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 9x13 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.