March 8, 2024
Review RecipeMint Chocolate Chip Ice Cream Cake
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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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!
Mint Chocolate Chip Ice Cream Cake Ingredients
The smooth and creamy texture of the ice cream combined with the rich and decadent flavors of the crunchy chocolate chips make this treat an absolute favorite when it comes to desserts.
As each bite melts in your mouth, you can enjoy the hint of mint, which adds just enough extra sweetness to make it utterly delicious.
To make this decadent ice cream treat, you’ll need:
- 14.3 ounces of classic Oreo cookies
- 6 tablespoons of butter, melted
- 1½ quarts of mint chocolate chip ice cream
- 2 (11.75-ounce) jars of hot fudge sauce
- 16 ounces of Cool Whip whipped topping
- ½ cup of 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.
MINT CHOCOLATE CHIP ICE CREAM: While this recipe calls for mint chocolate chip ice cream, you could easily substitute it with your favorite ice cream flavor. Imagine a strawberry or cookies and cream version of this cake, just remember that different ice cream flavors will change the taste of your dessert.
How To Make This Mint Chocolate Chip Ice Cream Cake Recipe
Making an ice cream cake is a fun and creative way to celebrate any occasion.
You’ll start by lining the bottom of a 9×13 pan with crushed Oreos mixed with melted butter. Spread a layer of decadent hot fudge before adding the mint ice cream.
Once it has had a chance to chill and firm up, you’ll add even more hot fudge and fluffy whipped cream to finish your dessert.
Here are the steps you need to follow to assemble the ice cream cake:
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.
STEP THREE: Press the cookie crumbs into a 9×13-inch baking dish and place it in the freezer for 10 minutes to harden.
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.
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.
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.
STEP EIGHT: Garnish the top of the cake with chocolate sauce and mini chocolate chips.
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
A mint chocolate chip ice cream cake is a delicious dessert option that can leave your guests wanting more. To make this indulgent treat even better, consider adding additional side dishes to your menu. Fresh fruits like sliced strawberries and blueberries pair perfectly with the creamy delight.
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 ideal 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.
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Storage
Whether you’re preparing it in advance for a special occasion, or saving leftovers for later, it’s crucial to store it properly to maintain its quality.
MAKE AHEAD: This mint chocolate chip ice cream cake is an excellent choice for a make-ahead dessert. Prepare it as instructed up to the final step of freezing. Instead of serving immediately, cover it tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
You can store it this way for up to a week before you plan to serve it. When the big day arrives, simply remove it from the freezer, unwrap it, and let it sit at room temperature for about 10-15 minutes before slicing and serving.
IN THE FREEZER: Cover the homemade ice cream cake tightly with plastic wrap and keep it frozen for up to 1 month. Make sure to label the cake to ensure it is enjoyed while it is the freshest.
Take the cake out of the freezer a few minutes before you are ready to serve it to allow it to thaw slightly, so it is easier to slice.
This mint chocolate chip 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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Mint Chocolate Chip Ice Cream Cake
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
- 1½ 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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Comments
IRENE ENRIQUEZ says
I would top this ice cream cake with Andes chocolate candy pieces on top!!!!!
Shannon M says
This looks delicious! I would top this with some crushed Oreos. So good
Tammy Freiburger says
I would crush some nuts and sprinkle that on the top.
Along with some miniature chocolate chips
Gabrielle says
I cannot wait to try this recipe! As a major mint/chocolate combo fan, this sounds amazing! I think I would try topping it with some broken up Andes mints as well. Thanks for the idea!!
Janice says
I’ve been making these for years. With all different types of ice cream sandwiches. They are amazing
Janice says
I’ve been making these for years. With all different types of ice cream sandwiches! Great for Birthdays.
Tara says
I have never made an ice cream cake before but I love mint chip ice cream so I may just have to try!!
Michelle Nichols says
Hi will make this for Thanksgiving looks delicious Thank you
chery says
chocolate chip mint is my all time favorite, This will be my birthday cake this year. I would love to sprinkle chopped Andes mints on top, the more mint the better!
Karen Ann Mason says
After I try all these delicious receipts folks want know if I’m walking or rolling down the street. I tell you what I’ll be happy 😊!!!
Karen Ann Mason says
I’m sure I’m going to enjoy 😉!!!
Lois O’Brien says
I would definitely use Andes mints as a garnish for this dessert!
Maureen says
I have never made an ice cream cake but this recipe sounds so easy and mint chocolate chip ice cream is my husbands favorite. I would definitely make my own hot fudge sauce and oreos on top. Sounds like a great dessert. I may even make my homemade mint chocolate chip ice cream,
Jennifer Congdon says
I’d top with crushed oreos!
Catherine Tonkin says
Crushed candy canes put a Christmas feel to this ice cream cake
Mawmaw says
I believe I would top with crushed Oreos.
Pam McClellan says
I have a similar recipe my family loves. Often requested for birthdays. My version just has 1 jar of hot fudge topping.
Elizabeth M Heimlich says
I think topping with Andes Mints would be sublime!
Robyn says
Crushed oreos would be amazing on this!
Stephanie says
This looks so easy to make & I have never made an ice cream cake so I definitely look forward to trying this recipe 😋😋
Vickie Parkey says
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.
Dia says
Would you top with Andes mints or crushed Oreos?
Andes mint yes! Crushed MINT Oreos yes!
Ethelann says
As to your question Dia, I would definitely add Andes to top, for I love mint period.
Jeannie Hermerding says
This is the most delicious dessert I’ve seen in a while. I would definitely top with Andes Mints.
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.
Sherrie says
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.
Teresa Gerber says
Never made an ice cream cake before.it sounds very rich, but some hot fudge sauce couldn’t hurt, lol!!
Michelle says
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
Ethelann says
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.
Penny Bunch says
Love the recipe and will make soon. I think it is perfect the way it is, so no sprinkles.
Michelle says
My ten year old son and I made this for his birthday. We used the mint Oreos for the Oreo part. Also I forgot and only got one jar of hot fudge, so I used a jar of marshmellow fluff for that first layer where the hot fudge would have went. And my kids went crazy for that saying it was amazing. So if you want to switch things up try that. Also I chopped Andes candies for the topping. My 17 year old said it was a 10/10!