap to prevent it from absorbing odors from the fridge.
In the Freezer: For longer storage, the freezer is your best bet. Wrap the cake tightly in plastic wrap and then in aluminum foil.
This will help prevent freezer burn and keep your cake tasting fresh. Stored this way, the cake will last for up to 2 months.
When you're ready to enjoy it, let it sit at room temperature for about 30 minutes. Remember, the goal is to soften the cake slightly, not melt it.
This Mint Chocolate Chip Ice Cream Cake is a crowd-pleaser. With its layered structure of ice cream, Oreos, and hot fudge, it's a dessert that's as indulgent as it is enjoyable.
Its bright green color makes it the perfect choice for holiday celebrations such as Christmas and St. Patrick's Day. But, make no mistake, it's also perfect for any celebration or as a year-round treat.
Mint Chocolate Chip Ice Cream Cake
Each bite of this mint chocolate chip ice cream cake is packed with layers of ice cream, Oreo cookies, and hot fudge for a decadent dessert.
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Ingredients
- 14.3 ounces Oreo cookies
- 6 tablespoons butter (melted)
- 1½ quarts mint chocolate chip ice cream
- 23.50 ounces hot fudge sauce
- 16 ounces Cool Whip
- ½ cup mini chocolate chips, (for optional garnish)
DIRECTIONS
- Set the ice cream on the counter for about 20 minutes before preparing the ice cream cake, giving it time to soften.
- 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.
- Press cookie crumbs into a 9x13 baking dish and place in the freezer for 10 minutes to harden.
- Spread one jar of the hot fudge sauce across the chilled cookie crust. Chill in the freezer for another 10 minutes.
- 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.
- Once the ice cream has been spread smooth, return the pan to the freezer and freeze for at least 2 hours more.
- Spread the remaining jar of hot fudge sauce over the frozen ice cream cake. You can reserve a few tablespoons to drizzle over the top if you wish. Top with thawed Cool Whip.
- Garnish with chocolate sauce and mini chocolate chips.
- Serve immediately or keep frozen until ready to serve.
Notes
- If you don’t have a food processor to make cookie crumbs, place the cookies in a zip-top bag and crush them with a rolling pin.
- The hot fudge sauce is fairly thick. It will thin some if you heat it, but the second layer of hot fudge (over the ice cream layer) 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.
- You can use a warm serrated knife dipped in hot water to quickly and easily slice through the ice cream cake.
Nutrition
Calories: 740kcal | Carbohydrates: 101g | Protein: 10g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 495mg | Potassium: 515mg | Fiber: 4g | Sugar: 69g | Vitamin A: 758IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 5mg
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