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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
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5 from 22 votes

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 Time30 minutes
Chill Time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Mint Chocolate Chip Ice Cream Cake Recipe
Servings: 12
Calories: 740kcal

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 9x13 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