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 homemade ganache and cookie crust take this frozen treat to the next level.
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.
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.
What Size Pan?
This recipe calls for a 9×13 but you can use any shape you have from a rectangular (loaf or 9/13) to a square (8×8 or 9×9 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 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?
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!
Layer 2: EASY CHOCOLATE GANACHE RECIPE
Chocolate ganache sounds super fancy 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)
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
No matter which way you go, the ganache will harden as it sets.
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.
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.
- 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.
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!
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 8×8 or 9×9).
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Mint Chocolate Chip Ice Cream Cake
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
Instructions
Method #1 -with Homemade Ganache & Whipped Cream
- Preheat oven to 350°.
- Place the cookies in a food processor with a standard blade.
- Pulse and mix for about 30 seconds until you have "sandy" crumbs.
- Remove 1/2 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.
- 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.
- 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.
- 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.
- Using a sharp knife, cut 6 (approximately 1 1/2" 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.
- 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.
Notes
- Crust
- Fudge*
- Ice cream
- Whipped cream*
- 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.
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!!🎆
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!
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 😊
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!😀
This sounds soo gooood and look so classic. Makes me want to dive right in!
Totally worth an extra big fork for this one Kendell! And don’t skimp on the ganache – it’s a keeper!