Chocolate Mint Ice Cream Cake
A decadent, layered ice cream cake combining rich chocolate and refreshing mint flavors for a cool and indulgent treat.
Ingredients
For the Base:
- Chocolate sandwich cookies: 1½ cups crushed
- Melted butter: ¼ cup
For the Filling:
- Mint chocolate chip ice cream: 3 cups softened
- Whipped cream: 2 cups
- Chocolate syrup: ¼ cup
For the Topping:
- Crushed chocolate cookies: ½ cup
- Andes mint candies: ½ cup chopped
- Fresh mint leaves: for garnish
Instructions
Prepare the Base:
- Mix crushed cookies with melted butter until fully combined.
- Press the mixture evenly into the bottom of the springform pan. Freeze for 15 minutes to set.
Create the Filling:
- Spread softened mint chocolate chip ice cream over the cookie base. Smooth it out with a spatula.
- Drizzle chocolate syrup over the ice cream layer for extra flavor.
- Top with whipped cream, spreading it evenly across the top. Freeze for 3 hours or until firm.
Garnish the Cake:
- Sprinkle crushed cookies and chopped Andes mints over the whipped cream.
- Garnish with fresh mint leaves for a pop of color.
- Freeze for 1 more hour before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
Vitamins and Minerals
- Calcium: 10%
- Iron: 8%
- Vitamin A: 6%
- Potassium: 9%
- Magnesium: 7%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add crushed peppermint candies for a crunchy texture.
- Let the cake sit at room temperature for 5 minutes before slicing for easier serving.
- Pair with hot fudge for an extra indulgent experience.