Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!
Each year my kids try to stump me by asking for a new “over the top” birthday cake. This year my son asked me for an ice cream cake and since his favorite flavor is mint chip – I decided to go all out.
After scouring mom’s old cake books for inspiration, I ended up coming across a fun ice cream cake online made with ice cream sandwiches – it’s over on Tastemade. (see link below)
I put my own twist on their cake since I knew I wanted mint ice cream, a whole lot more chocolate, and then, of course – I wanted it to be much taller than their cake. I’m all about a BIG birthday cake.
The overall idea is the same but I absolutely LOVE how it turned out. It was BOLD and fit the occasion perfectly.
We had a whirlwind of a weekend with him driving the 9 hours home on Friday, spending Saturday dealing with a car issue during the day, driving 90 min back to CDA for an event that night, and then having a very quick birthday celebration before he headed back to Boise on Sunday. It was fast but fun.
chocolate mint ice cream cake
Here are some commonly asked questions
Can this be made with another type of ice cream?
Yes – if you want to make this in a different flavor of ice cream, maybe use different Klondike bars or even a different type of ice cream sandwich altogether – that will work just fine. Just make sure the size is cut to fit in the pan.
Can the crust be made with another type of cookie?
The crust can be made with another type of cookie if you like. You may need to add a little melted butter or additional milk to help bind the crumbs together since the creamy filling in the Oreos does help to pull the crust together so it doesn’t fall apart.
ice cream cake recipe
Can I use homemade whipped cream?
Homemade whipped cream can be used, but you will need to stabilize it first. Regular whipped cream, whether it is homemade or from the squirty can will deflate and basically melt right off your cake.
Can this be made smaller?
Absolutely. If you don’t need a huge cake, you can try reducing the ingredients and making it in a smaller springform pan. You can also just leave the slices individually wrapped and frozen and enjoy the pieces over the next several months.
mint ice cream cake
Ingredients for Mint Chocolate Chip Ice Cream Cake
- mint Klondike ice cream bars
- mint Oreo cookies – divided
- milk
- hot fudge
- mint chip ice cream
- whipped topping
- finely grated chocolate for dusting on top – optional
Do I have to use a springform pan?
Not necessarily. Overall it does make it easier to remove the cake from the pan and to work with it. But if you don’t have one you can use a regular pan and then line it with parchment. This way you can use the paper that hangs over to pull the cake up and out of the pan for the rest of the decorating.
mint chip ice cream cake
How to Make a Mint Chocolate Chip Ice Cream Cake
- Line a large baking sheet with parchment.
- Working quickly – unwrap all of the ice cream bars and slice them in half. Place them on the prepared baking sheet. (You should have 44 half bars). Place them back in the freezer until you are ready to use.
- Crush 20 of the Oreo cookies in a food processor until you have fine crumbs. (Use the whole cookie including the filling)
- Stir in the milk and mix until the crumbs are moist.
- Spread the mixture into the bottom of a springform pan and press into a smooth, even layer.
- Heat the hot hudge for a few seconds so it is easier to pour and spread. Then spread it into an even layer on top of the Oreo crust.
- Place the crust in the freezer to set for about 15 minutes.
- Once the crust has set, remove it and the cut ice cream sandwiches from the freezer.
How to Assemble an Ice Cream Cake
- Working very quickly – begin to assemble the sandwiches in the pan, standing them upright, working in circles until all of the sandwiches have been placed in the pan. They should fit pretty tightly.
- Return to the freezer to reharden the ice cream for at least 1 hour.
- Remove the carton of ice cream from the freezer and allow it to soften. Once it has softened to the point where you can spread it, remove the assembled cake from the freezer.
- Remove the outer ring of the springform pan from the cake.
- Wrap the cake in the clear, plastic cake collar. This will help you to get a taller cake when adding the ice cream layer.
- Once the collar is secure, spread the softened ice cream on top in an even layer. Return to the freezer to reharden for 1-2 hours.
- While the cake is refreezing – thaw the whipped topping. I have found that it is bestto thaw in the refrigerator. Things like thawing at room temperature and over-mixing tend to make it deflate, making it difficult to spread it onto a cake.
How to Decorate an Ice Cream Cake
- Remove the cake from the freezer, remove the cake collar and spread the thawed whipped topping on around the top and sides, smoothing out as best as possible.
- Press some crushed Oreos onto the sides of the cake.
- Pipe additional swirls of whipped topping on top of the cake and garnish with Oreo cookies.
- At this point you can add any sprinkles or other toppings you want.
- Keep frozen until ready to serve.
mint chocolate ice cream
Products I love when making this ice cream cake…
This ice cream cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an ice cream cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this ice cream cake recipe, you’re going to love these other frozen treats too. Please click each link below to find the easy, printable recipe!
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Mint Chocolate Chip Ice Cream Cake
Ingredients
- 22 mint Klondike ice cream bars
- 28-30 mint Oreo cookies – divided
- 2 tbsp milk
- 6 ounces hot fudge
- 48 ounces mint chip ice cream
- 24 ounces whipped topping
- finely grated chocolate for dusting on top – optional
Instructions
- Line a large baking sheet with parchment.
- Working quickly – unwrap all of the ice cream bars and slice them in half. Place them on the prepared baking sheet. (You should have 44 half bars). Place them back in the freezer until you are ready to use.
- Crush 20 of the Oreo cookies in a food processor until you have fine crumbs. (Use the whole cookie including the filling)
- Stir in the milk and mix until the crumbs are moist.
- Spread the mixture into the bottom of a springform pan and press into a smooth, even layer.
- Heat the hot hudge for a few seconds so it is easier to pour and spread. Then spread it into an even layer on top of the Oreo crust.
- Place the crust in the freezer to set for about 15 minutes.
- Once the crust has set, remove it and the cut ice cream sandwiches from the freezer.
- Working very quickly – begin to assemble the sandwiches in the pan, standing them upright, working in circles until all of the sandwiches have been placed in the pan. They should fit pretty tightly.
- Return to the freezer to reharden the ice cream for at least 1 hour.
- Remove the carton of ice cream from the freezer and allow it to soften. Once it has softened to the point where you can spread it, remove the assembled cake from the freezer.
- Remove the outer ring of the springform pan from the cake.
- Wrap the cake in the clear, plastic cake collar. This will help you to get a taller cake when adding the ice cream layer.
- Once the collar is secure, spread the softened ice cream on top in an even layer. Return to the freezer to reharden for 1-2 hours.
- While the cake is refreezing – thaw the whipped topping. I have found that it is bestto thaw in the refrigerator. Things like thawing at room temperature and over-mixing tend to make it deflate, making it difficult to spread it onto a cake.
- Remove the cake from the freezer, remove the cake collar and spread the thawed whipped topping on around the top and sides, smoothing out as best as possible.
- Press some crushed Oreos onto the sides of the cake.
- Pipe additional swirls of whipped topping on top of the cake and garnish with Oreo cookies.
- At this point you can add any sprinkles or other toppings you want.
- Keep frozen until ready to serve.
Notes
Equipment
- 9″ springform pan
- Food Processor
- Clear plastic cake collar
- Offset spatula
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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