Best Mint Chocolate Chip Ice Cream Cake Recipes

Mint Chocolate Chip Ice Cream Cake image

Provided by Ali Slagle

Time 2h30m

Yield One 9-by-13-inch cake (15 to 18 servings)

Number Of Ingredients 4

2 cups coarsely crushed crisp chocolate-mint or chocolate cookies (about 10 ounces)
2 (1.5-quart) cartons or 6 pints mint chocolate chip ice cream
12 full-size rectangular ice cream sandwiches
Store-bought or homemade hot fudge sauce or Magic Shell, for serving

Steps:

Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

Mint Chocolate Chip Ice Cream Cake with Brownie Crust and Vanilla Whipped Cream Frosting image

Provided by Food Network

Categories dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 10

Ice Cream Cake:
Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup crushed chocolate sandwich cookies
2 quarts mint chocolate chip ice cream, softened
Vanilla Whipped Cream Frosting:
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

Chocolate Meringue and Mint Chip Ice Cream Cake image

Yield Makes 8 to 10 servings

Number Of Ingredients 8

10 1/2 tablespoons sugar, divided
1/2 cup powdered sugar
3 tablespoons unsweetened cocoa powder
4 large egg whites
2 pints mint chip ice cream, slightly softened
1/2 cup chilled whipping cream
1/4 teaspoon vanilla extract
1/4 cup chocolate sprinkles

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.