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a bite out of a mint chocolate chip ice cream cake on a white plate.
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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.
Course Cake, Dessert, Ice Cream
Cuisine American
Prep Time 1 minute
Cook Time 9 minutes
Freeze time 4 hours
Total Time 4 hours 10 minutes
Servings 16
Author Lori Murphy

Ingredients

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.

Video

Notes

*I have had to increase the ice cream amount to 1 1/2 cartons because of manufacturers reducing package sizes. Be sure to get a total 1/2 gallon if possible.
Reader suggestion: Try using mint Oreos for a bigger burst of refreshing, cool flavor! 
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.
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