Mint Chocolate Chip Ice Cream Cake (Print Version)
Layered dessert featuring chocolate cookie crust, mint chocolate chip ice cream, and chocolate ganache topping.
# What You Need:
→ Crust
01 - 2 cups (200 g) chocolate sandwich cookies (e.g., Oreos), crushed
02 - 1/4 cup (60 g) unsalted butter, melted
→ Ice Cream Layer
03 - 1.5 quarts mint chocolate chip ice cream, slightly softened
→ Chocolate Ganache
04 - 1 cup (170 g) semisweet chocolate chips
05 - 2/3 cup (160 ml) heavy cream
06 - 2 tablespoons (28 g) unsalted butter
→ Garnish
07 - 1/2 cup (60 g) mini chocolate chips
08 - Fresh mint leaves
# Preparation Steps:
01 - Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a medium bowl, combine crushed chocolate sandwich cookies and melted butter. Mix until crumbs are evenly coated.
03 - Press the mixture firmly into the bottom of the prepared pan to create an even crust. Freeze for 20 minutes.
04 - While the crust chills, allow the mint chocolate chip ice cream to soften at room temperature for 10-15 minutes.
05 - Spread the softened ice cream evenly over the chilled crust, smoothing the top with a spatula. Freeze for at least 4 hours until firm.
06 - In a small saucepan, heat heavy cream over medium heat until just simmering. Remove from heat and add chocolate chips and butter. Let sit for 2 minutes, then stir until smooth and glossy. Cool for 10-15 minutes.
07 - Pour the cooled ganache over the frozen ice cream layer, spreading evenly. Freeze for at least 2 hours until set.
08 - Before serving, garnish with mini chocolate chips and fresh mint leaves if desired. Run a knife under hot water and dry before cutting.
# Expert Advice:
01 -
- The contrast between the crunchy cookie base and silky ice cream creates this magical texture journey that genuinely makes people close their eyes when they take their first bite.
- You can prepare it days ahead for gatherings, which has saved me countless times when hosting summer dinner parties.
02 -
- If your ganache seizes or becomes grainy, you can rescue it by whisking in 1-2 teaspoons of warm heavy cream until it smooths out again.
- Letting the cake sit at room temperature for exactly 10 minutes before serving creates the perfect consistency—firm enough to hold its shape but soft enough that the ice cream yields easily to your fork.
03 -
- Store leftover slices individually wrapped in plastic then foil—this prevents them from absorbing other freezer odors and makes for perfect single-serving treats when late-night cravings strike.
- If your springform pan has even tiny leaks, place it on a baking sheet before freezing to catch any melting ice cream that might escape and create a sticky mess in your freezer.