Truly the Best Mint Chocolate Chip Ice Cream Cake (Party size!)

A thick fudgy layer of easy homemade chocolate ganache makes this truly the best mint chocolate chip ice cream cake recipe the one to make for your next celebration. Made in a party size pan (9″x 13″), this ice cream cake has buttery Oreo cookie crust and a rich topping of from-scratch whipped cream surrounding creamy mint chip ice cream.

closeup of mint chocolate chip ice cream cake with another pieces in the background
Cake and ice cream in one recipe for the best birthday cake!

You’ve just arrived at one of the most popular recipes since I’ve started J+N and…surprise!…it’s not an Italian ice cream cake! I think 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.

Nor does it take a ton of extra time or effort.

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.

Two reasons why this mint chip ice cream cake is truly the best

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

There are two main differences between my mint ice cream cake and my mom’s. They are:

  1. Fudge layer. I take a few extra minutes to stir up some homemade chocolate ganache using semi-sweet chocolate chips and heavy cream.
  2. Whipped cream layer. Using the remaining heavy cream, I make a fresh whipped cream topping to ice the whole cake.

Simple right?

That’s why this is truly the best mint chocolate chip ice cream cake. Those two extra homemade layers can be as thick and as rich as I want and take the whole ice cream cake to the next level.

Wait…I forgot one bonus reason!

  1. Economical. The recipe is also more cost effective 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

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

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.

Ingredient layers

Technically, there are 5 layers but one is sort of a repeat so maybe there’s 4?

two pieces of mint chocolate chip ice cream cake with Oreos standing up on top.

No matter how you count ’em, here they are:

Layer 1: Oreo Crust. Crushed Oreo cookies (including the filling) mixed with a little butter make the crust. You can use Trader Joe’s Jo-Jo’s sandwich cookies instead or your favorite chocolate and cream filled sandwich cookie.

Layer 2: Chocolate Ganache. It only takes two ingredients to make chocolate ganache: chocolate and heavy cream. I am using semi-sweet chocolate chips because I always have them in the pantry but feel free to use a semi-sweet chocolate baking bar if that’s what you have.

Layer 3: Mint Chocolate Chip Ice Cream. Buy your favorite half gallon container of mint chocolate chip ice cream . Just make sure to read the label because not all containers are a full half gallon.

Layer 4: Whipped cream. Whip up cold heavy cream, vanilla and some confectioner sugar to make the best fresh homemade whipped cream.

How to make mint chocolate chip ice cream cake

Layer #1: Crispy cookie crust recipe

food processor closeup with Oreo cookies and butter in it.
Add cookies with the filling and butter to the bowl of a food processor and pulse until the crust comes together when squeezed in your palm.
cookie crust being spread out in white baking pan.
Pat the crust into a buttered 9″ x 13″ pan. Press down before baking for 10 minutes.

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

white bowl of chocolate chips on wooden cutting board with measuring cup of whipping cream.
Ingredients for chocolate ganache
white bowl of chocolate chips with heavy whipping cream in it and a whisk.
Whisk in cream with chocolate chips
white bowl with chocolate ganache and a whisk on a wooden cutting board.
Finished smooth ganache
chocolate ganache spread over chocolate sandwich cookie crust in a white baking pan
Spread on Oreo crust

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

  • a dark or semi-sweet chocolate that 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 a better idea:

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.

a container of mint chocolate chip ice cream, a knife, measuring cup and white bowl with cookie crumbs all on a wooden cutting board.
Cut through the rectangular container of ice cream for big thick slices.
mint chocolate chip ice cream laid into 9 x 13 pan with a white bowl of cookie crumbs and empty bowl of chocolate ganache.
Lay the thick slices together in a patchwork on the ganache covered crust.

TIP #2: Buy the best mint chocolate chip ice cream in the block you can find.


  • 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

white bowl with heavy whipping cream and confectioners sugar.
Cold whipping cream and confectioner sugar are whipped together until soft peaks form.
whisk of whipped cream above a white bowl.
This is probably a little too firm – you want soft peaks. You’ll freeze the cake firm so both will work.
ice cream cake being spead with whipped cream.
The cream should spread easily over the ice cream cake.
ice cream cake topped with whipped cream being garnished with cookie crumbs on top
Top with some more crushed cookies.

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!

Best way to cut ice cream cake

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

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.

TIP: Fill a glass with warm water and dip a sharp knife into the water between slices.

Serving and storage

  • 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.
  • Also can be transferred to a sealed container for freezing.

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!

a bite out of a mint chocolate chip ice cream cake on a white plate.
5 from 26 votes

Truly the Best Mint Chocolate Chip Ice Cream Cake (Party size!)

A thick fudgy layer of easy homemade chocolate ganache makes this truly the best mint chocolate chip ice cream cake recipe the one to make for your next celebration. Made in a party size pan (9"x 13"), this ice cream cake has buttery Oreo cookie crust and a rich topping of from-scratch whipped cream surrounding creamy mint chip ice cream.
Prep Time:1 minute
Cook Time:9 minutes
Freeze time:4 hours
Total Time:4 hours 10 minutes
Servings 16
Share by Text



  • Preheat oven to 350°.
  • Place the cookies and butter 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.


Reader suggestion: Try using mint Oreo’s for a bigger burst of refreshing, cool flavor! 
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!

Leave a Comment or Ask A Question

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!5 stars

    1. 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!

  2. 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!!!!5 stars

      1. 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! xoxo5 stars

        1. 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 😊

          1. 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!! 💛5 stars

    1. 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!

    1. 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!

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

    1. 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!

  4. 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.5 stars

    1. 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!😀

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

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

  6. 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!

  7. 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!5 stars

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