Mint-Chocolate Ice-Cream Cake Recipe

Name: Mint-Chocolate Ice-Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 4 cups low-fat vanilla ice cream; 2 tablespoons creme de menthe; 12 creme de menthe chocolaty mint thins (such as Andes), finely chopped; Frosting:; 1 cup powdered sugar; 3 tablespoons unsweetened cocoa; 2 tablespoons fat-free milk; 1 tablespoon butter or stick margarine; 1/2 teaspoon vanilla extract; 1 teaspoon unsweetened cocoa

Servings: persons

Cake:
4 cups low-fat vanilla ice cream
2 tablespoons creme de menthe
12 creme de menthe chocolaty mint thins (such as Andes), finely chopped
Frosting:
1 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons fat-free milk
1 tablespoon butter or stick margarine
1/2 teaspoon vanilla extract
1 teaspoon unsweetened cocoa

1
Prepare Classic Genoise as directed in a 9-inch springform pan. Cool the cake completely.
2
To assemble cake, split genoise 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.
3
Place a large bowl in freezer. Remove the ice cream from freezer, and let stand at room temperature until slightly soft. Spoon ice cream into chilled bowl. Stir in creme de menthe and mint thins until well combined. Spoon half of ice cream mixture onto cake layer in pan; top with middle layer of cake. Repeat procedure, ending with top layer of cake, cut side down. Return cake to freezer.
4
To prepare frosting, combine sugar and 3 tablespoons cocoa in a small bowl. Combine milk and butter in a 1-cup glass measure; microwave at HIGH 30 seconds or until butter melts. Add milk mixture and vanilla to sugar mixture, stirring with a whisk until smooth. Spread frosting over top of cake, and freeze for 30 minutes. Cover with plastic wrap, and freeze 4 hours or until firm.
5
Place cake in refrigerator 30 minutes before serving to soften. Remove band from springform pan. Sprinkle 1 teaspoon cocoa over cake.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cake:, 4 cups low-fat vanilla ice cream, 2 tablespoons creme de menthe, 12 creme de menthe chocolaty mint thins (such as Andes), finely chopped, and more.

Yes, Mint-Chocolate Ice-Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mint-Chocolate Ice-Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions