Chocolate Mint Ice Cream Cake -

Chocolate Mint Ice Cream Cake

Chocolate Mint Ice Cream Cake

Serves: 12


·         1 large bag of mint-chocolate cookies, such as Mint Oreos

·         2 tablespoons butter, melted

·         1 1/2 cups thick chocolate sauce

·         1 quart chocolate ice cream

·         1 quart mint-chocolate-chip ice cream

·         ½ pint whipped cream

·         ½ teaspoon vanilla extract

·         Chocolate chips, extra chocolate sauce, or chocolate mint candies for garnish (optional)


Place about 40 of the mint chocolate cookies in a zippered plastic bag.  Press out any air in the bag and seal.  Crush the cookies with a rolling pin, creating cooking crumbs.  Remove half of the cookies and place in a small mixing bowl.  Combine crumbs with melted butter or margarine and mix well.  Press mixture into the bottom of a 9in springform pan.  Line the inside rim of the pan with whole cookies, pressing the bottoms into the crumb mixture to keep them standing upright.  Spread crumb crust with ¾ cup of the chocolate sauce, warming the sauce in the microwave if necessary to make it easier to spread.  Freeze crust for 15-30 minutes.


Soften the chocolate ice cream by leaving it out for 10-15 minutes.  Spread the ice cream over the crust.  Top with remaining ¾ cup chocolate sauce and the rest of the cookie crumbs. Freeze for 1 hour. 


Soften the mint chocolate chip ice cream.  Spread the ice cream evenly over the chocolate sauce/cookie crumb layer.  Freeze cake for at least 6 hours, or overnight.


Before serving, decorate ice cream cake with whipped cream, mint chocolate chips, and/or chocolate sauce.  Remove outer ring of the springform pan and slice.  Serve immediately.


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