Mint Chocolate Ice Cream Cake – a delicious recipe with chocolate sandwich cookies, butter, cream, cookies, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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,
4
Lightly drizzle some chocolate back and forth over cake, creating design.
5
Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.
571
kcal
Calories
41
g
Fat
46
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 chocolate sandwich cookies 16-ounc, 3 tablespoons unsalted butter melted, 1 quart mint chocolate chip ice cream, 1 quart cookies and cream ice cream, and more.
Yes, Mint Chocolate Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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