• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • italian
    • How To
    • entertaining
  • about
  • Shop
    • Amazon Prime Day
  • Contact
  • Josie + Nina
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Josie + Nina

Josie + Nina

Cozy comfort food with a touch of Italian old school cool

Home » Recipe » Sweets » Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake

July 1, 2020 By Lori Murphy

Jump to Recipe Print 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 homemade 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 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.

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

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)
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 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.
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 8×8 or 9×9).

shop this posT

two pieces of mint chocolate chip ice cream cake with Oreos standing up on top
5 from 4 votes

Mint Chocolate Chip Ice Cream Cake

Print Recipe
An ice cream cake that'll be the start of your summer gathering.
Prep Time:15 mins
Cook Time:10 mins
Freeze time:4 hrs
Total Time:4 hrs 25 mins
Servings 16

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

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: Dessert
Cuisine: American
Keyword: ganache, ice cream cake, mint chocolate chip

Disclosure: Disclaimer: I am an Amazon Associate and/or affiliate for other brands which means I earn some coffee money from qualifying purchases that in no way affects the price you pay

Filed Under: Sweets || Updated: July 29, 2020 9 Comments

Get your guide to a well-stocked pantry here!

Previous Post: « Marinated Carrot Salad
Next Post: Best Coconut Cake »

Reader Interactions

Leave a Reply Cancel reply

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.

Comments

  1. Tracie says

    July 1, 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 1, 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
  2. Teresa Keenan says

    July 2, 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
  3. Katherine says

    July 9, 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 9, 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
  4. 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
  5. Kendell says

    August 6, 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 8, 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

Primary Sidebar

Welcome! Josie + Nina was named in honor of my two Italian grandmothers who made putting food on the table look easy every day. Feeding a party of one or a house party, empty nesters or a full bus - my recipes come with some hand-holding and the direction to make them fit your needs.

So happy you're here! Read More

Never Miss a Recipe!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

popular recipes

stack of brownies on a white pedestal with a fork and plates nearby

Triple Chocolate Brownies

lemon cookies on a cake plate with two cups of coffee, plates and a striped towel and a lemon

Lemon Drop Cookies

close up of two burritos stacked on top of each other with pickled jalapenos on top all on a white plate and some cilantro

Crispy Beef Burritos

beef tenderloin sandwich with arugula and horseradish sauce on a gray slate board

Beef Tenderloin Sliders

in season

a white bowl with ravioli and tomato sauce and a white fork

Easy Tomato Sauce with Butter and Onion

baking tray with stuffed portobello mushrooms with a bowl of pine nuts

Stuffed Portobello Mushrooms with Wild Rice and Pancetta

white plate of cut open enchilada and a fork

Chipotle Chicken Enchiladas

white pan of baked breaded eggplant with tomato sauce, cheese and basil

Eggplant Parmesan Stacks

Josie + Nina

Footer

Categories

Copyright © 2021 · Josie + Nina · Privacy Policy · Cookie Policy