Published on
Mint Chocolate Chip Ice Cream Cake
Mint chocolate chip ice cream cake is rich and decadent, with layers of ice cream, Oreo Cookies, hot fudge, and more combined in every bite.
Jump to RecipeTable of Contents
Mint chocolate chip ice cream cake is a decadent frozen treat with layers of ice cream, Oreo Cookies, hot fudge, and more in every bite. Creamy, rich, and delicious, it’s hard to resist the classic combination of mint and chocolate, especially when it’s in the form of this mint chocolate chip ice cream cake!
Looking for more minty, melt-in-your-mouth desserts? You’ll want to make Mint Chocolate Fudge, Mint Chocolate Cheesecake, and Mint Chocolate Brownies.
Mint Chocolate Chip Ice Cream Cake Ingredients
You will need:
- 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
Substitutions and Additions
HOT FUDGE: You can also make a homemade hot fudge sauce for this cake. Chocolate syrup is too thin for this recipe.
WHIPPED TOPPING: Cool Whip will hold up better in the freezer than using fresh whipped cream.
TOPPINGS: You can top the cake with chocolate sprinkles, chopped-up Oreos, or even Andes mints.
How to Make Mint Chocolate Chip Ice Cream Cake
STEP ONE: Set the ice cream on the counter for about 20 minutes before preparing the ice cream cake, giving it time to soften.
STEP TWO: 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.
PRO TIP: 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.
STEP THREE: Press cookie crumbs into a 9×13 baking dish and place in the freezer for 10 minutes to harden.
STEP FOUR: Spread one jar of the hot fudge sauce across the chilled cookie crust. Chill in the freezer for another 10 minutes.
PRO TIP: 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.
STEP FIVE: 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.
STEP SIX: Once the ice cream has been spread smooth, return the pan to the freezer and freeze for at least 2 hours more.
STEP SEVEN: 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.
STEP EIGHT: Garnish with chocolate sauce and mini chocolate chips.
STEP NINE: Serve immediately or keep frozen until ready to serve.
PRO TIP: You can use a warm serrated knife dipped in hot water to quickly and easily slice through the ice cream cake.
How to Serve Mint Chocolate Chip Ice Cream Cake
Making an ice cream cake is a fun and creative way to celebrate any occasion. Popular treats for a hot summer day, ice cream cakes are also perfect to enjoy year-round. To make this indulgent treat even better, serve a slice with fresh fruits like sliced strawberries or blueberries. If someone you know loves the flavor combo of chocolate and mint, this ice cream cake will make the perfect birthday cake treat. Of course, anything green is also ideal for St. Patrick’s Day.
Storage
IN THE FREEZER: Cover the homemade ice cream cake tightly with plastic wrap and keep it frozen for up to 1 month. Make sure to label the cake to ensure it is enjoyed while it is the freshest.
Take the cake out of the freezer a few minutes before you are ready to serve it to allow it to thaw slightly, so it is easier to slice.
Mint chocolate chip ice cream cake is everything rich and decadent. So much better than your average ice cream cake, this chocolate mint ice cream cake will be such a treat on a hot day. As each bite melts in your mouth, you get the smooth and creamy texture of the ice cream combined with the rich and decadent flavors of the crunchy chocolate chips, Oreo cookies, and hot fudge. A mint chocolate chip ice cream cake is a delicious dessert option that can leave your guests wanting more.
FREQUENTLY ASKED QUESTIONS
How long will this ice cream dessert last?
This easy Oreo mint chip ice cream cake will last for about a month stored in the freezer.
Can I use a different type of sandwich cookie in this mint chocolate ice cream cake recipe?
You could use either vanilla sandwich cookies or even graham crackers in this recipe instead of the chocolate cookies.
Can I use homemade hot fudge or whipped cream?
You can use either store-bought or homemade hot fudge and whipped cream in this chocolate chip mint ice cream cake recipe. We would recommend using stabilized whipped cream rather than regular whipped cream, as it will hold up better in the freezer.
MORE RECIPES YOU’LL LOVE
Mint Chocolate Chip Ice Cream Cake
Mint chocolate chip ice cream cake is rich and decadent, with layers of ice cream, Oreo Cookies, hot fudge, and more combined in every bite.
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
Instructions
- STEP ONE: Set the ice cream on the counter for about 20 minutes before preparing the ice cream cake, giving it time to soften.
- STEP TWO: 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.
- STEP THREE: Press cookie crumbs into a 9×13 baking dish and place in the freezer for 10 minutes to harden.
- STEP FOUR: Spread one jar of the hot fudge sauce across the chilled cookie crust. Chill in the freezer for another 10 minutes.
- STEP FIVE: 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.
- STEP SIX: Once the ice cream has been spread smooth, return the pan to the freezer and freeze for at least 2 hours more.
- STEP SEVEN: 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.
- STEP EIGHT: Garnish with chocolate sauce and mini chocolate chips.
- STEP NINE: 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.
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.
Leave a Comment