Best Vanilla Mint Chip Ice Cream Cake Recipes

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.

Vanilla Mint Chip Ice Cream Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 7

2 cup(s) mint cream filled chocolate cookie crumbs (16 if they are double-stuffed)
4 tablespoon(s) melted butter
1 1/2 - quart container vanilla ice cream
2 cup(s) coarsely chopped mint cream filled chocolate cookies, divided
1 - 12.8 ounce jar hot fudge topping
1 1/2 - quart container mint chocolate chip ice cream
2 cup(s) cool whip

Steps:

Combine the cookie crumbs and melted butter. Firmly press the mixture into the bottom of a 9-inch spring form pan that is lined with wax paper. Refrigerate.
Place the vanilla ice cream on the counter for 20-25 minutes. Stir until smooth but still frozen. Spoon onto the crust and smooth out. Place in the freezer for 30 minutes. Stir together 1 cup cookie chunks and hot fudge. Spread over the vanilla ice cream. Place back in the freezer.
Place the mint chip ice cream on the counter for 20-25 minutes. Stir until smooth but still frozen. Spoon gently onto the fudge mixture and smooth out. Freeze for 6-8 hours or overnight. Pipe the Cool Whip around the edges and fill the center with the rest of the cookie chunks. Cut into 12 slices. Store in the freezer in a covered container.