You’ve just arrived at one of the most popular dessert recipes since I’ve started J+N and…surprise!…it’s not an Italian recipe! What makes this mint chocolate chip ice cream cake recipe so popular (and different) is the fact that it doesn’t use packaged ingredients like Cool Whip and jarred hot fudge ice cream sauce.
It’s a tiny bit more effort but you’ll be able to taste the difference!
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My own wonderful mom has made the version of this cake using completely store-bought ingredients since I was around 10. (We don’t need to do the math here to calculate how many years she’s been making it. Just know that it’s more than 40 and less than 60.)
And while I love her recipe, I knew for it to truly be the best, I had to switch things up.
Better than mom’s mint chocolate ice cream cake
There are two main differences between my mint ice cream cake and my mom’s. They are:
- Fudge layer. I take a few extra minutes to stir up some homemade chocolate ganache using semi-sweet chocolate chips and heavy cream.
- Whipped cream layer. Using the remaining heavy cream, I make a fresh whipped cream topping to ice the whole cake.
My version ends up being more cost effective than using all pre-made ingredients because I buy one large container of whipping cream for both the ganache and the topping vs. buying containers of Cool Whip and jarred hot fudge sauce.
Party size ice cream cake
This recipe calls for a 9″ x 13″ rectangular cake pan (I love this non-stick cake pan from Williams-Sonoma). Of course, you can use any pan you have from a rectangular (loaf or 9/13) to a square (8″x 8″ or 9″x9″ 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 9×13 cake.
How to make mint chocolate chip ice cream cake
The 3 cake layers are simple to assemble and include:
Layer #1: Crispy cookie crust recipe
Substitute for Oreos: use Trader Joe’s Jo-Jo’s sandwich cookies or your favorite chocolate and cream filled sandwich cookie.
To make the cookie crust:
- Add the sandwich cookies and a little butter to a food processor and pulse until the cookies and butter are blended and the crumbs start to form together.
- Bake the crust in the oven for ten minutes and then cool completely.
Pro tip
Baking the crust creates great texture and adds a crispy toasted flavor. SO good!
Layer #2: Simple chocolate ganache recipe
Making chocolate ganache from scratch sounds super fancy and hard but is sooooo simple and takes less than 5 minutes. There are only 2 ingredients:
- a dark or semi-sweet chocolate —it is melted and whisked into…
- slightly warmed, heavy cream
I use a ratio of 2 : 1 – two parts chocolate to 1 part cream – for a thick, fudge-like filling that I spread over the cooled, baked crust.
Layer #3: Mint chip ice cream
Most recipes recommend that the ice cream should be softened first before making ice cream cake. I have some thoughts:
TIP #1: Buy a rectangular container of mint chocolate ice cream when making ice cream cake in a rectangular pan. (And buy a round container when making a round cake) and cut through (or use scissors to cut around) the container to make thick slices.
TIP #2: Buy the best mint chocolate chip ice cream in a block you can find.
Next:
- Cut the block of ice cream into approximately 1 1/2 slices.
- Fit the layers into your 9×13 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.
p.s. My Amaretti Cookie Butter Ice Cream Cake has all the tips and tricks for cutting the ice cream to fit in the pan.
Layer 4: Homemade whipped topping
To make homemade whipping cream for the ice cream cake “icing”:
- Add a whole container of whipping cream to a bowl (chill both the bowl and the beaters for best results but to be honest as long as the cream is chilled, you’ll be fine).
- Sprinkle in a tablespoon or two of confectioners sugar and whip on high using a hand or stand mixer until soft peaks form. Add in a little vanilla extract to flavor the cream
- Spread the whipped cream over the ice cream layer and sprinkle over remaining crushed cookies.
- Lightly cover the cake with plastic wrap and freeze for a minimum of 4 hours until firm.
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
Ice cream cake cutting tips
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.
TIP: Fill a glass with warm water and dip a sharp knife into the water between slices.
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Truly the Best Mint Chocolate Chip Ice Cream Cake (Party size!)
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Ingredients
- 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 half gallon container mint chocolate chip ice cream, in a rectangular container, if possible. See note below.
Instructions
- 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 in the preheated oven 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 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 half gallon 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 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.
Notes
-
- Remove the ice cream cake from the freezer for about 20 minutes to soften before cutting into squares to serve.
-
- Freeze leftovers either covered with plastic wrap and then foil for up to 2 weeks.
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- Also can be transferred to a sealed container for freezing.
I made this cake for my granddaughter’s 10th birthday and it was a big hit! I made it in a 10” springform pan and decorated it. Absolutely fantastic tasting!! My other granddaughter said she wants the same cake next year.
Regina thank you so much! I’m so glad that your granddaughter loved the ice cream cake. Love love the springform pan idea to make it even more special♥️ Thank you for trying it!
This is my second year making this for my son. Fan favorite! Can I suggest that you add the note directly to the ingredient list? This busy mom missed the note this year and my ice cream cake is less full. Not your fault – it’s a selfish ask as I may be in the same position next year!
Hi Lisa -do you mean the note about the ice cream manufacturer’s reducing the volume of the containers? Yes, 100%! Thank you for the suggestion and doing it right now…and thank you so much for making my recipe part of your family life…it means the world!♥️
My comment is really a question. Recently, my son with his family repatriated to the US from South Africa. I finally got to meet my 2 grandsons! Now, the younger one is turning 4 so I asked him what kind of birthday cake he wanted Nana to make for him. Without skipping a beat he said,“Mint Chocolate Chip.” (I couldn’t understand his SA accent but his 5 year old brother quickly translated.)
Anyway, do you think this layered cake would hold up to doubling and stacking it to present a more traditional looking appearance of a birthday cake? I’d really like a taller presentation. Ideas?
Thank you in advance for any advice.
Happy Nana
Oh how wonderful you got to meet your grandsons! That deserves cake for sure!😊 To layer it, I would use a large 9″ springform pan with packing about 2/3 of the crust on the bottom, baking it per the directions and after cooling, layering the ganache and half the ice cream. Then I’d sprinkle in more crumbs (without baking) and repeat the remaining layers topping with the whipped cream. Freeze until firm and then just run a warm knife around the sides and that should be what you’re looking for! Can’t wait to hear how that works for you!
You say “I use a ratio of 2 : 1 – two parts chocolate to 1 part cream – for a thick, fudge-like filling that I spread over the cooled, baked crust.” But the recipe for the ganache calls for 1 cup chips and 1 1/2 c whipping cream. That’s 1 1/2 x’s cream to chips ratio. What amounts are correct?
Hi Nancy! In the recipe card for the ice cream cake, it states 2 cups chips to 1 cup cream. If you are looking at the ganache recipe post, I do have different levels of ganache ratios for glazing, filling, etc. so the amounts are different depending on the consistency and finished product you are looking for. Hope that helps!
Could I make this in a springform pan? Would the rations need to change?
Hi there Jenna! Yes you definitely could for a fun presentation. I haven’t done that before but I think you should be able to get the whole “half gallon” of ice cream in there as a lot of manufacturers have made them smaller. I’d use a minimum pan size of 9″. The cookie crust might end up a bit thicker but I’ve never had a complaint about the crust because it’s so good and a thicker base wouldn’t be a bad thing 😉. I’d love to hear how it works out!
I made this recipe for my grandson‘s graduation party and everyone loved it.
However, it would be good if you could clarify something in your directions. In Step 2 says “ Place the cookies and butter…”. Then, Step 5 says “To the rest of the crumbs, add the butter…”. I am an experienced cook so it didn’t bother me. However, others might think the butter needs to be added twice, which would mean doubling the amount of butter. Frankly, it doesn’t make that much difference when the butter is added but it should only be added once.
Thank you so much for writing in because you actually found a typo! I recently updated the post and in clarifying some steps in the recipe left that extra “butter” in the first step (which isn’t needed you are correct!). And thank you so much for trying the ice cream cake and I’m so glad you enjoyed the recipe!
Hi Lori!
Can I make this 2 days before I will be serving it?
Thank you!
Hi Mary!! Yes for sure! It’ll be pretty solid so let is sit for a few minutes to soften a bit. Or use a warm knife to cut and you’ll be good. Have a fun event and hope you all are well!😊
I made this for my wife’s birthday one year, and now I have to make it every year for her because she loves it so much! I also have to make it for all her friends now because they can’t get enough! I only make it with the store brought items because it’s so easy and quick to make, but maybe one day I’ll do everything by scratch.
I’ve also found inspiration in the cookie aisle because there are many different flavors of oreos and different ice cream flavors. This year I’m going to use Birthday cake oreos with birthday cake ice cream. If you are reading this, let your imagination run wild! Strawberry oreos, red velvet, cookies and cream (I guess it’s just regular oreos with cookies and cream ice cream to compliment it). Thanks for the recipe!
Eric your message made my day! So sweet that you make it for your wife 😊 My mom made it exactly like you do btw. Give the ganache a try especially – it’s so easy!! Thanks again for taking the time to reach out – now my imagination is running wild…might have to come up with some other flavors!
I am making this on Friday for my SIL’s birthday celebration on Saturday! Drooling. Super excited to make! Thank YOU for all the options. I even found mint Oreos so I’ll use those for more mint as my SIL loves mints!! Yay!!!!
Ooo I ♥️ the idea of using mint oreos! So fun! Let me know how it goes! Thank you😊
OMGOODNESS! Everyone loved this mint chocolate chip ice cream cake. The mint Oreo cookies were a hit. My husband told me to make this again & make it exactly like I just did. The funny thing is I don’t eat sugar so I made this without tasting it. So hard to do!!!! I was dying while everyone was eating it. My in-laws asked for seconds. The funny thing is my MIL doesn’t like ice cream cake. Well, she did this one! I will be making this again and with the mint Oreo cookies. Smile. Thank you so much for this delightful recipe. Looking forward to try other recipes.
Blessings! xoxo
Thank you so much Leslie!! And especially for taking the time to share -you made my day!! And I’m going to add the Mint Oreo idea to the post…such a great one! Thanks again 😊
I have God bumps reading your reply!!
It’s always a compliment when my husband says don’t change a thing. Your recipe is our new family dessert. Woot!
God Speed!! 💛
♥️ God bumps! Just the best!
Can you use a springform pan instead of 9×13? I wanted to put it on a cake stand.
Love this idea! I don’t see why not? Definitely make sure it’s completely frozen and then I’d prob run a knife under warm water (dry it first) and then run it around the edge of the pan before releasing. I’m totally trying it the next time I make it…I do wonder if you’ll end up with a some crust and/or ice cream left over but then I’d prob just make sundaes or a mini cake out of it.Let me know if you try it and please send a picture!
I read the 1/2 cup of crumbs wrong and kept half the batch 😩
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!
Do you separate the Oreo cookies from the cream filling before popping them into the food processor?
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!
What temperature do you bake the Oreos for 10m?
Hi there – 350˚(called out in step one of the recipe under the first method). Sorry if that was confusing! Thanks for asking!
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.
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!😀
Absolutely delish! Easy to put together–we made this with the homemade ganache–very rich–yum!
So happy to hear it Katherine…and I love the ganache too – adds such good homemade flavor!! Thanks so much for commenting 😊
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!
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!
Hey Tracie! I love that! I say double up on the chocolate and do it both ways!! Happy 4th, my friend!!🎆