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Mint Chocolate Chip Ice Cream Cake

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a close up shot of a slice of Mint Chocolate Chip Ice Cream Cake on a plate with a bite taken out
This mint chocolate chip ice cream cake is creamy, rich, and delicious, with layers of ice cream, Oreo cookies, and hot fudge all packed into one dessert.
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Table of Contents
  1. Mint Chocolate Chip Ice Cream Cake Ingredients
  2. How to Make This Mint Chocolate Chip Ice Cream Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

There’s nothing quite like the classic combination of mint and chocolate, especially when it’s in the form of this heavenly mint chocolate chip ice cream cake. With a chocolatey Oreo cookie crust topped with luscious layers of hot fudge, mint chip ice cream, and whipped cream, it’s definitely not your average ice cream cake – it’s so much better!

a close up shot of a slice of Mint Chocolate Chip Ice Cream Cake on a plate with a bite taken out

Mint Chocolate Chip Ice Cream Cake Ingredients

Mint Chocolate Chip Ice Cream Cake raw ingredients that are labeled

You’ll need:

  • 14.3 ounces of classic Oreo cookies
  • 6 tablespoons butter, melted
  • 1½ quarts mint chocolate chip ice cream
  • 2 (11.75-ounce) jars of hot fudge sauce
  • 16 ounces Cool Whip whipped topping
  • ½ cup mini chocolate chips for garnish (optional)

SUBSTITUTIONS AND ADDITIONS

HOT FUDGE: You can also make a homemade hot fudge sauce for this cake. Chocolate syrup is too thin for this recipe.

WHIPPED TOPPING: Cool Whip will hold up better in the freezer than using fresh whipped cream. 

TOPPINGS: You can top the cake with chocolate sprinkles, chopped-up Oreos, or even Andes mints.

How to Make This Mint Chocolate Chip Ice Cream Cake Recipe

STEP ONE: Set the ice cream on the counter at room temperature for about 20 minutes before preparing the ice cream cake, giving it time to soften.

STEP TWO: In the bowl of a food processor, chop the Oreo cookies until they are fine crumbs. Add the melted butter and pulse several times until the cookie crumb mixture is evenly combined.

OUR RECIPE DEVELOPER SAYS

If you don’t have a food processor to make cookie crumbs, place the cookies in a zip-top bag and crush them with a rolling pin.

melted butter added to the crumbs and pulse until mixed in a cup

STEP THREE: Press the cookie crumbs into a 9×13-inch baking dish and place it in the freezer for 10 minutes to harden.

cookie crumbs pressed in to the pan

STEP FOUR: Spread one jar of the hot fudge sauce in an even layer across the chilled cookie layer. Chill in the freezer for another 10 minutes.

PRO TIP:

The hot fudge sauce is fairly thick. It will thin some if you heat it, but the second layer of hot fudge (over the ice cream layer) should be put on cold, or it will melt the ice cream. Be sure that the ice cream layer is frozen solid before spreading the hot fudge over. Alternately, one or both jars can just be added over the crust and before the ice cream layer.

sauce spread over the crust in a baking dish

STEP FIVE: Spread the ice cream into the pan. Press it gently with a spatula to smooth it out as much as possible. The ice cream will become very soft, but try to prevent it from melting all the way.

ice cream spread on top of the chocolate sauce in a baking dish

STEP SIX: Once the ice cream has been spread smooth, return the pan to the freezer and freeze for at least 2 hours more.

STEP SEVEN: Spread the remaining jar of hot fudge sauce over the frozen ice cream cake. You can reserve a few tablespoons to drizzle over the top if you wish. Top with thawed Cool Whip.

cool whip spread over the chocolate sauce in a baking dish

STEP EIGHT: Garnish the top of the cake with chocolate sauce and mini chocolate chips.

cake garnished with chocolate sauce and mini chocolate chips in a baking dish

STEP NINE: Serve immediately or keep frozen until ready to serve.

PRO TIP:

You can use a warm serrated knife dipped in hot water to quickly and easily slice through the ice cream cake.

How To Serve

If someone you know loves the flavor combo of chocolate and mint, this ice cream cake will make the perfect birthday cake treat. Of course, anything green is also the ideal treat for St. Patrick’s Day, along with our green cupcakes.

For more minty fresh confections, our mint chocolate chip milkshake and mint chocolate brownies will hit the spot.

Storage

IN THE FREEZER: Cover the homemade ice cream cake tightly with plastic wrap and keep it frozen for up to 1 month.

close up shot of a mint chocolate chip ice cream cake in a baking dish with slices taken out

This chocolate mint ice cream cake will be such a treat on a hot day. With a chocolate cookie base, a creamy layer of ice cream, plenty of hot fudge, and whipped cream, this cake is everything that is rich and decadent.

FREQUENTLY ASKED QUESTIONS

How long will this ice cream dessert last?

This easy Oreo mint chip ice cream cake will last for about a month stored in the freezer.

Can I use a different type of sandwich cookie in this mint chocolate ice cream cake recipe?

You could use either vanilla sandwich cookies or even graham crackers in this recipe instead of the chocolate cookies.

Can I use homemade hot fudge or whipped cream?

You can use either store-bought or homemade hot fudge and whipped cream in this chocolate chip mint ice cream cake recipe. We would recommend using stabilized whipped cream rather than regular whipped cream, as it will hold up better in the freezer.

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a close up shot of a slice of Mint Chocolate Chip Ice Cream Cake on a plate with a bite taken out

Mint Chocolate Chip Ice Cream Cake

5 from 21 votes
This mint chocolate chip ice cream cake is creamy, rich, and delicious, with layers of ice cream, Oreo cookies, and hot fudge all packed into one dessert.
Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings 12

Ingredients
  

  • 14.3 ounces Oreo cookies
  • 6 tablespoons butter, melted
  • quarts mint chocolate chip ice cream
  • 23.50 ounces hot fudge sauce
  • 16 ounces Cool Whip
  • ½ cup mini chocolate chips, for optional garnish

Instructions
 

  • Set the ice cream on the counter for about 20 minutes before preparing the ice cream cake, giving it time to soften.
  • In the bowl of a food processor, chop the Oreo cookies until they are fine crumbs. Add the melted butter and pulse several times until the cookie crumb mixture is evenly combined.
  • Press cookie crumbs into a 9×13 baking dish and place in the freezer for 10 minutes to harden.
  • Spread one jar of the hot fudge sauce across the chilled cookie crust. Chill in the freezer for another 10 minutes.
  • Spread the ice cream into the pan. Press it gently with a spatula to smooth it out as much as possible. The ice cream will become very soft, but try to prevent it from melting all the way.
  • Once the ice cream has been spread smooth, return the pan to the freezer and freeze for at least 2 hours more.
  • Spread the remaining jar of hot fudge sauce over the frozen ice cream cake. You can reserve a few tablespoons to drizzle over the top if you wish. Top with thawed Cool Whip.
  • Garnish with chocolate sauce and mini chocolate chips.
  • Serve immediately or keep frozen until ready to serve.

Notes

  • If you don’t have a food processor to make cookie crumbs, place the cookies in a zip-top bag and crush them with a rolling pin.
  • The hot fudge sauce is fairly thick. It will thin some if you heat it, but the second layer of hot fudge (over the ice cream layer) should be put on cold, or it will melt the ice cream. Be sure that the ice cream layer is frozen solid before spreading the hot fudge over. Alternately, one or both jars can just be added over the crust and before the ice cream layer.
  • You can use a warm serrated knife dipped in hot water to quickly and easily slice through the ice cream cake.

Nutrition

Calories: 740kcal | Carbohydrates: 101g | Protein: 10g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 495mg | Potassium: 515mg | Fiber: 4g | Sugar: 69g | Vitamin A: 758IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 5mg
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  1. Vickie Parkey says

    5 stars
    This looks delicious and I would make my own fudge sauce with chocolate chips!! Then of course I would add that to the ice cream cake along with ANDIES shaved beautifully on top with with a splash of Mini chocolate chips.

  2. Jeannie Hermerding says

    This is the most delicious dessert I’ve seen in a while. I would definitely top with Andes Mints.

  3. Kathy Ekema says

    I just came home from the hospital with a “new” kidney transplant. I would make homemade hot fudge sauce as an extra topping to this as I love green mint chip ice cream with hot fudge.

  4. Sherrie says

    5 stars
    I made my first ice cream cake this year for my sons birthday. It was so much easier then I was expecting and it was gone in no time.

  5. Michelle says

    5 stars
    In answer to your question, I have only made an ice cream cake once, many years ago. For this recipe I think I would put Andes Mints on top

  6. Ethelann says

    5 stars
    I am going to have to try this recipe for ice cream cake. Ive made ice cream cakes before but they’ve not had a cookie crust base, I’ve actually made a cake & put ice cream in the middle of layers then topped it all with frosting, but this version seems easy enough. Thanks for the idea & one can get creative with it too huh.

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