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    Home » Recipes » Desserts » Cakes » Mint Chocolate Chip Ice Cream Cake

    July 1, 2020

    Mint Chocolate Chip Ice Cream Cake

    5 from 21 votes

    15 Comments

    Jul 1, 2020

    (updated Jan 17, 2023)

    by Lori Murphy

    Jump to Recipe

    An easy summer dessert with few ingredients, Mint Chocolate Chip Ice Cream Cake is a sweet make ahead recipe to make all year long. The layer of a super easy creamy ganache and cookie crust take this frozen treat to the next level.

    closeup of mint chocolate chip ice cream cake with another pieces in the background

    So you wanna know how to make an ice cream cake? It truly is one of the easiest desserts with the ability to instantly transport the lucky recipient back to childhood. Come on...who doesn't love ice cream and cake? And when they're together? In the form of Mint Chocolate Chip Ice Cream Cake?

    Cue the singing angels.

    overhead shot of mint chocolate chip ice cream cake on a dark background with white fork and white spoon

    Ice cream cake options

    If you're new here, welcome! You'll come to learn that I love sharing options on how to make a recipe. We all don't have the same kitchen setups but that doesn't mean we all don't want to eat great food. Flexibility is a necessity whether you're cooking, baking or in this case: freezing.

    {Insert dismount from soapbox here]

    So—this particular ice cream cake recipe can be made one of two ways:

    • As written using my homemade chocolate ganache recipe
    • Or substituting the "make ganache step" by using a store-bought hot fudge.

    Either way, your guests will swoon over this homemade ice cream cake. 

    overhead look at cookie crumb topped ice cream cake with Oreos and mint nearby

    What size pan?

    This recipe calls for a 9x13 but you can use any shape you have from a rectangular (loaf or 9/13) to a square (8x8 or 9x9 brownie pan) to a round (springform or pie plate). Just know you might have more leftover ingredients. This recipe makes enough for two smaller round pies or one large 9x13 cake.

    a bite out of a mint chocolate chip ice cream cake on a white plate

    How to make mint chip ice cream cake:

    Layer 1: The Oreo Crust

    Layer 2: The Ganache

    Layer 3: The Ice Cream

    Layer 4: Whipped cream or non-dairy whipped topping

    Layer 5: Crushed / whole oreos

    Oh—did I forget to mention there were Oreos in this frozen slab of lusciousness?

    cookie crust being spread out in white baking pan

    Layer 1: one great oreo crust

    Sure, everyone loves the layers of mint chocolate ice cream and that fudgy ganache but the unsung hero of this ice cream cake recipe is hands down the Oreo crust. Why?

    Because you're going to smash up those Oreos with a little butter and then bake it for just ten minutes. This extra step adds such a great texture to the cake. And then when you add that thick, irresistible layer of chocolate fudge and get that crunch from the crust? 

    HEAVEN!

    white bowl of chocolate chips on wooden cutting board with measuring cup of whipping cream

    Layer 2: easy chocolate ganache recipe

    Making homemade chocolate ganache sounds super fancy and hard but is sooooo simple. You only need TWO ingredients:

    • a dark or semi-sweet chocolate
    • heavy cream
    • Optional add-ins: 
    • vanilla, orange water, coffee (the last two depending on what you're making)
    white bowl of chocolate chips with heavy whipping cream in it and a whisk

    And the ratio(s):

    • 2:1 - two parts chocolate to 1 part cream - for a thick, fudge-like filling
    • 1:1 - equal parts chocolate and cream for a thinner glaze that runs down the sides of cakes
    white bowl with chocolate ganache and a whisk on a wooden cutting board

    No matter which way you go, the ganache will harden as it sets.

    chocolate ganache spread over chocolate sandwich cookie crust in a white baking pan

    For this Oreo ice cream cake recipe, we are going with the 2:1 ganache ratio. And you're going to pour that goodness allllll over the crumbs.

    a container of mint chocolate chip ice cream, a knife, measuring cup and white bowl with cookie crumbs all on a wooden cutting board

    Layer 3: mint chip ice cream

    The secret to the ice cream layer? 

    A rectangular container of mint chocolate ice cream. 

    Use the old school rectangular blocks instead of the round containers. And use the best mint chocolate chip ice cream in the block you can find. My Amaretti Cookie Butter Ice Cream Cake has all the tips and tricks for cutting the ice cream to fit in the pan.

    mint chocolate chip ice cream laid into 9 x 13 pan with a white bowl of cookie crumbs and empty bowl of chocolate ganache
    • Cut the block of ice cream into approximately 1 ½ slices. 
    • Fit the layers into your 9x13 pan like a puzzle filling in the whole pan until all the ice cream is used.
    • Use a knife or flat spatula to evenly spread the ice cream.
    ice cream cake being spead with whipped cream

    Layer 4: the whipped topping

    Again with the choices…

    • Homemade whipped cream - add a whole container of whipping cream to a bowl (preferably chilled but not required). Sprinkle in a tablespoon or two of confectioners sugar and whip on high using a hand or stand mixer until soft peaks form. Spread evenly over the ice cream layer.
    • Store bought non-dairy topping

    It’s your choice! Now let's serve this pan of yum!

    closeup of mint chocolate chip ice cream cake with another pieces in the background

    Storing and cutting ice cream cake

    • Storing: Freeze for a minimum of 4 hours. Leftovers can be stored in the freezer for up to 2 weeks. If you like a softer cake you can put it in the fridge for an hour or so before serving.
    • Cutting: Before serving, take the Oreo mint cake out of the freezer and let it sit for 10-15 minutes so it’s easier to cut. Otherwise, fill a glass with warm water and dip your knife into the water between slices.

    Different flavor combinations

    Now that you know the technique, the ice cream cake flavor combos are endless! Just a few to try this summer (or any season!)

    • All-vanilla Ice Cream Cake: butter cookie crust, white chocolate ganache or caramel ice cream topping, vanilla bean ice cream, whipped topping.
    • S’More Ice Cream Cake: Graham cracker crust, chocolate ganache, rocky road ice cream, and Fluff or large marshmallows on top quickly broiled or torched.
    • PB and Jelly Ice Cream Cake: graham cracker crust, peanut butter sauce ice cream topping, strawberry ice cream, whipped topping.

    Your summer is made, my friend!

    Tips

    For many: Make at least one pan which serves 16 if you cut larger squares. You also could use mini muffin tins and use a melon baller for the ice cream scoop following the layering instructions. Spray the tins before layering.

    For a few: Use a brownie size pan (either 8x8 or 9x9).

    Shop this post

    📖 Recipe

    a bite out of a mint chocolate chip ice cream cake on a white plate.
    5 from 21 votes

    Mint Chocolate Chip Ice Cream Cake

    Print RATE PIN
    An easy summer dessert with few ingredients, Mint Chocolate Chip Ice Cream Cake is a sweet make ahead recipe to make all year long. The layer of creamy homemade ganache and cookie crust make this ice cream dessert one to make in any season!
    Prep Time:1 min
    Cook Time:9 mins
    Total Time:10 mins
    Servings 16
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    Ingredients
     

    Method #1 - With Homemade Ganache

    • 14.3 oz package of Oreos, or similar chocolate sandwich cookies
    • 4 Tablespoons unsalted butter, diced
    • 2 cups semi-sweet chocolate chips
    • 3 cups heavy whipping cream, divided
    • 2 Tablespoons confectioner's sugar
    • 1 teaspoon vanilla extract
    • 1 container mint chocolate chip ice cream, in a rectangular container, if possible

    Method #2 - Completely Store-bought

    • 14.3 oz package of Oreos, or similar chocolate sandwich cookies
    • 4 Tablespoons unsalted butter, diced
    • 1 jar hot fudge sauce, I like Mrs.Richardson's Hot Fudge or Smuckers
    • 1 container mint chocolate chip ice cream, in a rectangular container, if possible
    • 8 -10 oz whipped topping, like Cool-Whip or Truwhip
    Prevent your screen from going dark

    Instructions

    Method #1 -with Homemade Ganache & Whipped Cream

    • Preheat oven to 350°.
    • Place the cookies in a food processor with a standard blade.
      14.3 oz package of Oreos
    • Pulse and mix for about 30 seconds until you have "sandy" crumbs.
    • Remove ½ cup of cookie crumbs to use for the top of the cake. Reserve for later.
    • To the rest of the crumbs, add the butter and pulse until the crust comes together and folds over on itself. You'll even hear the food processor get a little quieter when it's ready.
      4 Tablespoons unsalted butter
    • Pour the cookie and butter crumb mixture into a 9" x 13" pan. If you have a straight sided pan it makes for a prettier cake, but no worries if you don't!
    • Bake the crust for 10 minutes and not a minute more. Let cool completely.
    • Place chocolate chips in a heatproof glass bowl. Refer to the post for photos and details on how to make homemade ganache.
      2 cups semi-sweet chocolate chips
    • Heat 1 cup of the whipping cream in a small saucepan over medium heat until you get small bubbles on the edge of the pan and a slight skim on top of the cream.
      3 cups heavy whipping cream
    • Pour heated cream over chocolate chips and whip with a whisk until you get a smooth, creamy ganache.
    • Pour ganache (or store-bought topping) over cooled crust and evenly spread out with a spatula over the whole crust.
    • Remove the ice cream from the freezer and using scissors, cut away the outside sides of the packaging, leaving the bottom intact.
      1 container mint chocolate chip ice cream
    • Using a sharp knife, cut 6 (approximately 1 ½" thick) slices. Picture you're slicing a loaf of bread so you're cutting from the short side.
    • Lay slices (two across) down the length of the pan.
    • Add the remaining 2 cups of heavy whipping cream in a stand mixer or mixing bowl along with the confectioner's sugar and vanilla. Beat on high for 2 minutes until stiff peaks form.
      2 Tablespoons confectioner's sugar, 1 teaspoon vanilla extract
    • Spread whipping cream (or whipped topping if using store-bought) over the ice-cream layer.
    • Sprinkle with remaining cookies crumbs.
    • Freeze for at least 4 hours (or overnight) until firm.
    • Slice into squares with a sharp knife dipped in warm water between cuts. Remove with spatula and serve.

    Method #2 - Store Bought

    • Follow all instructions for Method #1 skipping steps 8-10 (homemade ganache) and step 15 (homemade whipped cream). Proceed with all other steps as noted.
      14.3 oz package of Oreos, 4 Tablespoons unsalted butter, 1 jar hot fudge sauce, 1 container mint chocolate chip ice cream, 8 -10 oz whipped topping

    Notes

    There are four layers to this cake:
    1. Crust
    2. Fudge*
    3. Ice cream
    4. Whipped cream*
    Homemade or store-bought options
    Buy the best ingredients at the best price that work for your budget.
    Trader Joe's Joe Joe's equally good in here as Oreo's.
    Gluten-free sandwich cookies work great as well.
    Course: Cake, Dessert, Ice Cream
    Cuisine: American
    Author: Lori Murphy
    Did you make this recipe? Tag @josieandnina or tag #josieandnina!
    CakesSummerOne-Pan Meals

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    1. Bri says

      January 27, 2023 at 7:00 pm

      I read the 1/2 cup of crumbs wrong and kept half the batch 😩

      Reply
      • Lori Murphy says

        January 28, 2023 at 7:21 am

        Oh no Bri! Such a bummer when things like that happen. I hope you still were able to enjoy the cake with the thinner crust 😊 Thanks for trying the recipe and hope you give it a try another time!

        Reply
    2. Stephanie says

      June 08, 2022 at 11:50 am

      5 stars
      Do you separate the Oreo cookies from the cream filling before popping them into the food processor?

      Reply
      • Lori Murphy says

        June 08, 2022 at 6:23 pm

        Nope! Just add them to your food processor and pulse to make the crumbs. The Oreo filling helps bring the crust together along with the butter. Great question!

        Reply
    3. Kristin says

      May 13, 2022 at 6:19 am

      What temperature do you bake the Oreos for 10m?

      Reply
      • Lori Murphy says

        May 13, 2022 at 9:14 am

        Hi there - 350˚(called out in step one of the recipe under the first method). Sorry if that was confusing! Thanks for asking!

        Reply
    4. Kendell says

      August 06, 2020 at 2:35 pm

      5 stars
      This sounds soo gooood and look so classic. Makes me want to dive right in!

      Reply
      • Lori says

        August 08, 2020 at 7:51 am

        Totally worth an extra big fork for this one Kendell! And don't skimp on the ganache - it's a keeper!

        Reply
    5. Joyce C. says

      July 27, 2020 at 7:32 am

      5 stars
      The homemade ganache is what really seals this deal if you ask me. This was delicious, a hit at our small dinner party, although next time I will let it sit out a bit before serving to soften a bit. I had a gluten free guest so I used gluten free sandwich cookies and they worked very well. Mmm, mmm good, definitely something I would make again.

      Reply
      • Lori says

        July 29, 2020 at 7:28 am

        Yay - doing a happy dance here Joyce!💃🏻 The ganache does make the recipe adding another level of luxurious flavor and it comes together so easy! Love that the gluten-free sandwich cookies worked well - I hadn't tried them yet and I will update the recipe notes to include that tip. Thanks so much for sharing Joyce!😀

        Reply
    6. Katherine says

      July 09, 2020 at 8:16 pm

      5 stars
      Absolutely delish! Easy to put together--we made this with the homemade ganache--very rich--yum!

      Reply
      • Lori says

        July 09, 2020 at 8:18 pm

        So happy to hear it Katherine...and I love the ganache too - adds such good homemade flavor!! Thanks so much for commenting 😊

        Reply
    7. Teresa Keenan says

      July 02, 2020 at 7:37 am

      Perfect timing for the post! Keenan's are heading for the NorthWoods this weekend and this recipe is now on the roster!! Happy 4th of July to the Murphy's! Thanks for being my "virtual kitchen trainer" Lori!

      Reply
    8. Tracie says

      July 01, 2020 at 8:46 pm

      5 stars
      I make one just like this from my mom. Fav of the kids! However I do crust, ice cream, ganache then whipped cream! Yum! Can’t wait to try your recipe next time! Happy long weekend!

      Reply
      • Lori says

        July 01, 2020 at 8:48 pm

        Hey Tracie! I love that! I say double up on the chocolate and do it both ways!! Happy 4th, my friend!!🎆

        Reply

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